Level: Bachelor Semester-Spring Year: 2016
Programme: BHM Full Marks: 100
Course: Food and Beverage Service IV Pass Marks: 45
Candidates are required to give their answers in their own words as far as practicable.
The figures in the margin indicate full marks.
Very Short Answer Questions
Attempt all the questions. 10*2
- What do you understand by par stock?
- Explain the following equipment: a) Mixing glass b) Shake
- Name any two dark and white rums.
- What is vodka? Where did it originate?
- How does alcohol intervention work?
- Define traffic light system in bar.
- Differentiate between cash bar and host bar.
- Write down the components of cocktails and mocktils.
- Name the countries that produce rum and tequila.
- What are the two major types of gin?
Descriptive Answer Questions
Attempt any six questions. 6*10
- Define gin. Explain the whisky making process with diagram.
- Define a mocktail. What are the reasons behind their popularity in present day?
- How you design a bar? Explain the function of various parts of bar.
- Under the marketing management philosophy, explain five concept of marketing.
- What are the objectives of standard purchase specification?
- Define alcohol service and its law in Nepal. Explain alcohol with its physical impact.
- What is marketing mix? Explain the components of service marketing mix.
Case Analysis 20
18. Read the scenario and answer the question that follows.
Case Study: Disappearing liquor
You are the general of a trendy pub restaurant in an upscale part of large metropolitan area. You have local musicians that perform regularly. You have a great staff that gets along well and enjoys working together. Strong customer volume includes regular locals and new guests. The customers enjoy their interaction with the staff and bartenders and thus will often buy them a drink. When the staff gets of work before closing they will often become customers with the establishment. This increases the positive interaction between staff and customers. Sales are good and all costs are in line except the bar cost, which is one or two percent high. You are not too worried about it because your strong sales give you a good profit and the owners are happy.
On a tip from an employee, you learn that a lead bartender is stealing alcohol from the storeroom. You set up a hidden video surveillance camera. After a few nights, you catch the bartender on tape taking products from the liquor storeroom and going out the back door.
Lead bartenders are issued keys to the storeroom, as the bar often runs out of products during busy nights when management is busy with other operational issues. Inventory is taken weekly. You do not know what to do. The lead Bartenders is very popular with your customers and the rest of the crew. Firing her would prove to be unpopular and could hurt sales, customer volume and morale, but ignoring the problem would open the door to other employees taking products. Since you were tipped off, you know that at least some of the employees know what is going on.
- Should you dismiss the lead bartenders? Why or why not?
- Identify several alternatives you have to solving the problem.