Periyar University 2004 Hotel Management and Catering science, Food

S.No:287A
CWX

(For the candidates admitted from 2003-2004onwards)

B.Sc. DEGREE EXAMINATION, OCTOBER/NOVEMBER 2004
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. What is Resort?
2. Give any 4 examples for Welfare Catering establishments
3. What is ‘Station’ in a Restaurant?
4. Who is Sommelier?
5. What is still room?
6. What is multicuisine restaurant?
7. Give any 4 examples for entrée course
8. What is ‘café’ complete?
9. ‘Tisanes’ – provide the meaning
10. What is Gueridon service?
PART B – (5x5=25)
ans ALL ques.
11 a. Give a brief note on Residential Outlets
b. Write a detail note on Air Catering
12. a. What are the qualities needed for a Waiter?
b. Write the duties and responsibilities of Restaurant Manager.
13. a. Differentiate Coffeeshop and specialty Restaurant on (i) hours of operation (ii) kind of food (iii) décor (iv) Service style (v) Seat turnover (vi) ASP (vii) Quality of cutlery and crockery
b. What are the criteria for selecting crockery? discuss
14. a. Complete an English breakfast menu
b. What is brunch? Suggest a suitable menu for brunch
15. a. What are the reasons for bitter and flat coffee?
b. What are the cutlery and crockery, glassware linen and table accompaniments needed for laying table d’hote cover? Draw the table d’hote cover.
PART B – (3x10=30)
ans ALL ques.
16. What is the contribution of hospitality industry in the growth of tourism?.
17. Draw the organization structure of a Restaurant .Explain the duties of every staff
18. What are the ancillary departments of F and B dept? Write its function in detail.
19. Write the courses of French Menu in sequence with examples
20. Explain the different styles of food service with their merits and demerits.

Earning:   Approval pending.