Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 1st Sem 102 : FOOD AND BEVERAGE SERVICE-I(University of Pune, Pune-2013)

Total No. of Questions—5]                                [Total No. of Printed Pages—3
Seat No. [4381]-102
                                        B.H.M.C.T. (First Semester) EXAMINATION, 2013
                                                   102 : FOOD AND BEVERAGE SERVICE-I
                                                               (2008 PATTERN)

Time : Two Hours                                                                       Maximum Marks : 40

N.B. :— (i) Solve any four questions.
(ii) All questions carry equal marks.

1. (a) Answer the following terms : [6]
(i) Chef de sale
(ii) Banquet
(iii) Bitro
(iv) Barista
(v) Mise-en-place
(vi) Take away

(b) Draw the classification chart of F & B service industry.[4]

2. (a) Distinguish between : [6]
(i) French service and American service
(ii) Commercial catering and Welfare catering
(b) Explain the following areas in hotel : [4]
(i) Hot plate
(ii) Still room.

3. (a) Explain four important attributes of a waiter. [4]

(b) Draw the diagram of interdepartmental relationship among F & B service and other department in a hotel. Explain any
one in detail. [4]

(c) Explain maitre d’ hotel. [2]

4. (a) Draw the F & B service organization chart for big hotel. [4]

(b) (i) List four glasswares with its capacity. [2]
(ii) List four linens used in restaurant with sizes. [2]
(iii) List four specialised equipments used in F & B. [2][4381]-102 3 P.T.O.

5. Explain the following : [10]
(i) Butler service
(ii) Buffel service
(iii) Aboyeur
(iv) in-situ service
(v) Mise-en-scene