M.B.A. DEGREE EXAMINATION, NOVEMBER 2017
Hotel Management and Catering Science
FOOD AND BEVERAGE SERVICE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is a motel?
2. Define pastry shop.
3. What is meant by cutlery?
4. Name any two crockery.
5. What is A La Carte?
6. What is a carving fork?
7. What is Banquet?
8. What is a Buffet?
9. Name Two Rum.
10. Name Two International Beers.
Sub. Code
14
CP-8280
2
Wk 10
Part B x 5 25)
Answer all questions.
11. What is a off premises Catering? Brief.
Or
What is a Welfare Catering? Brief.
12. Mention the duties and responsibilities of a Waiter.
Or
Classify Different type of Restaurant equipments in
brief.
13. Brief the following Swizzle Stick, pastry Fork,
Grape Scissors, Ice Cream Scoop, Sugar Sachet.
Or
Brief the Following Asparagus Holder, Crab
Cracker, Corn-on-the-cob holder, Lobster Pick.
14. Define the Buffet Menu and Cyclic Menu Briefly.
Or
What is the difference between A La Carte Menu
and Table De Hote Menu?
15. Define the Types of Meals.
Or
What is a Mis-En- Scene and Mis-En-Place?
CP-8280
3
Wk 10
Part C x 10 30)
Answer all questions.
16. Give a brief Introduction to Banquets.
Or
What is Gueridon Service?
17. What are the different methods of service?
Or
Give a Brief introduction to Cocktail.
18. Name few special equipments and brief in detail.
Or
What is a Liqueur, give some examples and brief.
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