University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – V) Examination, 2014
502 : FOOD AND BEVERAGE SERVICE AND MANAGEMENT
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
N. B : 1) Solve any four questions.
2) All questions carry equal marks.
3) Draw Neat sketches wherever necessary.
1. A) List five important rules of mixing cocktails. 5
B) Describe Gueridon service procedure of following Dishes. 5
(i) Cre′pe Suzette (ii) Steak Tartare.
2. A) Plan a cocktail dinner for 100 pax. Draw the function prospectus with necessary
information and prepare checklist of equipments. 8
B) Write the detailed recipe and ingredients of following cocktails (any one) 2
(i) Bloody Mary (ii) Pina Colada.
3. A) Explain three elements of cost. 3
B) Describe the Planning Phase of F & B control cycle in detail. 4
C) List and Explain three major equipments used on Gueridon Trolley. 3
4. A) Write short notes on : 10
(i) Off Premises catering
(ii) Railway catering
(iii) Re-order level
(iv) ABC analysis.
5. A) With help of a neat diagram, explain the break even point. Assume suitable data. 5
B) Describe post-operational phase of F & B control cycle. 3
C) Explain basic concept of Profits. 2
6. A) Explain the term Cobler and Daisy. 2
B) Describe EOQ in context of catering Industry. 2
C) List any four types of trolleys used in F & B service. 2
D) Describe any two methods of mixing cocktails. 2
E) Write in short about banquet booking procedure. 2
_________________
B.Sc. (Hospitality Studies) (Semester – V) Examination, 2014
502 : FOOD AND BEVERAGE SERVICE AND MANAGEMENT
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
N. B : 1) Solve any four questions.
2) All questions carry equal marks.
3) Draw Neat sketches wherever necessary.
1. A) List five important rules of mixing cocktails. 5
B) Describe Gueridon service procedure of following Dishes. 5
(i) Cre′pe Suzette (ii) Steak Tartare.
2. A) Plan a cocktail dinner for 100 pax. Draw the function prospectus with necessary
information and prepare checklist of equipments. 8
B) Write the detailed recipe and ingredients of following cocktails (any one) 2
(i) Bloody Mary (ii) Pina Colada.
3. A) Explain three elements of cost. 3
B) Describe the Planning Phase of F & B control cycle in detail. 4
C) List and Explain three major equipments used on Gueridon Trolley. 3
4. A) Write short notes on : 10
(i) Off Premises catering
(ii) Railway catering
(iii) Re-order level
(iv) ABC analysis.
5. A) With help of a neat diagram, explain the break even point. Assume suitable data. 5
B) Describe post-operational phase of F & B control cycle. 3
C) Explain basic concept of Profits. 2
6. A) Explain the term Cobler and Daisy. 2
B) Describe EOQ in context of catering Industry. 2
C) List any four types of trolleys used in F & B service. 2
D) Describe any two methods of mixing cocktails. 2
E) Write in short about banquet booking procedure. 2
_________________
0 comments:
Pen down your valuable important comments below