B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
FOOD AND BEVERAGE SERVICE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Name some commercial catering outlets.
2. Explain the duties of Bus boy.
3. Define Noon Meal scheme.
4. Name five linen used in Restaurant with uses and
measurement.
5. Compile a five course Table d'hote Chinese Dinner menu.
6. Short notes on
Supper
Brunch.
Part B x 8 32)
Answer any four questions.
7. Write about different types of service.
8. List the basic rules for laying a cover.
Sub. Code
14
CP-7788
2
Wk 3
9. List and explain the fourteen course French classical
menu with example.
10. Define Banquets and its types and draw a format of FP.
11. Classify Non-alcoholic Beverage.
12. Write about the control system in F&B service.
Part C x 10 10)
(Compulsory)
13. As a Food and Beverage Manager you are asked to form
your department. Now form a organisational chart with
their specific duties. The hotel has Bar, Room service,
Banquets and Coffee shop.
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