Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2019
Course Title: Food And Beverage Service I (BHM311)
Full Marks: 60Pass Marks: 30Time: 3 Hrs
Candidates are required to give their answers in their own words as for as practicable.
Group A
Brief Answer Questions(10 × 1 = 10)
- 1.1
What do you mean by serviette?
Answer comingAlso asked in 2024, 2022, 2021, 2019
- 2.1
What is mini bar?
- 3.1
Define briefing.
- 4.1
Name any four hollowware.
- 5.1
Mention two each do's and don'ts of service personnel.
- 6.1
Define moulton.
- 7.1
Name four different types of napkin fold.
- 8.1
Write a literal translation of mise-en-scene.
- 9.1
What is the use of bain marie?
- 10.1
Write any two functions of still room.
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
"F&B service department is one of the important operational department". Explain.
- 12.5
Define catering establishment. Classify it on the basis of function with examples.
- 13.5
Explain different ancillary sections of F&B service department.
- 14.5
Why is hygiene and grooming important for service personnel? Discuss.
- 15.5
Enlist all courses of French classical menu with examples.
Answer comingAlso asked in 2024
- 16.5
Explain any three service methods practiced in restaurant dining.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Draw a neat cover layout for three course continental TDH menu with example.
Answer comingAlso asked in 2024, 2022
- 18.10
Draw a neat organizational chart of F&B service department of a large hotel. Make a detailed job description of a waiter.
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