B. Sc. (Hospitality Studies) (Semester - VI),2010 Question Paper,ADVANCED FOOD SERVICES AND MANAGEMENT,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
ADVANCED FOOD SERVICES AND MANAGEMENT
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Draw diagram if required.
Q.1) (A) Write short notes : (Any Two) [06]
(a) Sources of Finance required for starting a Fast Food Outlet
(b) Railway Catering
(c) Outdoor Catering
(B) Explain the Catering Consideration as an important aspect for
Speciality Restaurant. [04]
Q.2) (A) Explain following Yardsticks of performance measures :
(Any Two) [04]
(a) Average Spending Power
(b) Seat Turnover Ratio
(c) Sales Mix
(B) Describe procedure for taking booking for a Function. [04]
(C) State four records maintained for operating Bar. [02]
Q.3) (A) Explain with examples the importance of Lighting and Decor in
Restaurant Planning. [05]
(B) List four types of Bars and explain any one. [03]
(C) State importance of Back Bar in Bar Operation. [02]
Q.4) (A) State four Duties and Responsibilities of Banquet Manager. [04]
(B) Enumerate any four Symptoms of Customer Relation Problems. [04]
(C) List four Licenses required for operating Food and Beverage
Outlet. [02]
Q.5) (A) Explain the following with examples : [04]
(a) Capital Budget
(b) Operating Budget
(B) Explain Food Production Style for an Industrial Catering. [04]
(C) Define Budget. [02]
Q.6) (A) State four points to be considered while purchasing Equipments
for Food and Beverage Outlet. [04]
(B) Explain marketing consideration as a key to success in Fast Food
and Popular Catering. [04]
(C) State two Seating Arrangements for a Conference Setup for 100
Pax. [02]

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