BA Culinary Arts SEM IV 2022 2023 March 2023 MENU DEVELOPMENT & FUNCTION CATERING Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 A. Explain the following terms (1 mark each) 5 marks
   • i) Banquet
   • iv) TDH
   • v) Prestige pricing
2. Q1 B. Fill in the blanks (1 mark each) 5 marks
   • i) is the rest course in french classical menu
   • ii) American service is a service
   • iii) The job of a is to greet and seat the guest
   • iv) & are the type of banquets
   • v) Roti in french classical menu means
3. Q1 C. Match the following (1 mark each) 5 marks
   • i) Formal Banquet a) Numerical values into round
   • ii) Semi Formal Banquet b) need to follow
   • iii) In Format Banquet c) Head table follow the protocol
   • iv) Cyclic d) No protocol or seatiig rules followed
   • v) pricing e) Type of menu
4. Q2 Attempt Any 03 Questions (05 Marks Each) an i) What are the Important factors that influence customer food preferences? it) Draw & State the use & Name of the different type used for service ? any 5 15 marks
   • iii) What are the obstacles to pricing in menu development ?
   • iv) Give a brief note on Guest expectation
   • v) is Menu ? what are the principle of it
   • vi) Write a note on Market Research
5. Q3 Attempt Any 03 Questions (05 Marks Each) 15 marks
   • i) Write 17 course menu with an example
   • ii) List down the methods of Menu analysis
   • iii) Write a note on Non profit catering organization
   • iv) Write a note on the Menu presentation and its various categories
   • v) What do you understand by * STAR , PLOW HOURSE , PUZZLES , DOGS” in the menu ?
   • vi) Plan i: TDH Indian 8 course menu with the pricing and Design
6. Q4 Attempt Any 03 Questions (05 Marks Each) 15 marks
   • i) Explain an organization chart of a Banquet department
   • ii) What do you mean by Toast procedure at wedding reception
   • iii) What do you understand by Banquets sales and banquets reservations ?
   • iv) What are the type of Function in banquets?
   • v) You been an banquet Managey, are been assigned to prepare a Six course Hi Tea menu for an Attempt Any 03 Questions (05 Marks Each) 15 Marks
   • i) What are the duties & responsibilities of an banquet supervisor ?
   • ii) What are the importance of considerations in menu pricing
   • iii) Explain the difference between TDH & Cyclic Menu
   • iv) What are the different type of Menu used in the catering industry, ? Any 5
   • v) What is pricing Psychology ? Explain
   • vi) What do you understand by Banquets sales and banquets reservations ?

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