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

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

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T.Y.B.Sc. (Hospitality Studies) HS-603 : ADVANCED FOOD & BEVERAGE SERVICE-II (2019 Pattern) (Semester-VI) Question Bank

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T.Y.B.Sc. (Hospitality Studies) HS-603 : ADVANCED FOOD & BEVERAGE SERVICE-II (2019 Pattern) (Semester-VI) Question Paper

 

Instructions to the candidates:

1) Question No. 1 is compulsory.

2) Attempt any 6 questions from questions No. 2 to 8.

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

a) Task analysis

b) Lounge bar

c) Purchase order

d) Sous-vide

e) Convenience food

f) Galley

g) Rimmer

h) Cook-Freeze

i) Sales summary

j) variable cost

k) Pantry car

l) Franchising

Q2) Answer the following: (Any 2) [10]

a) Draw and explain any 3 formats used in a specialty restaurant.

b) Write down characteristics of fast-food sector.

c) Write down the equipment required in the bar, with use of each.

Q3) Explain the following (Any 2) [10]

a) Discuss the planning of a bar with respect to:

i) Location

ii) Design & atmosphere

b) What is training? Explain why training is vital for F&B personnel?

c) What type of catering facilities available in railway catering? Explain.

Q4)

 a) Explain the following performance measurement criteria for a catering

outlet: [5]

i) Sales mix

ii) Index of productivity

iii) Seat turnover

iv) Elements of costs

v) Average spending power

b) Discuss the advantages of Franchising to Franchisee

Q5) Answer the following (Any 2) [10]

a) Explain the parts of bar

b) List and explain any 5 licenses required to open a coffee shop

c) You as a restaurant manager have to plan 5 different sales promotion

techniques for your restaurant (Assume suitable data wherver necessary)

Q6) Explain the following: [10]

a) Explain food production styles in hotels and quality restaurants.

b) Write down characteristics of transport catering.

Q7) Answer the following (Any 3)

a) Plan a duty roster for a restaurant having 60 covers, serving lunch &

dinner. [5]

b) Explain the logistics involved in airline catering. [3]

c) Explain out sourcing in industrial catering. [2]

Q8) Answer the following. [10]

a) What is bin card?

b) What is Boston shaker?

c) Define cover

d) Write down accompaniments for smoked salmon.

e) Name the Indian Michelin star chef, who owns a ‘Junoon’ restaurant is USA.

f) Define Aboyeur

g) Name India’s first Michelin star chef

h) Give two examples of Entremets

i) Give two examples of Blue cheese

j) Can vodka is served with caviar (Write Yes /No)

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

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