Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 4th Sem 74362 Catering Operation Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M-74362 (S2)-1054
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc. (Catering & Culinary Arts) (2015 & Onwards)
(Sem.?4)
CATERING OPERATION
Subject Code : BSCCA-403
M.Code : 74362
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 short notes on :
a) Hi Tea
b) Snacks Service
c) ODC
d) Store requisition
e) Cancellation policies
f) Event management
g) Stand alone Banquet
h) Job Specification
i) Corporate menus
j) Payment mode in banquets

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1 | M-74362 (S2)-1054
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc. (Catering & Culinary Arts) (2015 & Onwards)
(Sem.?4)
CATERING OPERATION
Subject Code : BSCCA-403
M.Code : 74362
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 short notes on :
a) Hi Tea
b) Snacks Service
c) ODC
d) Store requisition
e) Cancellation policies
f) Event management
g) Stand alone Banquet
h) Job Specification
i) Corporate menus
j) Payment mode in banquets

2 | M-74362 (S2)-1054
SECTION-B
2. Explain the significance of Corporate set ups and area allocation.
3. Design the Job Specification of Catering personnel.
4. Write a short note on Gueridon Service.
5. What is the sequence and flow of Banquet event order?
6. Describe the importance of equipment handling and safety in banquets.

SECTION-C
7. Design a menu for Cocktail dinner for a group of French delegates.
8. Draw and explain different buffet set ups for a banquet event.
9. Write an essay on different types of events in a hotel.








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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