Reg. No.
M.B.A. DEGREE EXAMINATION, AUGUST/SEPTEMBER 2017.
Fourth Semester
Hospitality and Tourism Management
DBA 7054 – FOOD AND BEVERAGE MANAGEMENT
(Regulations 2013)
Time : Three hours Maximum : 100 marks
Answer ALL questions.
PART A — (10 2 = 20 marks)
1. Define kitchen planning.
2. List out any two duties of a kitchen manager.
3. List the types of menu.
4. Define beverage.
5. Mention any two steps in purchasing materials.
6. What is stock taking?
7. Define food production.
8. Classify non alcoholic beverages.
9. Define industrial catering.
10. What is a fast food restaurant?
PART B — (5 13 = 65 marks)
11. (a) Draw the hierarchy of kitchen department and discuss the two major
divisions of kitchen.
Or
(b) Explain the basic preparation and operational activities in a kitchen.
Question Paper Code : BS2159
BS2159 2
12. (a) Describe menu merchandising in detail and its importance.
Or
(b) Explain beverage menu and the steps involved in it
13. (a) Explain in detail the price and quality of materials when purchasing.
Or
(b) Discuss the importance of maintaining inventory by kitchen stewarding.
14. (a) Classify and explain beverages in detail.
Or
(b) Describe beverage production methods in detail,
15. (a) Briefly describe about any four fast food catering hotels and restaurants.
Or
(b) Describe in detail about the performance and control management in
restaurants.
PART C — (1 15 = 15 marks)
16. (a) Prepare a leaflet for kitchen supervisor which explains the basic
principles and equipments for food production.
Or
(b) Discuss the various methods of storage practices for pre production.
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