Tribhuvan University
Bachelor of Hotel Management
Semester 4 · TU Board 2023
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 'Stars' in menu engineering?
Answer comingAlso asked in 2080, 2025, 2022
- 2.1
Define etiquette.
- 3.1
Enlist major types of banquets.
- 4.1
What is Hall Mark event?
Answer comingAlso asked in 2080
- 5.1
List out the different phases involved in planning events.
- 6.1
What do you understand by break duty in hotel?
- 7.1
Mention four ways to prevent pilferage.
- 8.1
Define gangway.
- 9.1
Write the formula of food cost.
Answer comingAlso asked in 2022
- 10.1
What do you understand by periodical planning?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Explain menu pricing model.
- 12.5
What is menu engineering? Show the relationship between profitability and popularity with classification.
- 13.5
Explain the types of seating plan.
- 14.5
Highlight the role of event manager and marketing personnel for the successful event.
- 15.5
Who is F&B control? Enlist and explain different controlling tools on it.
- 16.5
Enlist restaurant etiquette to be followed by the guest.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
How can Décor, Design and maintenance of Dining Areas help in better working environment for staff and create repeat business? Illustrate with examples.
- 18.10
Plan a layout for 251 British delegates with 21 guests to be seated at the top table. The cover size is 27". The size of the tables available are: 8'x3', 6'x3' and 3'x3'. Calculate (a) Length of top table. (b) No. of sprigs. (c) Length of sprigs. (d) No. of tables used for sprigs. (e) No. of table used for top table. (f) Area required for the layout.
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