B.Sc. DEGREE EXAMINATION, APRIL 2018.
First Year Non-Semester
Catering and Hotel Administration
BASIC FOOD AND BEVERAGE SERVICE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What is a Pub?
2. Explain take away.
3. Name four crockery.
4. Name any two special equipment with uses.
5. Define menu.
6. What is Branch?
7. Define Mise-en-scene.
8. What is Briefing?
9. Expand K.O.T. B.O.T.
10. What is sitting buffet?
Sub. Code
14
CP-8529
2
WS 20
Part B X 5 25)
Answer all questions.
11. Explain the factors to be considered while compiling
a menu.
Or
Explain non-alcoholic beverages.
12. Explain Indian Thali Service.
Or
Explain room service.
13. Briefly explain welfare catering.
Or
Write a short note on restaurants.
14. Classify restaurant equipments.
Or
Write a short note on off premises catering.
15. Briefly explain fast food service.
Or
How do you compile a banquet menu?
CP-8529
3
WS 20
Part C X 10 30)
Answer all questions.
16. Classify F and B operations. Explain in detail.
Or
Explain the basic types of menu.
17. Explain the various types of service.
Or
Draw and explain any 2 types of tray set up in room
service.
18. Compile a 7 course non-vegetarian Indian menu.
Or
Compile a 11 course French classical menu.
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