Download GTU BE/B.Tech 2017 Winter 7th Sem Old 173302 Food And Beverage Control Ii Question Paper

Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2017 Winter 7th Sem Old 173302 Food And Beverage Control Ii Previous Question Paper

1
Seat No.: ________ Enrolment No.___________

GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-VII? ? EXAMINATION ? WINTER - 2017

Subject Code: 173302 Date:07/11/ 2017
Subject Name: Food and Beverage control- II
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

Q.1 (a) Discuss about the types of menus and elements of making profit. 07
(b) Write a short note on globalization of fast food. 07

Q.2 (a) Explain Impact of training and development in service industry. 07
(b) Explain the concept of menu planning in terms of airline catering. 07
OR
(b) Briefly mention the limitations of railway catering from the custo mer ?s point of
view.
07

Q.3 (a) Differentiate between banquet halls and conventional centers in terms of
service.
07
(b) Plan a layout for a fast food outlet and explain with a neat diagram. 07
OR
Q.3 (a) Explain the following in brief
(a)Yield (b) target market (c) market analysis (d) market survey
(e) APC
07
(b) What is menu designing and development as a part of menu engineering? 07

Q.4 (a) Define the following
(a)DOGS (b) FRANCHISEE (c) PLOW HOURSE (d) BFP
(e) DGCA
07
(b) Draw an organizational chart of banquets and explain the role of banquet
manager.
07
OR
Q.4 (a) Name any five types of banquet setups and draw a neat diagram of any two. 07
(b) Name a few major players of airline catering industry and discuss the trends set
by them.
07

Q.5 (a) Write a short note on types of recruitments in the service industry. 07
(b) Share your point of view on Essence of service at hotels. 07
OR

Q.5 (a) What are the classifications of food items on the basis of profitability and
popularity?
07
(b) Discuss in brief about the relativity between budgeting and target markets at
banquets.
07

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