Download PTU BHMCT 2nd Semester 2019 May 75882 FOOD AND BEVERAGE SERVICE FOUNDATION II Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 2nd Semester 2019 May 75882 FOOD AND BEVERAGE SERVICE FOUNDATION II Question Paper.

1 | M-75882 (S2)-133
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) What is assisted service?
b) Give French for chilled Melon and smoked Salmon.
c) Give two brand names of cigar.
d) What is high tea?
e) Define triplicate checking system.
f) Write two examples of Roti course.
g) Write accompaniments of oyster and tomato juice.
h) What is Vitola?
i) What is Mini bar?
j) Define a la carte menu.
FirstRanker.com - FirstRanker's Choice
1 | M-75882 (S2)-133
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) What is assisted service?
b) Give French for chilled Melon and smoked Salmon.
c) Give two brand names of cigar.
d) What is high tea?
e) Define triplicate checking system.
f) Write two examples of Roti course.
g) Write accompaniments of oyster and tomato juice.
h) What is Vitola?
i) What is Mini bar?
j) Define a la carte menu.
2 | M-75882 (S2)-133
SECTION-B
2. Differentiate between pre plated service and silver service.
3. Define menu. Briefly explain different types of menu.
4. Explain different types of room service found in hotel.
5. Write a note on sales control system.
6. Prepare a menu for continental breakfast.

SECTION-C
7. Name the tobacco producing countries of the world and explain tobacco curing process.
8. What are the factors to be considered while planning a menu?
9. Draw three forms/formats used in room service and explain its uses.










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.
FirstRanker.com - FirstRanker's Choice