Guru Gobind Singh Indraprastha Vishwavidyalaya 2005 B.Sc Hotel Management & Tourism Food and Beverage Service - Question Paper

END-TERM exam
FOURTH SEMESTER [BHCT] - MAY 2005
(Reappear)

Paper Code:BHCT204 Subject: Food and Beverage Service

Time : three Hours Maximum Marks : 75



Note: Attempt any 5 ques.. All ques. carry equal marks.


Q.1 Differentiate (any three): -
(a) Liquor and Liqueur
(b) Pot still and Patent still
(c) Fermentation and Distillation
(d) Espresso and Capucchino coffee

Q.2 Plan a bar card for a 5 star hotel.



Q.3 elaborate the basic steps involved in opening and serving of
champgne.



Q.4 describe cocktails. List equipment needed for running of a
good bar.


Q.5 List the following: (do any five)
(a) 3 brands of cognac
(b) 3 champgne shippers
(c) 3 wines from Italy
(d) 3 deluxe scotch
(e) 3 Indian wines
(f) 3 imported rums
(g) 3 famous cigars


Q.6 explain in brief: -
(a) Production of Tequila
(b) Service of liqueurs

Earning:   Approval pending.