TYBSC(HS)- ADVANCED FOOD & BEVERAGE SERVICE - I Question Paper (2019 Pattern)

TYBSC(HS)- ADVANCED FOOD & BEVERAGE SERVICE - I Question Paper (2019 Pattern)

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T.Y. B.Sc. (Hospitality Studies) HS-502 : ADVANCED FOOD & BEVERAGE SERVICE - I (2019 Pattern) (Semester - V) Question Bank

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T.Y. B.Sc. (Hospitality Studies) HS-502 : ADVANCED FOOD & BEVERAGE SERVICE - I (2019 Pattern) (Semester - V) Question Paper

 

Instructions to the candidates:

1) All questions are compulsory.

2) Draw neat diagrams wherever necessary.

Q1) Explain the following terms (Any ten) [10]

a) RSOT

b) BFP

c) Flambe

d) Budget

e) GM Food

f) Lead time

g) Vegan Food

h) Organic Food

i) PFA

j) Cost

k) Suggestive selling

l) Off Premise banquet

Q2) Differentiate Between (Any 2) [10]

i) Decentralized and centralized Room service.

ii) Formal and informal Banquet.

iii) Theatre set up and classroom set up.

Q3) Explain the following (Any Two) [10]

a) Write a detailed note on carving practices to be followed during Gueridon

services.

b) Explain the limitation of F & B control.

c) What are the various obstacles of food cost control.

Q4) Explain the following (Any Three) [12]

a) Special equipment’s used on Gueridon trolley Service.

b) Cycle of room service.

c) Write any four objective of budget.

d) Write any four emerging trends in F & B service.

Q5) Answer the following (Any Three) [10]

a) Advantages and disadvantages of Gueridon Trolley.

b) Molecular gastronomy in F & B service.

c) Draw and explain any 4 records maintain in room service department.

d) Explain any four types of trolley’s.

Q6) a) Draw and explain any four types of banquet setting plans. [8]

OR

b) Prepare a function prospectus for 150 Pax conference of Infoys Assume

Suitable data.

Q7) a) Write service procedure of Crapi Suzett’e from Gueridon Trolley.

(Equipment, Ingredients, procedure, cover & service) [10]

OR

b) Describe labour cost budget and overhead cost budget.

ADVANCED FOOD & BEVERAGE SERVICE - I (2019 Pattern) Question Paper University | ADVANCED FOOD & BEVERAGE SERVICE - I (2019 Pattern) Question Bank

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