Tribhuvan University
Bachelor of Hotel Management
Semester 4 · TU Board 2022
Course Title: Food And Beverage Management (BHM326)
Full Marks: 60Pass Marks: 27Time: 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
What do you mean by menu merchandising?
Answer comingAlso asked in 2080, 2025, 2023
- 2.1
What is standard purchase specification?
- 3.1
Explain the banquet function prospective.
- 4.1
What is food cost?
Answer comingAlso asked in 2023
- 5.1
Define the term 'Bin Card'.
Answer comingAlso asked in 2080
- 6.1
What is blind receiving?
- 7.1
Illustrate the term 'service banking'.
- 8.1
What do you mean by state banquet?
- 9.1
Explain the service etiquette.
- 10.1
Define the performance appraisal.
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Mention and explain event planning steps.
Answer comingAlso asked in 2080
- 12.5
What do you mean by Purchasing Control and how effective control can be done through issuing control.
- 13.5
"Organizing the banquet function is crucial job of banquet manager". In light of this statement, write in brief about organization of banquet function.
- 14.5
What are the resources for F and B Recruitment? Explain it.
- 15.5
Explain Menu Engineering in brief.
- 16.5
As a restaurant manager how you will create a general ambiance and décor in your dining outlet. Explain it.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
What are the factors affecting menu planning.
- 18.10
US-Embassy plan to host the formal function with 120 delegates where 15 will be seated on top table and rest on sprigs. Requirement: Cover size - 27", Available tables 3 x 3 = 20, 3 x 6 = 20, 3 x 8 = 20.
Answer comingAlso asked in 2025
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