105 : CATERING SCIENCE–I,2010 Question Paper,University Of Pune Question Paper,B.H.M.C.T. (First Semester)

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
105 : CATERING SCIENCE–I
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four questions from Q. Nos. 2 to 6.
(iii) Draw neat diagrams wherever necessary.
1. Answer the following (any five) : [5×2=10]
(i) What is the significance of hygiene and sanitation in the catering
industry ?
(ii) Explain the concept of cross-contamination. List any two ways
in which cross-contamination can occur in the kitchen.
(iii) Define pH. Explain its relevance in the food industry.
(iv) Name any two useful micro-organisms and their uses in the food
industry.
(v) At which temperatures should the refrigerator and freezer stores
be maintained ?
(vi) Define ‘Emulsions’ giving two examples from the food industry.
(vii) Why should acidic foods not be stored in brass utensils ?
2. (a) Define ‘Food Spoilage’. List any two spoilage indicators in : [5]
(i) Eggs
(ii) Canned food
(iii) Pulses
(iv) Milk
(b) Write a short note on dry food store and its maintenance. [5]
(c) How will a food handler take care of his hands in a catering
establishment ? [5]
3. (a) Differentiate between microbial food poisoning and food infections
giving one example of each. [5]
(b) Explain the concept of desirable browning in food giving any
three examples. [5]
(c) Write a short note on the voluntary Indian standards ensured
to establish food safety. [5
4. (a) Write a short note on the natural toxins present in food. [5]
(b) How can flies pose as pests in the catering establishment ? How
will you control them ? [5]
(c) Write a short note on Hazard analysis critical control
point. [5]
5. (a) Discuss any one bacterial food poisoning giving the following
details : [5]
(i) Name of the organism
(ii) 2 sources of contamination
(iii) 2 modes of transmission
(iv) 2 methods to control the micro-organism
(b) Explain the concept of Blast freezing. What are the advantages
of this process ? [5]
(c) Explain microbial growth with the help of a diagram. [5]
6. (a) Explain the importance of thawing in the catering industry. [5]
(b) How can temperature be used as a measure to control microbial
growth in the food industry ? [5]
(c) Define ‘Food Adulteration’. State the adulterant present and a
test to detect the adulterant in the following foods : [5]
(i) Tea
(ii) Turmeric
(iii) Milk
(iv) Chilli powder.

University Of Pune Question Paper,104 : FRONT OFFICE OPERATIONS–I,B.H.M.C.T. (First Semester),2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
104 : FRONT OFFICE OPERATIONS–I
(2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any Four questions.
(ii) All questions carry equal marks.
1. Explain the following terms (any ten) : [10]
(i) C.I.P.
(ii) Foyer
(iii) Walk-out
(iv) DND
(v) EPABX
(vi) Ryokan
(vii) WHO
(viii) FIT
(ix) SPATT
(x) Skip
(xi) B & B
(xii) FHRAI
2. (A) Classify hotels by : [6]
(i) Location
(ii) Size
(B) Draw the layout front office department. [4]
3. (A) Write the coordination between front office with the following
department : [6]
(i) F & B service
(ii) House-keeping
(B) Explain in short the following rates : [4]
(i) Rack rate
(ii) Crew rate
(iii) Group rate
(iv) Corporate rate
4. (A) What is paging ? Write three methods of paging. [4]
(B) Answer in brief (any two) : [6]
(i) Black list
(ii) Overbooking
(iii) Cancellation.
5. (A) How are reservations taken by the aid of density chart ? [6]
(B) Explain procedure for handeling messages with appropriate
format. [4]
6. (A) What is CRS ? Give its benefits. [3]
(B) What are services offered at bell desk ? [3]
(C) Write in detail various types of reservation. [4]

103 : HOUSE-KEEPING OPERATIONS–I,B.H.M.C.T. (First Semester),2010 Question Paper,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
103 : HOUSE-KEEPING OPERATIONS–I
(2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) All questions carry equal marks.
(ii) Answer any Four questions out of six.
1. (A) Explain the importance of House-keeping department in guest
satisfaction. [5]
(B) Write a brief note on the importance and location of ‘Maids
Room’. [5]
2. (A) Give the functions of ‘Linen Room’ and ‘Horticulture’ sections
of House-keeping. [5]
(B) Explain the coordination of House-keeping with : [5]
(1) Engineering
(2) Purchase department.
3. (A) Explain the terms (any five) : [5]
(1) Cabana
(2) Presidential suite
(3) Efficiency room
(4) Dustette
(5) Dutchwife
(6) Floor pantry
(B) Name the cleaning agent used for : [3]
(1) EPNS cutlery
(2) Corridor
(3) Window glass
(C) Give two attributes of House-keeping staff. [2]
4. (A) Classify cleaning equipments and give examples. [5]
(B) Give important points in selection of cleaning agents. [5]
5. (A) Write briefly about the types of keys used in hotels. [5]
(B) List down the following supplies : [5]
(1) Bathroom supplies
(2) Wardrobe
(3) Writing table
(4) Coffee table.
6. (A) Explain duties of the following staff members : [5]
(1) Floor supervisor
(2) Public area attendant
(B) Give the job description of Executive House-keeper. [5]

