Exam Details
| Subject | food and beverage management | |
| Paper | ||
| Exam / Course | b.sc. in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | tamil nadu, karaikudi |
Question Paper
B.Sc. DEGREE EXAMINATION, APRIL 2018
Third Year Non-Semester
Catering and Hotel Administration
FOOD AND BEVERAGE MANAGEMENT
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A X 3 18)
Answer all questions.
1. What are the points to be remembered while serving from
a gueridon?
2. What are the special equipments used in bar?
3. What is ABC Control?
4. What is Menu?
5. Explain Coffee bar Tea boutiques.
6. What is the off-premises catering?
Part B X 8 32)
Answer any four questions.
7. Draw the diagram of a gueridon trolley and explain it.
8. What are the points to remember while planning a bar?
Sub. Code
35
CP-8540
2
sp5
9. Explain liquor control methods.
10. Compile 7 course menu with accompaniments and wine
pairing.
11. Advantages and disadvantages of convenience foods.
12. Explain about Informal Banquets.
Part C X 10 10)
Compulsory.
13. You are planning to start a New Bar and Approaches a
Consultant. How would you express your ideas interms of
colour, lighting, atmosphere and interior decoration.
———————
Third Year Non-Semester
Catering and Hotel Administration
FOOD AND BEVERAGE MANAGEMENT
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A X 3 18)
Answer all questions.
1. What are the points to be remembered while serving from
a gueridon?
2. What are the special equipments used in bar?
3. What is ABC Control?
4. What is Menu?
5. Explain Coffee bar Tea boutiques.
6. What is the off-premises catering?
Part B X 8 32)
Answer any four questions.
7. Draw the diagram of a gueridon trolley and explain it.
8. What are the points to remember while planning a bar?
Sub. Code
35
CP-8540
2
sp5
9. Explain liquor control methods.
10. Compile 7 course menu with accompaniments and wine
pairing.
11. Advantages and disadvantages of convenience foods.
12. Explain about Informal Banquets.
Part C X 10 10)
Compulsory.
13. You are planning to start a New Bar and Approaches a
Consultant. How would you express your ideas interms of
colour, lighting, atmosphere and interior decoration.
———————
Other Question Papers
Subjects
- accommodation operation
- advanced accommodation management
- advanced food prodcution
- advanced food production and patisserie
- advanced rooms division management
- basic accommodation operation
- basic food and beverage service
- basic food production and patisserie
- basic front office operation
- basics of computer science
- beverage service
- computer applications
- culinary arts and techniques
- environmental studies
- food and beverage management
- food and beverage service
- front office management
- front office operation
- hotel accounting
- hotel and catering laws
- house keeping and facilities bmanagement
- human resource management
- management information system
- personality development
- principle of management
- sales and marketing practices
- travel and tourism management