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

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