University Of Pune Question Paper,602 : ADVANCED FOOD AND BEVERAGE SERVICE (2005 PATTERN),B.H.M.C.T. (Sixth Semester),2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2010
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) Figures to the right indicate full marks.
(iii) Draw neat diagrams wherever applicable.
1. (a) Draw the formats of the following (any two) : [6]
(i) Time management sheet
(ii) Breakfast hanger
(iii) Room service order-taker’s summary sheet
(b) Draw Banquet organisation chart for a five-star hotel.
Or
Explain the responsibilities of Banquet Manager. [4]
2. (a) Plan Banquet Menu considering choices from Indian and Chinese
cuisine. Menu should consist of starters, soup, main course, breads,
sweet or desserts etc. Assume suitable data. [6]
(b) List four types buffet and explain any one of them in
brief. [4]
3. (a) List down six Banquet functions and explain any one in
detail. [5]
(b) Explain the following (any five) : [5]
(i) Cobra Gun
(ii) Bar Caddy
(iii) Jigger
(iv) Call Brands
(v) Muddler
(vi) Lounge Bar.
4. (a) Draw the layout of American bar and label the different parts
of bar. [4]
(b) List different types of lamps and fuels used in Gueridon
service. [4]
(c) Explain the importance of Mis-en-Place in Gueridon
service. [2]
5. (a) Explain the following in detail : [6]
(i) Airline catering
(ii) Railway catering
(b) Hygiene and cleanliness is of utmost importance in Gueridon
service. Justify the statement. [4]
6. (a) Explain five different types of bar in brief. [5]
(b) Define In-room Dinning. Explain different types of Room
service. [5]

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