B.H.M.C.T. (First Semester),2010 Question Paper,University Of Pune Question Paper,102 : FOOD AND BEVERAGE SERVICE–I

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
102 : FOOD AND BEVERAGE SERVICE–I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any Four questions.
(ii) All questions carry equal marks.
(iii) Draw neat sketches wherever necessary.
1. (a) With the help of chart, classify commercial catering establishments
with suitable examples of each. [4]
(b) Explain the following food and beverage service outlets in the
hotel (any three) : [6]
(i) Coffee shop
(ii) Discotheque
(iii) Business center
(iv) Banquet.
2. (a) Draw a neat labelled diagram of side board and explain any
three important functions of side board. [6]
(b) State the inter-departmental relationship of food and beverage
service with the following departments of hotel : [4]
(i) Front office
(ii) Kitchen.
3. (a) State any four duties and responsibilities of restaurant
manager. [4]
(b) Explain the following types of service : [6]
(i) Buffet
(ii) Guéridon
(iii) Take away
4. (a) Explain the following silver cleaning methods : [4]
(i) Silver dip
(ii) Polivit
(b) Differentiate between the following : [6]
(i) English Service and American Service
(ii) French Service and Russian Service.
5. (a) List any eight provisions supplied from still room. [4]
(b) Explain any six attributes of food and beverage personnel. [6]
6. (a) Give the sizes of the following equipments : [6]
(i) Square table for 4 persons
(ii) Cloth serviette
(iii) Slip cloth
(iv) Chair
(v) Dessert spoon
(vi) Joint knife
(b) Draw the organisation chart of F and B service department of
speciality restaurant. [4]

Share This