Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 2nd Sem 74051 Restaurant Service Question Paper

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Roll No. Total No. of Pages : 02

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B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-2)
RESTAURANT SERVICE
Subject Code : BSCCA-203
M.Code : 74051

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INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

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SECTION-A

1. Write short notes on :
   1. Job Hierarchy
   2. Counter service
   3. Clearing bills
   4. Mis-en Scene

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   5. Care of Cutlery
   6. Pre-plated service
   7. Direct payment
   8. POS
   9. Specialty restaurants

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   10. Restaurant supervision

SECTION-B

2. Explain different types of restaurants.
3. List the duties and responsibilities of a Restaurant captain.

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4. Write a short note on care and maintenance of crockery in the restaurant.
5. Differentiate between self service and Table service.
6. Describe the process of generating bills in the restaurant.

SECTION-C

7. With the help of examples, highlight the role of restaurant staff in displaying positive attitude and etiquettes.

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8. Describe various types of service in the restaurants.
9. Write an essay on restaurant equipment handling.

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.

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