University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2010
FOOD AND BEVERAGE SERVICES AND MANAGEMENT
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Draw suitable diagrams wherever required.
Q.1) (A) Explain the following mixed drinks with an example of each :
(Any Two) [04]
(a) cobbler
(b) daisy
(c) sangere
(d) toddy
(B) Describe the following specialised equipments used for Gueridon
Service : (Any Two) [03]
(a) Flare Lamp
(b) Suzette Pan
(c) Hot Plate
(C) List types of Banquet and explain any one with examples. [03]
Q.2) (A) Write short notes : (Any Two) [05]
(a) EOQ
(b) ROL
(c) ABC Analysis
(B) Draw a neat flowchart of Food and Beverage Control Cycle. Also
explain Planning Phase of the Control Cycle. [05]
Q.3) (A) State Service Procedure of the following Gueridon Dishes :
(Any Two) [05]
(a) Boeuf Stroganoff
(b) Steak Diane
(c) Crepes Suzette
(B) State 10 points to be considered while planning an Outdoor
Catering. [05]
Q.4) (A) State six rules to be observed while making Cocktails. [03]
(B) (a) Name two Tequila based Cocktails [01]
(b) Name two Wine based Cocktails [01]
(C) Draw organisation chart of Banquet Department of a Five Star
Hotel. Also state duties and responsibilities of Banquet Manager. [05]
Q.5) (A) Explain the following : (Any Five) [04]
(a) Material Cost
(b) Fixed Cost
(c) Variable Cost
(d) Net Profit
(e) Overhead Cost
(B) Draw and explain any two table seating arrangements used for
Banquet Functions. [03]
(C) Describe Procedure of Function Booking. [03]
Q.6) (A) Name four heavy equipments used in Bar. [02]
(B) What is Pricing based on Cost ? Also state its disadvantages. [03]
(C) Draw a neat labelled Break-even Chart. Also explain the following
items : [05]
(a) Break-even Point
(b) Margin of Safety
(c) Contribution
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2010
FOOD AND BEVERAGE SERVICES AND MANAGEMENT
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Draw suitable diagrams wherever required.
Q.1) (A) Explain the following mixed drinks with an example of each :
(Any Two) [04]
(a) cobbler
(b) daisy
(c) sangere
(d) toddy
(B) Describe the following specialised equipments used for Gueridon
Service : (Any Two) [03]
(a) Flare Lamp
(b) Suzette Pan
(c) Hot Plate
(C) List types of Banquet and explain any one with examples. [03]
Q.2) (A) Write short notes : (Any Two) [05]
(a) EOQ
(b) ROL
(c) ABC Analysis
(B) Draw a neat flowchart of Food and Beverage Control Cycle. Also
explain Planning Phase of the Control Cycle. [05]
Q.3) (A) State Service Procedure of the following Gueridon Dishes :
(Any Two) [05]
(a) Boeuf Stroganoff
(b) Steak Diane
(c) Crepes Suzette
(B) State 10 points to be considered while planning an Outdoor
Catering. [05]
Q.4) (A) State six rules to be observed while making Cocktails. [03]
(B) (a) Name two Tequila based Cocktails [01]
(b) Name two Wine based Cocktails [01]
(C) Draw organisation chart of Banquet Department of a Five Star
Hotel. Also state duties and responsibilities of Banquet Manager. [05]
Q.5) (A) Explain the following : (Any Five) [04]
(a) Material Cost
(b) Fixed Cost
(c) Variable Cost
(d) Net Profit
(e) Overhead Cost
(B) Draw and explain any two table seating arrangements used for
Banquet Functions. [03]
(C) Describe Procedure of Function Booking. [03]
Q.6) (A) Name four heavy equipments used in Bar. [02]
(B) What is Pricing based on Cost ? Also state its disadvantages. [03]
(C) Draw a neat labelled Break-even Chart. Also explain the following
items : [05]
(a) Break-even Point
(b) Margin of Safety
(c) Contribution
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