University of Pune 2011-1st Sem B.Sc.(Hospitality Studies) ; : BSc(Hospitality Studies) - ; Title of the : Food And Beverage Service (New 2008 Pattern) - Question Paper

Total No. of Questions : 6] [Total No. of Printed Pages : 2

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

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/diagrams wherever necessary.

Q.1) (A) Explain F and B Service Areas of a Hotel : [06]

(a) Banquets

(b) Business Centre

(c) Coffee Shop

(B) Explain Non-commercial Catering. [04]

Q.2) (A) List any four Glassware with their capacity. [04]

(B) Explain Interdepartmental Relation of F and B Service and House-keeping Department. [04]

(C) Give Job Description of Sommelice. [02]

Q.3) (A) Plan a Continental Breakfast Menu [05]

(B) Differentiate between : [05]

(a) Mis - en Place and Mis - en Scene

(b) Ala Carte and TDH Menu

Q.4) Explain French Classical Dish/Courses with appropriate cover and accompaniments: (Any Four)

[21/2x4=10]

(a) Caviar

(b) Smoked Salmon

(c) Formage

(d) Dessert

(e) Dinde Rte

Q.5) Write short notes : [21/2x4=10]

(a) English Service

(b) Gueridon Service

(c) Automats

(d) Buffet Service

Q.6) Explain the terms : [1x10=10]

(a) Brioche

(b) Supper

(c) Kiosks

(d) Classical Hors doeuvre

(e) Cafe Complete

(f) Petite fours

(g) Chef e tage

(h) Scones

(i) Chef d rang

(j) Buffet Froid

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