Download PTU BHMCT 2020 March 2nd Sem 14521 Food And Beverage Service II Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 2nd Sem 14521 Food And Beverage Service II Previous Question Paper

1 | M- 14521 (S5)-2077

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 the following :
a) Menu
b) Potage
c) Brunch
d) Mise en scene
e) KOT
f) Stimulating beverages
g) Green Tea
h) Cappuccino
i) Cocoa
j) Wrappers

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1 | M- 14521 (S5)-2077

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 the following :
a) Menu
b) Potage
c) Brunch
d) Mise en scene
e) KOT
f) Stimulating beverages
g) Green Tea
h) Cappuccino
i) Cocoa
j) Wrappers

2 | M- 14521 (S5)-2077

SECTION-B
Q2. Give five points of difference between A la Carte menu and Table d Hote Menu.
Q3. Write a note on cash handling equipments used in restaurants.
Q4. Plan a 3 course international menu and draw a labelled diagram of its cover for restaurant.
Q5. Explain the processing of tobacco.
Q6. Discuss the classification of non alcoholic beverages with chart.

SECTION-C
Q7. Discuss French classical courses of Menu with two dishes from each course.
Q8. Explain triplicate KOT system with the help of flow chart.
Q9. Write in details manufacturing process of Coffee.








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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