Exam Details
| Subject | food and beverage service management | |
| Paper | ||
| Exam / Course | diploma in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | tamil nadu, karaikudi |
Question Paper
DIPLOMA EXAMINATION, APRIL 2018
Third Year
Catering and Hotel Administration
FOOD AND BEVERAGE SERVICE MANAGEMENT
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A X 3 18)
Answer all questions.
1. Name three dishes prepared in gueridon trolly.
2. Define food costing.
3. What is flambé service?
4. Define sit down buffet.
5. What is informal banquet?
6. Define menu.
Part B X 8 32)
Answer any four questions.
7. List out the merits and demerits of fast food.
8. What is buffet and types of buffet?
9. What are advantages of using microwave in working?
Sub. Code
36
CP-8690
2
Sp 1
10. What are the points to be considered while compiling
menu?
11. Describe the advantages and disadvantages of
convenience food.
12. Explain menu engineering.
Part C X 10 10)
Compulsory
13. Plan a wedding menu for a banquet with 1500 pax
including function prospectus.
————————
Third Year
Catering and Hotel Administration
FOOD AND BEVERAGE SERVICE MANAGEMENT
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A X 3 18)
Answer all questions.
1. Name three dishes prepared in gueridon trolly.
2. Define food costing.
3. What is flambé service?
4. Define sit down buffet.
5. What is informal banquet?
6. Define menu.
Part B X 8 32)
Answer any four questions.
7. List out the merits and demerits of fast food.
8. What is buffet and types of buffet?
9. What are advantages of using microwave in working?
Sub. Code
36
CP-8690
2
Sp 1
10. What are the points to be considered while compiling
menu?
11. Describe the advantages and disadvantages of
convenience food.
12. Explain menu engineering.
Part C X 10 10)
Compulsory
13. Plan a wedding menu for a banquet with 1500 pax
including function prospectus.
————————
Other Question Papers
Subjects
- accommodation operation
- advanced food production
- basic accommodation operation
- basic accommodation operations
- basic food production
- basic food service
- basic front office operation
- basic room division operation
- basic system operation
- beverage service
- computer applications
- culinary arts and techniques
- food and beverage service management
- hospitality law
- principles of accountancy
- principles of management
- quantity food production
- room division management
- room division operation
- travel and tourism