Osmania University (OU) 2007-2nd Year Bachelor of Hotel Management and Catering Tech. HOTEL MANAGEMENT.,SUBJECT : Food

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Code No : 3088/N
Year : May 2008
Course : HOTEL MANAGEMENT.
University: Osmania University,Andhra Pradesh.
SUBJECT : Food & Beverage Service-4
BHMCT III Year- II Semester (new) Main exam
Time :3 hours Max. Marks:80
Note : ans all ques.. All ques. carry equal marks.

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ques. Paper:

1. (a) (1) explain the importance of menu compiling in the banquet department.
(2) Write short note on booking dairy.
(or)
(b) (1) explain in detail the importance and the functions of "Toast Master" and "Toasting".
(2) Draw neatly 4 various kinds of banquet arrangement.

2. (a) Classify Cheese. provide examples in every category with brief description. Mention the cover and service procedures.
(or)
(b) (1) Classify Salads with 2 examples in every category with brief description.
(2) Briefly discuss Storage and Service of the Ice-Creams.

3. (a) (1) explain the importance of Menu Planning during the buffet setups.
(2) Plan a buffet dinner for 200 guests where government is hosting for N.R.I.s
(or)
(b)(1) discuss the importance of Breakfast Buffets and discuss the important points to be considered while planning a breakfast buffet.
(2) Write short note on the importance of Cold Buffets presentations.

4. (a) (1) discuss the Job Profile ,Work Responsibilities, and Specific Tasks of a waiter.
(2)Write short note on Scheduling of Staff.
(or)
(b) Draw a neat diagram of the staff categories i.e. Organizational Chart (Hierarchy) of a 5 Star Hotel.

5. (a) what is P.O.S Software? explain its role and importance in the Hospitality Industry with relevant examples.
(or)
(b) Write a short note on:
(1) Order entry units.
(2) Accounts Settlement devices.
(3) Computer Based Guest Checks.

*All the best*

Earning:   Approval pending.