Food and Beverage Service HSEB NEB Old Questions

Class 11 Hotel Management HSEB, NEB Old Questions
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Food and Beverage Service HSEB NEB Old Questions

 Short Answer Questions

  1. 2076: Explain the duties and responsibilities of room attendant.[5]
  2. 2076: Explain par stock and its importance.[5]
  3. 2075: List the duties and responsibilities of room attendant.[5]
  4. 2075: What knowledge and skills are essential for food and beverage service staffs? Explain [5]
  5. 2074: Show the key difference between coffee shop and fine dining restaurant.[5]
  6. 2074:  What are the hospitality knowledge required for food and beverage service staffs? Discuss [5]
  7. 2073: Explain the social skills essential for F and B service personnel.[5]
  8. 2073: Explain the crockery used in restaurants with five examples.[5]
  9. 2072: Give the name and purpose of any five hollowware.[5]
  10. 2072: Draw an organizational chart of F and B department and show the staffing.[5]
  11. 2071: Discuss the attributes essential for F and B service personnel.[5]
  12. 2071: Give the name and purpose of any five glassware.[5]
  13. 2071: Draw an organizational chart of food and beverage department.[5]
  14. 2071: Draw an organizational chart of food and beverage serivice department.[5]
  15. 2070: Explain the  difference between coffee shop and fine dining restaurant.[5]
  16. 2070: Why is briefing held in food and beverage department of a hotel? Discuss [5]
  17. 2069: What are the quality attributes of food and beverage staffs? Expain[5]
  18. 2069: Write down the job responsibilities of waiter/waitress.[5]
  19. 2066: Explain the following food and beverage service outlets.
  20. 2066: Differentiate between banquet and restaurant.[5]
  21. 2065: Explain the job description of waiter.[5]
  22. 2064: Enlist the types of food and beverage service outlets and explain any two of them.[5] 
  23. 2063, 2060: Explain the hollowware.[5]
  24. 2063: “The quality of service is based on hospitality knowledge , skills and attitude of service.” Explain [5]
  25. 2062: Define menu and explain its types.[5]
  26. 2061: Explain the social skills.[5]
  27. 2061: Make a neat format of K.O.T[5]
  28. 2060: Explain the culinary.[2]
  29. 2060: Define the dining etiquette.[2]
  30. 2060: Name any 10 different types of cutleries used in an outlet.[5]
  31. 2059: Explain the Mise En Place.[5]
  32. 2059: Explain the types of menu.[5]

Long Answer Questions

  1. 2076: Make a neat organization chart of housekeeping department and list the duties of public area attendant.[6+4]
  2. 2074: Describe the hospitality knowledge , skill and attitude essential among F and B service staff.[3+4+3]
  3. 2074: What are the outlets of food and beverage department. Explain the nature of service.[10]
  4. 2073: Discuss about the functions of food and beverage outlets and its importance in a hotel.[10]
  5. 2072: List the various outlets of F and B service and explain their functions in brief.[2+8]
  6. 2072: Name any 10 items of cutlery and crockery with their uses.[5+5]
  7. 2072: List and explain the various outlets of food and beverage service.[10]
  8. 2072: Describe the hospitality knowledge , skill and attitude essential among F and B service staff.[3+4+3]
  9. 2071: Explain the various types of F and B outlets.[10]
  10. 2071: List the outlets of food and beverage in a hotel and explain their functions.[10]
  11. 2070: What are cutlery, crockery, and hollow ware? Explain and write 5 examples of each.[10]
  12. 2070: Describe the hospitality knowledge , skill and attitude essential among F and B service staff.[3+4+3]
  13. 2069: What are the outlets of food and beverage service in a hotel? Explain[10]
  14. 2069: List the outlets of F and B service and briefly explain their functions.[10]
  15. 2068: Attitude of a service staff is more valuable than the hospitality knowledge and skills. Explain [10]
  16. 2067: Draw an organizational chart of food and beverage department and show the sections staffing, and also discuss the job responsibilities of food and beverage manager.[7+3]
  17. 2066: Describe the types of service equipment used in food and beverage service.[10]
  18. 2065: What do you mean by food and beverage serving outlets in a hotel? Explain [10]
  19. 2059: Write the job description of a waiter/waitress.


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