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Posted Date: 26 Jan 2009      Posted By:: palvir sarao    Member Level: Gold    Points: 5 (Rs. 1)

2008 Punjab Technical University B.Sc Hotel Management & Tourism Hotel Management and Catering Science Question paper



Course: B.Sc Hotel Management & Tourism   University/board: Punjab Technical University





B.Sc. DEGREE EXAMINATION,2008

First Semester

Hotel Management and Catering Science

Food and beverage service – I


Time: Three hours Maximum :75marks

PART A- (10X2=20 marks)

Answer all questions

1. What is Resort?
2. Give any four examples for Welfare Catering establishments
3. What is ‘Station’ in a Restaurant?
4. Who is Sommelier?
5. What is still room?
6. What is multicuisine restaurant?
7. Give any four examples for entrée course
8. What is ‘café’ complete?
9. ‘Tisanes’ – give the meaning
10. What is Gueridon service?

PART B – (5x5=25)

Answer ALL questions

11 a. Give a brief note on Residential Outlets
b. Write a detail note on Air Catering
12. a. What are the qualities required for a Waiter?
b. Write the duties and responsibilities of Restaurant Manager.
13. a. Differentiate Coffeeshop and specialty Restaurant on (i) hours of operation (ii) type of food (iii) décor (iv) Service style (v) Seat turnover (vi) ASP (vii) Quality of cutlery and crockery
b. What are the criteria for selecting crockery? Explain
14. a. Complete an English breakfast menu
b. What is brunch? Suggest a suitable menu for brunch
15. a. What are the reasons for bitter and flat coffee?
b. What are the cutlery and crockery, glassware linen and table accompaniments required for laying table d’hote cover? Draw the table d’hote cover.

PART B – (3x10=30)

Answer ALL questions

16. What is the contribution of hospitality industry in the growth of tourism?.
17. Draw the organization structure of a Restaurant .Explain the duties of each staff
18. What are the ancillary departments of F and B dept? Write its function in detail.
19. Write the courses of French Menu in sequence with examples
20. Explain the various styles of food service with their merits and demerits.





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