Second Semester, Examination 2012) MHM-203 FOOD & BEVERAGE

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Roll. No.____________ MHM-11(Master of Hotel Management) Second Semester, Examination 2012) MHM-203 FOOD & BEVERAGE OPERATIONS AND CONTROL Time:-3 Hours Maximum Marks:-30 Note:-The paper is divided into three sections A, B and C. Notes for each section are given in the section itself. SECTION-A (Long Answer’s Question) Answer any two (2) questions. Each question carries 7 ½ Marks. (2x7 ½ =15) 1. Define Catering. Explain briefly the evolution of catering Industry. 2. What types of food & beverage service offered in Food & Beverage Service department of a five star hotel? 3. Explain the function of Management in the context of F&B Outlet. 4. What is food cost control? Why it is important for the F&B Operation. SECTION-B (Short Answer’s Question) Answer any four (4) questions. Each question carries 2 ½ Marks. (4x2 ½ =10) 1. Write a short note on Attribute of Waiter. 2. Make a list of Glassware used in the restaurant and bar. 3. List differences between a la carte and Table d’ hote M enu. 4. Explain the parts of Bar in short. 5. Explain Afternoon Tea in brief. MHM-203 Page 1 6. Differenciate between commercial catering and welfare catering. 7. What points to be considered prior opening a Bar.? 8. What is the importance of buffet service? SECTION-C Objective Questions (Compulsory) Answer all questions. Each question carries ½ Marks. (10x 1/2 =10) 1. The sommelier serves all forms of alcoholic and non-alcoholic beverages. (True/False) 2. The approximate Size of fish plate is……….. (10 inches/8 inches) 3. Alcoholic beverages are always served from left. (True/False) 4. In counter Service the tableware stands are normally positioned after the cashier.(True/False) 5. The Menu term”Florentine” denotes Spinach. (True/False) 6. When laying a breakfast tray one of the pieces of equipment required will be an ashtray. (True/False) 7. Executive Chef is HOD of Food and Beverage Service Department. (True/False) 8. Club is also a part of catering establishment. (True/False) 9. To stir Cocktail a………………is placed in the guest glass. (Straw/Sizzle Stick) 10. Base ingredient of Rum is …………… (Molasses/Barley) MHM-203 Page 2 .

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