DIPLOMA IN CATERING AND HOTEL
ADMINISTRATION EXAMINATION,
NOVEMBER 2017
BASIC FOOD SERVICE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Define-Hotel.
2. Write short notes on Multicuisine Restaurant.
3. What do you mean by A la Carte?
4. What do you mean by Mock tail?
5. List out any five Restaurant Linen and Its Sizes.
6. List out any five Names of Coffee.
Part B 8 32)
Answer any four questions.
7. Explain: Classifications of Catering Establishments.
8. Explain: Good Qualities of Food and Beverage Service
Staff.
Sub. Code
13
CP-8440
2
Ws 4
9. List out and Explain: 17 Courses of French Classical
Menu.
10. Explain: Rules for Waiting at a Table.
11. Explain: Classification of Non Alcoholic Beverages.
12. List out 10 Cutleries, 10 Crockeries, 10 Glass wares and
its sizes and Capacities.
Part C x 10 10)
Compulsory.
13. Mr. Ramesh is the F and B Service Manager of the Hotel
Park International at Mumbai. He is planning to conduct
a Food Festival in his hotel. So, as a Hotelier, you compile
20 courses of Indian Menu for the Food Festival of Hotel
Park International.
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