BA Culinary Arts SEM I 2022 2023 Nov 2023 FUNDAMENTALS OF FOOD & BEVERAGE SERVICE Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 A. Explain the following terms (1 mark each) 5 marks
   • i) Side Station
   • ii) Sommelier
   • iii) Motel
   • iv) Turnover
   • v) Bistro
2. Q1 B. True or False (1 mark each) 5 marks
   • i) Beverages are classified into alcoholic & non-alcoholic beverages
   • ii) Café is French word means “Tea”
   • iii) Metel means hotel on wheels
   • iv) Restaurant manager is responsible for the service operations in banquet
   • v) General Manager is the head of the hotel Hierarchy
3. Q1 C. Match the following (1 mark each) 5 marks
   • i) Sommelier a)
   • ii) b) Purpose
   • iii) Catering c) to serve mixed drinks
   • v) Glass e) to Plate
4. Q2 Attempt Any 03 Questions (05 Marks Each) 15 marks
   • i) List down the Hospitality industry sectors & explain any 5 sector?
   • ii) Draw the organizational structure of food and beverage department of a Hotel
   • iii) Explain in details etiquette and attributes of F&B Personnel
   • iv) Write a short note on transport catering
   • v) Write down the duties & responsibilities of Room service Manager
   • vi) List down the duties and responsibilities of restaurant staff
5. Q3 Attempt Any 03 Questions (05 Marks Each) 15 marks
   • i) Explain types of Vending Machine & Purpose?
   • ii) Explain Counter Service
   • iii) What is room service & different types of room service?
   • iv) List down other operational equipment’s & special equipment’s with uses of it?
   • v) Write note on Light and Décor in F&B service department?
   • vi) Explain Table menu
6. Q4 Attempt Any 03 Questions (05 Marks Each) 15 marks
   • i) Explain in details specialized service
   • ii) List down basic rules observed while laying the table
   • iii) Write a note on wave service
   • iv) What is self-service & different types of self service?
   • v) What is Food court?
   • vi) What is drive in service?
7. Q5 Attempt Any 03 Questions (05 Marks Each) 15 marks
   • i) Explain Mise-en-scene
   • ii) the basic rules for laying the table Set-up? ili) Write note on Transport catering
   • iv) Duties and responsibilities of bar manager
   • v) List down the points to remember while handling a glassware?

Read from the scan above, so a character or two may differ. The scan is the original.