CRAFT CERTIFICATE COURSE IN
FOOD AND BEVERAGE SERVICE EXAMINATION,
NOVEMBER 2017
FOOD SERVICE
(Upto 2015 Batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. What is industrial catering? Mention its salient features.
2. Write notes on specifications and uses of any four
gueridon equipments.
3. What is mise-en-place? Mention its significance in
restaurant operations.
4. Mention the accompaniments for the following
Smoked salmon
French onion soup
Vegetable cutlet
Mutton biriyani
Fish colbert
Chicken maryland
Albert pudding
Idiyappam.
Sub. Code
11
CP-8420
2
sp6
5. Differentiate between American service and English
service.
6. What is KOT? Mention its importance in food and
beverage control.
7. Write notes on specifications and uses of any four
equipments found in restaurant pantry.
8. What is caviar? Write notes on its service procedure and
accompaniments.
Part B 15 60)
Answer any four questions.
9. What is institutional catering? Explain its salient
features.
10. Explain the need for co-ordination between food and
beverage service and food production departments in a
hotel.
11. List the various courses of French classical menu in
sequence and give two examples for each course.
12. What do you mean by banquet? Write notes on types of
banquet.
13. As food and beverage manager in a luxury hotel. What
factors would you adopt to bring down the food cost?
14. What do you mean by kitchen stewarding department?
Write notes on its organization and its functions.
15. Write notes on
Any five special equipments of food service.
Importance of mise-en-scene in a restaurant.
Restaurant furniture.
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