University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2012
FOOD AND BEVERAGE SERVICES AND MANAGEMENT
(New 2008 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 BFP for 100 pax Conference. Assume suitable data. [05]
(B) Explain the service of following dishes from Gueridon Trolley : [05]
(a) Crepe Suzetle
(b) Steak Tartare
Q.2) (A) What is Cocktail ? Explain rules to be followed while making
Cocktail. [05]
(B) Write short notes : [05]
(a) ABC Analysis
(b) EOQ
Q.3) Give recipe, method, glassware and garnish of the following
Cocktails : [10]
(a) Bloody Merry
(b) Old Fashion
(c) Screw Driver
(d) Cuba Libre
(e) Cosmopolitan
Q.4) Write notes : [10]
(a) Operational Phase of Control Cycle
(b) Margin of Safety
(c) Management after the Event Phase in Control Cycle
(d) Cost Dynamics
Q.5) (A) Describe the role of Toast Master in : [04]
(a) Formal Banquets
(b) Wedding Reception
(B) Enlist different trollies used for Gueridon Service. [02]
(C) Describe the hygine practises observed while handling Carring
Trolley. [04]
Q.6) (A) Explain Elements of Cost. [06]
(B) Write short note on Railway Catering.
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2012
FOOD AND BEVERAGE SERVICES AND MANAGEMENT
(New 2008 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 BFP for 100 pax Conference. Assume suitable data. [05]
(B) Explain the service of following dishes from Gueridon Trolley : [05]
(a) Crepe Suzetle
(b) Steak Tartare
Q.2) (A) What is Cocktail ? Explain rules to be followed while making
Cocktail. [05]
(B) Write short notes : [05]
(a) ABC Analysis
(b) EOQ
Q.3) Give recipe, method, glassware and garnish of the following
Cocktails : [10]
(a) Bloody Merry
(b) Old Fashion
(c) Screw Driver
(d) Cuba Libre
(e) Cosmopolitan
Q.4) Write notes : [10]
(a) Operational Phase of Control Cycle
(b) Margin of Safety
(c) Management after the Event Phase in Control Cycle
(d) Cost Dynamics
Q.5) (A) Describe the role of Toast Master in : [04]
(a) Formal Banquets
(b) Wedding Reception
(B) Enlist different trollies used for Gueridon Service. [02]
(C) Describe the hygine practises observed while handling Carring
Trolley. [04]
Q.6) (A) Explain Elements of Cost. [06]
(B) Write short note on Railway Catering.
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