Total No. of Questions—9] [Total No. of Printed Pages—4
Seat
No. [5320]-12
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS-102 FUNDAMENTALS OF FOOD AND BEVERAGE
SERVICE METHODOLOGY
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Question No. 1 is compulsory.
(ii Solve any seven questions from the remaining. All questions
carry equal marks.
(iii Draw neat diagrams wherever necessary.
1. Explain the following terms (any ten)
Motel
(ii Supper
(iii Lager
Wort
Suivant KOT
Tisanes
(vii Drive in
(viii Tonic water
P.T.O.
[5320]-12 2
Side board
Automats
Cover
(xii Abouyer.
2. Define buffet. Explain types of buffets.
Explain any four points to be considered while setting a
buffect.
List any four equipments used for buffet set up.
3. Classify Non-Alcoholic Beverages.
Give 2 examples of each.
Explain any two coffee making methods.
4. What points are to be considered while planning a menu
Write any four points.
Plan a set Menu in a sequence with the following
courses
Sorbet
(ii Farineux
(iii Potage
[5320]-12 3 P.T.O.
Entremets
Rôti
Hors d'oeuvres.
5. Give and elaborate any five etiquettes required for Food
Beverage service personnel.
Explain interdepartmental relation of Food and Beverage
service department with Housekeeping and food production
departments.
6. Differentiate between
A la carte and Table d'hôtel menu.
(ii Mis-en-place and Mis-en-scene.
Draw and explain any 4 speciality equipments and its
uses.
7. Define Beer. Explain the manufacturing process of beer.

Explain any four faults of beer.
[5320]-12 4
8. Name the Auxiliary areas of Food and Beverage Department
and explain each.
Draw the organisational structure of Food and Beverage
Department in a five star hotel.
9. Explain the Room service cycle.
Explain any four types of single point service.