B. Sc. (Hospitality Studies) (Semester - I),University Of Pune Question Paper,CATERING SCIENCE - I,2012 Question Paper

University Of Pune Question Paper
B.  Sc.  (Hospitality  Studies)  (Semester - I)  Examination  -  2012
CATERING  SCIENCE  -  I
(New  2008  Pattern)
Time  :  3  Hours] [Max.  Marks  :  70
Instructions :
(1) Question No. 1 is compulsory.
(2) Attempt any four from Q. Nos. 2 to 7.
(3) Draw diagrams wherever necessary.
Q.1) Define the following : (Any  Five) [5x2=10]
(a) Sanitation
(b) Food Poisoning
(c) Surface Tension
(d) Relative Density
(e) Flash Point
(f) Formula used to convert the temperature from Centigrade to
Farenheit.
Q.2) (A) Explain Concept of HACCP.
(B) Explain any five factors that affect the Growth of Microorganisms.
(C) Give any two examples of Desirable Browning and any three
examples of Undesirable Browning and the ways to prevent
Undesirable Blowning. [5x3=15]
[4283]-105 1 P.T.O.
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No.
Q.3) Write notes : (Any  Three) [5x3=15]
(a) Non-bacterial Metal Poisoning
(b) Concept of Cross Contamination and any three ways to prevent it.
(c) Any five Food Standards in India
(d) Importance of Protective Clothing while working in Kitchen
Q.4) (A) How would you ensure that proper personnel hygiene is maintained
during Food Service ? (Give any five factors)
(B) Why is Storage of Food Essential ? List the different types of
Food Storage. Explain about ‘Freezer Storage’.
(C) Explain Morphology of Yeast. [5x3=15]
Q.5) (A) What do you understand by the term ‘Food Spoilage’ ? Name two
spoilage indicators of :
(a) Egg
(b) Milk
(c) Coriander Leaves
(d) Fish
(B) Explain ‘Danger Zone’. Draw a neat labelled diagram to support
your explanation of ‘Danger Zone’ related to Food.
(C) Name any five natural toxins present in food and name the food
in which the toxin is present. [5x3=15]
Q.6) (A) Define ‘Food Additive’. Name any four food additives and state
the name of the food in which the additive is used.
(B) Name the adulterant present in the following foods and a test
to detect its presence :
(a) Milk
(b) Butter
(c) Tea
(d) Turmeric Powder
(e) Semolina
(C) What are the factors to be considered for ‘Protective Display
of Foods’ ? [5x3=15]
[4283]-105 2 Contd.
Q.7) (A) Name any five Micro-organisms and state the role of each in
Food Industry.
(B) Discuss ‘PERFRINGENS’ Food Poisoning with reference to :
(a) Name of the organism causing the above poisoning and
symptoms.
(b) Any two foods involved.
(c) Preventive Measures
(C) Why is Pest Control essential in Kitchen ? How would you control
the entry of Cockroaches, Houseflies and Mosquitos in
Kitchen ?

2012 Question Paper,B. Sc. (Hospitality Studies) (Semester - I),COMPUTER FUNDAMENTALS,University Of Pune Question Paper

University Of Pune Question Paper
B.  Sc.  (Hospitality  Studies)  (Semester - I)  Examination  -  2012
COMPUTER  FUNDAMENTALS
(New  2008  Pattern)
Time  :  2  Hours] [Max.  Marks  :  40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) What is mean by Network Topology ? List and explain any four
Network Topology in short. [1+4=05]
(B) Explain Auto Text and Auto Correct Option in MS-Word. [03]
(C) Define and explain Query in MS-Access. [02]
Q.2) (A) Write a short note on Wild Card Character in MS-DOS. [03]
(B) Define Table and Records in DBMS. [02]
(C) Explain the following terms : (Any  Five) [05]
(1) Search Engine
(2) Blog
(3) Dial up
(4) Broad Band
(5) Upload
(6) Browsers
(7) W.W.W.
Q.3) (A) Differentiate between Slide Transition and Slide Animation in
MS-Power Point. [04]
(B) Describe rules of giving a formula in MS-Excel with an example
to support your answer. [03]
(C) Explain the following terms : (Any  Three) [03]
(1) Desk Top
(2) Wall Paper
(3) Icons
(4) File
(5) Folder
Q.4) (A) Discuss disadvantages of E-commerce. [02]
(B) Explain different types of Charts in MS-Excel. [03]
(C) Give the importance of Primary Key in MS-Access. [03]
(D) Give importance of Header and Footer in MS-Word. [02]
Q.5) Write short notes : (Any  Five) [10]
(a) Importance of Internet in Hospitality Industry
(b) Featurs of Computer System
(c) Mail Merge
(d) Hyper Link
(e) LAN
(f) Software
(g) Features of DOS
[4283]-1

University Of Pune Question Paper,2012 Question Paper,BASIC ROOMS DIVISION,B. Sc. (Hospitality Studies) (Semester - I)

University Of Pune Question Paper
B.  Sc.  (Hospitality  Studies)  (Semester - I)  Examination  -  2012
BASIC  ROOMS  DIVISION
(New  2008  Pattern)
Time  :  2  Hours] [Max.  Marks  :  40
Instructions :
(1) Attempt any two from each section.
(2) All questions carry equal marks.
(3) Draw neat diagrams / charts wherever necessary.
SECTION - I
Q.1) Explain the following terms : (Any  Ten) [10]
(1) Maid’s Cart
(2) DND
(3) Job Description
(4) Twin Room
(5) Cabana
(6) Vacuum Cleaner
(7) V
(8) Dutch Wife
(9) Sani Bin
(10) Front Areas
(11) Lost and Found Section
[4283]-103 1 P.T.O.
Seat
No.
Q.2) (A) Explain Co-ordination of House-keeping with the following
departments : [05]
(a) Front Office
(b) Maintenance
(B) Where are the following supplies placed in guest room ? [05]
(a) Match Box
(b) Soap
(c) Bible
(d) DND Card
(e) Laundry Bag
Q.3) (A) Explain the responsibilities of Public Area Supervisor and GRA
in Hotel. [05]
(B) Write short notes : (Any  Two) [05]
(a) Cleaning Agents Selection Criteria
(b) Functions of House-keeping
(c) Job Specification
SECTION - II
Q.4) Explain the following terms : (Any  Ten) [10]
(1) Blacklist
(2) MAP
(3) Departure
(4) Pent House
(5) FIT
(6) Crib Rate
(7) Skipper
(8) Resort
(9) Paging
(10) Master Key
(11) Mail and Message Rack
[4283]-103 2 Contd.
Q.5) (A) Define Hotel. Draw a layout of Front Office Department. [05]
(B) Explain the role and importance of Concierge in Front Desk. [05]
Q.6) (A) Explain different types of Room Rates offered by Hotel. [05]
(B) Draw the organisational chart of a Large Hotel for Front Office
Department.