University of Pune 2011-1st Sem B.Sc.(Hospitality Studies) ; : BSc(Hospitality Studies) - ; Title of the : Food And Beverage Service (Old 2005 Pattern) - Question Paper

Total No. of Questions : 6] [Total No. of Printed Pages : 3

 

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B. Sc. (Hospitality Studies) (Semester - I) Examination - 2011

FOOD AND BEVERAGE SERVICES

(Old 2005 Pattern)

 

Time : 2 Hours] [Max. Marks : 40

 

Instructions :

(1) Attempt any four questions.

(2) All questions carry equal marks.

(3) Draw diagram wherever necessary.

 

Q.1) Explain the following terms : (Any Five) [10]

(a) Bistro

(b) Supper

(c) Chinaware

(d) Aboyeure

(e) Auxillary Area

(f) Welfare Catering

 

Q.2) (A) Define Menu. Give Principles of Menu Planning. [06]

(B) Plan a Menu with the following courses : [04]

(a) Hors doevure

(b) Potage

(c) Entre

(d) Dessert

 

Q.3) (A) Give differences between : (Any Two) [06]

(a) Speciality Restaurant and Takeaway

(b) Ala Carte and Table d Hte

(c) Mise-En-Place and Mise-En-Scene

 

(B) Explain the following : [04]

(a) Butler Service

(b) Russian Service

 

Q.4) (A) Give cover and accompaniment for the following : [05]

(a) Jus de tomato

(b) Potage St Germaine

(c) Ponsfret Orly

(d) Poulet Rt

(e) Promage

 

(B) Explain the following Silver Cleaning Methods : [05]

(a) Polivit

(b) Plate Powder

 

Q.5) (A) Give job descriptions of : [05]

(a) Maitre d htel

(b) Sommelier

 

(B) Give suitable hierarchy for F and B Department for small hotel. [05]

 

Q.6) (A) Give uses of the following equipments : [05]

(a) Cocktail Shaker

(b) Stop Basin

(c) Howthrm Strainer

(d) Muddler

(e) Bar Optic

 

(B) Give size or capacity of the following : [05]

(a) Demi-tass

(b) Soup Plate

(c) Fish Plate

(d) A. P. Wine Glass

(e) Champagne Flute

 

 

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