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 do you understand by Hi-Tea?
Answer comingAlso asked in 2022
- 2.1
List out any three duties and responsibilities of room service order taker.
- 3.1
What is Humidor?
- 4.1
Name the parts of cigar.
- 5.1
Brief the term Top Fermentation.
- 6.1
Define the term Oenology.
- 7.1
Explain the term "Dosage".
- 8.1
Write two each brand name of red and white wines.
- 9.1
Name the varieties of coffee serve in outlets.
- 10.1
Explain the term "weeping".
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
"Suggestive selling plays key role in customer satisfaction and revenue generation in F&B Outlets". Justify the statement with suggestive selling techniques.
- 12.5
Define Breakfast. List out the courses served in English Breakfast.
- 13.5
What is room Service? Explain the types of room service.
- 14.5
Explain the history and curing process of Tobacco.
- 15.5
Who is a butler? List down responsibilities of a butler.
- 16.5
Name types of trolley used in gueridon service. Write advantages of gueridon service.
- 17.5
What is Beer? Explain the Beer making ingredients.
Group C
Comprehensive Answer Questions: (Attempt any TWO Questions)(2 × 10 = 20)
- 18.10
Define Beverage? Explain the types of non-alcoholic beverage with neat classification chart.
- 19.10
What is wine? Discuss the factors affecting the taste and quality of wine.
- 20.10
Elaborate the champagne making process. List out various region of France where champagne is produces.
— The End —