Total No. of Pages : 02
Roll No.
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Total No. of Questions : 09
BHMCT (Sem.-1)
FOOD & BEVERAGE SERVICE-I
Subject Code : BH-111
M.Code: 14506
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Time: 3 Hrs.
Max. Marks : 30
INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
- SECTION-B contains FIVE questions carrying 21/2 (Two and Half) marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
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SECTION-A
1. Write short notes on :
a) Hotel
b) Rail catering
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c) Kitchen stewarding
d) Vending machine
e) Food Pickup Area
f) Sommelier
g) Welfare catering
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h) Banquet service
i) Restaurant Pantry
j) Specialty restaurant
SECTION-B
2. Draw a layout of a Pantry.
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3. Write down the duties and responsibility of a Restaurant Captain.
4. What are the Attributes of a waiter?
5. Write a note on Commercial Catering.
6. Explain Room Service. Give its advantages and disadvantages.
SECTION-C
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7. Draw the organization chart of Food and Beverage service department of a 5 star hotel.
8. Describe Interdepartmental relationship with food and Beverage service and other department of the hotels.
9. Discuss role of catering establishment in tourism industry.
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
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