B.Sc. (CS HM) DEGREE EXAMINATION,
NOVEMBER 2017
First Semester
Catering Science and Hotel Management
FOOD AND BEVERAGE SERVICE
(CBCS 2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Write short note on room service.
2. Write the functions of banquet hall.
3. Discuss the duties of a restaurant manager.
4. Write about dummy waiter.
5. Give any two special equipments.
6. Write about dispense bar.
7. Write any two examples of horsdoeuvres.
8. What is high tea?
9. Give any two examples of squashes.
10. What is aerated drink?
Sub. Code
6HM1C2
RW-1031
2
ws 4
Part B x 5 25)
Answer all questions, choosing either or
11. Write notes on any two primary catering sectors
establishment.
Or
Discuss the functions of room service.
12. What are the attributes of a F B personnel?
Or
Write about chef de rang.
13. Write a note on still room.
Or
Write about Mis-en-place.
14. Write the types of breakfast.
Or
What is brunch?
15. Write the types of coffee with example.
Or
Write about milk based drinks.
RW-1031
3
ws 4
Part C 10 30)
Answer any three questions.
16. Write the types of catering establishment and explain
secondary catering sectors.
17. Write the intra and inter department relationship of
F B department.
18. Write the classification of F B service equipment.
19. Write the French classical menu with accompaniment.
20. Write briefly about types of tea and its origin.
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