Model paper

Dean's Office Official Model Question Paper

BHM 101 · Hotel French

Programme
BHM
Academic year
Semester 1
Paper type
Official Model Question
Sitting
Dean's Office Blueprint
Full marks
60
Duration
180 minutes

Tribhuvan University

Faculty of Management

Office of the Dean

Official Model Question Paper / Dean's Office Blueprint

Course: BHM 101 · Hotel French

Level: Bachelor of Hotel Management (BHM) · Semester 1

Full Marks: 60

Time: 3 hrs.

Candidates are required to give their answers in their own words as far as practicable. Figures in the margin indicate full marks.

Group A

Brief Answer Questions. Attempt ALL questions. (5 × 2 = 10)

[5*2=10]

  1. Write the French words for the following hotel professions: (a) Waiter, (b) Chef, (c) Housekeeper, (d) Receptionist.

    [2]
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    French Terms for Hotel Professions

    • (a) Waiter: Le serveur (m) / La serveuse (f)
    • (b) Chef / Head Cook: Le chef de cuisine
    • (c) Housekeeper: La gouvernante
    • (d) Receptionist: Le réceptionniste (m) / La réceptionniste (f)

  2. Conjugate the French verb ‘avoir’ (to have) in the present tense for all subject pronouns.

    [2]
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    Conjugation of ‘avoir’ (Present Tense)

    • J’ai (I have)
    • Tu as (You have - informal)
    • Il / Elle / On a (He / She / One has)
    • Nous avons (We have)
    • Vous avez (You have - formal / plural)
    • Ils / Elles ont (They have)

  3. Write cardinal numbers from 70 to 75 in French words.

    [2]
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    French Cardinal Numbers (70–75)

    • 70: Soixante-dix
    • 71: Soixante et onze
    • 72: Soixante-douze
    • 73: Soixante-treize
    • 74: Soixante-quatorze
    • 75: Soixante-quinze

  4. Translate into French: (a) Please, (b) Thank you very much, (c) Have a good meal, (d) Good evening.

    [2]
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    Common French Hospitality Expressions

    • (a) Please: S’il vous plaît
    • (b) Thank you very much: Merci beaucoup
    • (c) Have a good meal / Enjoy your meal: Bon appétit
    • (d) Good evening: Bonsoir

  5. What do the culinary terms ‘Entrée’ and ‘Plat principal’ mean on a French classical menu?

    [2]
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    Culinary Terms

    • Entrée: The starter or first course served prior to the main course in classical dining.
    • Plat principal: The main course or central dish (meat, poultry, fish) of the meal.

Group B

Descriptive Answer Questions. Attempt any THREE questions. (3 × 10 = 30)

[3*10=30]

  1. Explain the structure of a Classical French Menu (Menu Classique Français) from Hors d’œuvre to Café. Detail the characteristics of at least six classical courses with authentic French dish examples.

    [10]
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    The French Classical Menu (Menu Classique Français)

    The traditional French classical menu consists of structured courses designed for harmonic dining:

    1. Hors-d’œuvre (Appetizers): Light savory items stimulating appetite (e.g., Salade Niçoise, Huîtres).
    2. Potage (Soup): Clear soups (Consommé Julienne) or thick soups (Potage Saint-Germain).
    3. Poisson (Fish): Delicately poached or sautéed fish with refined butter sauces (e.g., Filet de Sole Bonne Femme).
    4. Entrée (First Meat Course): Small well-garnished meat dishes served with a rich sauce before heavy roasts (e.g., Tournedos Rossini).
    5. Relevé (Main Joint): Substantial roasted or braised whole meat cuts (e.g., Selle d’agneau rôtie).
    6. Sorbet (Palate Cleanser): Water ice with liqueur or champagne served to cleanse taste buds.
    7. Rôti (Roast Fowl/Game): Roasted game birds served with natural pan jus.
    8. Légumes (Vegetables): Distinct vegetable course served hot (e.g., Asperges sauce Hollandaise).
    9. Fromage (Cheese): Selection of regional French cheeses (e.g., Brie de Meaux, Roquefort).
    10. Entremets (Dessert): Sweet puddings, soufflés, or fruit tarts (e.g., Crêpes Suzette).
    11. Café (Coffee): Fresh black coffee accompanied by petits fours.

