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Posted By: Saranya Member Level: Diamond Posted Date: 23 May 2008
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2007 Annamalai University Diploma Food & Beverages Production FOOD & BEVERAGE SERVICE Question paper
Register Number: 5761
Name of the Candidate:
DIPLOMA /CRAFT PROGRAMME EXAMINATION, 2007
(FOOD & BEVERAGE SERVICE)
(PAPER -I)
110. FOOD & BEVERAGE SERVICE
Dec.) (Time: 3 Hours
Maximum: 100 Marks
Answer any FIVE questions
All questions carry equal marks
1. a) Enlist the various courses of the French classical menu. Give examples? (10)
b) Differentiate alacarte menu & table de hote menu? (10)
2. a) Classify different types of catering establishments with examples? (10)
b) Explain why co-ordination is essential between F&B with Food production department?
(10)
3. a) Discuss the staff hierarchy of the Food & Beverage department with the help of an organization chart? (10)
b) Give the Duties and responsibilities of the Restaurant Manager (10)
4. a) Write about different types of services with emphasis on English, French, Buffet & American Service. (10)
b) What is menu? What are the various factors to be considered while compiling a menu? (10)
5. a) Write down the rules to be followed for laying a table? (10)
b) Write down the rules for making a cup of tea?(10)
6. a) How do you classify wines according to type, sight & taste? Give Examples? (10)
b) How do you classify non -alcoholic Beverages? Give examples. (10)
7. a) Draw a neat diagram of a side board label it and state its uses? (10)
b) List down the attributes of the Food and beverage personnel? (10)
8. a) Explain the production of Scotch whisky? Give few brand names? (10)
b) Give the step by step procedure involved in the service of Champagne? (10)
9. a) Explain in detail the various methods of Silver Cleaning. (10)
b) Explain the production of Beer? Give few brand names of beer? (10)
10. a) Classify Alcoholic Beverages and Give examples.
(10)
b) Draw the layout of a continental breakfast cover and label the equipments. (10)
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