Download PTU BHMCT 2020 March 8th Sem 14592 Food And Beverage Service Vii Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 8th Sem 14592 Food And Beverage Service Vii Previous Question Paper

1 | M- 14592 (S5)-1910

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-IV) (Sem.?8)
FOOD & BEVERAGE SERVICE-VII
Subject Code : BH-408
M.Code : 14592
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) Butler Service.
b) Flambe Trolley
c) Front Bar
d) Design
e) Bar Stock
f) State Banquet
g) Job Description
h) Restaurant equipment
i) Carving
j) Float
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1 | M- 14592 (S5)-1910

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-IV) (Sem.?8)
FOOD & BEVERAGE SERVICE-VII
Subject Code : BH-408
M.Code : 14592
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) Butler Service.
b) Flambe Trolley
c) Front Bar
d) Design
e) Bar Stock
f) State Banquet
g) Job Description
h) Restaurant equipment
i) Carving
j) Float
2 | M- 14592 (S5)-1910

SECTION-B
2. List the significance of Informal banqueting in profitability of F&B department.
3. Write a brief note on cooking and carving at the table.
4. List the importance of inventory and control systems in Bar operations.
5. List the points to consider while planning an effective design of a restaurant.
6. List and explain the uses of any 3 Bar equipments.

SECTION-C
7. Write an essay on Airlines Catering.
8. Differentiate between Service Bar and Dispense Bar.
9. Draw a neat diagram of a sweet trolley.








NOTE : Disclosure of identity by writing mobile number or making passing request on any
page of Answer sheet will lead to UMC against the Student.


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