1
Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BHMCT SEMESTER-1 • EXAMINATION WINTER 2016
Subject Code:113302 Date: 31/12/2016
Subject Name: F&B Service Management-I
Time: 10:30AM 01:00PM Total Marks: 70
Instructions:
1. Attempt any five questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1

Write a short note on cover with a proper diagram.
07

Briefly explain the importance of grooming and hygiene required in a f&b service industry.
07
Q.2

Briefly explain about the importance of coordination of f&b service dept. with other departments of a hotel.
07

Differentiate between job description and job specification.
07
Q.3

Write a shot note on different types of catering establishments.
07

Draw the hierarchy chart of f&b service department and explain roles and responsibilities of restaurant manager.
07
Q.4

Write and explain 10 different types of equipments used in f&b operations.
07

Write a short note on buffet service.
07
Q.5

What are the roles and responsibilities of a waiter and a restaurant hostess?
07

Write a short note on French and American service.
07
Q.6

Write a short note on the basic etiquettes required for a f&b professional.
07

Write a short note on briefing and debriefing.
07
Q.7

Write a short note on the followings:-
(i)coffee shop.( ii).bar. (iii).pub (iv).grill room (v).nightclub (vi).discotheque
still room.
07

Write a short note on railway catering.
07