B.Sc-B.Sc.(Hospitality Studies) 5th Sem FOOD AND BEVERAGE SERVICES AND MANAGEMENT(University of Pune, Pune-2013)

Total No. of Questions : 6]                                 [Total No. of Printed Pages : 2
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                                B. Sc. (Hospitality Studies) (Semester - V) Examination - 2013
                                      FOOD AND BEVERAGE SERVICES AND MANAGEMENT
                                                                   (New 2008 Pattern)
Time : 2 Hours]                                                                                         [Max. Marks : 40

Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.

Q.1) (A) Define Break-even Point. Also explain impact on Break-even Point when fixed cost of a Restaurant Increases. [03]

(B) Describe Hygiene and safety factors to be considered in Guéridon Service. [04]

(C) Explain Margin of Safety. [03]

 

Q.2) (A) Describe important rules to be followed while making Cocktails. [05]

(B) Explain E.O.Q. and R.O.L. in brief. [05]

 

Q.3) (A) Name one Classic Cocktail with recipe for the following spirits :(Any Three) [06]
(a) Rum
(b) Vodka

(c) Whisky
(d) Brandy

(B) Explain Guéridon Service Procedure for following classical dishes : [04]
(a) Pate de foie gras
(b) Banana Flambé

 

Q.4) (A) Write a short note on ABC Analysis. [03]

(B) Describe Administrative Duties of Banquet Manager in brief. [03]

(C) Describe following phases of F and B Control Cycle : [04]
(i) Planning Phase
(ii) Operational Phase

 

Q.5) (A) Explain any two elements of Cost in detail. [04]

(B) Assume suitable data and draw a function prospectus for a Cocktail Dinner of 200 pan. [06]

 

Q.6) (A) Explain the importance of Post-operational Cycle. [03]

(B) Explain the following : [03]
(a) Cobler
(b) Sangasee
(c) Crustas

(C) Draw and explain any two Banquet Seating Arrangements for Conference. [04]

 

Earning:  ₹ 7.50/-