Download PTU HMCT-B.Sc 2020 March 1st Sem 12066 Basics Of Food And Beverage Service I Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M-12066 (S2)-174

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?1)
BASICS OF FOOD & BEVERAGE SERVICE-I
Subject Code : BSHM-102
M.Code : 12066
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION 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.

SECTION-A
1. Answer briefly :
a) Define Still Room.
b) Write down names of two glassware.
c) What are different types of menu?
d) Differentiate between hollowware and glassware.
e) Write a size of a full plate.
f) What is self service?
g) What do you mean by grillroom?
h) Differentiate between ceramic and bone china.
i) Write two types of breakfast rolls.
j) What do you mean by supper?
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1 | M-12066 (S2)-174

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?1)
BASICS OF FOOD & BEVERAGE SERVICE-I
Subject Code : BSHM-102
M.Code : 12066
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION 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.

SECTION-A
1. Answer briefly :
a) Define Still Room.
b) Write down names of two glassware.
c) What are different types of menu?
d) Differentiate between hollowware and glassware.
e) Write a size of a full plate.
f) What is self service?
g) What do you mean by grillroom?
h) Differentiate between ceramic and bone china.
i) Write two types of breakfast rolls.
j) What do you mean by supper?
2 | M-12066 (S2)-174

SECTION-B
2. What do you mean by catering industry?
3. What should be the attribute of F&B service staff?
4. Write accompaniments of chilled melon and draw its cover layout.
5. Write difference between fine dining & quick service restaurant.
6. Explain briefly Gueridon services.

SECTION-C
7. Plan a French classical menu of four courses.
8. Explain the main point to be considered while planning a menu.
9. Write duties and responsibilities of steward.







NOTE : Disclosure of identity by writing mobile number or making passing request on any
page of Answer sheet will lead to UMC against the Student.


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