Guru Gobind Singh Indraprastha Vishwavidyalaya 2005 B.Sc Hotel Management
Tuesday, 28 May 2013 11:50Web
END-TERM exam
FOURTH SEMESTER [BHCT] - MAY 2005
(Reappear)
Paper Code:BHCT204 Subject: Food and Beverage Service
Time : three Hours Maximum Marks : 75
Note: Attempt any 5 ques.. All ques. carry equal marks.
Q.1 Differentiate (any three): -
(a) Liquor and Liqueur
(b) Pot still and Patent still
(c) Fermentation and Distillation
(d) Espresso and Capucchino coffee
Q.2 Plan a bar card for a 5 star hotel.
Q.3 elaborate the basic steps involved in opening and serving of
champgne.
Q.4 describe cocktails. List equipment needed for running of a
good bar.
Q.5 List the following: (do any five)
(a) 3 brands of cognac
(b) 3 champgne shippers
(c) 3 wines from Italy
(d) 3 deluxe scotch
(e) 3 Indian wines
(f) 3 imported rums
(g) 3 famous cigars
Q.6 explain in brief: -
(a) Production of Tequila
(b) Service of liqueurs
Earning: Approval pending. |