Exam Details
| Subject | food and beverage services and management | |
| 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—2
Seat
No. [5372]-52
B.Sc. HOSPITALITY STUDIES (Semester-V) EXAMINATION, 2018
502 FOOD AND BEVERAGE SERVICES AND MANAGEMENT
(2008 PATTERN)
Time 2 Hours Maximum Marks 40
N.B. Solve any four questions.
(ii All questions carry equal marks.
1. Explain the recipe and service procedure for the following
(any
Peche flambee
(ii Crepe suzette
(iii Ceasar salad
Explain the special equipment used in Gueridon Service.
2. Define cost. Explain different elements of cost.
State five rules to be observed while making cocktails.
3. Write short notes on
EOQ
ABC analysis
ROL
Contribution
Margin of safety
P.T.O.
[5372]-52 2
4. Draw and explain any 4 Banquet seating arrangement.
Explain out door catering.
5. With one example explain different cocktail making methods
(any 4 methods)
Explain the following mixed drinks (any
Cobbler
(ii Daisy
(iii Pousse cafe
Toddy
Sangarre
6. Write short notes on (any
Planning phase of control cycle
Safety factors of Gueridon Service
Management after the event phase in control cycle.
Seat
No. [5372]-52
B.Sc. HOSPITALITY STUDIES (Semester-V) EXAMINATION, 2018
502 FOOD AND BEVERAGE SERVICES AND MANAGEMENT
(2008 PATTERN)
Time 2 Hours Maximum Marks 40
N.B. Solve any four questions.
(ii All questions carry equal marks.
1. Explain the recipe and service procedure for the following
(any
Peche flambee
(ii Crepe suzette
(iii Ceasar salad
Explain the special equipment used in Gueridon Service.
2. Define cost. Explain different elements of cost.
State five rules to be observed while making cocktails.
3. Write short notes on
EOQ
ABC analysis
ROL
Contribution
Margin of safety
P.T.O.
[5372]-52 2
4. Draw and explain any 4 Banquet seating arrangement.
Explain out door catering.
5. With one example explain different cocktail making methods
(any 4 methods)
Explain the following mixed drinks (any
Cobbler
(ii Daisy
(iii Pousse cafe
Toddy
Sangarre
6. Write short notes on (any
Planning phase of control cycle
Safety factors of Gueridon Service
Management after the event phase in control cycle.
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