Q.10 Prepare the organisational chart of F&B service department of a large hotel.

No. of Printed Pages : 4 Roll No. .................. 1st Year / Hotel Management

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Q.11 Explain various components of an English Breakfast.

Subject : Food and Beverage Service-I Time : 3 Hrs. SECTION-A Note: Answer any Ten Parts. Q.1 Answer in brief. a) b) c) d) e) f) g) h) Cover Serviette Matre d' htel Kitchen stewarding Table ware None-Profit oriented catering Buffet American Breakfast (1) 1212-N (10x2=20) M.M. : 75

(180)

(4)

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i) j) k) l)

Espresso Caviar Mise-en-place Demi-tasse

Q.5

What are 'A la carte' and 'Table d' hte' menus? Where are they used?

Q.6

Explain the coordination between front office and F&B service department.

SECTION-B Note: Attempt any five questions. Q.2 5x5=25

Q.7

What is E.P.N.S.? Why is it required?

Why is personal hygiene and good atitude important for a waiter? What does it include? Q.8

SECTION-C Note: Attempt any three Questions. 3x10=30

Q.3

Write duties and responsibilities of a Restaurant Manager.

Explain following five courses of french classical menu giving example and suggesting cover-potage, Poisson, Rti, Entrement and Dessert.

Q.4

Explain the procedure of taking order from guest.

Q.9

What are various forms and methods of food service? (3) 1212-N

(2)

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