University Of Pune Question Paper,FOOD AND BEVERAGE SERVICE,B. Sc. (Hospitality Studies) (Semester - I),2010 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
FOOD AND BEVERAGE SERVICE
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Answer any four questions.
(2) All questions carry equal marks.
(3) Draw neat sketches wherever required.
Q.1) (A) Classify Catering Establishments with suitable example of each. [03]
(B) Explain the following Food and Beverage Outlets : [03]
(a) Night Clubs
(b) Business Centre
(c) Coffee Shop
(C) Write usage of the following equipments : [04]
(a) Oyster Fork
(b) Joint Knife
(c) Decanter
(d) Consommé Cup
Q.2) (A) List down the responsibility of Food and Beverage Manager of
a Five Star Hotel. [04]
(B) Explain the following Services : [06]
(a) Take Away
(b) Kiosks
(c) Silver Service
(d) Food Courts
(e) Cafeteria
(f) Buffet
Q.3) (A) Define Mis-en-Place and Mis-en-Scene. [04]
(B) Explain the following : [06]
(a) Brunch
(b) Supper
(c) Dinner
Q.4) (A) Differentiate A’La Carte of TDH Menu. [05]
(B) Draw a Cover Layout for English Breakfast and list down the
Table Appointments. [05]
Q.5) (A) Explain Gueridon Service and Room Service. [05]
(B) Explain the term ‘Menu’ and list down the principles of Menu
Planning. [05]
Q.6) Classify the following items according to the course in the French
Classical Menu and suggest accompaniments, cover for the same : [10]
(a) Caviare
(b) Fish a’La Orly
(c) Roast Duck
(d) Prawn Cocktail
(e) Consommé Royale

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