Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2024
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 is Moulton cloth?
- 2.1
Write in short about corkage charge.
- 3.1
Define the term Mise-en-Place.
- 4.1
Enlist any two features of the TDH menu.
- 5.1
What is demi-tasse cup?
- 6.1
What is 'entree'?
- 7.1
What do you mean by dispense bar?
View answerAlso asked in 2022, 2021, 2019
- 8.1
Mention the other term for American service.
- 9.1
List any four international chain hotels in Nepal.
- 10.1
What is grooming?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Define briefing and explain its importance for smooth operation of department.
- 12.5
Write the duties and responsibilities of assistant F&B Manager.
- 13.5
Compile a 3-course continental menu. Explain in brief and draw a neat cover layout for the same.
View answerAlso asked in 2022, 2019
- 14.5
What is French classical menu? Enlist its eleven courses.
Answer comingAlso asked in 2019
- 15.5
Write down the differences between primary and secondary catering.
- 16.5
What do you mean by dining etiquette? Explain in detail the DO's & DON'T's while dining in a fine dining restaurant.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Explain various service methods practiced in hotel.
- 18.10
Define outlet. Briefly explain various ancillary departments of F&B department.
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