Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 6th Sem 602 : ADVANCED FOOD AND BEVERAGE SERVICE(University of Pune, Pune-2013)

                                  B.H.M.C.T. (Sixth Semester) EXAMINATION, 2013
                                        602 : ADVANCED FOOD AND BEVERAGE SERVICE
                                                               (2008 PATTERN)
Time : Two Hours                                                             Maximum Marks : 40

N.B. :— (i) Solve any four questions.
(ii) All questions carry equal marks.
(iii) Assume suitable data wherever necessary.

1. (a) Explain the role of the toastmaster in Formal Banquets and Wedding Reception. [4]
(b) What is loyal toast ? Give any two forms of address. [2]
(c) With the help of flow chart explain the Banquet Administrative Procedure. [4]

2. (a) Explain any two formats used in In-Room Dining. [4]
(b) Explain the importance of time management in In-Room Dining. [2]

(c) Write a short note on any one : [4]
(i) Airline catering
(ii) Sea catering.[4381]-602 2

3. Write notes on :
(a) List the points in Banquet Space Specification. [4]
(b) Importance of Carving hygiene in gueridon service. [4]
(c) List different type of lamps and fuels used in Gueridon service. [2]

4. (a) Explain full buffet in detail. [4]
(b) Explain the importance of buffet in hospitality industry. [2]
(c) Explain the following terms : [4]
(i) Cobra Gun
(ii) Jigger
(iii) Call brand
(iv) Muddler.

5. Write notes on :
(a) Front Bar and under bar. [4]
(b) Draw four seating plan for a conference setup for 40 people. [4]
(c) Explain the term Lounge Bar and Pub. [2]

6. Answer any two in detail : [10]
(a) Plan a cocktail menu (Indian and continental dishes) for 60 people. Prepare a checklist for the same (equipment and
furniture).
(b) Give cover, receipe with accompaniments for Beef Stroganoff.
(c) Explain procedure of order taking and sequence of service in Room Service.