University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701(B) : SPECIALIZATION IN FOOD AND BEVERAGE
SERVICES AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Assume suitable data wherever necessary.
(iii) Solve any five from Q. No. 2 to Q. No. 8.
1. Explain the terms (any ten) : [10]
(i) Generic liqueur
(ii) Mezcal
(iii) Margarita
(iv) Still wines
(v) Mead
(vi) Ale
(vii) Orgeat
(viii) Monk’s coffee
(ix) Steak tartare
(x) Sake
(xi) Gravlax
(xii) Drambuie.
2. List and explain the design consideration which need to be followed
by designer of a coffee shop with regards to : [12]
(a) Furniture
(b) Lighting and decor
(c) Colour.
3. Answer any three : [4×3=12]
(i) What are the records maintained in a Restaurant ?
(ii) Explain Ullage report and Inter-bar transfer records.
(iii) Enlist eight important bar equipments.
(iv) What steps would you take if a customer is irritated because
of his order being delayed ?
4. Explain the following dishes : [12]
(a) Tapas
(b) Fala-fel
(c) Baklava
(d) Sushi
(e) Bagel
(f) Sashmi
(g) Savarin
(h) Oeuf sur la plat
(i) Zabaglione
(j) Rissotto
(k) Quiche
(l) Penne alfredo.
5. Define MICE. Explain the concept of MICE. [12]
6. Write short notes on : [6×2=12]
(a) Suggestive selling and upselling
(b) Major types of menu merchandising.
7. (a) Assuming suitable data draw duty rota for a 50 covers coffee
shop.
(b) Explain the importance of training in catering organisations.
[6×2=12]
8. For a formal banquet, plan the following menus with suitable
wines : [6×2=12]
(i) French
(ii) American.
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701(B) : SPECIALIZATION IN FOOD AND BEVERAGE
SERVICES AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Assume suitable data wherever necessary.
(iii) Solve any five from Q. No. 2 to Q. No. 8.
1. Explain the terms (any ten) : [10]
(i) Generic liqueur
(ii) Mezcal
(iii) Margarita
(iv) Still wines
(v) Mead
(vi) Ale
(vii) Orgeat
(viii) Monk’s coffee
(ix) Steak tartare
(x) Sake
(xi) Gravlax
(xii) Drambuie.
2. List and explain the design consideration which need to be followed
by designer of a coffee shop with regards to : [12]
(a) Furniture
(b) Lighting and decor
(c) Colour.
3. Answer any three : [4×3=12]
(i) What are the records maintained in a Restaurant ?
(ii) Explain Ullage report and Inter-bar transfer records.
(iii) Enlist eight important bar equipments.
(iv) What steps would you take if a customer is irritated because
of his order being delayed ?
4. Explain the following dishes : [12]
(a) Tapas
(b) Fala-fel
(c) Baklava
(d) Sushi
(e) Bagel
(f) Sashmi
(g) Savarin
(h) Oeuf sur la plat
(i) Zabaglione
(j) Rissotto
(k) Quiche
(l) Penne alfredo.
5. Define MICE. Explain the concept of MICE. [12]
6. Write short notes on : [6×2=12]
(a) Suggestive selling and upselling
(b) Major types of menu merchandising.
7. (a) Assuming suitable data draw duty rota for a 50 covers coffee
shop.
(b) Explain the importance of training in catering organisations.
[6×2=12]
8. For a formal banquet, plan the following menus with suitable
wines : [6×2=12]
(i) French
(ii) American.
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