University of Pune 2010 B.Sc Health Education Food and beverage service - exam paper
Total No. of Questions : 6] [Total No. of Printed Pages : 2
[3882]-102
B. Sc. (Hospitality Studies) (Semester -1) 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) Consomme 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 ALa 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 aLa Orly |
|
(c) |
Roast Duck |
|
(d) |
Prawn Cocktail |
|
(e) |
Consomme Royale |
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Attachment: |
| Earning: Approval pending. |
