B.Sc-B.Sc.(Hospitality Studies) 2nd Sem FOOD AND BEVERAGE OPERATIONS(University of Pune, Pune-2013)

Total No. of Questions : 6                                           Total No. of Printed Pages : 2
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                                 B. Sc. (Hospitality Studies) (Semester - II) Examination - 2013
                                                           FOOD AND BEVERAGE OPERATIONS
                                                                         (New 2008 Pattern)
Time : 2 Hours]                                                                                       [Max. Marks : 40

Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Draw neat sketches/diagrams wherever required.

Q.1) (A) Draw the classification of Non-alcoholic Beverages with examples of each. [06]
(B) Differentiate between A/c. and Lager. [04]

Q.2) (A) Define Buffet. Explain Finger Buffet and Cold Buffet. [06]

(B) Draw two formats used in the Room Service with their uses. [04]

Q.3) (A) With the help of flow chart explain Triplication System of K.O.T. [04]

(B) List ingredients used in Beer Manufacturing with their uses. [06]

Q.4) Explain the following : (Any Five) [05]
(a) Krausening
(b) Evian
(c) Fermentation
(d) Champagne of Tea
(e) Wort
(f) Earl Grey

(g) Café Royalé
(h) RSOT

(B) List down any six equipment required for set up of Buffet. [03]

(C) Explain the following : (Any Two) [02]
(a) Sake
(b) Cider
(c) Perry

Q.5) (A) Define Alcoholic Beverages. Give the classification of Alcoholic Beverages with examples of each. [06]

(B) Explain four objectives of F and B Control System. [04]

Q.6) (A) What is In-Room Dinning ? Explain the Procedure of Order Taking of Food and Beverage in Room. [06]

(B) Differentiate between Duplicate and Triplicate Checking System. (4 points) [04]