Annamalai University Question Paper December 2014
B.B.A. DEGREE EXAMINATION December 2014
(AVIATION, TOURISM & HOSPITALITY MANAGEMENT)
(THIRD YEAR)
(PART-III)
320: FOOD AND BEVERAGES
Time: Three hours Maximum: 100 marks
SECTION-A
Answer ALL questions (10 × 2 = 20)
1. Define the following:
a) Restaurant
b) Cuisine
c) 24 hours coffee shop
d) Room valet service
e) European plan
f) Continental plan
g) Cafeteria
h) Food Position
i) Table’ de carte
j) Cutlery
SECTION-B
Answer any FOUR questions (4 × 10 = 40)
2. Explain the role of food and beverage service.
3. Bring out the importance of room service.
4. Explain Beverage services.
5. Bring out the preparatory works of services.
2
6. Explain table setting.
7. Illustrate different services in Food and Beverage services.
SECTION-C
Answer any TWO questions (2 × 20 = 40)
8. State the functions of the central committee for food standards.
9. Explain what are the different approval to be acquired to start a
restaurant?
10. Explain the important roles of the chef.
11. Elaborate the importance of Kitchen in a Five Star Hotel.
--------------------
5806
B.B.A. DEGREE EXAMINATION December 2014
(AVIATION, TOURISM & HOSPITALITY MANAGEMENT)
(THIRD YEAR)
(PART-III)
320: FOOD AND BEVERAGES
Time: Three hours Maximum: 100 marks
SECTION-A
Answer ALL questions (10 × 2 = 20)
1. Define the following:
a) Restaurant
b) Cuisine
c) 24 hours coffee shop
d) Room valet service
e) European plan
f) Continental plan
g) Cafeteria
h) Food Position
i) Table’ de carte
j) Cutlery
SECTION-B
Answer any FOUR questions (4 × 10 = 40)
2. Explain the role of food and beverage service.
3. Bring out the importance of room service.
4. Explain Beverage services.
5. Bring out the preparatory works of services.
2
6. Explain table setting.
7. Illustrate different services in Food and Beverage services.
SECTION-C
Answer any TWO questions (2 × 20 = 40)
8. State the functions of the central committee for food standards.
9. Explain what are the different approval to be acquired to start a
restaurant?
10. Explain the important roles of the chef.
11. Elaborate the importance of Kitchen in a Five Star Hotel.
--------------------
5806
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