B. Sc. (Hospitality Studies) (Semester - I),University Of Pune Question Paper,2010 Question Paper,BASIC ROOMS DIVISION

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
BASIC ROOMS DIVISION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any two questions from each section.
(2) All questions carry equal marks.
SECTION - I
Q.1) Explain the following terms : (Any Ten) [10]
(1) Suite
(2) Druggets
(3) Squeezers
(4) Vacuum Cleaner
(5) O.O.O
(6) Double Room
(7) H.W.C.
(8) Detergent
(9) Scrubbing Machine
(10) Mini-bar
(11) Bleach
Q.2) (A) What are the responsibilities of Floor Supervisor and a Room
Attendant ? [05]
(B) What selection criteria are followed while choosing cleaning
equipments ? [05]
Q.3) (A) (a) List three areas each for Front of the house and Back of
the house. [03]
(b) Explain Repeat Business. [02]
(B) Draw Organisation Chart of the Housekeeping Department
in a large hotel. [05]
SECTION - II
Q.1) Explain the following terms : (Any Ten) [10]
(1) C.P.
(2) F.I.T.
(3) Corporate Rate
(4) Walk-in
(5) Motel
(6) Departure
(7) Black List
(8) Pent House
(9) Lanai
(10) Electronic Key
(11) Skipper
Q.2) (A) Define Hotel. Draw layout of the Front Office Department. [05]
(B) State duties and responsibilities of : [05]
(a) Receptionist
(b) Cashier
Q.3) (A) Write short notes : [06]
(a) Types of Rates
(b) Automated Equipments
(c) Key Control
(B) Define Paging and explain various Methods of Paging. [04]

University Of Pune Question Paper,FOOD AND BEVERAGE SERVICE,B. Sc. (Hospitality Studies) (Semester - I),2010 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
FOOD AND BEVERAGE SERVICE
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Answer any four questions.
(2) All questions carry equal marks.
(3) Draw neat sketches wherever required.
Q.1) (A) Classify Catering Establishments with suitable example of each. [03]
(B) Explain the following Food and Beverage Outlets : [03]
(a) Night Clubs
(b) Business Centre
(c) Coffee Shop
(C) Write usage of the following equipments : [04]
(a) Oyster Fork
(b) Joint Knife
(c) Decanter
(d) Consommé Cup
Q.2) (A) List down the responsibility of Food and Beverage Manager of
a Five Star Hotel. [04]
(B) Explain the following Services : [06]
(a) Take Away
(b) Kiosks
(c) Silver Service
(d) Food Courts
(e) Cafeteria
(f) Buffet
Q.3) (A) Define Mis-en-Place and Mis-en-Scene. [04]
(B) Explain the following : [06]
(a) Brunch
(b) Supper
(c) Dinner
Q.4) (A) Differentiate A’La Carte of TDH Menu. [05]
(B) Draw a Cover Layout for English Breakfast and list down the
Table Appointments. [05]
Q.5) (A) Explain Gueridon Service and Room Service. [05]
(B) Explain the term ‘Menu’ and list down the principles of Menu
Planning. [05]
Q.6) Classify the following items according to the course in the French
Classical Menu and suggest accompaniments, cover for the same : [10]
(a) Caviare
(b) Fish a’La Orly
(c) Roast Duck
(d) Prawn Cocktail
(e) Consommé Royale

B. Sc. (Hospitality Studies) (Semester - I),2010 Question Paper,BASIC FOOD PRODUCTION,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
BASIC FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Give duties and responsibilities of Executive Chef. [04]
(B) What are the aims and objectives of cooking Food ? [04]
(C) Classify Fuels with two examples of each. [02]
Q.2) (A) What care you will take to prevent accidents in Kitchen. [02]
(B) Write advantages and disadvantages of the following materials
used in Kitchen Equipments : [04]
(a) Copper
(b) Stainless Steel
(C) Classify Fruits with two examples of each. [04]
Q.3) (A) List any six Herbs and Spices used in Indian Cooking. [04]
(B) What are the points you will consider while storing Vegetables ? [04]
(C) Draw a neat labelled diagram of Egg Structure. [02]
Q.4) (A) What is the action of Heat on Colour Pigments in presence of
Acids ? [02]
(B) Explain Hydrogenation of Fats. [02]
(C) With the help of chart, explain various Preparation Methods. [04]
(D) Explain any two methods of mixing of Food. [02]
Q.5) Explain the following terms : (Any Ten) [10]
(1) Bake
(2) Dhansak
(3) Dice
(4) Rabadi
(5) Zarda
(6) Paneer
(7) Rista
(8) Béchamel
(9) Pachadi
(10) Whisk
(11) Vindaloo
(12) Raita
(13) Biryani
(14) Goulash
(15) Payasam

