Food And Beverage Management TU Board 2025 question paper

Brief the concept of menu merchandising.

Mention the role of colors in an outlet environment.

What do you understand by theme restaurant?

Highlight the importance of gangway.

Mention any four Don'ts in a menu.

Why is cellar management necessary?

How do you explain layout planning?

List the significance of standard recipe.

List any four responsibilities of food and beverage controller.

Mention the control cycle in F&B system.

Explain any two types of banquet sitting plan with diagram.

Draw a neat format of banquet function prospectus.

What do you understand by effective design? Explain.

How can you prevent the theft of revenue by the use of modern technology? Explain in brief.

Define menu engineering. Explain the concept of menu engineering grid.

Proper menu planning results in effective and efficient work flow. Justify.

What are the etiquettes to be followed by guest dining at the restaurant? Explain.

Discuss the elements of cost incurred in food and beverage with examples.

Elaborate the various types of themes and its importance in food service business.

Embassy of Nepal plan to host the formal banquet with 250 delegates, where 26 will be seated on the top table and rest on sprigs. Additional information: Cover size – 36" , Available table sizes 3' * 3'= 40, 3' * 6' = 40, 3' * 8' = 40 Required: a. Calculate the length of top table. b. Calculate the number of sprig required. c. Calculate the length of top table. d. Calculate the total area required. e. Calculate the total number of table required for the layout.