102 : FOOD AND BEVERAGE SERVICE—I,University Of Pune Question Paper,B.H.M.C.T. (First Semester),2011 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
102 : FOOD AND BEVERAGE SERVICE—I
(OLD AND NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) All questions carry equal marks.
(ii) Solve any four questions.
(iii) Draw neat diagrams wherever necessary.
1. (a) With the help of chart, classify commercial catering establishments
with suitable examples of each. [4]
(b) Explain the following types of food and beverage service : [6]
(i) Russian Service
(ii) Lounge Service
(iii) Guéridon Service.
2. (a) Differentiate between : [6]
(i) Mise-en-place and Mise-en-scene.
(ii) American Service and Silver Service.
(b) Explain Inter-departmental relation of F&B service with
housekeeping and stores. [4]
3. (a) Enlist and explain any two Silver Polishing methods. [4]
(b) Write short notes on (any two) : [4]
(i) Non-commercial catering establishment.
(ii) Disposables used in F&B service.
(iii) Basic etiquettes for F&B service personnel.
(c) State the capacity of the following : [2]
(i) High ball glass
(ii) Pony Tumbler.
4. (a) Explain the following F&B service outlets (any three) : [6]
(i) Discotheque
(ii) Business center
(iii) Restaurant
(iv) Night club.
(b) Write short notes on (any two) : [4]
(i) Food court
(ii) Vending
(iii) Cafeteria.
5. (a) Enlist and explain any four attributes of F&B service
personnel. [4]
(b) Explain the following Auxiliary areas : [4]
(i) Still Room
(ii) Linen Room.
[4081]-102 3 P.T.O.
(c) State the usage of the following equipments : [2]
(i) Sundra Spoon
(ii) Tom collins glass.
6. (a) Give the job description of the following F&B service
personnel : [4]
(i) Sommelier
(ii) Restaurant Manager.
(b) Explain the following in detail (any two) : [4]
(i) Room Service
(ii) Automats
(iii) Buffet.
(c) Give the sizes of : [2]
(i) Square table for four
(ii) Cloth serviette.

Share This