Exam Details
| Subject | food and beverage management | |
| Paper | ||
| Exam / Course | b.sc. in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
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. Define gueridon service.
2. What is FL-S license?
3. What is corkage fee?
4. Give any three functions of a planning team of a
restaurant.
5. What is microwave cooking?
6. Write any three audio visual AIDs used in banquets.
Part B x 8 32)
Answer any four questions.
7. Briefly explain about the points to be remembered while
serving from gueridon trolley.
8. What are the provisions and food items served from still
room?
Sub. Code
35
CP-7804
2
sp6
9. Explain about the malpractices found in bar.
10. Explain in detail about floor, walls, and ceiling of a
restaurant.
11. State the importance of lighting and its effect in a
restaurant planning.
12. What are the duties and responsibilities of banquet
manager?
Part C x 10 10)
Compulsory.
13. You are working as a restaurant manager in a Five Star
Hotel. A person has booked 60 cover party in your
restaurant. Also he requires crepe suzette as a dessert.
How will you make ready of your team and explain them
about recipe, method of service and equipments required.
———————
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. Define gueridon service.
2. What is FL-S license?
3. What is corkage fee?
4. Give any three functions of a planning team of a
restaurant.
5. What is microwave cooking?
6. Write any three audio visual AIDs used in banquets.
Part B x 8 32)
Answer any four questions.
7. Briefly explain about the points to be remembered while
serving from gueridon trolley.
8. What are the provisions and food items served from still
room?
Sub. Code
35
CP-7804
2
sp6
9. Explain about the malpractices found in bar.
10. Explain in detail about floor, walls, and ceiling of a
restaurant.
11. State the importance of lighting and its effect in a
restaurant planning.
12. What are the duties and responsibilities of banquet
manager?
Part C x 10 10)
Compulsory.
13. You are working as a restaurant manager in a Five Star
Hotel. A person has booked 60 cover party in your
restaurant. Also he requires crepe suzette as a dessert.
How will you make ready of your team and explain them
about recipe, method of service and equipments required.
———————
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