DIPLOMA IN CATERING AND HOTEL
ADMINISTRATION EXAMINATION, APRIL 2018
First Year
BASIC FOOD SERVICE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Define hotel.
2. Define motel.
3. What is tea boutique?
4. Define pubs
5. Name any five about Indian spices.
6. Mention any two glassware with its sizes.
7. Write the size of slip clot and waiters cloth.
8. What is the uses of pizza cutter?
9. What is supper?
10. Write any two examples of natural spring water.
Sub. Code
13
CP-8679
2
Ws2
Part B 5 25)
Answer all questions.
11. Write the classification of F B operations.
Or
What are the duties and responsibilities of waiter?
12. What are the various outlets comes under welfare
sector?
Or
What are the duties and responsibilities of captain?
13. Name any ten cutleries with its uses.
Or
Write the uses of
pastry fork
corn-on the cob holder
lobsler pick
cheese knife
nut cracker.
14. Name any ten glass ware with it's uses.
Or
What are the various linens used in F B service
with it's sizes?
15. What are the difference between Ala Carte and
Table d hote menu?
Or
Write in detail about the various meals with timing.
CP-8679
3
Ws2
Part C 10 30)
Answer all questions.
16. Explain the various outlets comes under commercial
sector.
Or
Write in detail about the qualities and antributes
required for a F B service personnel.
17. Explain the special equipments used in food and
beverage service.
Or
What are the factors to be considered while
compiling a menu?
18. Write French classical menu in sequence with
examples for each course.
Or
Compile a English break fast menu with
accompaniment.
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