Exam Details
| Subject | bartending | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
BHMCT (Fourth Semester) EXAMINATION, 2018
SE-407 BARTENDING
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. All qusetions carry equal marks.
(ii Solve any five questions.
1. Define Bartending. List important attributes of a professional
bartender.
List any ten bar disposables used on a bar.
2. With the help of a neat format, explain beverage recipe card.
Classify alcoholic beverages and give one suitable example of
each.
3. Explain the following terms
Schnapps
(ii Punches
(iii Flipps
Cobblers
P.T.O.
[5371]-407 2
Coolers
Gomme Syrup
(vii Calypso coffee
(viii Irish coffee
Moonshine
Toddies.
4. Explain the following trends in cocktail mixes
Fresh fruit mixes
(ii Herbs mixes
(iii Floral mixes
Tiki mixes
Twists to classic.
Explain the concept of "Bar Menu Engineering".
5. List important licenses required for a bar and explain it in
brief.
List and explain different types of Ice used in cocktail
bar.
6. Write a short note on closing duties of bar.
Write in brief about portion control in Bar management.
7. Explain standard operating procedure for preparing work station
at bar.
Explain the role of Bartender as a "sales person."
SE-407 BARTENDING
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. All qusetions carry equal marks.
(ii Solve any five questions.
1. Define Bartending. List important attributes of a professional
bartender.
List any ten bar disposables used on a bar.
2. With the help of a neat format, explain beverage recipe card.
Classify alcoholic beverages and give one suitable example of
each.
3. Explain the following terms
Schnapps
(ii Punches
(iii Flipps
Cobblers
P.T.O.
[5371]-407 2
Coolers
Gomme Syrup
(vii Calypso coffee
(viii Irish coffee
Moonshine
Toddies.
4. Explain the following trends in cocktail mixes
Fresh fruit mixes
(ii Herbs mixes
(iii Floral mixes
Tiki mixes
Twists to classic.
Explain the concept of "Bar Menu Engineering".
5. List important licenses required for a bar and explain it in
brief.
List and explain different types of Ice used in cocktail
bar.
6. Write a short note on closing duties of bar.
Write in brief about portion control in Bar management.
7. Explain standard operating procedure for preparing work station
at bar.
Explain the role of Bartender as a "sales person."
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations