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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester- V) Examination - 2010
 FOOD AND BEVERAGE 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 suitable diagrams wherever required.
Q.1) (A) Define Buffet. List types of Buffet and explain any one in
detail. [06]
(B) List equipments for a Buffet Setup and explain any one. [04]
Q.2) (A) Plan a Breakfast Hanger for Room Service. [03]
(B) Explain Cycle of Room Service. [03]
(C) Give any two forms used in Room Service and explain any one. [04]
Q.3) (A) Draw a neat labelled layout of Gueridon Trolley. [03]
(B) Give service procedure for the following Gueridon Dishes :
(Any Two) [06]
(a) Gêpe Suzette
(b) Smoked Trout
(c) Scampi Frit
(d) Chicken Stroganoff
(C) State importance of misè-en-place in Gueridon Service. [01]
Q.4) Write short notes : (Any Two) [10]
(a) Planning Cycle
(b) Operational Cycle
(c) Post Operational Cycle
Q.5) (A) Explain two basic Concepts of Costs with the help of graph. [04]
(B) Explain the following terms : (Any Three) [06]
(a) Margin of Safety
(b) P/V Ratio
(c) Contribution
(d) Break-even Point
Q.6) Explain in brief : (Any Two) [10]
(a) Re-order Level
(b) ABC Analysis
(c) EOQ

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