University Of Pune Question Paper
B.H.M.C.T. (Semester – VII) Examination, 2014
701(b) : SPECIALIZATION IN FOOD AND BEVERAGE SERVICE MANAGEMENT
(Elective – I)
(2005 and 2008 Pattern)
Time : 3 Hours Max. Marks : 70
Note : i) Question No. 1 is compulsory.
ii) Attempt any 3 from remaining questions.
1. Explain the terms (any ten) : 10
i) Charlotte russe
ii) Spatzel
iii) Orgeat
iv) Baked Alaska
v) Charteruse
vi) Bagel
vii) Sashmi
viii) Bouillabarie
ix) Eiswein
x) Absinth
xi) Teppanyaki.
2. A) Explain the planning considerations which need to be followed to start a
restaurant –cum bar with reference to : 10
a) Furniture
b) Lighting
c) Equipment
d) Ambience.
B) Define Menu Merchandizing. What are the Merchandising tools which should be used to
promote sales of Indian fast food outlet. 10
[4676] – 702 -2-
3. a) Plan a four course oriental menu and suggest beverage with menu. 8
b) Explain the following performance measures. 8
i) Sales Mix
ii) APC
iii) Index of productivity
iv) Sales per seat available.
c) List 4 licenses used in Restaurant and Bar. 4
4. a) Draw and explain 2 bar formats. 5
b) Write short notes on : 15
i) MICE
ii) Suggestive selling and upselling in Bars
iii) Importance of under bar.
5. a) Explain the importance of staff training in Quality Restaurants and QSR. 10
b) What steps will be taken by you to handle following guest complaint : 5
i) Wrong food order service
ii) Wrong billing for the order.
c) Write a note on role of toast master in formal banquet. 5
——————
B.H.M.C.T. (Semester – VII) Examination, 2014
701(b) : SPECIALIZATION IN FOOD AND BEVERAGE SERVICE MANAGEMENT
(Elective – I)
(2005 and 2008 Pattern)
Time : 3 Hours Max. Marks : 70
Note : i) Question No. 1 is compulsory.
ii) Attempt any 3 from remaining questions.
1. Explain the terms (any ten) : 10
i) Charlotte russe
ii) Spatzel
iii) Orgeat
iv) Baked Alaska
v) Charteruse
vi) Bagel
vii) Sashmi
viii) Bouillabarie
ix) Eiswein
x) Absinth
xi) Teppanyaki.
2. A) Explain the planning considerations which need to be followed to start a
restaurant –cum bar with reference to : 10
a) Furniture
b) Lighting
c) Equipment
d) Ambience.
B) Define Menu Merchandizing. What are the Merchandising tools which should be used to
promote sales of Indian fast food outlet. 10
[4676] – 702 -2-
3. a) Plan a four course oriental menu and suggest beverage with menu. 8
b) Explain the following performance measures. 8
i) Sales Mix
ii) APC
iii) Index of productivity
iv) Sales per seat available.
c) List 4 licenses used in Restaurant and Bar. 4
4. a) Draw and explain 2 bar formats. 5
b) Write short notes on : 15
i) MICE
ii) Suggestive selling and upselling in Bars
iii) Importance of under bar.
5. a) Explain the importance of staff training in Quality Restaurants and QSR. 10
b) What steps will be taken by you to handle following guest complaint : 5
i) Wrong food order service
ii) Wrong billing for the order.
c) Write a note on role of toast master in formal banquet. 5
——————
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