Exam Details
| Subject | food & beverage service—ii | |
| 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. (Second Semester) EXAMINATION, 2018
202 FOOD BEVERAGE SERVICE—II
(2016 PATTERN)
Time Two Hours 15 Min. Maximum Marks 50
N.B. Answer any five questions.
(ii All questions carry equal marks.
(iii Draw diagram wherever necessary.
1. Explain the following terms (any ten)
Cafe Simple
(ii Grenadine
(iii Brunch
Parfait
Lapsang Souchong
Fondue
(vii Pinwheel s/w
(viii Childrens Menu
Full afternoon tea
Simple Salad
Humidor.
[5371]-202 2
2. Give the accompaniment of the following dishes
Caviare
(ii Roast Chicken
(iii Chilled Melon
Roast Pork
Tomato Juice.
Explain the parts of Cigar. Give two brand names.
3. Time-Management is important in IRD Explain the statement
with the cycle of Service in In-Room Dining (IRD).
Give examples for the following
Two high tea dishes
(ii Two compound salads
(iii Two breakfast bread
Two types of tisanes.
4. Classify Non-Alcoholic Beverage with one example each.
List and explain two types of Sandwiches.
5. Explain the following courses with two examples of each
Potage
(ii Horsd'oeuvre
(iii Relevé
Entremet
Farinaceous.
[5371]-202 3 P.T.O.
Draw and explain any two formats used in In-Room
Dining.
6. Write short notes on
Two forms of suggestive selling in IRD
Menu planning consideration
Service of Cigar
Two coffee making methods
Working lunch and Takeway.
7. Draw a breakfast card and explain it importance.
Give 4 brands of International Cigarettes.
Explain full english breakfast.
202 FOOD BEVERAGE SERVICE—II
(2016 PATTERN)
Time Two Hours 15 Min. Maximum Marks 50
N.B. Answer any five questions.
(ii All questions carry equal marks.
(iii Draw diagram wherever necessary.
1. Explain the following terms (any ten)
Cafe Simple
(ii Grenadine
(iii Brunch
Parfait
Lapsang Souchong
Fondue
(vii Pinwheel s/w
(viii Childrens Menu
Full afternoon tea
Simple Salad
Humidor.
[5371]-202 2
2. Give the accompaniment of the following dishes
Caviare
(ii Roast Chicken
(iii Chilled Melon
Roast Pork
Tomato Juice.
Explain the parts of Cigar. Give two brand names.
3. Time-Management is important in IRD Explain the statement
with the cycle of Service in In-Room Dining (IRD).
Give examples for the following
Two high tea dishes
(ii Two compound salads
(iii Two breakfast bread
Two types of tisanes.
4. Classify Non-Alcoholic Beverage with one example each.
List and explain two types of Sandwiches.
5. Explain the following courses with two examples of each
Potage
(ii Horsd'oeuvre
(iii Relevé
Entremet
Farinaceous.
[5371]-202 3 P.T.O.
Draw and explain any two formats used in In-Room
Dining.
6. Write short notes on
Two forms of suggestive selling in IRD
Menu planning consideration
Service of Cigar
Two coffee making methods
Working lunch and Takeway.
7. Draw a breakfast card and explain it importance.
Give 4 brands of International Cigarettes.
Explain full english breakfast.
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