University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
FOOD AND BEVERAGE SERVICE
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Answer any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) Explain the following terms : (Any Ten) [10]
(1) Kiosks
(2) Brunch
(3) Bistvo
(4) Gueridon
(5) Hot Plate
(6) Aboyeur
(7) K.O.T.
(8) Dummy Waiter
(9) B.O.T.
(10) Still Room
(11) Coffee Shop
(12) HiTea
Q.2) (A) Explain use of following equipments : (Any Four) [04]
(a) Side Board
(b) Cheese Knife
(c) Lobster Pick
(d) Fish Knife
(e) Corn-on-the Cob Holders
(f) Egg Cup
(B) Enlist necessary attributes required for F and B Personnel. [04]
(C) List Methods of Dishwashing. [02]
Q.3) (A) Write short notes : (Any Two) [06]
(a) Mis-en-place and Mis-en-scene
(b) Single Point Service
(c) English Breakfast
(B) Explain Interdepartmental Relationship between F and B and : [04]
(a) House-keeping
(b) Food Production
Q.4) (A) Differentiate between Ala Carte and Table D’hote. [04]
(B) Write short notes : (Any Three) [06]
(a) Buffet
(b) Gueridon Service
(c) American Service
(d) Room Service
[4283]-102 2 Contd.
Q.5) (A) Write two classic examples for following courses : (Any Four) [08]
(a) Relevé
(b) Hors-d’oeuvres
(c) Farineux
(d) Entrée
(e) Fromage
(f) Entremets
(B) Draw organisation structure of Food and Beverage Department. [02]
Q.6) (A) What points to be considered while Planning a ‘Menu’ ? [05]
(B) Write short note on ‘Supper’. [02]
(C) Give examples of Commercial and Non-commercial Catering
Establishme
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
FOOD AND BEVERAGE SERVICE
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Answer any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) Explain the following terms : (Any Ten) [10]
(1) Kiosks
(2) Brunch
(3) Bistvo
(4) Gueridon
(5) Hot Plate
(6) Aboyeur
(7) K.O.T.
(8) Dummy Waiter
(9) B.O.T.
(10) Still Room
(11) Coffee Shop
(12) HiTea
Q.2) (A) Explain use of following equipments : (Any Four) [04]
(a) Side Board
(b) Cheese Knife
(c) Lobster Pick
(d) Fish Knife
(e) Corn-on-the Cob Holders
(f) Egg Cup
(B) Enlist necessary attributes required for F and B Personnel. [04]
(C) List Methods of Dishwashing. [02]
Q.3) (A) Write short notes : (Any Two) [06]
(a) Mis-en-place and Mis-en-scene
(b) Single Point Service
(c) English Breakfast
(B) Explain Interdepartmental Relationship between F and B and : [04]
(a) House-keeping
(b) Food Production
Q.4) (A) Differentiate between Ala Carte and Table D’hote. [04]
(B) Write short notes : (Any Three) [06]
(a) Buffet
(b) Gueridon Service
(c) American Service
(d) Room Service
[4283]-102 2 Contd.
Q.5) (A) Write two classic examples for following courses : (Any Four) [08]
(a) Relevé
(b) Hors-d’oeuvres
(c) Farineux
(d) Entrée
(e) Fromage
(f) Entremets
(B) Draw organisation structure of Food and Beverage Department. [02]
Q.6) (A) What points to be considered while Planning a ‘Menu’ ? [05]
(B) Write short note on ‘Supper’. [02]
(C) Give examples of Commercial and Non-commercial Catering
Establishme
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