Exam Details
| Subject | advanced food services andmanagement | |
| 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]-62
B.Sc. (Hospitality Studies) (VI Semester) EXAMINATION, 2018
602 ADVANCED FOOD SERVICES AND MANAGEMENT
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve any four questions.
(ii All questions carry equal marks.
1. Explain any three types of restaurant with an example of
each.
Draw and explain parts of Bar.
2. Location plays a vital role in planning of a Bar. Explain with
example.
Write a short note on lighting and decor while planning a
restaurant.
3. What is budget Explain the types of budgets given
below
Sales Budget
Labour Cost Budget.
[5372]-62 2
Explain financial policy for fast food and popular catering outlets.[4]
4. List down 5 types of licenses required to start a restaurant.
Explain any one in detail.
Plan a weekly duty rota for a five star speciality restaurant
which is in operation for lunch and dinner.
5. How may the performance be measured of contract
caterers Explain in detail.
List and explain four objectives of budget.
6. What are the basic elements of layout for planning a speciality
restaurant.
What is outsourcing What options are available to hotel's
food and beverage outlets
Seat
No. [5372]-62
B.Sc. (Hospitality Studies) (VI Semester) EXAMINATION, 2018
602 ADVANCED FOOD SERVICES AND MANAGEMENT
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve any four questions.
(ii All questions carry equal marks.
1. Explain any three types of restaurant with an example of
each.
Draw and explain parts of Bar.
2. Location plays a vital role in planning of a Bar. Explain with
example.
Write a short note on lighting and decor while planning a
restaurant.
3. What is budget Explain the types of budgets given
below
Sales Budget
Labour Cost Budget.
[5372]-62 2
Explain financial policy for fast food and popular catering outlets.[4]
4. List down 5 types of licenses required to start a restaurant.
Explain any one in detail.
Plan a weekly duty rota for a five star speciality restaurant
which is in operation for lunch and dinner.
5. How may the performance be measured of contract
caterers Explain in detail.
List and explain four objectives of budget.
6. What are the basic elements of layout for planning a speciality
restaurant.
What is outsourcing What options are available to hotel's
food and beverage outlets
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