Question Paper Code : BS2159 - Anna Universitycde.annauniv.edu/MBAQP/pdf/Fourth Semester/DBA7054/DBA7054.pdf · 2 BS2159 12. (a) Describe menu merchandising in detail and its importance.

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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