Tuesday, November 17, 2015

B.Sc. (Hospitality Studies) (Semester – VI),602 : ADVANCED FOOD SERVICES AND MANAGEMENT,University Of Pune Question Paper,2014 Question Paper

University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – VI) Examination, 2014
602 : ADVANCED FOOD SERVICES AND MANAGEMENT
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Solve any four questions.
2) All questions carry equal marks.
3) Figures to right indicate full marks.
1. A) Explain what is Bar. Describe in brief 8 equipments used in the bar. 5
B) Explain what is sales budget and labour cost budget. 5
2. A) Discuss the Financial and Marketing Policy for Industrial catering. 8
B) List any 4 methods used in bar to control the beverages. 2
3. A) Explain the planning of Fast Food outlet with respect to following : 6
a) Location
b) Type of customer
c) Menu
B) Explain the following : 4
a) Task Analysis
b) Duty Allocation.
4. A) Explain Following types of bar 6
a) Wine Bar
b) Sports Bar
c) Pub
d) Function Bar
e) Dispense Bar
f) Casino
B) Define Budget. Write down objectives of budget. 4
5. A) Explain any 4 records used in restaurants. 8
B) Explain the advantages of Franchising to Franchisor. 2
6. A) Explain the catering policy for quality Restaurants. 6
B) Why induction and training is important for F and B personnel ? Explain. 4
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Duraimani

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