DIPLOMA H.A) EXAMINATION,
NOVEMBER 2017.
FOOD AND BEVERAGE SERVICE MANAGEMENT
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is chateaubriand? Mention about its service
procedure.
2. Mention the duties of bar tender.
3. Write notes on types of furniture suggested for a coffee
shop.
4. Differentiate between menu planning and menu
engineering.
5. Mention the advantages and disadvantages of microwave
oven.
6. Who is toast master? Mention his duties.
Part B x 8 32)
Answer any four questions.
7. Comment on the specifications and uses of any four
special equipments of gueridon service.
8. What are various parts of bar? Mention about their
location and functions.
Sub. Code
36
CP-8452
2
sp4
9. Give a detailed account on interior decoration suggested
for a Chinese specialty restaurant.
10. Write notes on any two forms used in beverage control.
11. What are convenience foods? Explain their advantages
and disadvantages.
12. What are the limitations of off-premises catering? How do
you over come them?
Part C x 10 10)
(Compulsory)
13. Draw a neat lay-out of production area in a fast food
outlet and explain its factors of planning.
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