B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
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.
All questions carry equal marks.
1. Define hotel.
2. What is the role of F and B (service) in star hotel?
3. List out different outlets in F and B (service).
4. What is the size of table cloth and waiter's cloth?
5. Expand BAR.
6. What is table d'hote menu?
7. Difference between buffet menu and cyclic menu.
8. What is Mis-en-place?
9. List out different types of Buffet.
10. Expand K.O.T. and B.O.T.
Sub. Code
14
CP-7781
2
Wk 4
Part B x 5 25)
Answer all questions.
11. Explain the classification of F and B operations.
Or
Explain different F and B service outlets.
12. Draw the layout of F and B service departments.
Or
Draw the staff hierarchy of F and B Service
department.
13. List out and explain the essential attributes of
F and B service personnel.
Or
Explain the duties and responsibilities of a waiter.
14. Explain Table d'hote menu and Ala Carte menu.
Or
Explain buffet menu and cyclic menu.
15. Write short notes on off premises catering.
Or
Explain fast food services.
CP-7781
3
Wk 4
Part C x 10 30)
Answer all questions.
16. Explain the departmental relationship within F and
B and with other departments.
Or
List out any ten special equipments and explain
their uses.
17. Discuss about the origin of the menu.
Or
How will you compile a menu and list out the
factors to be considered while compiling a menu?
18. Explain French classical menu.
Or
List out and explain different types of Banquets.
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