Roll No.
Total No. of Pages : 02
Total No. of Questions : 09
--- Content provided by FirstRanker.com ---
BHMCT (Sem.-2)
FOOD & BEVERAGE SERVICE-II
Subject Code: BH-112
M.Code : 14521
Time : 3 Hrs.
--- Content provided by FirstRanker.com ---
Max. Marks : 30
INSTRUCTION TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
- SECTION-B contains FIVE questions carrying 2½ (Two and Half) marks each and students has to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
--- Content provided by FirstRanker.com ---
SECTION-A
Q1. Write short notes on the following:
- Menu
- Potage
- Brunch
- Mise en scene
- KOT
- Stimulating beverages
- Green Tea
- Cappuccino
- Cocoa
- Wrappers
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
SECTION-B
Q2. Give five points of difference between A la Carte menu and Table d Hote Menu.
--- Content provided by FirstRanker.com ---
Q3. Write a note on cash handling equipments used in restaurants.
Q4. Plan a 3 course international menu and draw a labelled diagram of its cover for restaurant.
Q5. Explain the processing of tobacco.
Q6. Discuss the classification of non alcoholic beverages with chart.
SECTION-C
--- Content provided by FirstRanker.com ---
Q7. Discuss French classical courses of Menu with two dishes from each course.
Q8. Explain triplicate KOT system with the help of flow chart.
Q9. Write in details manufacturing process of Coffee.
NOTE : Disclosure of identity by writing mobile number or making passing request on any page of Answer sheet will lead to UMC case against the Student.
--- Content provided by FirstRanker.com ---
This download link is referred from the post: PTU BHMCT 2020 March Question Papers (1st, 2nd, 3rd, 4th, 5th, 6th And 7th Semester)
--- Content provided by FirstRanker.com ---