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  • Foundation Course in Food & Beverage Service - I

    Transféré par

    Priyadharshni Ravi
    61 vues2 pages
    This document contains the exam questions for the Foundation Course in Food & Beverage Service - I subject for the 1st Semester of the 3-year B.Sc. in H&HA program. The exam will take place on November 25, 2014 and consists of 10 questions worth a total of 100 marks. The questions cover topics like types of catering establishments, organizational charts, duties of restaurant and food & beverage managers, features of coffee shops and fast food outlets, classification of beverages, uses of still rooms and pantries, types of tea and coffee, sizes and uses of plates and bowls, definitions of industry terms, and translating hospitality terms to French.

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    Foundation Course in F&B service 1st year.

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    This document contains the exam questions for the Foundation Course in Food & Beverage Service - I subject for the 1st Semester of the 3-year B.Sc. in H&HA program. The exam will take place on November 25, 2014 and consists of 10 questions worth a total of 100 marks. The questions cover topics like types of catering establishments, organizational charts, duties of restaurant and food & beverage managers, features of coffee shops and fast food outlets, classification of beverages, uses of still rooms and pantries, types of tea and coffee, sizes and uses of plates and bowls, definitions of industry terms, and translating hospitality terms to French.

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    © All Rights Reserved
    Téléchargez comme PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    61 vues2 pages

    Foundation Course in Food & Beverage Service - I

    Transféré par

    Priyadharshni Ravi
    This document contains the exam questions for the Foundation Course in Food & Beverage Service - I subject for the 1st Semester of the 3-year B.Sc. in H&HA program. The exam will take place on November 25, 2014 and consists of 10 questions worth a total of 100 marks. The questions cover topics like types of catering establishments, organizational charts, duties of restaurant and food & beverage managers, features of coffee shops and fast food outlets, classification of beverages, uses of still rooms and pantries, types of tea and coffee, sizes and uses of plates and bowls, definitions of industry terms, and translating hospitality terms to French.

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    sur 2

    SUBJECT CODE: BHM112

    EXAM DATE: 25.11.2014

    ROLL No.
    NATIONAL COUNCIL FOR HOTEL MANAGEMENT
    AND CATERING TECHNOLOGY, NOIDA
    ACADEMIC YEAR 2014-2015
    COURSE
    :
    1st Semester of 3-year B.Sc. in H&HA
    SUBJECT
    :
    Foundation Course in Food & Beverage Service - I
    TIME ALLOWED
    :
    03 Hours
    MAX. MARKS: 100
    ______________________________________________________________________
    (Marks allotted to each question are given in brackets)
    ______________________________________________________________________
    Q.1. What are the different types of Catering Establishments? Explain Railway
    Catering in brief.
    (6+4=10)
    Q.2.

    Draw the organisational chart of a F&B department in a large hotel.


    OR
    What are the different types of restaurants? Describe each.

    (10)
    (4+6=10)

    Q.3.

    What are the duties and responsibilities of a Restaurant Manager?


    OR
    What are the duties and responsibilities of Food & Beverage Manager of a 5-star
    hotel?
    (10)

    Q.4.

    Answer any two:


    (a)
    List the features of a coffee shop.
    (b)
    What is a grill room? Name four menu items produced in a grill room.
    (c)
    What is a vending machine? Where are they usually found?
    (d)
    What are fast food outlets? Name three Indian and three international
    brands.
    (2x5=10)

    Q.5.

    Classify non-alcoholic beverages with suitable examples.


    OR
    Draw a dummy waiter. List essential equipment required for a dummy waiter.
    (5+5=10)

    Q.6.

    Explain the use of:


    (a)
    Still room

    FBS/ODD/NOV-DEC/14-15/01

    (b)

    Pantry

    (5+5=10)
    Page 1 of 2

    SUBJECT CODE: BHM112

    Q.7.

    (a)
    (b)
    (c)
    (d)

    EXAM DATE: 25.11.2014

    List various types of tea.


    What are the various types & brands of coffee available?
    Define aerated drinks.
    List five cocoa beverages.
    (4x2 =10)

    Q.8.

    Q.9.

    Define the sizes and the use of the following equipment:


    (a)
    Soup plate
    (b)
    B & B plate
    (c)
    Fish plate
    (d)
    Cereal bowl
    (e)
    Coffee cup
    Define the following (any ten)
    (a)
    Polivit
    (b)
    Brasserie
    (c)
    Salamander
    (d)
    EPNS
    (e)
    Bain Marie
    (f)
    Mise- en-place
    (g)
    Table dhote menu
    (h)
    Aboyeur
    (i)
    Accompaniment
    (j)
    Corkage
    (k)
    Kiosks
    (l)
    Trancheur
    (m) Cellar
    (n)
    Cover
    (o)
    Food court

    (5x2=10)

    (10x1=10)

    Q.10. Translate the following in French (any ten):


    (a)
    Napkin
    (b)
    Head waiter
    (c)
    Wine waiter
    (d)
    Station waiter
    (e)
    Appetizers
    (f)
    Menu of the day
    (g)
    Spoon
    (h)
    Water tumbler
    (i)
    Butter dish
    (j)
    Coffee cup
    (k)
    Soup plate
    (l)
    Quarter plate

    (10x1=10)

    **********
    FBS/ODD/NOV-DEC/14-15/01

    Page 2 of 2

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