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Posted By: mohan Member Level: Gold Posted Date: 10 Jun 2008
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2007 Osmania University Other Bachelor's Degree Bachelor of Hotel Management and Catering HOTEL MANAGEMENT.,SUBJECT : Food & Beverage Service-4,Year : May 2008,BHMCT III Year- II Semester (new) Main Examination Question paper
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Code No : 3088/N
Year : May 2008
Course : HOTEL MANAGEMENT.
University: Osmania University,Andhra Pradesh.
SUBJECT : Food & Beverage Service-4
BHMCT III Year- II Semester (new) Main Examination
Time :3 hours Max. Marks:80
Note : Answer all questions. All questions carry equal marks.
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Question Paper:
1. (a) (1) Discuss the importance of menu compiling in the banquet department.
(2) Write short note on booking dairy.
(or)
(b) (1) Discuss in detail the importance and the functions of "Toast Master" and "Toasting".
(2) Draw neatly four different types of banquet arrangement.
2. (a) Classify Cheese. Give examples in each category with brief description. Mention the cover and service procedures.
(or)
(b) (1) Classify Salads with two examples in each category with brief description.
(2) Briefly Explain Storage and Service of the Ice-Creams.
3. (a) (1) Discuss the importance of Menu Planning during the buffet setups.
(2) Plan a buffet dinner for 200 guests where government is hosting for N.R.I.s
(or)
(b)(1) Explain the importance of Breakfast Buffets and explain the important points to be considered while planning a breakfast buffet.
(2) Write short note on the importance of Cold Buffets presentations.
4. (a) (1) Explain the Job Profile ,Work Responsibilities, and Specific Tasks of a waiter.
(2)Write short note on Scheduling of Staff.
(or)
(b) Draw a neat diagram of the staff categories i.e. Organizational Chart (Hierarchy) of a Five Star Hotel.
5. (a) what is P.O.S Software? Discuss its role and importance in the Hospitality Industry with relevant examples.
(or)
(b) Write a short note on:
(1) Order entry units.
(2) Accounts Settlement devices.
(3) Computer Based Guest Checks.
*All the best*
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