B.Sc. (CS HM) DEGREE EXAMINATION,
NOVEMBER 2017
Third Semester
Catering Science and Hotel Management
BEVERAGE SERVICE
(CBCS 2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is the black grapes?
2. Which wine is rich mouth filling texture?
3. What is Sparkling wine?
4. Write the German term for Dry wine.
5. Which is wine is famous from South Africa?
6. In which wine crumb fried fish is accompanied?
7. What is black coffee?
8. Write about Mocktail.
9. What is the capacity of liquer glass?
10. What is Cocktail?
Sub. Code
6HM3C2
RW-1037
2
Wk 3
Part B 5 25)
Answer all questions, choosing either or
11. What are herbal wines? Mention their
characteristics.
Or
What is Fermentation? Mention its role in wine
production.
12. Comment on any three styles of Champagne.
Or
Write notes on classification of German wines.
13. Mention the wine accompaniments for the following
Caviar
Roast lamb
Baked alaska.
Or
Write notes on three styles of Sherry.
14. What is Irish coffee? Mention about its preparation.
Or
Comment on any two methods of preparation of
cocktails.
15. Write notes on specifications and uses of any three
dispense bar equipments.
Or
Write notes on pricing of alcoholic beverages.
RW-1037
3
Wk 3
Part C 10 30)
Answer any three questions.
16. Classify wines and explain their characteristics.
17. Explain the various stages involved in the production of
Champagne.
18. Give a detailed account on wine producing regions of Italy
and their specifications.
19. Give one cocktail recipe with the base of spirits
Rum
Brandy
Tequila.
20. Draw a neat lay-out of cocktail bar and explain its
factors.
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