Tribhuvan University
Bachelor of Hotel Management
Semester 4 · TU Board 2080
Course Title: Food And Beverage Management (BHM326)
Time: 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
Explain the Menu Merchandising.
- 2.1
What do you mean by Fairs and Festivals?
- 3.1
What do you mean by Hall mark Event?
- 4.1
Explain the Duty Roster.
- 5.1
Write pros and cons of Theater Style of table plan.
- 6.1
What is Cellar Management?
- 7.1
Explain the Functional Check list.
- 8.1
Write the advantages of External Recruitment.
- 9.1
Explain the Bin card.
- 10.1
What do you mean by Puzzel in Menu Engineering?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
What is Menu Pricing? List the types of menu pricing and explain any four of them.
- 12.5
Hotel XYZ makes sales of NRs 1,500,000.00 and Food Cost 42%, overhead cost 17 % of sales & Profit NRs 345,000.00. From this information calculate Food Cost amount, Labor Cost and Labor cost %, Overhead cost and Net profit %.
- 13.5
How would you control Food and Beverage through Purchase as a F&B Controller?
- 14.5
Explain the standard content of Banquet Planner.
- 15.5
Explain the general physical layout in restaurant designing.
- 16.5
What is the psychology of light in restaurant?
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Explain the Five steps of successful Event Planning?
- 18.10
Arrange the Formal Corporate Dinner of 140 Guests: Guests at top table and rest at Sprigs. Requirement of Cover size- 27" , Min. space per guest – 18 sq ft. Available tables 3 * 3 = 25, 3 * 6 = 25, 3 * 8 = 25. i. Calculate the hall size. ii. Calculate the length of top table. iii. Calculate the length of sprig table iv. Calculate the required table for table layout v. Calculate the total area required
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