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Question Bank


My Dear Students,
The questions given in the QUESTION BANK are the most important questions. The students are advised not to fully rely only on these questions. Students should also refer other questions to get the maximum marks.

Best of Luck for your Exams.


Entire Syllabus Notes


Notes : Chapter I

Notes : Chapter II

Question Bank

1. Define strategy management and its relevance.
2. Explain strategy & Process of strategy management.
3. Explain 3 levels of strategy.
4. Explain “7 S Frameworks [Mackinsey]
5. Differentiate goals and objective.
6. Explain mission statement and its characteristics.
7. Explain Corporate Social Responsibility.
8. Explain Environmental Analysis and its need.
9. Explain S W O T Analysis.
10. Explain External Factor Evaluation Matrix [EFE].
11. What is the Dynamics of Internal Environment?
12. What are Six Organizational Capability factors?
13. Explain Porter’s Five Force Analysis.
14. Explain Internal Factor Evaluation Matrix. (IFE)
15. Explain Intensification Strategy.
16. Explain Integrative Strategy.
17. Explain Diversification Strategy.
18. Explain Restructuring Strategies.
19. Explain the Process of Strategy Evaluation.
20. Explain nature and importance of strategy evaluation.

21. Write notes –
a) Turnaround
b) Vision
c) Component of mission statement
d) Restructuring
e) Retrenchment
f) Divestment.
g) Liquidation
h) Merger.
i) Scope of mission statement
j) Acquisition
k) Joint venture
l) Competitive Profile Matrix [CPM]
m) Characteristic of objective.
n) Importance of Environment Scanning.
o) Technologic environment.


My Dear Students,
The questions given in the QUESTION BANK are the most important questions. The students are advised not to fully rely only on these questions. Students should also refer other questions to get the maximum marks.

Best of Luck for your Exams.


Unit - 1 & 2 Notes


Unit - 3 & 4 Notes

Question Bank – Advance Food Production

Unit 1
1. List and explain the different types of Kitchen layouts with the neat diagrams
2. What measures would you take to simplify work of the chefs whilst designing a Kitchen?
3. list down the factors affecting kitchen layouts
4. Draw the workflow of a kitchen organization
5. Write in brief the methodology of Food Cost Control
6. Explain Volume Forecasting.
7. What are the measures taken in post event cost control?
8. list and explain the objectives of Food cost Control
9. List and explain the obstacles to food cost control
10. Explain in brief the importance of the Kitchen Stewarding Department
11. Draw the Hierarchy of the Kitchen Stewarding Department and list down the duties of each team member.
12. List down the various equipments, tools and cleaning material used in the Kitchen Stewarding department
13. Write a brief note of Hotel Waste and measures of disposing this waste.
14. List down the thumb rules and the work triangle for planning a kitchen layout.
15. List down the measures you will undertake whilst buying raw material for your kitchen

Unit 2
1. Write in brief the History of Sandwiches and explain in detail the different parts of a sandwich
2. Classify sandwiches and explain each in detail.
3. What are the guidelines you would follow in the preparation and storage of sandwiches
4. Explain the following Classical garnishes (Any 5 out of 7)
5. Explain the following classical garnishes (Any 5 out of 7)
6. Define Hors d’oeuvre. List and explain in detail Cold Hors d’oeuvres
7. Define Amuse Bouche. List and explain in detail Hot Hors d’oeuvres
8. List and explain in detail any five International Appetizers.
9. List down the points you would keep in mind while preparing and presenting Appetizers/Amuse Bouche
10. List a. 2 meat based hors d’oeuvre b. 2 fish based hors d’oeuvre c. 2 fruit based hors d’oeuvre
11. Explain - a. Angels on horseback b. devils on Horseback c. Dolmas
12. Explain – a. Tallow b. Pastillage c. Suet

Unit 3
1. List down any 5 tools used in Ice carving. List the guidelines followed when carving Ice.
2. Write a brief note on Non Edible Displays
3. List down the uses of Wines in cooking
4. List down the uses of herbs in cooking
5. Write a brief note on the Sensory/Organoleptic method of evaluating food
6. List and explain the different Organoleptic tests used by Organizations to evaluate their food products.
7. Write a brief note on the latest cooking trends evolving in today’s market.
8. Explain the Following Culinary Terms (Any 5 out of 7)
9. List down any 6 herbs and 6 spices used for culinary purpose.
10. Plan a High Tea Menu for American delegates visiting India
11. Plan a Menu for an International Street Food Festival
12. Plan a Menu for an Indian Chaat Food Festival


My Dear Students,
The questions given in the QUESTION BANK are the most important questions. The students are advised not to fully rely only on these questions. Students should also refer other questions to get the maximum marks.

Best of Luck for your Exams.

