FOOD AND BEVERAGE SERVICE AND MANAGEMENT,University Of Pune Question Paper,B. Sc. (Hospitality Studies) (Semester - V),2012 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2012
FOOD AND BEVERAGE SERVICE AND MANAGEMENT
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) (A) Draw Breal Fast Homger and explain the procedure for the
same. [05]
(B) Explain the service of following dishes from Gueridon hvlley. [05]
(a) Banana Flambé
(b) Steak Diane
Q.2) (A) Explain following types of Buffets : [06]
(a) Finger Buffet
(b) Fork Buffet
(c) Danish Buffet
(B) Write the short notes : [04]
(a) ABC Analysis
(b) EOQ
Q.3) (A) Enlist different equipments used while setting Buffet. [04]
(B) Explain the Operational Cycle of an In Room Dining of Five
Star Hotel. [06]
Q.4) Write notes : [10]
(a) Operational Phase of Control Cycle
(b) Margin of Safety
(c) Cost Dynamics
(d) Management after the event phase in Control Cycle
Q.5) (A) Explain Elements of Cost. [06]
(B) Write note on Time Management in In Room Dining. [04]
Q.6) (A) Describe hygine practises observed while handling carring
Trolley. [05]
(B) Enlist different Trollies used for Gueridon Service. [02]
(C) Explain any three formats used in Room Service. [03]

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