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Roll No.
Total No. of Questions : 09
Total No. of Pages : 02
BHMCT (2018 Batch) (Sem.-2)
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FOOD AND BEVERAGE SERVICE FOUNDATION-II
Subject Code : BHMCT-203-18
M.Code: 75882
Time: 3 Hrs.
Max. Marks : 60
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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.
SECTION-A
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- Write briefly :
- What is assisted service?
- Give French for chilled Melon and smoked Salmon.
- Give two brand names of cigar
- What is high tea?
- Define triplicate checking system.
- Write two examples of Roti course.
- Write accompaniments of oyster and tomato juice.
- What is Vitola?
- What is Mini bar?
- Define a la carte menu.
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SECTION-B
- Differentiate between pre plated service and silver service.
- Define menu. Briefly explain different types of menu.
- Explain different types of room service found in hotel.
- Write a note on sales control system.
- Prepare a menu for continental breakfast.
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SECTION-C
- Name the tobacco producing countries of the world and explain tobacco curing process.
- What are the factors to be considered while planning a menu?
- Draw three forms/formats used in room service and explain its uses.
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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 BHMCT Last 10 Years 2010-2020 Previous Question Papers