Roll No. ...................... Total No. of Questions : 13] [Total No.

of Pages : 02

Paper ID [H01103]
(Please fill this Paper ID in OMR Sheet)

B.Sc. HMCTT (103) (S05) (Sem. - 1st) B.Sc. HMT - 104/403 (Old) BASIC FOOD & BEVERAGE SERVICE
Time : 03 Hours Maximum Marks : 75

Instruction to Candidates: 1) 2) Section A is Compulsory. Attempt any Nine questions from Section -B Section -A Q1) a) b) c) d) e) f) g) h) i) j) k) l) n) o) What is welfare Catering? What is a Discotheque? What are served from Still Room? Name a few glassware used in a restaurant . What is a side station? What is a Menu? What is the size of a Banquet Cover? What is kitchen stewarding? What is A La Carte Menu? What is the job of Commis De Rang? What is Elevenses? What is Breakfast Cereals? What is a KOT? What is Mise-en-seene? (15 2 =30)

m) What is Kiosks?

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Section - B

(9 5 = 45)

Q2) Explain the relationship of the Catering industry to the other industries. Q3) Write a short note on Night Club. Q4) Explain the Criteria for selection of F&B equipments. Q5) Discuss the relationship of F&B service department with other departments of a hotel. Q6) Discuss the duties and responsibilities of Head Waiter. Q7) Name the various types of Crockery & Cutlery found in the F&B department. Q8) Explain the various considerations and constraints in Menu planning. Q9) Discuss any one course of French Classical menu. Q10)Write a short note on Brunch. Q11)Discuss any one type of specialized service. Q12)Discuss the duplicate system of Billing. Q13)Discuss the F&B Control Cycle.

RRR

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