EXAM DATE: 02.05.2016
CODE: FBSI/03/MAY/16/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2015-2016
COURSE Diploma in Food Beverage Service
SUBJECT F B Service Part I
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Classify catering establishments with suitable industry examples under each category.
OR
Explain in detail the co-ordination of Food Beverage Service department with other departments of hotel.

Q.2. Draw an organisation chart of F&B department.
Enlist the duties and responsibilities of a Restaurant Manager.

Q.3. What are the various types of food service? Discuss.
OR
Sketch the lay-out of a pantry. What are the essential features of a good pantry?

Q.4. Draw a neat diagram of a Dummy Waiter. Discuss its importance in a restaurant.

Q.5. Explain the role of Kitchen Stewarding department and list the various jobs performed by it.
OR
Explain the different methods that are used for silver cleaning.

Q.6. Differentiate between (any
A la cart and Table d'hote menu.
Mise-en-scene and Mise-en-place
Continental and English breakfast

EXAM DATE: 02.05.2016
CODE: FBSI/03/MAY/16/NC Page 2 of 2
Q.7. Compile a 04-course menu with cutlery, crockery and glassware required.
OR
Enlist and discuss the attributes of an ideal waiter.

Q.8. Write short notes on (any
Gueridon service
Banquets
Ecotel
Theme restaurants

Q.9. A Give the accompaniments of the following (any five):
Chilled melon Asparagus Caviar
Tomato juice Roast lamb Fish orly
Corn on the Cob
B Give French equivalent for (any five):
Apples Table Knife
Egg Milk Spoon
fork

Q.10. A Match the following:
Minestrone Aluminium
Pâté de Foie gras Silver
EPNS Italy
Oyster Truffles
Polivit Shellfish
B Fill in the blanks:
The diameter of a full plate is
The cutlery required for consommé is
Demitasse is a cup.
is the rest course in the French classical meals.
Pâté de Foie gras is made from liver.