Download PTU BHMCT 1st Semester 2019 May 14506 FOOD and BEVERAGE SERVICE I Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 1st Semester 2019 May 14506 FOOD and BEVERAGE SERVICE I Question Paper.

1 | M-14506 (S5)-2568
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?1)
FOOD & BEVERAGE SERVICE-I
Subject Code : BH-111
M.Code : 14506
Time : 3 Hrs. Max. Marks : 30
INSTRUCTIONS 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 have 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
l. Write short notes on :
a) Hotel
b) Rail catering
c) Kitchen stewarding
d) Vending machine
e) Food Pickup Area
f) Sommelier
g) Welfare catering
h) Banquet service
i) Restaurant Pantry
j) Specialty restaurant


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1 | M-14506 (S5)-2568
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?1)
FOOD & BEVERAGE SERVICE-I
Subject Code : BH-111
M.Code : 14506
Time : 3 Hrs. Max. Marks : 30
INSTRUCTIONS 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 have 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
l. Write short notes on :
a) Hotel
b) Rail catering
c) Kitchen stewarding
d) Vending machine
e) Food Pickup Area
f) Sommelier
g) Welfare catering
h) Banquet service
i) Restaurant Pantry
j) Specialty restaurant


2 | M-14506 (S5)-2568
SECTION-B
2. Draw a layout of a Pantry.
3. Write down the duties and responsibility of a Restaurant Captain.
4. What are the Attributes of a waiter?
5. Write a note on Commercial Catering.
6. Explain Room Service. Give its advantages and disadvantages.

SECTION-C
7. Draw the organization chart of Food and Beverage service department of a 5 star hotel.
8. Describe Interdepartmental relationship with food and Beverage service and other
department of the hotels.
9. Discuss role of catering establishment in tourism industry.








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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