Download PTU BHMCT 2020 March 6th Sem 14563 Food And Beverage Service V Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 6th Sem 14563 Food And Beverage Service V Previous Question Paper

1 | M - 1 4 5 6 3 ( S 5 ) - 1 8 8 3
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?6)
FOOD AND BEVERAGE SERVICE-V
Subject Code :BH-304
M.Code : 14563
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt ANY FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt ANY TWO questions.

SECTION-A
1. Write short notes on :
a) Discipline
b) Dessert Trolley
c) Hot Plate
d) Guest Relations
e) Grooming
f) Cocktail Shaker
g) Impulse Buying
h) Training
i) Jigger
j) Liquor Trolley

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1 | M - 1 4 5 6 3 ( S 5 ) - 1 8 8 3
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?6)
FOOD AND BEVERAGE SERVICE-V
Subject Code :BH-304
M.Code : 14563
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt ANY FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt ANY TWO questions.

SECTION-A
1. Write short notes on :
a) Discipline
b) Dessert Trolley
c) Hot Plate
d) Guest Relations
e) Grooming
f) Cocktail Shaker
g) Impulse Buying
h) Training
i) Jigger
j) Liquor Trolley

2 | M - 1 4 5 6 3 ( S 5 ) - 1 8 8 3
SECTION-B
2. Enlist the duties of a supervisor.
3. Define HRM with quality management.
4. Write a note on Airline Catering Service.
5. Explain Quality Management.
6. Who is a Trancheur? Describe his skill set requirement.

SECTION-C
7. Describe various Bar Licences required for smooth functioning in a hotel.
8. Define Gueridon. Give recipe, method for any Flambe dish.
9. How would you handle the following situation :
a) Complaining Guest
b) Drunk Guest








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