Author Topic: Periyar University B.Sc. Hotel Management and Catering science, Food & Beverage  (Read 1241 times)

ganeshbala

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Periyar University B.Sc. Hotel Management and Catering science, Food & Beverage Service

B.Sc. DEGREE EXAMINATION, OCTOBER/NOVEMBER 2004

First Semester

Hotel Management and Catering Science

Food and beverage service – I


Time: Three hours Maximum :75marks

PART A- (10X2=20 marks)

Answer all questions

1. What is Resort?
2. Give any four examples for Welfare Catering establishments
3. What is ‘Station’ in a Restaurant?
4. Who is Sommelier?
5. What is still room?
6. What is multicuisine restaurant?
7. Give any four examples for entrée course
8. What is ‘café’ complete?
9. ‘Tisanes’ – give the meaning
10. What is Gueridon service?

PART B – (5x5=25)

Answer ALL questions

11 a. Give a brief note on Residential Outlets
b. Write a detail note on Air Catering
12. a. What are the qualities required for a Waiter?
b. Write the duties and responsibilities of Restaurant Manager.
13. a. Differentiate Coffeeshop and specialty Restaurant on (i) hours of operation (ii) type of food (iii) décor (iv) Service style (v) Seat turnover (vi) ASP (vii) Quality of cutlery and crockery
b. What are the criteria for selecting crockery? Explain
14. a. Complete an English breakfast menu
b. What is brunch? Suggest a suitable menu for brunch
15. a. What are the reasons for bitter and flat coffee?
b. What are the cutlery and crockery, glassware linen and table accompaniments required for laying table d’hote cover? Draw the table d’hote cover.

PART B – (3x10=30)

Answer ALL questions

16. What is the contribution of hospitality industry in the growth of tourism?.
17. Draw the organization structure of a Restaurant .Explain the duties of each staff
18. What are the ancillary departments of F and B dept? Write its function in detail.
19. Write the courses of French Menu in sequence with examples
20. Explain the various styles of food service with their merits and demerits.

ganeshbala

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B.Sc. DEGREE EXAMINATION, OCTOBER/NOVEMBER 2007
First Semester
Hotel Management and Catering Science
Front Office Operation – I

Time: Three hours Maximum :75marks
PART A- (10X2=20 marks)

Answer all questions

1. what do you mean by front office operation?
2. Brief out down town hotel
3. How do you classify hotels?
4. What is air port Hotel?
5. Who is called chef de brigade?
6. Who is called reservation assistants?
7. What is NCR machine?
8. What is duplex room?
9. What is slop slot?
10. What is reservation enquiries?

PART B – (5x5=25)

Answer ALL questions

11 a. Explain the modern advancement in hotel industry.
b. Give the status of hotel industry as from 10 years from now.
12. a. Classify holes?
b. What is called resort hotels?
13. a. What is the organization structure of front office?
b. What do you mean by staff organization?.
14. a. Describe type of room
b. Explain type of plans
15. a. What is Whitney rack system.
b. What is called reservation form?
PART B – (3x10=30)
Answer ALL questions
16. give five advancement in the technology with related hotel industry.
17. What is timeshare? And conference centers.
18. Duties and responsibilities of front office staff?
19. Explain front office system
20. Modes and sources of reservation.