Roll No.
Total No. of Pages : 02
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Total No. of Questions : 18
B.Voc. (Hospitality & Catering Management) (2019 Batch)
(Sem.-1)
FUNDAMENTALS OF FOOD & BEVERAGE SERVICES
Subject Code : BVHCM-105-19
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M.Code : 77141
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
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SECTION-A
Write Short notes on :
Q1. Hotel
Q2. Bar
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Q3. Vending machine
Q4. Fast food outlets
Q5. Kitchen Stewarding
Q6. Store
Q7. Crockery
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Q8. Glassware
Q9. Side Board
Q10. Food pick-up area
SECTION-B
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Q11. Discuss the different types of Cutleries used in hotel.
Q12. List down the Attributes of a Food & Beverage Staff.
Q13. Write down the growth of Hotel Industry in India.
Q14. Differentiate between the operation of Coffee Shop and Banquets.
Q15. With the help of a neat diagram classify the Catering Establishment.
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SECTION-C
Q16. Explain different types of Glassware used in hotel with neat diagram.
Q17. How Kitchen Stewarding is Helpful in food and beverage operations.
Q18. Why pantry is called backbone of F&B service? Explain.
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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This download link is referred from the post: PTU B.Voc Last 10 Years 2011-2021 Previous Question Papers (Bachelor of Vocational Education)
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