Download PTU BHMCT 8th Semester 2019 May 14592 FOOD and BEVERAGE SERVICE VII Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 8th Semester 2019 May 14592 FOOD and BEVERAGE SERVICE VII Question Paper.

1 | M- 14592 (S5)-1538

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-IV) (Sem.?8)
FOOD & BEVERAGE SERVICE-VII
Subject Code : BH-408
M.Code : 14592
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
1. Write short notes on :
a) Butler service
b) Airline catering
c) Flambe
d) Restaurant lighting
e) Banquet protocol
f) Front bar
g) Under bar
h) Job description
i) Job specification
j) Cocktail shaker
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1 | M- 14592 (S5)-1538

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-IV) (Sem.?8)
FOOD & BEVERAGE SERVICE-VII
Subject Code : BH-408
M.Code : 14592
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
1. Write short notes on :
a) Butler service
b) Airline catering
c) Flambe
d) Restaurant lighting
e) Banquet protocol
f) Front bar
g) Under bar
h) Job description
i) Job specification
j) Cocktail shaker
2 | M- 14592 (S5)-1538

SECTION-B
2. Define the concept of railway catering.
3. Describe informal banquets.
4. Write the opening duties of a bartender.
5. What points should be considered before purchasing restaurant equipments?
6. Write a note on control system in a bar.

SECTION-C
7. Explain in detail the concept of cooking and carving at table.
8. What all points should be kept in mind for restaurant planning?
9. Define Bar. Describe its types.








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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