University Of Pune Question Paper
B.H.M.C.T. (Sixth Semester) Examination, 2012
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(2005 & 2008 Old and New Pattern)
Time : 2 Hours Max. Marks : 40
N.B. : i) Solve any four questions.
ii) All questions carry equal marks.
iii) Assume suitable data wherever necessary.
1. a) Define In-Room Dining. Explain the importance of time-management in
In-Room dining. 2
b) Explain any two formates used in In-Room dining. 4
c) Explain any four seating arrangement in Banquets. 4
2. a) With the help of a diagram, explain the various parts of the bar. 6
b) With the help of a neat format, explain the working of a Banquet function
prospectus. 4
3. a) List different types of Buffet. Explain full buffet in detail. 5
b) Plan a Continental Menu with wine for a sitdown dinner for 60 covers. 5
4. a) Explain the carving hygiene followed in Gueridon Service. 3
b) List and explain 3 fuels used in Gueridon trolley. 3
c) List and explain any three types of bar. 3
d) List any two special equipment used in buffet. 1
5. a) Define Gueridon service. Any two disadvantage and advantages of gueridon
service. 4
b) Give the coyer, accompaniments and service procedure for Gueridon service
of the following dish (any two) : 6
i) Beef Stroganoff
ii) Crepe Suzette
iii) Caviard.
6. a) Write short notes on : 5
i) Airline catering
ii) Sea catering.
b) Importance of suggestive selling in In-Room dining. 2
c) List the various bar equipments used in the bar. 3
–––––––––––––––––
B
B.H.M.C.T. (Sixth Semester) Examination, 2012
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(2005 & 2008 Old and New Pattern)
Time : 2 Hours Max. Marks : 40
N.B. : i) Solve any four questions.
ii) All questions carry equal marks.
iii) Assume suitable data wherever necessary.
1. a) Define In-Room Dining. Explain the importance of time-management in
In-Room dining. 2
b) Explain any two formates used in In-Room dining. 4
c) Explain any four seating arrangement in Banquets. 4
2. a) With the help of a diagram, explain the various parts of the bar. 6
b) With the help of a neat format, explain the working of a Banquet function
prospectus. 4
3. a) List different types of Buffet. Explain full buffet in detail. 5
b) Plan a Continental Menu with wine for a sitdown dinner for 60 covers. 5
4. a) Explain the carving hygiene followed in Gueridon Service. 3
b) List and explain 3 fuels used in Gueridon trolley. 3
c) List and explain any three types of bar. 3
d) List any two special equipment used in buffet. 1
5. a) Define Gueridon service. Any two disadvantage and advantages of gueridon
service. 4
b) Give the coyer, accompaniments and service procedure for Gueridon service
of the following dish (any two) : 6
i) Beef Stroganoff
ii) Crepe Suzette
iii) Caviard.
6. a) Write short notes on : 5
i) Airline catering
ii) Sea catering.
b) Importance of suggestive selling in In-Room dining. 2
c) List the various bar equipments used in the bar. 3
–––––––––––––––––
B
0 comments:
Pen down your valuable important comments below