University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
202 : FOOD AND BEVERAGE SERVICE-II
(OLD AND NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams wherever applicable.
1. (a) Classify alcoholic beverages. [2]
(b) Explain different types of Meals. [4]
(c) Write the accompaniments for the following (any four) :
(i) Roast Turkey
(ii) Tomato Juice
(iii) Minestroni
(iv) Pomfret Colbert
(v) Roast Pork
(vi) Cheese. [4]
2. (a) Explain with the help of a neat flow chart the triplicate checking
system. [8]
(b) Draw a diagram of a K.O.T. and label it. [2]
3. Name and explain the courses in a French Classical Menu. Give
two examples for each course. [10]
4. (a) Classify the Non-Alcoholic Beverages and give suitable
examples. [3]
(b) Name 3 international and 3 national brands of Beer. [3]
(c) Name and explain the different types of Beer. [4]
5. Differentiate between :
(i) Continental Breakfast and Full English Breakfast. [5]
(ii) Table d’hote and A'
la carte. [5]
6. Answer the following (any five) : [5×2=10]
(a) Explain the different methods of payments.
(b) Name two international brands of mineral water.
(c) Mention the ingredients used for manufacturing Beer.
(d) Explain briefly Brunch and Supper.
(e) Differentiate between Perry and Cider.
(f) Explain the following KOTs :
Suivant and Retour-Enplace.
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
202 : FOOD AND BEVERAGE SERVICE-II
(OLD AND NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams wherever applicable.
1. (a) Classify alcoholic beverages. [2]
(b) Explain different types of Meals. [4]
(c) Write the accompaniments for the following (any four) :
(i) Roast Turkey
(ii) Tomato Juice
(iii) Minestroni
(iv) Pomfret Colbert
(v) Roast Pork
(vi) Cheese. [4]
2. (a) Explain with the help of a neat flow chart the triplicate checking
system. [8]
(b) Draw a diagram of a K.O.T. and label it. [2]
3. Name and explain the courses in a French Classical Menu. Give
two examples for each course. [10]
4. (a) Classify the Non-Alcoholic Beverages and give suitable
examples. [3]
(b) Name 3 international and 3 national brands of Beer. [3]
(c) Name and explain the different types of Beer. [4]
5. Differentiate between :
(i) Continental Breakfast and Full English Breakfast. [5]
(ii) Table d’hote and A'
la carte. [5]
6. Answer the following (any five) : [5×2=10]
(a) Explain the different methods of payments.
(b) Name two international brands of mineral water.
(c) Mention the ingredients used for manufacturing Beer.
(d) Explain briefly Brunch and Supper.
(e) Differentiate between Perry and Cider.
(f) Explain the following KOTs :
Suivant and Retour-Enplace.
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