Download PTU BHMCT 2020 March 2nd Sem 75882 Food And Beverage Service Foundation 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 75882 Food And Beverage Service Foundation II Previous Question Paper

1 | M-75882 (S2)-867
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Batch) (Sem.?2)
FOOD AND BEVERAGE SERVICE FOUNDATION?II
Subject Code : BHMCT-203-18
M.Code : 75882
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a) Silver service
b) Gueridon Service
c) Specialised service
d) Brunch
e) Supper
f) Accompaniments of Caviar
g) TDH
h) Carte du Jour
i) Format of Bill
j) 4 brands of imported Cigar
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1 | M-75882 (S2)-867
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Batch) (Sem.?2)
FOOD AND BEVERAGE SERVICE FOUNDATION?II
Subject Code : BHMCT-203-18
M.Code : 75882
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a) Silver service
b) Gueridon Service
c) Specialised service
d) Brunch
e) Supper
f) Accompaniments of Caviar
g) TDH
h) Carte du Jour
i) Format of Bill
j) 4 brands of imported Cigar
2 | M-75882 (S2)-867
SECTION-B
2. Explain the importance of food service and define assisted and single point service.
3. What factors should be considered while menu planning?
4. Draw the cover layout for American breakfast with suitable example.
5. Draw a KOT and explain its functions.
6. How is pipe tobacco processed? What are its types?

SECTION-C
7. Explain FCM with example.
8. Describe the service procedure for an order of room service in detail.
9. Write a detailed note on processing of tobacco for cigarettes, its types and brands.









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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