DRIEMS SCHOOL OF HOTEL MANAGEMENT DRIEMS SCHOOL OF HOTEL MANAGEMENT

TANGI, CUTTACK-754022, ODISHA, INDIA TANGI, CUTTACK-754022, ODISHA, INDIA

MHM SEMESTER-II MID EXAMINATION-2019 BHM SEMESTER-II MID EXAMINATION-2019
FOOD & BEVERAGE SERVICE-I FOOD & BEVERAGE SERVICE-II
PAPER-MHM202 PAPER-BHM204
Time = 1 Hour Full Marks=10 Time = 1 Hour Full Marks=10
Answer All Mark: (5x2=10) Answer All Mark: (5x2=10)

1. Draw the layout of dispense bar? And explain the parts of a Bar 1. What is Gueridon service? Explain with advantages and
limitations?

(OR) (OR)

How do you classify beverages? Give with example of each Explain Classification of Non-Alcoholic Beverage with Example

2. Explain production of beer, and write 10 brands names with 2. Explain the triplicate system of checking with a diagram

country origin

(OR) (OR)

Classify wines and explain each category with at least two What is the role of control department in hotel industry?
examples Explain
 DRIEMS SCHOOL OF HOTEL MANAGEMENT
DRIEMS SCHOOL OF HOTEL MANAGEMENT TANGI, CUTTACK-754022, ODISHA, INDIA
TANGI, CUTTACK-754022, ODISHA, INDIA MHM SEMESTER-IV MID EXAMINATION-2019
BHM SEMESTER-IV MID EXAMINATION-2019 FOOD & BEVERAGE SERVICE-IV
FOOD & BEVERAGE SERVICE-IV PAPER-MHM403
PAPER-BHM402 Time = 1 Hour Full Marks=10
Time = 1 Hour Full Marks=10 Answer All Mark: (5x2=10)
Answer All Mark: (5x2=10)

1 What are the factors to be taken into consideration while

designing a menu? Elaborate
1 What is single malt? Explain the major difference between
bourbon and Tennessee whisky

(OR)
(OR)

Draw a function prospectus of banquet department and

elaborate standard booking procedure of banquet
What is proof?  Explain Gay-Lussac proof

2. What is the HACCP? Explain its principles and benefits

2. What is Wine? Explain Wine types with example of each
(OR)
(OR)
Explain elements and classification of cost
What are the factors that should be considered while pairing
wine with food? Explain
 DRIEMS SCHOOL OF HOTEL MANAGEMENT
TANGI, CUTTACK-754022, ODISHA, INDIA

BHM SEMESTER-VI MID EXAMINATION-2019

FOOD & BEVERAGE SERVICE-VI
PAPER-BHM602
Time = 1 Hour Full Marks=10
Answer All Mark: (5x2=10)

1. Hospitality industry uses different pricing methods. Discuss in

detail

(OR)

Briefly state different stock levels used in a hotel store room

2. Explain how menu acts as a marketing tool for a hotel

(OR)

Differentiate between Perpetual inventory and Physical inventory