Vinayaka Missions University 2008 M.Sc Hotel Management FOOD AND BEVERAGE SERVICE: t : Correspondence - Question Paper

COURSE CODE-2040802
PG DEGREE EXAMINATION-SEP 2008
M.SC (HM)
FOOD AND BEVERAGE SERVICE
(For Candidate Admitted from Calendar 2007 Onwards)
Time: three Hours Max.Marks:75
Section-A
ans all the Questions: 15 X one = 15
1. What is Inn?
2. What is chalets?
3. Welfare catering – explain?
4. Banquets?
5. Kitchen stewarding?
6. Crockery – explain?
7. Hostess?
8. Wine waiter – explain?
9. Chef trencher?
10. What is room service?
11. describe table d’ hote menu?
12. discuss menu?
13. What is supper?
14. What do you meant by record keeping?
15. Dummy waiter?
part – B
ans any 5 questions: five X six = 30
16. a) define the career opportunities in the catering industry
(Or)
b) Growth of hotel industry – discuss
17. a) discuss the kinds of F&B outlets
(Or)
b) Write the importance of ancillary departments
18. a) Classify service equipments
(Or)
b) What is leize and its uses
19. a) define the importance of menu planning
(Or)
b) Nouvelle cuisine – discuss
20. a) provide the rules for laying the tables
(Or)
b) How will you current the bills to the guest
part – C
ans any 2 questions: two X 15 = 30
21. discuss the role of catering in tourism industry
22. discuss the selection criteria for equipments
23. Details the skills needed for F&B staff
24. elaborate the factors to be considered while planning a menu?
25. Write the necessity and the functions of the control system

Earning:   Approval pending.