Annamalai University december 2014 question paper
B.Sc. DEGREE EXAMINATION December 2014
(HOTEL MANAGEMENT AND TOURISM)
(FIRST YEAR)
(PART-III)
130: FOOD AND BEVERAGE SERVICE
Time: Three hours Maximum: 75 marks
Answer any FIVE questions (5× 15=75)
1. a. Explain commercial catering in detail.
b. Discuss the relationship of catering industry with other industries.
2. a. Write about personal hygiene in hotel industry.
b. Explain about evolution of catering industry.
3. a. Write short notes on:(i) coffee shop (ii) Speciality restaurant.
b. Name any 10 glasswares and its capacity.
4. a. Discuss Mise-en-scence & Mise-en-place to be followed in F & B operations.
b. Classify F & B service equipments with examples.
5. a. Discuss origin of menu and explain different types of menus.
b. Explain the rules for laying a table.
6. a. Plan a continental B/F for two persons with examples.
b. List out the points while planning a menu.
7. a. Explain the production of Red wine and its service method.
b. Classify non-alcoholic beverages with a neat chart with examples.
8. a. Name any 5 health drinks, 5 milk based beverages, 5 types of coffees & 5 types
of juices.
b. Explain the service procedure of (i) Iced tea (ii) Black coffee (iii) Banana milk
shake (iv) Hot chocolate.
9. a. Discuss types of beer and explain beer production method in detail.
b. How vodka is produced? How vodka is served? Name 2 interaction brands of
vodka.
10. a. Discuss about two spirit production methods pot still & Patent still in detail.
b. Write short notes on: (i) Rye whisky (ii) Arrack (iii) Tequila (iv) Flavoured Gin
--------------------
B.Sc. DEGREE EXAMINATION December 2014
(HOTEL MANAGEMENT AND TOURISM)
(FIRST YEAR)
(PART-III)
130: FOOD AND BEVERAGE SERVICE
Time: Three hours Maximum: 75 marks
Answer any FIVE questions (5× 15=75)
1. a. Explain commercial catering in detail.
b. Discuss the relationship of catering industry with other industries.
2. a. Write about personal hygiene in hotel industry.
b. Explain about evolution of catering industry.
3. a. Write short notes on:(i) coffee shop (ii) Speciality restaurant.
b. Name any 10 glasswares and its capacity.
4. a. Discuss Mise-en-scence & Mise-en-place to be followed in F & B operations.
b. Classify F & B service equipments with examples.
5. a. Discuss origin of menu and explain different types of menus.
b. Explain the rules for laying a table.
6. a. Plan a continental B/F for two persons with examples.
b. List out the points while planning a menu.
7. a. Explain the production of Red wine and its service method.
b. Classify non-alcoholic beverages with a neat chart with examples.
8. a. Name any 5 health drinks, 5 milk based beverages, 5 types of coffees & 5 types
of juices.
b. Explain the service procedure of (i) Iced tea (ii) Black coffee (iii) Banana milk
shake (iv) Hot chocolate.
9. a. Discuss types of beer and explain beer production method in detail.
b. How vodka is produced? How vodka is served? Name 2 interaction brands of
vodka.
10. a. Discuss about two spirit production methods pot still & Patent still in detail.
b. Write short notes on: (i) Rye whisky (ii) Arrack (iii) Tequila (iv) Flavoured Gin
--------------------
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