Roll No. | | [ 1] | Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc. (Catering & Culinary Arts) (2015 & Onwards)
(Sem.-4)
CATERING OPERATION
Subject Code : BSCCA-403
M.Code : 74362
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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 :
- HiTea
- Snacks Service
- ODC
- Store requisition
- Cancellation policies
- Event management
- Stand alone Banquet
- Job Specification
- Corporate menus
- Payment mode in banquets
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SECTION-B
- Explain the significance of Corporate set ups and area allocation.
- Design the Job Specification of Catering personnel.
- Write a short note on Gueridon Service.
- What is the sequence and flow of Banquet event order?
- Describe the importance of equipment handling and safety in banquets.
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SECTION-C
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- Design a menu for Cocktail dinner for a group of French delegates.
- Draw and explain different buffet set ups for a banquet event.
- 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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This download link is referred from the post: PTU B.Sc (Catering And Culinary Arts) 2020 March Previous Question Papers
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