Periyar University 2005 Hotel Management and Catering science%2C Food and Beverage Service -I - Question Paper

No:806
DIO

(For the candidates admitted from 2005 onwards)

B.Sc. DEGREE EXAMINATIOIN October/November 2005
Second Semester
Hotel Management and Catering Science
Food and Beverage Service -I
Time: 3 hours Maximum :75 marks
PART A- (10X2=20 marks)
ans all ques.
1. Define Pubs
2. What do you mean by the term ‘Chalets”
3. What do you mean by secondary catering establishment?
4. Why personality is considered as an important quality of a waiter?
5. Write down the characteristics of a coffee shop.
6. What are the materials used in making a glassware?
7. What is Nouvelle cuisine?
8. Define Carte du jour.
9. Give any 2 advantages of English service
10. Give any 4 examples of mineral waters.
PART—B (5X5=25 marks)
11 a Explain in detail transport catering
b Discuss the scope of caterers in India.
12. a What are the duties and responsibilities of Banquet Manager?
b. Give the staffing trend of an industrial canteen.
13. a. How will you classify glassware? elaborate the procedures for storing glassware?
b. Explain the following: (i) Grill room ii) Night clubs.
14. a. Compile a five course continental dinner menu for a get-together part for 50 guests.
b. What are the points to be considered while compiling a menu?
15. a. Write down the functions of control system.
b. What are the points to be considered while laying at the table?
Part – C (3x10=30)
16. Explain in detail the different attributes needed for a waiter
17. Draw the organizational structure of a continental restaurant in a luxury hotel. discuss in detail the duties and responsibilities of any 5 F and B staffs.
18. What are the various methods of cleaning silver? discuss
19. Explain classical menu sequence with 2 examples for every course.
20. Classify non alcoholic beverages. discuss.

Earning:   Approval pending.