University Of Pune Question Paper,102 : FOOD AND BEVERAGE SERVICE–I,2010 Question Paper,B.H.M.C.T. (First Semester)

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
102 : FOOD AND BEVERAGE SERVICE–I
(2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any Four questions.
(ii) All questions carry equal marks.
(iii) Draw neat diagrams wherever necessary.
1. (A) Explain any five catering operations under market orientation
with general market. [5]
(B) Explain the following (any two) : [5]
(i) Kiosk
(ii) Food court
(iii) Night club
(iv) Discotheque.
2. (A) Give job description of the following (any two) : [4]
(i) Steward
(ii) Sommelier
(iii) Aboyeur
(B) Draw a chart of Restaurant Brigade for a large hotel. [6]
3. (A) List (any five) important attributes of service staff. [5]
(B) Explain any two techniques of cleaning silver ware. [5]
4. Write short notes on (any three) : [10]
(i) Silver service
(ii) Automats
(iii) Gueridon service
(iv) MIS-En-Scene.
5. (A) List and explain any four terms used for indicating strength
of CHINA. Explain the terms—steelite and microtex. [6]
(B) Explain the use of any four of the following equipments : [4]
(i) Pastry slice
(ii) Corn on the cobholder
(iii) Gheese knife
(iv) Saucière
(v) Ravière
(vi) Coupe

B.H.M.C.T. (First Semester),University Of Pune Question Paper,106 : COMMUNICATION FUNDAMENTALS–I,2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
106 : COMMUNICATION FUNDAMENTALS–I
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question Nos. 1 and 5 are compulsory.
(ii) Answer any two questions from the remaining three in each
Section.
(iii) Figures to the right indicate full marks.
(iv) Assume suitable data, wherever necessary.
SECTION I
1. (a) Define communication process. Explain in brief the following
terms related to it : [10]
(i) Sender
(ii) Channel
(iii) Receiver.
(b) Explain any two barriers of communication. [5]
2. Write a memo from the H.R. Manager to a steward for continuous
absenteeism since 15 days without prior intimation. [10]
3. Write down ten merits and ten demerits of written
communication. [10]
4. What are the do’s and don’t’s of public speaking ? [10]
SECTION II
5. (a) Hotel Juhu Plaza, Mumbai has opened a speciality restaurant
in their hotel. Write a letter of application along with
the resume for the post of Trainee-Captain. Assume suitable
data. [10]
(b) Discuss the points required for transferring a call. [5]
6. AS CR of the class draft a detailed report on the accident that
occurred in the maintenance department to the Chief Engineer. Mention
the cause of accident and precautions to be taken to avoid such
accidents in future. Assume suitable data. [10]
7. What do you mean by body language ? Write notes on any two
forms of body language. Give examples. [10]
8. What are the basic telephone etiquette followed by the Front Office
department of any hotel ? [10]

University Of Pune Question Paper,2010 Question Paper,105 : CATERING SCIENCE–I,B.H.M.C.T. (First Semester)

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
105 : CATERING SCIENCE–I
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four questions from Q. No. 2 to Q. No. 7.
(iii) Draw diagrams wherever necessary.
1. Explain the following terms (any five) : [10]
(a) Boiling point
(b) pH
(c) Hygiene
(d) Undesirable browning
(e) Evaporation
(f) Emulsion.
2. (a) Give any two beneficial effects of bacteria, two beneficial effects
of yeast and one beneficial effect of mould respectively. [5]
(b) Explain any five natural toxins present in the food. [5]
(c) Explain the concept of Danger zone in catering industry. [5]
3. Write short notes on (any three) : [15]
(a) Importance of rest, recreation and exercise
(b) Requirements of dry food storage area
(c) Protective clothing in food industry
(d) 5 methods or 5 ways to control the growth of micro-organisms
in food industry.
4. (a) Mention any two spoilage indicators in the following foodstuffs
: [5]
(i) Milk
(ii) Egg
(iii) Fish
(iv) Vegetables
(v) Cereals and pulses.
(b) Explain the morphology of yeast. [5]
(c) Differentiate between food poisoning and food infection. [5]
5. (a) Explain the concept of HACCP in relation to catering
industry. [5]
(b) Discuss the common food adulterants and the simple test to
detect them in the following food-stuffs : [5]
(i) Coffee
(ii) Semolina
(iii) Turmeric
(iv) Ghee
(v) Milk
(c) Discuss ‘Botulism’ on the basis of : [5]
(i) Type of food borne illness
(ii) Any two foods involved
(iii) One mode of transmission
(iv) Any two preventive measures.
6. (a) Define cross-contamination. Mention any three ways to prevent
it. [5]
(b) What is the role of food standards ? Explain any three food
standards in India. [5]
(c) Explain any five non-bacterial metal poisoning. [5]
7. (a) Why is pest control necessary ? Mention any two ways to control
flies and cockroaches. [5]
(b) Explain any five factors affecting the growth of microorganisms.
[5]
(c) Define food additives. Explain any three food additives. [5]

104 : FRONT OFFICE OPERATION–I,University Of Pune Question Paper,2010 Question Paper,B.H.M.C.T. (First Semester)

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
104 : FRONT OFFICE OPERATION–I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any Four questions.
(ii) All questions carry equal marks.
1. (a) Explain the following terms (any five) : [5]
(1) Resort
(2) Twin room
(3) Walk Inn
(4) Checkout
(5) Motel
(6) Registration
(7) Skipper.
(b) List down any five attributes of front office personnel. [5]
2. (a) Explain the following types of room (any five) : [5]
(1) Quad room
(2) Efficiency room
(3) Duplex room
(4) Twin room
(5) Cabana
(6) Suite room.
(b) Draw the layout of front office and explain any two
sections. [5]
3. (a) Explain the rules of the house to be followed by the staff at
the front office. [5]
(b) Explain the importance of key control and explain any two types
of keys. [5]
4. (a) Explain various sources and modes of reservation. [5]
(b) Draw the formats of any two of the following : [5]
(1) Booking Dairy
(2) Registration form
(3) Conventional chart
(4) Reservation form
5. Write notes on any four : [10]
(1) Meal Plans
(2) Black List
(3) Bell Desk
(4) Concierge
(5) Paging
(6) Computerised Reservation System.
6. Classify hotels on the basis of size, location, length of stay, facilities
and clientele. [10]

2010 Question Paper,103 : HOUSEKEEPING OPERATION–I,B.H.M.C.T. (First Semester),University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
103 : HOUSEKEEPING OPERATION–I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any Four questions out of six.
(ii) All questions carry equal marks.
1. Explain the following terms (any ten) : [10]
(1) Master key
(2) Chamois leather
(3) Dust sheet
(4) Job specification
(5) Scanty baggage
(6) Cabana
(7) Maid trolley
(8) Dust ette
(9) Sleep-out
(10) Efficiency room
(11) Dutch wife
(12) Duplex.
2. (a) Draw the layout of H.K. department of a five star hotel. List
out the various sections. [4]
(b) What are the essential attributes of H.K. staff ? [6]
3. (a) Write a job description of a linen room supervisor. [5]
(b) Explain the co-ordination of H.K. department with the following
departments : [5]
(i) Front office
(ii) Security
4. (a) What precautions will you take while storing cleaning
agents ? [6]
(b) What supplies and amenities will you place on vanity counter
and bed side table ? [4]
5. (a) What are different types of keys used in hotel industries ? [5]
(b) State, why housekeeping is known as backbone of hotel
industry. [5]
6. (a) Name and explain briefly any five types of container in housekeeping
department. [5]
(b) With the help of flow chart explain the steps involved in bed
making. [5]

B.H.M.C.T. (First Semester),2010 Question Paper,University Of Pune Question Paper,102 : FOOD AND BEVERAGE SERVICE–I

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
102 : FOOD AND BEVERAGE SERVICE–I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any Four questions.
(ii) All questions carry equal marks.
(iii) Draw neat sketches wherever necessary.
1. (a) With the help of chart, classify commercial catering establishments
with suitable examples of each. [4]
(b) Explain the following food and beverage service outlets in the
hotel (any three) : [6]
(i) Coffee shop
(ii) Discotheque
(iii) Business center
(iv) Banquet.
2. (a) Draw a neat labelled diagram of side board and explain any
three important functions of side board. [6]
(b) State the inter-departmental relationship of food and beverage
service with the following departments of hotel : [4]
(i) Front office
(ii) Kitchen.
3. (a) State any four duties and responsibilities of restaurant
manager. [4]
(b) Explain the following types of service : [6]
(i) Buffet
(ii) Guéridon
(iii) Take away
4. (a) Explain the following silver cleaning methods : [4]
(i) Silver dip
(ii) Polivit
(b) Differentiate between the following : [6]
(i) English Service and American Service
(ii) French Service and Russian Service.
5. (a) List any eight provisions supplied from still room. [4]
(b) Explain any six attributes of food and beverage personnel. [6]
6. (a) Give the sizes of the following equipments : [6]
(i) Square table for 4 persons
(ii) Cloth serviette
(iii) Slip cloth
(iv) Chair
(v) Dessert spoon
(vi) Joint knife
(b) Draw the organisation chart of F and B service department of
speciality restaurant. [4]