  2. Draft a formal dialogue in French between a hotel receptionist and an arriving French guest regarding check-in, room preferences, breakfast timings, and luggage handling.

    [10]
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    Dialogue: Hotel Check-In (À la Réception)

    R (Réceptionniste): Bonjour Monsieur, bienvenue à l’Hôtel Annapurna. Comment puis-je vous aider ? D (Client - M. Dupont): Bonjour. J’ai une réservation pour trois nuits au nom de Dupont. R: Parfait Monsieur Dupont, un instant s’il vous plaît... Oui, j’ai bien une chambre deluxe avec un grand lit pour trois nuits. Pourriez-vous remplir cette fiche d’enregistrement et me présenter votre passeport ? D: Bien sûr, voilà mon passeport et la fiche complétée. R: Merci. Votre chambre est la numéro 304 au troisième étage. Elle donne sur le jardin. D: Très bien. À quelle heure est servi le petit-déjeuner ? R: Le petit-déjeuner buffet est servi au restaurant principal de six heures trente à dix heures du matin. D: Parfait. Y a-t-il quelqu’un pour m’aider avec mes bagages ? R: Absolument, le bagagiste va monter vos valises immédiatement. Voici votre clé électronique et le mot de passe du réseau Wi-Fi. Je vous souhaite un excellent séjour parmi nous. D: Merci beaucoup pour votre accueil chaleureux. Bonne journée. R: Je vous en prie, Monsieur. Bonne journée.

  3. Explain the rules of agreement of adjectives (l’accord des adjectifs) in French with gender and number. Provide illustrative hotel and culinary sentences for masculine, feminine, singular, and plural forms.

    [10]
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    Rules of Agreement of Adjectives in French

    Adjectives agree in gender and number with the nouns they qualify:

    1. Formation of Feminine Adjectives

    • Add -e to masculine singular (e.g., grand -> grande).
    • Adjectives ending in -e remain unchanged (propre, rouge).
    • Irregular forms: -er -> -ère (premier -> première); -eux -> -euse (délicieux -> délicieuse); -f -> -ve (actif -> active).

    2. Formation of Plural Adjectives

    • Add -s to the singular form (grandes chambres).
    • Adjectives ending in -s or -x remain unchanged (des repas délicieux).

    3. Summary Table

    Form French Example English Translation
    Masculine Singular Le vin est chaud. The wine is warm.
    Feminine Singular La soupe est chaude. The soup is hot.
    Masculine Plural Les cafés sont froids. The coffees are cold.
    Feminine Plural Les boissons sont froides. The drinks are cold.

  4. Identify and explain five major wine-producing regions of France. State the characteristic wines, grape varieties, and culinary food pairings associated with each region.

    [10]
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    Five Major French Wine Regions

    1. Bordeaux:
      • Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc.
      • Character: Structured, tannic reds (Médoc, Saint-Émilion).
      • Food Pairing: Roasted beef tenderloin, rack of lamb.
    2. Bourgogne (Burgundy):
      • Grapes: Pinot Noir (Red), Chardonnay (White).
      • Character: Complex, terroir-driven reds; crisp mineral whites (Chablis).
      • Food Pairing: Boeuf Bourguignon, roast duck, grilled salmon.
    3. Champagne:
      • Grapes: Chardonnay, Pinot Noir, Pinot Meunier.
      • Character: Effervescent Méthode Champenoise sparkling wine.
      • Food Pairing: Oysters, caviar, delicate canapés.
    4. Alsace:
      • Grapes: Riesling, Gewürztraminer, Pinot Gris.
      • Character: Aromatic, dry and off-dry whites with floral bouquets.
      • Food Pairing: Choucroute garnie, spicy poultry, soft cheeses.
    5. Vallée du Rhône:
      • Grapes: Syrah, Grenache, Mourvèdre.
      • Character: Peppery, robust, warm full-bodied reds (Châteauneuf-du-Pape).
      • Food Pairing: Grilled barbecue meats, venison stews.

