University of Pune 2010 B.Sc Health Education Food and beverage service - Question Paper
Total No. of Questions : 6] [Total No. of Printed Pages : 2
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B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010 FOOD AND BEVERAGE SERVICE (Old 2005 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) List down any six types of Food and Beverage Outlets. [03]
(B) Explain Auxiliary and list down any four revenue producing Auxiliary Areas of Food and Beverage Service Department. [03]
(C) Define Mis-en-Place and Mis-en-Scene. [04]
Q.2) (A) Explain usage of the following with neat diagram : [05]
(a) Fish Knife
(b) Snail Dish
(c) Cheese Knife
(d) Pastry Fork
(e) Oyster Fork
(B) Give Job Description of the following F and B Personnel : [05]
(a) Restaurant Manager
(b) Chef-de-Rang
Q.3) (A) Write down the capacities/sizes for the following equipments : [04]
(a) High Ball Glass
(b) Liqueur Glass
(c) Fish Plate
(d) Pilsner Glass
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(B) Write short notes :
(a) Buffet
(b) Dispence Bar
(c) Vending Machine
(d) Silver Service
Q.4) (A) Explain the following :
(a) Brunch Hi-tea Supper
What are the attributes of Food and Beverage Service Personnel. [05]
Differentiate between Ala Carte and TDH Menus. [05]
[05]
(b)
(c)
(d)
(B)
Q.5) (A)
(B)
example of each course.
[05]
Q.6) Classify the following items according to the course in the French
Classical Menu and suggest accompaniment, cover for the same : [10]
(a) Smoked Salmon
(b) Pomfret ala orly
(c) Strogonoff
(d) Roast Leg of Lamb
(e) Roast Duck
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