SUBJECT CODE: BHM112 EXAM DATE: 23.11.2016
FBS/ODD/NOV/16-17/04/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of 3-year B.Sc. in H&HA
SUBJECT Foundation Course in Food Beverage Service I
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Draw classification of catering establishments.
Explain railway catering.

Q.2. Draw organisation chart of F&B department of a five star hotel.
Write importance of co-ordination between F&B Service department and
kitchen.

Q.3. List and explain ten attributes of a waiter.
OR
Explain duties and responsibilities of senior captain.

Q.4. Explain any two in details:
Bar Speciality restaurant
Coffee shop Quick service restaurant

Q.5. Draw layout of a pantry and explain in short ten essential equipment used.
OR
Draw and explain, with the help of a chart, different types of non-alcoholic
beverages along with examples.

Q.6. Explain tea production process. List five international brands of tea.
OR
List manufacturing process of coffee. Explain three methods of brewing coffee.

Q.7. List factors to be kept in mind for selection of;
Glassware Linen

SUBJECT CODE: BHM112 EXAM DATE: 23.11.2016
FBS/ODD/NOV/16-17/04/NC Page 2 of 2
Q.8. Write short notes on (any
Vending machines
Types of banquets
Five names of cocoa beverages
Welfare catering

Q.9. Match the following:
Restaurant Manager Couverture
Spoon Café
Coffee Commis de rang
Soup Napperon
Fork Cuillere
Steward Tasse
Plate Assiette
Napkin (viii) Fourchette
Cup Gérant
Cover Potage
(10x1=10)
Q.10. Fill in the blanks:
Height of chair from ground is
Height of table from ground is
Size of a cover is
The cutlery required for thick soup is
EPNS stands for
The diameter of a quarter plate is
Capacity of a high ball glass is
is open 24 hours a day.
Old age home falls under catering.
linen protects the table surface.
(10x1=10)