Group C

Comprehensive Answer / Case Analysis Question. (1 × 20 = 20)

[1*20=20]

  1. A luxury heritage resort in Pokhara is hosting an official French diplomatic delegation of 40 VIP guests for an international environmental summit. As the Food & Beverage Director, you are responsible for curating the banquet experience: a. Design a complete 5-course formal French dinner menu written with correct French culinary nomenclature and English descriptions. b. Recommend French wine pairings (Accord Mets et Vins) for each of the courses, explaining your pairing rationale based on acidity, tannins, and sweetness. c. Write a formal bilingual welcoming speech (100 words in French with English translation) delivered by the General Manager at the opening banquet. d. Formulate service instructions in French for the service brigade covering bread service, water service, and silver service protocols.

    [20]
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    Comprehensive French Banquet Management Plan

    a. 5-Course French Banquet Menu

    1. Hors d’œuvre: Tartare de Saumon Fumé et Avocat aux Agrumes (Smoked salmon and avocado tartare with citrus dressing).
    2. Potage: Velouté d’Asperges Vertes à l’Huile de Truffe (Cream of green asparagus infused with white truffle essence).
    3. Plat Principal: Filet de Bœuf Rôti au Poivre Vert, Pommes Dauphinoise et Fagots de Haricots (Roast beef tenderloin with green peppercorn jus, Dauphinoise potatoes, and French beans).
    4. Fromage: Assiette de Fromages Affinés et Pain aux Noix (Camembert de Normandie, Comté 18 mois, and Roquefort with walnut bread).
    5. Dessert: Fondant au Chocolat Noir et Coulis de Framboises (Warm dark chocolate fondant with raspberry reduction).

    b. Wine Pairings (Accord Mets et Vins)

    • Salmon Tartare: Sancerre Blanc (Sauvignon Blanc) - High acidity cuts oily salmon richness.
    • Asparagus Soup: Chablis Premier Cru (Chardonnay) - Mineral finish pairs with delicate greens.
    • Beef Tenderloin: Châteauneuf-du-Pape (Rhône) - Bold tannins and pepper notes balance red meat.
    • Cheeses: Saint-Émilion Grand Cru (Bordeaux) - Ripe red fruit softens pungent cheeses.
    • Chocolate Fondant: Banyuls Grand Rive - Fortified sweet wine harmonizes with 70% dark chocolate.

    c. Bilingual Welcome Speech

    • French: “Excellences, Mesdames et Messieurs, bonsoir et bienvenue au complexe Annapurna de Pokhara. C’est un honneur immense de vous accueillir à l’occasion de ce sommet international pour la protection de l’environnement. Notre brigade de cuisine et notre équipe de salle ont conçu ce banquet en hommage à la haute gastronomie française et à la chaleureuse hospitalité népalaise. Nous vous souhaitons une excellente soirée et un très bon appétit. Merci beaucoup.”
    • English: “Excellencies, Ladies and Gentlemen, good evening and welcome to the Annapurna Resort of Pokhara. It is a tremendous honor to host you on the occasion of this international environmental summit. Our culinary and service brigade have prepared this banquet in tribute to fine French gastronomy and warm Nepalese hospitality. We wish you an enjoyable evening and a wonderful meal. Thank you very much.”

    d. Service Brigade Protocols in French

    1. Service du Pain: Servez le pain frais chaud à gauche du convive à l’aide de la pince de service.
    2. Service des Vins: Versez les vins toujours par la droite du client en ne remplissant les verres qu’aux deux tiers.
    3. Débarrassage: Débarrassez les assiettes et couverts usagés par la droite du convive avec courtoisie et discrétion.