Download PTU BHMCT 2nd Semester 2019 May 14521 FOOD and BEVERAGE SERVICE II Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 2nd Semester 2019 May 14521 FOOD and BEVERAGE SERVICE II Question Paper.

1 | M- 14521 (S5)-1127

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD & BEVERAGE SERVICE?II
Subject Code : BH-112
M.Code : 14521
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
Q1. Write short notes on :
a) Menu
b) Dispense Bar
c) Food pick up area
d) BOT
e) Nourishing Beverages
f) Misc-en-scene
g) Dummy waiter
h) Table linen
i) Cover
j) Pantry
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1 | M- 14521 (S5)-1127

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD & BEVERAGE SERVICE?II
Subject Code : BH-112
M.Code : 14521
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
Q1. Write short notes on :
a) Menu
b) Dispense Bar
c) Food pick up area
d) BOT
e) Nourishing Beverages
f) Misc-en-scene
g) Dummy waiter
h) Table linen
i) Cover
j) Pantry
2 | M- 14521 (S5)-1127


SECTION-B
Q2. Write in brief about the origin of Menu.
Q3. Discuss the courses of American Breakfast with examples.
Q4. Mention in steps the manufacturing process of tea.
Q5. Differentiate between Stimulating and Refreshing Beverages.
Q6. Throw light on different shapes and sizes of cigars.

SECTION-C
Q7. Discuss the heavy equipments used in Pantry .Mention their uses.
Q8. Draw the format of the KOT used in the restaurant.
Q9. List the 17 courses of French Classical Menu with suitable examples








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

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