Final Examination Examination

Subject: - Food & Beverage Service. (Theory) Marks:-100

Exam. Duration: - 03 Hours. Date:-

1. State the following True {√} or False {×}. (10 Marks) a) A waiter should always ask for the tips after service. b) Platter to plate service will be done from right.c) A waiter should act as good salesmanship. d) Champagne region is not located in France. e) Red wine is served chilled. f) F&B service department will always associate with guest. g) A good waiter should be good learnerh) We have no restaurant in hotel.i) Coffee shop is an f&b outlet.j) Beverages should be served from left side.

2. Fill in the Blanks. (10 Marks)a. EXPRESSO CUP ALSO CALLED AS_______________.b. WAITERS FRIEND IS____________.c. ABBREVIATION OF “BOT”____________. d. WINE BUTLERS KNOWN AS_____________.e. SILVER SERVICE IS ALSO KNOWN AS________ .f. CONTINENTAL BREAKFAST IS ALSO CALLED AS________.g. GUERIDON SERVICE IS ALSO CALLED AS _________.h. MAITRE D’ HOTEL IS KNOWN AS _________ .i. ABBREVIATION OF “APC” ___________.j. NAME TWO FANCY NAPKIN FOLDING__________ .

3. Match the following. (10 Marks)

A. Group B. Group

a. Napkin. 1.Main course ____________b. Legumes 2.Pre-plated service ____________c. Table de hote 3.Beer ____________d. Guerdon service 4. Individual menu ____________e. Corona 5. Soup ____________f. Chivas Regal 6.Vegetables ____________

g. Potage 7.Scotch whisky ____________h. Ala carte menu 8.Russian ____________i. American service. 9.Fixed menu ____________j. Entree 10.18*18 ___________

4. Answer any four. (5 Marks - Each question.)

a. Explain different types of menus briefly?b. Write down types of room services? c. Explain wine serving procedure and brands of whisky? d. Types of hotels with description. e. What is the importance of F&B Service in Hotel industry?f. Draw the organization chart of a F&B service department?

(Each question carries 10 marks)

5 Explain Co-ordination of F&B service department with other departments?

6 Explain different types of services with explanation?

7 Explain French classical menu with examples and cutlery used for them?

8 Write down the wine producing regions of France and 10 brand names of red & white wine

9 What is a) Mis-en-place b) Mis-en-sence c) 5 vodka brands d) Explain steps involved in laying a cover.

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