Exam Details
| Subject | beverage service methodology | |
| Paper | ||
| Exam / Course | b.sc. (hospitality studies) | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
Total No. of Questions—4] [Total No. of Printed Pages—3
Seat
No. [5320]-102
S.Y. B.Sc. (Hospitality Studies) (I. Sem.) EXAMINATION, 2018
HS-202 BEVERAGE SERVICE METHODOLOGY
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve all questions.
(ii All questions carry equal marks.
(iii Draw neat diagrams wherever necessary.
1. Explain the following (any ten)
Noble Rot
(ii Grappa
(iii Humidor
OIML scale
AOC
V.S.O.P.
(vii Absinthe
(viii Vermouth
Sekt
Eau-de-vie
Ouza
(xii Agrafe
[5320]-102 2
2. Solve any two
List two wine producing regions from each of the following
countries
France
(ii Italy
(iii Germany
Spain
Portugal
Give any five faults found in wine.
Explain the terms denoting sweetness of champagne
Brut
(ii Extra sec
(iii Sec
Demi-sec
Doox
3. Solve any two
Define cocktails. Write down any eight rules of mixing cocktails.
Give any two cocktails from each base
Whisky
(ii Gin
(iii Vodka
Tequila
[5320]-102 3 P.T.O.
Explain the following in brief
Calvados
(ii Pastis
(iii Feni
Arrack
Dinder
4. Attempt any two
List and explain five important steps in manufacturing of Liqueurs.
Briefly explain Methode Champenoise.
What are the terms used to indicate the colour of the wrapper
for cigar Explain
Or
Answer the following
Name four brand names of cigar.
Name four brand names of Champagne.
Name four brand names of Tequila.
Give four Indian wine makers.
Give two wine based aperitifs and 2 spirit based aperitifs.
Seat
No. [5320]-102
S.Y. B.Sc. (Hospitality Studies) (I. Sem.) EXAMINATION, 2018
HS-202 BEVERAGE SERVICE METHODOLOGY
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve all questions.
(ii All questions carry equal marks.
(iii Draw neat diagrams wherever necessary.
1. Explain the following (any ten)
Noble Rot
(ii Grappa
(iii Humidor
OIML scale
AOC
V.S.O.P.
(vii Absinthe
(viii Vermouth
Sekt
Eau-de-vie
Ouza
(xii Agrafe
[5320]-102 2
2. Solve any two
List two wine producing regions from each of the following
countries
France
(ii Italy
(iii Germany
Spain
Portugal
Give any five faults found in wine.
Explain the terms denoting sweetness of champagne
Brut
(ii Extra sec
(iii Sec
Demi-sec
Doox
3. Solve any two
Define cocktails. Write down any eight rules of mixing cocktails.
Give any two cocktails from each base
Whisky
(ii Gin
(iii Vodka
Tequila
[5320]-102 3 P.T.O.
Explain the following in brief
Calvados
(ii Pastis
(iii Feni
Arrack
Dinder
4. Attempt any two
List and explain five important steps in manufacturing of Liqueurs.
Briefly explain Methode Champenoise.
What are the terms used to indicate the colour of the wrapper
for cigar Explain
Or
Answer the following
Name four brand names of cigar.
Name four brand names of Champagne.
Name four brand names of Tequila.
Give four Indian wine makers.
Give two wine based aperitifs and 2 spirit based aperitifs.
Other Question Papers
Subjects
- accommodation operations-ii
- accommodation services
- accommodation techniques
- advanced food production
- advanced food services andmanagement
- basic food production
- basic principles of accounting
- basic rooms division
- beverage service methodology
- beverage services
- catering science-ii
- catering science–i
- communication fundamentals (skills)
- communication skills-ii
- communication skills(english/french)
- computer fundamentals
- entrepreneurship development
- food and beverage operations
- food and beverage service
- food and beverage services and management
- food production principles
- food science
- fundamentals of food and beverage service methodology
- fundamentals of food production principles
- hotel accounting
- hotel engineering
- hotel related law
- human resource management
- information systems
- marketing management
- principles of management
- principles of nutrition
- principles of quantity food production
- quantity food production
- rooms division services
- rooms division techniques
- specialised accommodation management
- specialized food production
- the science of hotel engineering
- total quality management
- tourism operations
- travel and tourism