DIPLOMA EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
BASIC FOOD SERVICE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is Sea catering?
2. Name four famous Resort hotels.
3. What is crockery? Name ant two.
4. What is the use of Cheese knife?
5. Define Diet Menu.
6. Explain Brunch.
7. What do you mean by Mis-en-place?
8. KOT abbreviate.
9. Explain Sitting Buffet.
10. POS abbreviate.
Sub. Code
13
CP-8435
2
sp3
Part B x 5 25)
Answer all questions.
11. Explain Welfare catering with examples.
Or
Explain the duties of a Head waiter.
12. Name any ten restaurant equipments with its uses.
Or
Name any five restaurant Furniture's and five
Linen.
13. What are the factors to be considered while
compiling of French Classical menu?
Or
Compile a North Indian lunch Menu for a marriage
party.
14. Explain Russian and English Service.
Or
Explain order taking procedures in a restaurant.
15. Briefly explain Fast Food.
Or
Explain the types of banquets.
CP-8435
3
sp3
Part C x 10 30)
Answer all questions.
16. Explain the different types of F B outlets.
Or
Draw and explain the staff hierarchy of F&B
Service department in a large hotel.
17. Explain seventeen course French Classical Menu.
Or
Explain the different types of Meals.
18. Compile a eleven course French Classical menu
with its accompaniments.
Or
Draw any five types of glassware.
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