B.Sc. (Hospitality Studies) (Semester – II),CATERING SCIENCE – II,2014 Question Paper,University Of Pune Question Paper

University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – II) Examination, 2014
205 : CATERING SCIENCE – II
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
Instructions : 1) Q.No. 1 is compulsory.
2) Attempt any four more questions from Q.No. 2 to Q.No. 7.
1. Define the terms (any 5) : (5×2=10)
i) Food
ii) Empty calories
iii) Dehydration
iv) Vitamins
v) Health
vi) Balanced diet.
2. A) Match the following contents from Column ‘A’ with the contents from Column ‘B’ : 10
 Column ‘A’ Column ‘B’
1) Salt and sugar a) Formation of Haemoglobin
2) Carotene b) Meat and poultry
3) Iodine c) Sunlight
4) Food source of complete protein d) Riboflavin
5) Iron e) Cereals and pulses
6) Source of Vitamin D f) Precursor of Vitamin A
7) Pulpy part of Orange g) Fat soluble vitamin
8) Margarine h) Prevents dehydration
9) Vitamin B i) Edible portion of food
10) Ariboflavinosis j) Water soluble vitamin
k) Goitre
l) hydrogenated fat
B) Explain ‘Basic five food groups’ with suitable examples. 5
3. A) Explain the effect of heat on fat. Give any three points of differences between Animal fat
and vegetable fat. 5
B) Mention any four dietary sources of water. Explain the concept of water balance in body. 5
C) Plan a balanced day’s diet for an office executive aged 45 years who prefers non-vegetarian
food. 5
4. A) Explain any three functions of proteins in the diet. Name any two protein deficiency
diseases. 5
B) Explain the term ‘Cholesterol’. Give any four food sources rich in cholesterol. 5
C) Explain ‘Calcium’ on the basis of :
i) Four good food sources 2
ii) Two important functions 2
iii) One deficiency disease. 1
5. A) Explain any five ways to preserve nutrients while cooking food. 5
B) A glass of strawberry milkshake provides approximately 260 Kcal of energy. It provides
6 gms proteins and 4 gms of fat. Calculate the amount of Carbohydrate present in a glass
of strawberry milkshake. 5
C) Classify Carbohydrates with suitable examples. 5
OR
Classify Minerals with suitable examples.
6. A) Explain the concept of supplementary value of protein with suitable examples. 5
B) Explain the ill-effects of excess consumption of fat in the diet. Explain any two ways to
prevent rancidity of oil. 5
C) List the ten essential amino acids needed for a child. 5
OR
Explain the importance of avoiding junk food.
7. A) Mention any two foods to be recommended and two foods to be avoided for the following : 10
1) Fever and infection.
2) Diabetes Mellitus.
3) Diarrhoea.
4) Heart related diseases.
5) Jaundice.
B) Explain any one importance and give three good food sources for each : 5
1) Dietary fibre
2) Sodium chloride.
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University Of Pune Question Paper,TRAVEL & TOURISM,B.Sc. (Hospitality Studies) (Semester – II),2014 Question Paper

University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – II) Examination, 2014
204 : TRAVEL & TOURISM
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
 Note : 1) All questions carry equal marks.
2) Answer any 7 questions.
I. Define the following terms (any 10) : 10
1) Destination
2) Tour
3) Visitor
4) V.F.R.
5) Outbound
6) Senior Citizen tourism
7) Religious tourism
8) Sports tourism
9) Agro tourism
10) Rural tourism
11) Health tourism
12) International tourism.
II. A) Explain the primary constituents of tourism in detail. 6
B) Explain the various career opportunities available for a tourism professional. 4
III. Explain the role and objectives of the following tourist organisation (any 4) : 10
1) M.T.D.C.
2) D.O.T.
3) T.A.A.I.
4) T.F.C.I.
5) I.A.T.A.
IV. Explain the following impact of Tourism. 10
1) Employment Generation
2) Regional Growth
3) Passport to Peace
4) Tourism Pollution
V. A) Define tour operator and types of tour operator. 4
B) Explain the role of transport in tourism. 6
VI. Explain passport and VISA in detail. 10
VII. Plan an itinerary of 5 days 4 nights to Goa. 10
VIII. Explain retail and wholesale travel agent and function of Travel Agent. 10
IX. Write short notes on : 10
1) Modes of Transport
2) Package tours
3) Economic Regulation
4) N.G.O.
X. Explain in detail : 10
1) Guide and Escorts
2) Growth of Tourism in India.
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FOOD & BEVERAGE SERVICE,B.Sc. (Hospitality Studies) (Semester – II),University Of Pune Question Paper,2014 Question Paper

University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – II) Examination, 2014
202 : FOOD & BEVERAGE SERVICE
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
 Instructions : 1) Attempt any 4 questions from the following.
2) All questions carry equal marks.
3) Draw sketches wherever required.
1. A) Explain the 3 types of Room Service Operations. 6
B) Explain in brief the points considered while setting up a buffet. 4
2. A) List and explain any 3 modes of payments in restaurant. 6
B) Assume suitable data and draw any two formats used in room service. 4
3. A) Explain any 4 ingredients used in Beer making. 6
B) Explain the following type buffet. 4
1) Fork Buffet 2) Finger Buffet
4. A) Classify non-alcoholic beverages with examples of each. 4
B) Give two examples of KOT system. 2
C) Give two examples of International brands of mineral water. 2
D) Give two examples of Fruit Beer. 2
5. A) Classify alcoholic Beverages with examples of each. 4
B) Draw and explain functions of following KOT : 6
a) Retour en place b) Accident c) Supplement
6. Explain the following terms (any ten) : 10
1) Sake
2) Tisanes
3) Compound spirits
4) Grenadine
5) Fermentation
6) Cafe′ mocha
7) Carlsberg
8) Scandanavian Buffet
9) No charge KOT
10) Tequila
11) CaFe′ Royale′
12) Buffet.
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B.Sc. (Hospitality Studies) (Semester – II),203 : ROOMS DIVISION SERVICES,2014 Question Paper,University Of Pune Question Paper

University Of Pune Question Paper
 B.Sc. (Hospitality Studies)
(Semester – II) Examination, 2014
203 : ROOMS DIVISION SERVICES (2008 Pattern)
Time : 2 Hours Max. Marks : 40 N.B :
1) Solve any two from each Section.
2) All question carry equal marks.
SECTION – I 1. a) Explain the following terms (any 5).
 5 i) Lanai ii) Turndown service iii) Sub-master key iv) Dirty Dozen v) Log Book vi) Weekly cleaning. b) Write down the rules of the floor to be followed by house keeping staff. 5 2. a) Explain the spring cleaning procedure in brief. 5 b) Write down lost and found procedure followed for guest articles in hotels. 5 3. Write short notes on (any 4). 10 i) Manual keys ii) Control desk iii) Check list iv) Cleaning of swimming pool v) Principles of cleaning.
 SECTION – II 4. a) Explain the following terms (any 5). 5 i) Instant reservation ii) Meal coupeon iii) ‘C’ form iv) Chance guest v) Late charges vi) BTC b) Write down the room change procedure. 5 Seat No. P.T.O. [4678] – 203 5. a) Draw a guest cycle and explain any two stages of the same in brief. 5 b) Explain the procedure for group arrival. 5 6. a) Write down the different methods of payment followed at reception. 5 b) Write short notes on (any 2). 5 i) Notification slip ii) Express chek out iii) Density chart. —————— B