BSC HOTEL MANAGEMENT Sample Paper for BASIC FOOD & BEVERAGE SERVICE
TERM END EXAMINATION
B. SC. IN HOTEL MANAGEMENT
BASIC FOOD & BEVERAGE SERVICE
Duration -3 Hours Max Marks: 60
Note: 1. Attempt any FIVE questions.
2. All questions carry equal marks.
Q.1 What are the different styles of service explain?
Q.2 What is the significance of a still room in food and beverage operations? Explain.
Q.3 Give the recipe of any two of the following details:
(a) Bloody Mary (b) Pink Lady (c) Screw Driver.
Q.4 With the help of a chart explain the manufacture of Beer?
Q.5 Write down the eleven courses of menu in French and English with two examples of each? Explain potage in detail?
Q.6 What are the various catering establishments? Explain.
Q.7 Give the cover and accompaniments of any two of the following:
(a) Cheese (b) Dessert (c) Caviar
Q.8 Answer the following questions in one line
(a) Discotheque (b) Bloom (c) Chef de tage
(d) American Service (e) Sorbet (f) Corkage
(g) Cafe Complete (h) Vermouth (i) Aperitifs
Q.9 Give the organizational chart of the food and beverage department of a five star hotel with brief responsibilities and duties of:
(a) Food and Beverage Manager
(b) Restaurant Manager