Exam Details
| Subject | food and beverage service-i | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T. (Semester-I) EXAMINATION, 2018
C-102 FOOD AND BEVERAGE SERVICE-I
(2018 PATTERN)
Time 2 1
4 Hours Maximum Marks 50
N.B. Solve any five questions.
(ii All questions carry equal marks.
1. Explain the following terms
Pub
(ii BOT
(iii Kiosk
Automat
Suivant KOT
(vi Fidelio
(vii Doive through
(viii Take-away
Sommelier
Maitre hôtel.
2. Give difference between (any two)
Coffee shop and speciality restaurant
English Service and American Service
Mis-en-place and Mis-en-scene. P.T.O.
[5371]-102 2
3. Explain with the help of flowchart the control process of a
Triplicate KOT.
Explain any two special checks.
4. Write the attributes of Food Beverage Personnel.
5. Draw the organisation chart of F B Department in large
size hotel.
Explain importance of disposable.
6. State the inter-departmental relationship of F B Service
with any two departments.
Give the size and dimension of the following
Size of a cover
(ii Size of a square table
(iii Size of a joint plate
Size of a quarter plate
Capacity of high ball glass.
7. Classify the catering establishment with one example each.
C-102 FOOD AND BEVERAGE SERVICE-I
(2018 PATTERN)
Time 2 1
4 Hours Maximum Marks 50
N.B. Solve any five questions.
(ii All questions carry equal marks.
1. Explain the following terms
Pub
(ii BOT
(iii Kiosk
Automat
Suivant KOT
(vi Fidelio
(vii Doive through
(viii Take-away
Sommelier
Maitre hôtel.
2. Give difference between (any two)
Coffee shop and speciality restaurant
English Service and American Service
Mis-en-place and Mis-en-scene. P.T.O.
[5371]-102 2
3. Explain with the help of flowchart the control process of a
Triplicate KOT.
Explain any two special checks.
4. Write the attributes of Food Beverage Personnel.
5. Draw the organisation chart of F B Department in large
size hotel.
Explain importance of disposable.
6. State the inter-departmental relationship of F B Service
with any two departments.
Give the size and dimension of the following
Size of a cover
(ii Size of a square table
(iii Size of a joint plate
Size of a quarter plate
Capacity of high ball glass.
7. Classify the catering establishment with one example each.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations