f and b six months

8/3/2019 f and b six months

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Food and beverage paper for 6 months

ATTEMPT ANY SIX.EACH QUESTION CARRIES TEN MARKS.

Q 1. What do you mean by tourism? Define impacts of tourism? 10

Q 2. List down essential attributes of a server/ waiter? 10

Q. 3 Why is personal Hygiene important? 10

Q.4 What are the various benefits of a dummy waiter in a restaurant? Explain withexamples? 10

Q.5 Explain in detail the classification of beverages along with illustration? 10.

Q.6 Explain the duties and responsibilities of food and beverage manager? 10Q.7 List down various equipments used in the restaurant for food & beverage service? 10

ATTEMPT ANY FIVE. EACH QUESTION CARRIES FOUR MARKS.

Q.1 What do you understand by airline catering?

Q.2 Define what do you understand by the term pantry?

Q.3 Define the term menu?Q.4 Give four examples of silver ware used in a restaurant?

Q.5 Explain the term Mise-en-place?

Q.6 what do you understand by buffet service?

Q. Multiple Choice. Each carries one mark.

1) Which of the following is served first to the customer?

a. Dessertb. Main Course

c. Water

d. Fish

2) A La Carte service means?

a) Buffet Serviceb) Main course

c) Pre Plated

d) As per the menu


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3) Silver service should be done from

a) Right Side

b) Left Side

c) Center of the tabled) Any Side

4) Clearance should be done from

a) Right Sideb) Left Side

c) Center of the table

d) Any Side

5) Fish Fork and Fish knife are also used for Servinga) Salads

b) Main course

c) Dessert

d) None of the above

6) Which of the following is not an alcoholic Beverage?

a) Champagne

b) Rum

c) Tead) None of the above

7) Glass for serving water is placed on

a) Top of the knife

b) Top of the spoonc) Below the spoon


8) Which of the following is a barrier to communication?

a) Languageb) Body Language

c) Wall



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9) Side board is also called as

a) Dummy Waiter

b) Side tablec) Corner Table


10) What is a service cloth?

a) Table Clothb) Bed Linen

c) Used for Service


11) Cruete set is used to keep

a) Sugar and Chilli

b) Vinegar and Onions

c) Salt Pepperd) None of the above

12) What is Horsdoeuvre?

a) Appetizer/ starter

b) Main Coursec) Dessert


13) Which of the following is biggest in size?

a) Dessert Spoon

b) Tea Spoonc) Service Spoon

d) Soup Spoon

14 ) Which of the following is Indian Dessert?

a) Caramel Custardb) Souffl

c) Queens Pudding

d) Rasmalai


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15) Which of the following should be a part of the waiters equipment?

a) Bottle Openerb) Ball point pen

c) Waiters Cloth

d) All the above

16) Which of the following is open for 24 hours

a) Specialty Restaurant

b) Fast Food

c) Coffee Shop


17) What is K.O.T?

a) Kitchen Order Turn

b) Kitchen Order Ticket

c) Kitchen Open Timed) None of the above

18) Which of the following is a refreshing beverage?

a) Tea

b) Coffeec) Fresh orange juice

d) Milk

19) Which of the following is a nourishing beverage?

a) Coffee

b) Fresh lime juice

c) Milkd) Tea

20) Personal hygiene relates to maintaininga) Office

b) Buildings

c) Your bodyd) Restaurant


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f and b six months

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