Question Bank for Advanced F & B Operations Management

1. What is gueridon service and what are the principles of gueridon service?
2. What are the obstacles in food and beverage control?
3. Write the detailed recipe of pineapple flambe and its service.
4. What are the objectives of food and beverage management? Explain.
5. What are the advantages of gueridon service?
6. Explain different equipment used on gueridon and list various trollies used in restaurants
7. What are the objectives of food and beverage control? Explain
8. What is market oriented business? Mention its characteristics.
9. Write the detailed recipe of Banana flambe and its service.
10. What is gueridon service? Explain other various trolley service used in restaurant.
11. Explain the principles of gueridon service?
12. Explain in detail various Bar Thefts & Bar Frauds.
13. List & Explain any 10 Equipments used in the Bar.
14. Explain in detail the various Licenses & Records maintained in a Bar.
15. List any 10 classic cocktails with their base alcohol.
16. Explain the Classification of BAR based on the “Basis of “Key Beverage Product Served”.
17. Explain in detail the Front Bar.
18. Define Term Bar. What are the various classifications of Bar?
19. Name and Explain the classification of Bar Based on Location of Bars.
20. Draw a standard layout of bar with dimensions.
21. Explain various parts of Bar.
22. Explain in detail “Marketing Policy “and “Financial Policy” in order to have effective control system in Food and Beverage Department.
23. List and explain various frauds possible to happen at bar.
24. What is the Operational Phase in Cycle of Control? Explain in detail.
25. What are the Aims & Objectives of Production Planning in Methods of Food Control?
26. Explain the procedure for selecting a supplier.
27. What is standard purchase specification? Draw a sample SPS for chicken required for tandoori chicken.
28. Explain in detail the system of RECEIVING raw materials from supplier.
29. Explain Standard Portion Size and Standard Recipe. Mention three uses of Standard Recipe.
30. Explain Briefly: Breakages, Empties, SPS, standard recipe, std portion size,
31. Draw a diagram of standard bar profile.
32. Explain in detail the main Duties of the Purchasing Manager.
33. Explain in detail the main Objectives of Stock Taking.
34. Explain in detail the Performance in a Rating System of a Supplier.
35. What are the Aims & Objectives of Production Planning in Methods of Food Control?
36. What are the advantages & disadvantages of Daily Food Cost Report?
37. Write in detail the Automatic Beverage Dispensing Machine.
38. What is “Goods received Book”? Explain with format.
39. Explain the criteria for selecting supplier.
40. Explain in detail Front bar and Under Bar.
41. Explain the Classification of BAR based on the “functional classification”
42. Mention 10 classic cocktails with their base spirit.
43. Explain in detail “Catering Policy in order to have effective control system in Food and Beverage Department.
44. Draw the flowchart of system control cycle in food and beverage control.
45. What are the Disadvantages of gueridon service?
46. Draw the Format of a Cellar Inward Book and Bin card
47. Explain various possible frauds which can happen at bar.
48. What is Cost oriented business explain its characteristics.
49. What is “Goods received Book”? Explain with format.
50. What are the factors which creates impulse buying in restaurants?

Advertising

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Other Subjects

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Other Subjects

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Other Subjects

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Marketing - Question Bank

• Enlist and explain the Personal Factors that influence the Consumer Behavior
• With the help of an diagram explain the concept of Services Marketing Triad (Triangle)
• Explain the terms cost based pricing and value-based pricing.
• What are different types of Product Positioning Strategies?
• What is the meaning of physical environment in hospitality business? Why is it important?Distinguish between Goods and Services
• What is a Marketing Plan and write in brief any three components of Marketing Plan?
• Explain the term ‘augmented product’ in detail.
• Define Services and explain in brief any 3 features of
• Write a note on different types of Trade Promotions
• Explain the term market segmentation and write a note on demographic and psychographic segmentation types
• Define and explain the concept of Hospitality Presentation Mix
• Define Marketing and write a brief note on the same
• Write a note on Extended Marketing Mix
• What is Hospitality Presentation Mix and write a note on different elements of Presentation Mix
• Write a note on 6 S’s of Service Encounter
• Describe and explain in brief the concept of Service Blueprint
• Write a note on Push Strategy & Pull Strategy
• What is Branding? Explain in brief the concept of Branding
• Write a note on 6 S’s of Service Encounter
• Describe and explain in brief the concept of Service Blueprint
• How E-Marketing is different from the Traditional Marketing
• Describe and explain the term Franchising with relevant examples
• Define Pricing and mention what are the main objectives of pricing
• What is Dynamic Pricing and why many Airlines use the concept of dynamic pricing
• What is E-Marketing and what are the major advantages of E-Marketing?
• Explain AIDAS theory of Selling.
• What are different types of Sales Promotion?
• Explain 5 Stages of Purchase Behavior
• How websites and emails have proven to be very convenient and advantageous in marketing of hospitality products today. How websites and emails have proven to be very convenient and advantageous in marketing of hospitality products today.
• What are different ways to conduct On line Marketing
• Define Consumer Behavior and write in brief about the factors that Influence the Consumer Behavior
• Write a note on importance of distribution
• What are those things that the guest of tomorrow will demand from the Hospitality Industry. Explain in brief
• Explain the following concepts in your own words B2B, B2C and C2C?
• Define Advertising and explain any 3 M’s of Advertising.
• Why is PR important for today’s hospitality organizations?
• Explain any 3 External Factors that affect the Pricing decisions.
• What are the different Eras of Marketing?What are the different Eras of Marketing?
• What is relationship marketing and why is it important in today’s time of competition?
• Define Advertising and explain different objectives of Advertising.
• Mention 7 steps in Market Segmentation
• Define Price and write a note on Pricing Objectives
• What are the different Eras of Marketing?
• With the help of a diagram explain the concept of Product Life Cycle.
• Explain the importance of Loyalty Programs for Airlines and Hotels
• What are the key considerations during the Service Blueprinting process.
• Write a brief note on Core Marketing concept
• What are the 5 dimensions of Service Quality?

Service Marketing notes

Other Subjects

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Strategic Human Resource Management Notes.