Exam Details
| Subject | beverage services | |
| 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]-32
B.Sc. H.S. (III Sem.) EXAMINATION, 2018
302 BEVERAGE SERVICES
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. All questions carry equal marks.
(ii Solve any four questions.
1. Explain the following terms
AOC
VDOs
ESTUFA
Angle's share
Viticulture
Fruit Brandy
Champagne
Doux
Dunder
Liqueurs
2. Explain the following types of wines
Aromatized
[5372]-32 2
(ii Organic
(iii Fortified
Vintage
Dry wine
Explain the following beverages
Absinthe
(ii Ouzo
(iii Feni
Grappa
Slivovitz.
3. With a neat flowchart, explain manufacturing of Red wine.
Define Aperitif. Explain the following aperitifs
Byrh
(ii Pernod
(iii Lillet
Dubonnet.
4. Write the bare, flavour and country of the following
liqueurs.
Advocat
(ii Tia Maria
(iii Kahlua
Cointrean
Malibu
[5372]-32 3 P.T.O.
Explain the following spirits
Jamaican Rum
(ii Bourbon whisky
(iii Holland Gin
Zubrowka
Sloe Gin.
5. Differentiate between
Scotch whisky and Irish whisky
(ii Pat still and patent still.
Write two wine regions of France with one suitable wine name
from each region.
6. Answer the following (any five)
Write three parts of Cigar.
Two wine regions of Italy.
Four international brand names of Cigarette.
Four international brand names of Tequila.
Four international brand names Cognae.
Four principles of food and wine harmony.
Name any four wine diseases.
Seat
No. [5372]-32
B.Sc. H.S. (III Sem.) EXAMINATION, 2018
302 BEVERAGE SERVICES
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. All questions carry equal marks.
(ii Solve any four questions.
1. Explain the following terms
AOC
VDOs
ESTUFA
Angle's share
Viticulture
Fruit Brandy
Champagne
Doux
Dunder
Liqueurs
2. Explain the following types of wines
Aromatized
[5372]-32 2
(ii Organic
(iii Fortified
Vintage
Dry wine
Explain the following beverages
Absinthe
(ii Ouzo
(iii Feni
Grappa
Slivovitz.
3. With a neat flowchart, explain manufacturing of Red wine.
Define Aperitif. Explain the following aperitifs
Byrh
(ii Pernod
(iii Lillet
Dubonnet.
4. Write the bare, flavour and country of the following
liqueurs.
Advocat
(ii Tia Maria
(iii Kahlua
Cointrean
Malibu
[5372]-32 3 P.T.O.
Explain the following spirits
Jamaican Rum
(ii Bourbon whisky
(iii Holland Gin
Zubrowka
Sloe Gin.
5. Differentiate between
Scotch whisky and Irish whisky
(ii Pat still and patent still.
Write two wine regions of France with one suitable wine name
from each region.
6. Answer the following (any five)
Write three parts of Cigar.
Two wine regions of Italy.
Four international brand names of Cigarette.
Four international brand names of Tequila.
Four international brand names Cognae.
Four principles of food and wine harmony.
Name any four wine diseases.
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