Roll No. ......................

Total No. of Questions : 13]

J-3458[S-1314]

[Total No. of Pages : 02

[2037]
M.Sc.(HMCTT) (Semester - 3rd)

BAR MANAGEMENT (M.Sc.(HMT)-303)

Time : 03 Hours

Maximum Marks : 75

Instruction to Candidates:
1)

Section - A is compulsory.

2)

Attempt any Nine questions from Section - B.

Section - A

Q1)

(15 x 2 = 30)
a)

Sports Bar.

b)

Dispense Bar.

c)

Mini Bar.

d)

BAC.

e)

Lounge.

f)

Under Bar.

g)

Speed Rock.

h)

Blended drinks.

i)

Sales Forecasting.

j)

Promotional Mix.

k)

Cash Control.

l)

Pilferage.

m) Bar site analysis data.

n)

Bottle for Bottle issues.

o)

Cellar.

P.T.O.

Section - B
(9 x 5 = 45)
Q2) What factors would you consider in collecting a market data and site analysis
for a bar service operations?
Q3) Describe how color combinations can be effectively used in enhancing the
atmosphere of a bar.
Q4) What is beverage control? Explain its use and elements.
Q5) Discuss different types of Bars and their uses.
Q6) List out the amenities kept in the menubar at a room in a large hotel.
Q7) Differentiate between a bar and a lounge.
Q8) Discuss the physical effects of alcohol on our body.
Q9) Draw a layout plan of a bar clearly indicating all important Areas.
Q10)Discuss the role of a Barman as a psychologist.
Q11)Develop a promotional plan for a bar with 300 covers in a large hotel.
Q12)Give job description of a Barman.
Q13)Discuss pilferage control steps that you will implement in a Bar.

J-3458[S-1314]