Exam Details

Subject beverage service
Paper
Exam / Course diploma in catering and hotel administration
Department
Organization alagappa university
Position
Exam Date November, 2017
City, State tamil nadu, karaikudi


Question Paper

DIPLOMA EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
BEVERAGE SERVICE
(Upto 2015 Batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Define mine and classify different types of mines.
2. List out some international and domestic brand names of
'BRANDY'.
3. Write short notes on
Hops
Sweetwort
Fermentation.
4. Mention various instruments and equipments used in
cocktail preparation.
5. Write about the factors affecting the quality of cigars.
6. Classify different alcoholic beverages and its storage
temperatures.
Sub. Code
22
CP-8444
2
Ws5
Part B x 8 32)
Answer any four questions.
7. List out various wine producing regions of France and
mention some famous wine and their brand names.
8. Explain in detail about the process of making and
give some international brand names.
9. Write in detail about different ingredients used in
Making process and also give some international,
domestic brand names.
10. Briefly explain Different methods of mixing cocktails.
11. Describe about making of 'CIGAR'.
12. Explain bar operations and licensing laws.
Part C x 10 10)
(Compulsory)
13. Imagine you are a Bartender, working in a 5 Star Hotel.
How will you take wine orders, presenting the wine,
reading label of the wine and finally serving of wine to
your guest at the table?
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Other Question Papers

Subjects

  • accommodation operation
  • advanced food production
  • basic accommodation operation
  • basic accommodation operations
  • basic food production
  • basic food service
  • basic front office operation
  • basic room division operation
  • basic system operation
  • beverage service
  • computer applications
  • culinary arts and techniques
  • food and beverage service management
  • hospitality law
  • principles of accountancy
  • principles of management
  • quantity food production
  • room division management
  • room division operation
  • travel and tourism