Exam Details
| Subject | food and beverage service | |
| 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—6] [Total No. of Printed Pages—3
Seat
No. [5372]-12
B.Sc. (H.S.) (Semester-I) EXAMINATION, 2018
102 FOOD AND BEVERAGE SERVICE
(2008 PATTERN)
Time 2 Hours Maximum Marks 40
N.B. Solve any 4 questions out of 6.
1. Explain the following terms (any five)
Snack bar
Executive lounge
Business centre
Night club
Discotheques
Coffee shop
Dunci waiter.
2. Explain welfare catering and commercial catering.
Explain the interdepartmental relations with housekeeping.[4]
Enlist the attributes of waiter.
3. Write short notes on (any five)
Silver Service
Buffet
American Service
P.T.O.
[5372]-12 2
Kiosks
Take way
Gueriden Service
Vending machine
4. Differentiate between a'la Cavte and table d'bote menu.
Explain the following courses of French classical menu with
suitable example of each course
Entr e e
(ii Sorbet
(iii Ro ti
Fromage
Horsd'oeuvre
Entremet.
5. Plan the full English breakfast menu with suitable example
of each course.
Differentiate mis-en-place and mise-en-sceme.
6. Give cover and accompaniments of the following (any
Caviar
(ii Spagetti Bolagnaise
(iii Roast duck
[5372]-12 3 P.T.O.
Globe artichok
Corn on cob
Cheese
(vii crémce of asporagus.
Brief the following terms (any
Supper
Still room
Brunch
Sommelier
Hollo ware
Clino ware
Hi-tea.
Seat
No. [5372]-12
B.Sc. (H.S.) (Semester-I) EXAMINATION, 2018
102 FOOD AND BEVERAGE SERVICE
(2008 PATTERN)
Time 2 Hours Maximum Marks 40
N.B. Solve any 4 questions out of 6.
1. Explain the following terms (any five)
Snack bar
Executive lounge
Business centre
Night club
Discotheques
Coffee shop
Dunci waiter.
2. Explain welfare catering and commercial catering.
Explain the interdepartmental relations with housekeeping.[4]
Enlist the attributes of waiter.
3. Write short notes on (any five)
Silver Service
Buffet
American Service
P.T.O.
[5372]-12 2
Kiosks
Take way
Gueriden Service
Vending machine
4. Differentiate between a'la Cavte and table d'bote menu.
Explain the following courses of French classical menu with
suitable example of each course
Entr e e
(ii Sorbet
(iii Ro ti
Fromage
Horsd'oeuvre
Entremet.
5. Plan the full English breakfast menu with suitable example
of each course.
Differentiate mis-en-place and mise-en-sceme.
6. Give cover and accompaniments of the following (any
Caviar
(ii Spagetti Bolagnaise
(iii Roast duck
[5372]-12 3 P.T.O.
Globe artichok
Corn on cob
Cheese
(vii crémce of asporagus.
Brief the following terms (any
Supper
Still room
Brunch
Sommelier
Hollo ware
Clino ware
Hi-tea.
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