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Second Internal Examination

The document appears to be an exam for a Food and Beverage Service course, as it contains 9 questions testing various concepts related to the catering industry, food and beverage service positions and duties, types of menus, and restaurant equipment. Students are asked to discuss topics like the growth of catering in India, commercial and non-commercial catering types, roles of restaurant staff, qualities of a steward, and factors for a table d'hote menu. They also must provide short definitions for various food and beverage service terms.

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97 views

Second Internal Examination

The document appears to be an exam for a Food and Beverage Service course, as it contains 9 questions testing various concepts related to the catering industry, food and beverage service positions and duties, types of menus, and restaurant equipment. Students are asked to discuss topics like the growth of catering in India, commercial and non-commercial catering types, roles of restaurant staff, qualities of a steward, and factors for a table d'hote menu. They also must provide short definitions for various food and beverage service terms.

Uploaded by

peeyushbcihmct
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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(Please write your Exam Roll No.) Exam Roll No.............................

Second Internal Examination


FIRST SEMESTER (BHMCT)
Paper Code: BHCT-105 Subject: Food & Beverage Service-1
Time: 3 Hours Maximum Marks: 100
Note: Attempt all questions

Q.1 Discuss the growth & development of catering Industry in India.


OR
Explain the factors to be considered for planning a layout of a Specialty Restaurant
and also draw the layout for the same keeping in mind these factors. (10)

Q.2 Explain in detail Commercial & Non- commercial types of catering. (10)

Q.3 List the principal staff of various F & B outlets and explain the duties & responsibilities
of each in few lines.. (10)

Q.4 Discuss the physical, mental & behavioral attributes of a steward.


OR
Discuss the importance of Dummy waiter with the help of a neat diagram
indicating its different parts & equipment stored in it (10)

Q.5 a) Explain Entre and Sorbet.


b) What is service kit? What does it include? (5 + 5 = 10)

Q.6 Explain the factors to be considered while planning a Table d Hote menu. (10)

Q.7 Write short notes on the following: - (any 4)


a. Selection & care of EPNS Cutleries.
b. Vending Machine
c. Welfare Catering
d. Chef de etage
e. Kiosk ( 5 X 4 = 20)

Q.8 Name four pieces of equipments which would come under each of the following
heading in a restaurant:-
a. Cutlery
b. Hollow-ware
c. Glassware
d. Fixtures
e. Table Linen ( 2 X 5 = 10)

Q.9 Explain in one sentence (any ten)


a. Glassware b. Mis-en-scene c. Pample Mousse d. Entremet
e. Tasse f. Accompaniments g. Catering h. Carrousel
i. Caviar j. B.O.T. k. Poisson l. Crumbing Down.

(1 X 10 = 10)

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