BHM302 /EHM302 Food & Beverage Management B.Sc Question Bank : uou.ac.in

Name of the University : Uttarakhand Open University
Degree : B.Sc
Department : Hospitality & Hotel Administration
Subject Code/Name : BHM302 /EHM302 Food & Beverage Management
Year : III
Document Type : Old Question Papers
Website : uou.ac.in

Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/uou.ac.in/4625.-BHM302,EHM-302.pdf

Food & Beverage Management :

BHM- 10 (BSc. Hospitality & Hotel Administration)
Third Year Examination 2012
Time :- 3 Hours

Related : Uttarakhand Open University EHM301 Accommodation Management B.Sc Question Bank : www.pdfquestion.in/4624.html

Max. Marks : 30/35
Note- The paper is divided in to three sections A , B and C. Notes for each section are
given in the section itself.
Section- A
(Long Answer questions)
Answer any two questions. Each question carries 71/2 Marks.
(2×7 ½ = 15 Marks/2×10=20 Marks)
Q.1 Write a descriptive note on the importance of cost control in the hospitality organizations? Support your answer by highlighting prime techniques and methods of cost control?
Q.2 Write an essay on the Food & Beverage Control measures adopted in the luxury hotels?
Q-3 What do you mean by term “Inventory”. Explain inventory control in detail
Q-4 Write a detailed note on various types of fraud and its control in Hotel.

Section- B : (Short Answer questions)
Answer any four questions. Each question carries 21/2 Marks. (4×2 ½ = 10 Marks)
Q.1 Write a short note on the break even Analysis ?
Q-2 What do you understand from the different types of Budget ? Discuss in short.
Q-3 Discuss in short about the Yield Management ?
Q-4 What do you understand from the Standard Recipe ? Also discuss its importance and uses in Food and Beverage Control .

Q-5 Write a short about the measures adopted for food control in Hotel .
Q-6 Explain food sales control.
Q-7 Write a short note on standard field .
Q-8 Write a short note on Budget of Food and Beverage Department.

Section- C : (Objective type questions)
Attempt all questions. Each question carries ½ Marks. 10 x ½ = 5 Marks
Q.1 In Social welfare organization ‘contribution’ would be equal to ‘variable cost’ (True/False)
Q-2 Fixed costs change with the direct proportion to the output (True/False)
Q-3 Kitchen Percentage in the profit making organization is maintained about 30% (True/False)
Q-4 Buffet needs fewer service. (True/False)

Q-5 Job description has a profile of person doing a job. (True/False)
Q-6 Sorority and fraternity luncheons are professional banquets (True/False)
Q-7 Budgets are the plans expressed in financial terms (True/False)

Q-8 Standard………….. is used for making dishes in Hotel (Recipe/menu)
Q-9 Counting every article physically is known as ……….(Perpetual/physical ) inventory.
Q-10 Ladles are portion control equipments (True/False)

Third Year Examination-2015 :
BHM-302 Food and Beverage Management :
Time : 3 Hours
Maximum Marks : 30
Note : This paper is of thirty (30) marks divided into three (03) sections A, B, and C. Attempt the questions contained in these sections according to the detailed instructions given therein.

Section – A : (Long Answer Type Questions)
Note : Section ‘A’ contains four (04) long-answer-type questions of seven and half (7½) marks each. Learners are required to answer any two (02) questions only. (2×7½=15)
1. Discuss the objectives & methods of purchasing followed in 5 star hotel.
2. What may constitute fraud? Explain the methods of controlling theft and fraud of beverages in the F & B Service department of a hotel.

3. What are the objectives of F & B Control System ? Explain the fundamentals of Control in detail.
4. Discuss any five International cuisine of the world in detail.

Section – B : (Short Answer Type Questions)
Note : Section ‘B’ contains eight (08) short-answer-type questions of two and half (2½) marks each. Learners are required to answer any four (04) questions only. (4×2½=10)
1. Discuss in brief the different types of Cold Sauces used in hotel industry ?

2. Discuss the fundamentals of plating the dish. Explain the guidelines for attractive plate presentation.
3. What are the different parts of salad ? Classify salads with appropriate examples.

4. Explain Canapes. Discuss the parts & procedure of making canapes.
5. What are the factors keep in mind while managing a quality food production outlet in Industrial Catering.

6. Discuss the importance of calculating Break Even Analysis for a Catering Establishment.
7. Define Budget. Differentiate between budget & budgetary Control in detail.
8. What are objective & importance of inventory control in catering outlet. Explain in short.

Section – C : (Objective Type Questions)
Note : Section ‘C’ contains ten (10) objective-type questions of half (½) mark each. All the questions of this section are compulsory. (10×½=05)
1. Purchase specification is a concise deception of quantity, size, weight etc for food & beverage item. (True/False)

2. Cost of goods sold (COGS) entry plays a cruicial role in maintaining inventory control via Perpetual Inventory Control System. (True/False)
3. A same person should be held responsible for taking inventory via perpectual inventory control system & physical inventory control system. (True/False)

4. Dishwashing area should always be between the kitchen & food serving department but nearby the restaurant. (True/False)
5. Bin Card method of Inventory Control System is mainly use in store room for maintaining the inventory level of placed things. (True/False)