Periyar University 2005 Hotel Management and Catering science, Food & Beverage Service - exam paper

S.No:1098
CWX

(For the candidates admitted from 2004 onwards)

B.Sc. DEGREE EXAMINATIOIN April/May 2005
First Semester
Hotel Management and Catering Science
Food and Beverage Service -I
Time: 3 hours Maximum :75marks

PART A- (10X2=20 marks)
ans all ques.

1. Which is the 1st Hotel of ITC?
2. What is welfare catering?
3. What is the responsibility of ‘Sommelier’?
4. Who is “commis de wagar”?
5. Write the capacity of : (a) Breakfast cub (b) High ball glass
6. What is specialty restaurant?
7. Give any 4 examples for ‘entrée’ course.
8. What is brunch?
9. What kind of service is obtained in coffee shop?
10. What is ‘suivant’?

PART—B (5X5=25 marks)
11 a Write the features of Air Catering
b Give a detail note on “Residential Catering Units”
12. a What are the attributes needed for a waiter?
b. Explain the importance of inter departmental relationship in F&B Operations
13. a. Write a detail note on room service
b. Explain ‘Polivit’ method polishing
14. a. Compile an English Breakfast
b. Write a cover for continental breakfast.
15. a. Draw ‘Table d’hote cover.
b. Explain in detail ‘Cona” method of coffee making
Part – C (3x10=30)
16. Explain in detail the importance of Hotels in Tourism promotion.
17. Write the courses of meal in sequence with examples for every (2 examples)
18. What points do you keep in mind while selecting the subsequent for your Hotel?
a) Crokery b) Linen c) Cutlery
19. Draw the organization structure of a luxury restaurant and discuss the duties of every
20. Explain the ‘simple control system’ followed in a restaurant.

Earning:   Approval pending.