Wednesday, December 23, 2015

B.B.A.(HOSPITALITY AND TOURISM MANAGEMENT): FOOD AND BEVERAGE MANAGEMENT,Annamalai University December Question Paper

Annamalai University  December 2014 Question Paper
B.B.A. DEGREE EXAMINATION December 2014
(HOSPITALITY AND TOURISM MANAGEMENT)
(FIRST YEAR)
(PART-III)
150: FOOD AND BEVERAGE MANAGEMENT
Time: Three hours Maximum: 100 marks
 Answer any FIVE questions (5 × 20 = 100)
1. What are the various catering establishments? Explain.
2. Explain any ten food and beverage cost control procedures followed by food
and beverage operations.
3. What is the significance of a still room in food and beverage management?
4. Explain the food production process in hotel and restaurant.
5. List the common mistakes found on Menu.
6. State the role and purpose of the menu in a food service operation.
7. What is sales forecasting? How will it differ from demand forecasting in
beverage management?
8. Explain the different pricing strategies and pricing methods in bar
operation?
9. Explain the different style of /types of food & beverage services.
10. Explain the hygiene and sanitation process. What are the legal
responsibilities of food service manager regards hygiene?
------------------ 
Share This
Previous Post
Next Post

Pellentesque vitae lectus in mauris sollicitudin ornare sit amet eget ligula. Donec pharetra, arcu eu consectetur semper, est nulla sodales risus, vel efficitur orci justo quis tellus. Phasellus sit amet est pharetra

0 comments:

Pen down your valuable important comments below