Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 7th Sem 701 : SPECIALIZATION IN FOOD AND BEVERAGE SERVICE AND MANAGEMENT(University of

Total No. of Questions—8]             [Total No. of Printed Pages—3
Seat No. [4381]-702
                           B.H.M.C.T. (VII Semester) EXAMINATION, 2013
                            701 : SPECIALIZATION IN FOOD AND BEVERAGE
                                           SERVICE AND MANAGEMENT
                                                    (2008 PATTERN)

Time : Three Hours                                        Maximum Marks : 70

N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any five from the remaining questions.

1. (A) Explain the following terms : [10]
(i) Sushi
(ii) Gucamole
(iii) Welsh rarebit
(iv) Spaetzle
(v) Croquembouche
(vi) Smorrebrod
(vii) Ratatouille
(viii) Blini
(ix) Cajun
(x) Chilli corn carn.
(B) For a Fine Dining Restaurant plan a Spanish menu with wines. [10]
P.T.O.[4381]-702 2

2. Draw and explain the following bar formats : [10]
(i) Inter bar transfer
(ii) Cellar stock ledger.

3. Explain the importance of location, furniture and lighting for Restaurant
planning. [10]

4. Explain the following performance measures : [10]
(a) APC
(b) Sales mix
(c) Seat turnover
(d) Stock turnover
(e) Sales per square metre.

5. (a) Define MICE. [10]
(b) How are the conference/conventions planned and organised in hotels ?[4381]-702 3 P.T.O.

6. (a) For a restaurant-cum-bar plan a duty rota (assume suitable data). [10]
(b) Explain the importance of training in F&B department.

7. Suggest merchandising tools which a manager should use to promote sales of a fast food outlet. [10]

8. List and explain the licenses required in F&B outlets. [10]