Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2021
Course Title: Food And Beverage Service I (BHM311)
Full Marks: 60Pass Marks: 30Time: 3hrs
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
Define suggestive selling.
- 2.1
Enlist any five reasons of people dining out.
- 3.1
Mention food and beverage varieties served in continental breakfast.
- 4.1
Enlist any two advantages of gueridon service.
Answer comingAlso asked in 2023
- 5.1
Define the term butler.
- 6.1
Mention the parts of cigarette.
- 7.1
Define aerated non-alcoholic beverage.
- 8.1
What do you mean by hops?
Answer comingAlso asked in 2024, 2022, 2019
- 9.1
Enlist any five wine making grapes.
- 10.1
What are the major districts of Champagne region?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Explain various factors that people consider while choosing a restaurants.
- 12.5
Why is breakfast an important meal? Mention different varieties served in English breakfast.
- 13.5
Define gueridon service. Mention the reason behind the unpopularity of gueridon service these days.
- 14.5
'Butler should possess additional attributes in compare to other waiting staff', Justify.
- 15.5
Write brief history of tobacco. Mention the steps involved in service of cigarette.
- 16.5
Define Champagne. Explain process of removing sediments after secondary fermentation in champagne making.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Define beer. Explain the brewing process in detail. Also write down the sequential steps to be followed while serving beer.
- 18.10
What is wine? Draw a neat classification of wine. How bunches of grapes are turned into bottle of wine? Explain in detail.
— The End —