Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2022
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
List down two functions of hot plate.
- 2.1
Define primary catering.
- 3.1
Why is briefing conducted in a restaurant?
- 4.1
Define the term cover.
- 5.1
Mention any four-furniture used in restaurant.
- 6.1
What is dumb waiter?
- 7.1
List two importance of Moulton.
- 8.1
Define kiosk.
- 9.1
How do you maintain work place hygiene?
- 10.1
What do you understand by sorbet?
Answer comingAlso asked in 2024
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
What is bill? Draw a neat format of bill.
- 12.5
Compile three courses Continental TDH menu. Draw the neat cover layout of it.
Answer comingAlso asked in 2024, 2019
- 13.5
Define safety. Why is safety important in food business?
- 14.5
Discuss various types pf tableware with example of each.
- 15.5
What is catering industry? Brief to nature of hospitality industry.
- 16.5
Explain attributes of food and beverage personnel.
- 17.5
Highlight the differences between A'la carte and Table d'hôte menu.
Group C
Comprehensive Answer Questions: (Attempt any TWO Questions)(2 × 10 = 20)
- 18.10
List down the task carried out during mise-en-place and mise-en-scene in a restaurant.
- 19.10
Draw a neat organizational chart of food and beverage service department. Mention the duties and responsibilities of waiter.
- 20.10
Mention different methods of service. Discuss them.
— The End —