*SA871*

SA – 871

VIII Semester B.H.M. Examination, April/May 2015 (Semester Scheme) (Fresh + Repeaters) HOTEL MANAGEMENT Paper – 8.1 : Food and Beverage Management (100 Marks – 2014-15 only/ 80 Marks – Prior to 2014-15) Time : 3 Hours

Max. Marks : 80/100

Instructions : 1) Students of Batch 2010 and before must attempt up to “Section C”. 2) Students of Batch 2011 Onwards must attempt up to “Section D”. SECTION – A Answer any ten of the following in brief :

(10×2=20)

1. a) What is Menu Analysis ? b) What is Orientation ? c) What is Popularity Index ? d) What is the difference between FIFO and LIFO ? e) What is Manufacture’s branding ? f) What is critical control point ? g) What is Operating Budgets ? h) What is cook-Chill ? i) What is HVAC ? j) How do you arrive at the selling price of a dish ? k) Give examples of Food and Beverage in the Leisure Category. l) What do you mean by Purchase order ? SECTION – B Answer any three questions not exceeding one page.

(3×5=15)

2. What are the factors which account for the growth of the catering industry in India ? P.T.O.

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SA – 871 3. What are procedures followed while receiving the goods ?

4. List out the Do’s and Don’t of interviewing in the Recruitment process. 5. Discuss the factors affecting eating out habits ? 6. Explain the following terms with respect to facilities planning : a) Design b) Layout. SECTION – C Answer any three questions not exceeding 3 pages.

(3×15=45)

7. What do you understand by food production control ? Explain the stages of production control. 8. What is Branding ? Explain the importance of Branding ? What are the types of Branding ? 9. Discuss in length the recruitment and selection procedures in a 5 Star category hotel. 10. Classify and explain the sectors of the Catering Industry. 11. Write short notes : a) Portioning Equipment b) Standard Recipe c) SPS with example of one ingredient. SECTION – D Answer any one question not exceeding 4 pages.

(1×20=20)

12. With a help of a neat flow chart explain in detail, the purchasing process and discuss any 3 methods of purchasing. 13. Discuss in detail with a neat layout, the general principles in planning and designing of production area for a star hotel. _______________________