Download PTU BHMCT 1st Semester 2019 May 75137 FOOD AND BEVERAGE SERVICE FOUNDATION I Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 1st Semester 2019 May 75137 FOOD AND BEVERAGE SERVICE FOUNDATION I Question Paper.

1 | M-75137 (S2)-2333
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Batch) (Sem.?1)
FOOD AND BEVERAGE SERVICE FOUNDATION-I
Subject Code : BHMCT-103-18
M.Code : 75137
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
Q1. Write Short notes on :
a) Commercial catering
b) Coffee shop
c) Dispense bar
d) Vending machine
e) Food Pickup Area
f) Sommelier
g) Bar
h) Flatware
i) Dummy waiter
j) Mise-en-scene

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1 | M-75137 (S2)-2333
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Batch) (Sem.?1)
FOOD AND BEVERAGE SERVICE FOUNDATION-I
Subject Code : BHMCT-103-18
M.Code : 75137
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
Q1. Write Short notes on :
a) Commercial catering
b) Coffee shop
c) Dispense bar
d) Vending machine
e) Food Pickup Area
f) Sommelier
g) Bar
h) Flatware
i) Dummy waiter
j) Mise-en-scene

2 | M-75137 (S2)-2333
SECTION-B
Q2. Draw a layout of a pantry.
Q3. Explain the duties and responsibility of a restaurant captain.
Q4. Discuss role of catering establishment in hospitality industry.
Q5. Differentiate between Coffee shop and Speciality restaurant.
Q6. List any five factors to be kept in mind for selection of Glassware.

SECTION-C
Q7. Draw the organization chart of Food and Beverage Service department of a 5 star hotel.
Q8. Classify Non-Alcoholic Beverages with suitable examples.
Q9. Discuss the Attributes of a Waiter.









NOTE : Disclosure of identity by writing mobile number or making passing request on any
page of Answer sheet will lead to UMC against the Student.


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