Q.1. Why kitchen stewarding is also called the backbone of restaurant operations? What are the challenges kitchen stewarding department encounters on a day-to-day basis? (6+4=10) Kitchen Stewarding is one of the most important support departments of the F&B...
5th Sem F & B Operations Solved Papers – B.Sc HHA
Syllabus with topics linked
Adv. Food & Beverage Operations| Solved Papers | 2015-2016| 5th Sem B.Sc HHA
Q.1. Discuss factors for planning staff requirements. Write a job description of the banquet manager. (5+5=10) Factors for planning staff requirements The amount of work is considered so that overstaffing or understaffing doesn’t take place. The budget is taken into...
Adv. Food & Beverage Operations| Solved Papers | 2014-2015| 5th Sem B.Sc HHA
Q.1. Elucidate essential factors you will keep in mind while planning the layout of a first-class restaurant. (10) Cost/ funds in Hand:- It means how much expenses are required or available for the making, renovation, or for operating the establishment. The cost...
Adv. Food & Beverage Operations| Solved Papers | 2013-2014| 5th Sem B.Sc HHA
Q.1. Draw an organization chart of the banquet department of a five-star hotel. Enlist duties and responsibilities of the banquet manager. (5+5=10) Duties And Responsibilities of a banquet manager: Achievement of budgeted food sales, beverage sales, and labor costs....
Adv. Food & Beverage Operations| Solved Papers | 2017-2018| 5th Sem B.Sc HHA
Q.1. Discuss the factors to be kept in mind while planning a menu. Type of establishment: Consider the type of food service establishment, such as a fine dining restaurant, casual eatery, or catering business, to determine the appropriate menu style and offerings....
Adv. Food & Beverage Operations| Solved Papers | 2018-2019| 5th Sem B.Sc HHA
Q.1. Study the following case carefully and answer: Rahul and Simran decided on their ‘big day’ that they wanted to have a wedding reception that everyone would remember. They had decided on a “Treasure Island” theme for the reception and wanted their menu to reflect...
Adv. Food & Beverage Operations| Solved Papers | 2019-2020| 5th Sem B.Sc HHA
Q.1. Define gueridon. Discuss its advantages and disadvantages. Gueridon: Gueridon is a type of tableside service in restaurants, where dishes are prepared, finished, or assembled in front of guests using a mobile trolley, also known as a gueridon trolley. This style...