CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018
Non- Semester
Food and Beverage Service
FOOD SERVICE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. What do you mean by institutional catering?
2. What is Bar-beque?
3. What kind of linen cloth used in Restaurant?
4. What is still room?
5. Differentiate between ala carte and table de hote?
6. What is Brunch?
7. Write down the types of tea?
8. What is flambé service?
9. Write down the Major equipments used in room service
department?
10. What is fast food?
Sub. Code
11
CP-8669
2
Wk 7
Part B 5 25)
Answer ALL questions.
11. What do you mean by Attributes of F& B Service
personnel?
Or
Mention the duties and responsibilities of
Restaurant manager?
12. What is crockery? classify crockery and mention the
specification and uses?
Or
Mention the specifications and uses of following
equipments:
Pastry slice
Lobster pick
Caviar knife
Grape scissors
Carving fork.
13. Explain in detail:
Buffet menu
Cyclic menu
Diet menu
Supper menu.
Or
Explain about the coffee and its types?
CP-8669
3
Wk 7
14. Differentiate between mis-en-place and
mis-en-scene?
Or
Write down the room service order taking
procedure?
15. What is function prospectus? Explain in detail?
Or
Explain in detail about outdoor catering? and how
will you organize the function?
Part C 10 30)
Answer all questions.
16. Explain in detail about commercial catering
establishments?
Or
Draw the organizational structure of F&B Service
department in a five Star hotel?
17. Write down the French classical menu with
example?
Or
Explain about the types of breakfast?
18. Explain in detail the types of buffet and the types of
bullet spread?
Or
Explain:
KOT
BOT
Manual and Electronic.
———————