SN – 437

*SN437*

III Semester B.H.M. Examination, November/December 2013 (2012-13 Only) (Repeaters) HOTEL MANAGEMENT 3.2 : Food and Beverage Service – III Time : 3 Hours

Max. Marks : 100

Instruction : Draw neat diagrams or flow charts wherever applicable. SECTION – A 1. Answer any eight questions. Answers not to exceed 2-3 lines each.

(8×2=16)

a) Define Relevee. b) Give the accompaniments for Smoked Salmon. c) Mention 2 differences between A La Carte and Table D’Hôte. d) Define Brunch. e) What is Cafe Complet ? f) Name 2 egg dishes served for breakfast. g) What is PMT ? h) What is a Fork Buffet ? i) Name 1 soft cheese and 1 hard cheese. j) Name 2 dishes that can be served as entrees. k) Name 2 ammenities placed in the room by room service. SECTION – B Answer any three questions. Answers not be exceed one and a half pages each. (3×8=24) 2. Give the hierarchy of the banquet department. 3. Give the rules to be followed while planning a menu. P.T.O.

*SN437*

SN – 437 4. List the duties of an RSOT. 5. Plan a continental breakfast. Draw the cover set up. 6. Write a note on Hors D’Oeuvre. SECTION – C Answer any 4 questions. Answers not to exceed three pages each.

(4×15=60)

7. List the courses of the French Classical Menu. Explain in one sentence each along with examples. 8. Draw the format of a function prospectus. 9. Write notes on North Indian and South Indian Breakfast. 10. What is Fromage ? Write a detailed note on the same. 11. Give a detailed description of the Room Service Operations. 12. Compile a 4 course menu in French and describe the sequence of service. ———————

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