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

University Of  Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
COMMUNICATION FUNDAMENTALS
(New 2008 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Q. Nos. 1 and 5 are compulsory.
(2) Answer any two from the remaining three in each section.
(3) Assume suitable data wherever necessary.
SECTION - I
Q.1) (A) Write a Formal Report of any Catering Event you organised to
the General Manager of your hotel. [10]
(B) What should you do to be a Good Listener ? [05]
Q.2) What Telephone Etiquettes must be followed in the Hospitality Industry ? [10]
Q.3) Write short notes : (Any Two) [5x2=10]
(a) Any three situations where Oral Communication is preferable to
written and any two situations where written communication is
preferable to Oral in Hospitality Industry.
(b) Draft a notice to all employees of your organisation to assemble
for the ‘Send Off’ party to the chef who got transferred to Delhi.
Give all essentials to be put in the notice. Assuming suitable
information.
(c) ‘Selective Attention’ and ‘Lack of Feed Back’ are two of the
Barriers in Communication. Explain these barriers using relevant
examples of Hospitality Industry.
[4283]-106 1 P.T.O.
Seat
No.
Q.4) You visited an exhibition recently where the latest kitchen equipment
were displayed. Draft a letter of enquiry of any five equipments you
require for your kitchen. [10]
SECTION - II
Q.5) (A) Apply for the post of F and B Manager with your resumé to
a five star hotel in Pune City. [10]
(B) Body Language is very important in Oral Communication. Give
any one example to justify the above statement with reference
to Hospitality Industry. [05]
Q.6) Draft a letter of complaint to your regular supplier informing him that
the quality of the fish supplied and the fruits supplied was not good.
Ask the supplier to replace them. [10]
Q.7) With the help of a flow chart, explain the ‘Communication Process’.
Giving any one example of any situation in a restaurant. [10]
Q.8) What factors must be considered for giving a good presentation. [10]

FOOD AND BEVERAGE SERVICE,University Of Pune Question Paper,B. Sc. (Hospitality Studies) (Semester - I),2012 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
FOOD AND BEVERAGE SERVICE
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Answer any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) Explain the following terms : (Any Ten) [10]
(1) Kiosks
(2) Brunch
(3) Bistvo
(4) Gueridon
(5) Hot Plate
(6) Aboyeur
(7) K.O.T.
(8) Dummy Waiter
(9) B.O.T.
(10) Still Room
(11) Coffee Shop
(12) HiTea
Q.2) (A) Explain use of following equipments : (Any Four) [04]
(a) Side Board
(b) Cheese Knife
(c) Lobster Pick
(d) Fish Knife
(e) Corn-on-the Cob Holders
(f) Egg Cup
(B) Enlist necessary attributes required for F and B Personnel. [04]
(C) List Methods of Dishwashing. [02]
Q.3) (A) Write short notes : (Any Two) [06]
(a) Mis-en-place and Mis-en-scene
(b) Single Point Service
(c) English Breakfast
(B) Explain Interdepartmental Relationship between F and B and : [04]
(a) House-keeping
(b) Food Production
Q.4) (A) Differentiate between Ala Carte and Table D’hote. [04]
(B) Write short notes : (Any Three) [06]
(a) Buffet
(b) Gueridon Service
(c) American Service
(d) Room Service
[4283]-102 2 Contd.
Q.5) (A) Write two classic examples for following courses : (Any Four) [08]
(a) Relevé
(b) Hors-d’oeuvres
(c) Farineux
(d) Entrée
(e) Fromage
(f) Entremets
(B) Draw organisation structure of Food and Beverage Department. [02]
Q.6) (A) What points to be considered while Planning a ‘Menu’ ? [05]
(B) Write short note on ‘Supper’. [02]
(C) Give examples of Commercial and Non-commercial Catering
Establishme

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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
BASIC FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) Explain the following terms : (Any Ten) [10]
(1) Grinding
(2) Folding
(3) Beating
(4) Concass
(5) Peeling
(6) Saffron
(7) Garam Masala
(8) Mashing
(9) Pressing
(10) Halwa
(11) Creaming
(12) Bronoise
Q.2) (A) Write down aims and objective of Cooking. [02]
(B) List any ten small equipments used in your Training Kitchen. [04]
(C) Explain the duties and responsibilities of Executive Chef. [04]
Q.3) (A) Draw and explain the structure of Egg in detail. [04]
(B) List and explain the types of Wheat Flour used in Kitchen. [04]
(C) Give the advantages of Electricity used as Fuel in Kitchen. [02]
Q.4) (A) Classify Vegetables giving at least two examples of each. [04]
(B) Explain in brief the types of Animal Fats available in Market. [04]
(C) List the different type of Natural Sugar available. [02]
Q.5) (A) Give four different types of Herbs and four types of spices used
in Indian Food. [04]
(B) Explain in brief various types of Milk and Milk Products available
in local market. [04]
(C) Explain various Colouring Pigments found in Vegetables. [02]