(Please write your Exam Roll No.) Exam Roll No.............................

Second Internal Examination

FIRST SEMESTER (BHMCT)
Paper Code: BHCT-105 Subject: Food & Beverage Service-1
Time: 3 Hours Maximum Marks: 100
Note: Attempt all questions

Q.1 Discuss the growth & development of catering Industry in India.

OR
Explain the factors to be considered for planning a layout of a Specialty Restaurant
and also draw the layout for the same keeping in mind these factors. (10)

Q.2 Explain in detail Commercial & Non- commercial types of catering. (10)

Q.3 List the principal staff of various F & B outlets and explain the duties & responsibilities
of each in few lines.. (10)

Q.4 Discuss the physical, mental & behavioral attributes of a steward.

OR
Discuss the importance of Dummy waiter with the help of a neat diagram
indicating its different parts & equipment stored in it (10)

Q.5 a) Explain Entre and Sorbet.

b) What is service kit? What does it include? (5 + 5 = 10)

Q.6 Explain the factors to be considered while planning a Table d Hote menu. (10)

Q.7 Write short notes on the following: - (any 4)

a. Selection & care of EPNS Cutleries.
b. Vending Machine
c. Welfare Catering
d. Chef de etage
e. Kiosk ( 5 X 4 = 20)

Q.8 Name four pieces of equipments which would come under each of the following
heading in a restaurant:-
a. Cutlery
b. Hollow-ware
c. Glassware
d. Fixtures
e. Table Linen ( 2 X 5 = 10)

Q.9 Explain in one sentence (any ten)

a. Glassware b. Mis-en-scene c. Pample Mousse d. Entremet
e. Tasse f. Accompaniments g. Catering h. Carrousel
i. Caviar j. B.O.T. k. Poisson l. Crumbing Down.

(1 X 10 = 10)