University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
701–B : SPECIALIZATION IN FOOD AND BEVERAGE
SERVICES AND MANAGEMENT
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 3 is compulsory.
(ii) Solve any five questions from Q. No. 2 to Q. No. 8.
(iii) Assume suitable data wherever required.
1. (a) Explain the design consideration which need to be followed
by a designer of a Japanese speciality restaurant with reference
to : [8]
(i) Furniture and equipment
(ii) Lighting, color and interior decoration
(iii) Layout.
(b) Importance of training in a Restaurant. [4]
2. Define MICE and its growing importance ? How are meeting planned
and organised in hotels ? [12]
3. Explain the following dishes (any ten) : [10]
(a) Saganaki
(b) Prosciutto
(c) Falafel
(d) Baklava
(e) Kartoffel soup
(f) Wasabi
(g) Ummali
(h) Teppanyaki
(i) Topas
(j) Sushi
(k) Ratatouille
(l) Kimchi.
4. Write notes on the following : [12]
(a) Customer handling and its growing importance in hospitality
(b) Increasing sales in the restaurant with suggestive selling.
(c) Role of site selection while planning restaurants.
5. (a) As a manager; what are the steps taken to prevent prilferage
and wastage in Bar. [3]
(b) Explain with the help of format any 3 Bar Record. [6]
(c) Importance of under bar in Restaurant. [3]
[4281]-702 3 P.T.O.
6. (a) As a restaurant manager of a fast food outlet; what are the
merchandising tools, a manager should use to promote sales
of a restaurant ? [6]
(b) Plan a duty roster for a fast food outlet of 80/covers. Assume
suitable data. [6]
7. (a) Plan a oriental menu with the following courses : [10]
(i) Starters
(ii) Soup
(iii) Fish
(iv) Main course
(v) Sweet course.
Suggest beverages with the Menu.
(b) List 4 licences used in Restaurants/Bar. [2]
8. Explain the following : [12]
(a) Salex Mix
(b) Index of productivity
(c) Seat turnover
(d) Average spend per head/average check.
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
701–B : SPECIALIZATION IN FOOD AND BEVERAGE
SERVICES AND MANAGEMENT
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 3 is compulsory.
(ii) Solve any five questions from Q. No. 2 to Q. No. 8.
(iii) Assume suitable data wherever required.
1. (a) Explain the design consideration which need to be followed
by a designer of a Japanese speciality restaurant with reference
to : [8]
(i) Furniture and equipment
(ii) Lighting, color and interior decoration
(iii) Layout.
(b) Importance of training in a Restaurant. [4]
2. Define MICE and its growing importance ? How are meeting planned
and organised in hotels ? [12]
3. Explain the following dishes (any ten) : [10]
(a) Saganaki
(b) Prosciutto
(c) Falafel
(d) Baklava
(e) Kartoffel soup
(f) Wasabi
(g) Ummali
(h) Teppanyaki
(i) Topas
(j) Sushi
(k) Ratatouille
(l) Kimchi.
4. Write notes on the following : [12]
(a) Customer handling and its growing importance in hospitality
(b) Increasing sales in the restaurant with suggestive selling.
(c) Role of site selection while planning restaurants.
5. (a) As a manager; what are the steps taken to prevent prilferage
and wastage in Bar. [3]
(b) Explain with the help of format any 3 Bar Record. [6]
(c) Importance of under bar in Restaurant. [3]
[4281]-702 3 P.T.O.
6. (a) As a restaurant manager of a fast food outlet; what are the
merchandising tools, a manager should use to promote sales
of a restaurant ? [6]
(b) Plan a duty roster for a fast food outlet of 80/covers. Assume
suitable data. [6]
7. (a) Plan a oriental menu with the following courses : [10]
(i) Starters
(ii) Soup
(iii) Fish
(iv) Main course
(v) Sweet course.
Suggest beverages with the Menu.
(b) List 4 licences used in Restaurants/Bar. [2]
8. Explain the following : [12]
(a) Salex Mix
(b) Index of productivity
(c) Seat turnover
(d) Average spend per head/average check.
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