ASKIHMCA Bangalore Question Bank F&B Service IDHHM

Prescribed Text Book:

1. R. Singaravelan, Food and Beverage service, Oxford University Press, 2016

Other Texts :(Min/ 3 Texts)

1 Sharma Anita, Bagchi S.N, Food & beverage service, Aman Publication, New Delhi, 2006

2 Dhawan Vijay,(food& beverage service)Frank Bros , 2007

3 Denis Lillicrap, John cousins (Food & Beverage service) 2006

Chapter 1. Introduction to F&B Service

True or false

(i) Food service industry is different from catering industry.

(ii) Party food caterers supply only the food for an event.

(iii) Full service caterers do not supply food.

(iv) Provision of food to passengers is termed as transport catering.

Objective questions (1-2 line)

1. Name some restaurant operating equipments.

2. What the factors that need to be considered while selecting service equipments?

3. List any five glassware.

4. What ‘China’ refers to in cookery?

5. Give some examples for tableware.

6. What is the standard height of the chair used in the restaurant?

7. What are the service equipment’s that can be stored in a side station?

8. List any three trolleys that are used for food and beverage service.

9. What are linens?

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
10. What is the size of the table cloth used for a table of size 136 cm x 76 cm..

11. EPNS.

12. What do you mean by Tableware?

13. Residential catering.

14. Nonresidential catering.

15. What is QSR?

16. What is FSR?

17. What do you mean by on premises catering.

Short Questions (3 -6 lines)

2. Classify food service industry.

3. What are the two main types of catering?

4. What is off-premises catering?

5. What is leisure catering?

6. Name five examples for the non-commercial catering segments.

7. What is transport catering?

8. What is a restaurant?

9. Restaurants are classified into how many groups and what are they?

10. Differentiate between café and coffeehouse.

11. Who is the head of the food and beverage service department and what he / she is responsible for?

12. What are pubs?

13. Who is called as Waiter in a hotel?

14. List any three attributes that are relevant to a Waiter.

15. What is the role of an aboyeur in a hotel?

16. What is the main function of a stillroom?

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
17. What are the things that need to be checked in a side station before the service.

18. What do you mean by mise-en-scene?

19. What do you mean by breakfast?

20. What are the basic types of breakfasts?

21. What are the items that you usually find in a continental breakfast?

22. Define breakfast cover.

Long Questions (more than 10 lines)

1. What do you mean by catering management?

2. Brifly describe about the on-premise catering.

3. Give a brief note about catering establishments.

4. Explain in your own words about the catering segments.

5. Give a brief note about the relationship between the catering industry and all other industries.

6. Explain in your own words about the various types of restaurants.

7. Give a brief note about the fast-food restaurants.

8. What are casual-dinning restaurants? Explain a few in detail.

9. Explain in detail about the staff organization in hotel industry.

10. What are the duties and responsibilities of the restaurant staffs?

14. Explain in detail about the attributes of a Waiter.

15. What are glassware? Give a brief description about the types of glasswares used in restaurants.

16. Write in your own words how you will handle glasswares and Chinawares.

17. Enumerate about the tables and chairs used in the restaurants.

18. Give a brief description about the side station.

19. What are the main items of linen found in a restaurant?

20. Explain about the ancillary departments of a restaurant.

21. Give a brief note about the stillroom.

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
22. Explain in your own words about the hotplate.

22. Explain in your own words about preparing for service.

23. Explain table laying.

24. Enumerate the types of breakfast.

25.What are different types of meal served in a five star hotel? Explain in detail.

Chapter 2,3,4. Menu knowledge, Menu Planning, Classical French

Menu.
Objective questions (1-2 line)

Define the followings

Menu

Table d hote

Ala carte

Cyclic Menu

Carte du jour

Sorbet

Legumes

Entre

Short Questions (3 -6 lines)

1. What is a menu?

2. What is the difference between a la catre menu and a table d hote menu.

3. How many courses are there in a French Classical Menu?

4. Give five examples for hors d’oeuvres.

5. What are accompaniments?

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
Long Questions (more than 10 lines)

1. What do you need to know about the menu, and why is this important?

2. Enumerate the different types of menus in detail.

3. Differentiate a la carte menu with table d'hôte menu.

4. List the thirteen courses of French Classic Menu with suitable example.

Chapter:-Extra-Method of Service and types of meal

3. Fill in the blanks:

i) In French service, the food is served from ……………..

ii) American service is usually called …………….

iii) English service is also known as …………….

iv) ………….. Service is also known as self-service.

v) A stack of plates is always carried wih ………….. hand

Short Questions (3 -6 lines)

1. What do you mean by service?

2. List the five styles of services that are internationally recognised.

3. What is the rule that is to be followed for service at the guest

table?

Long Questions (more than 10 lines)

1. What are the various styles of service?

Chapter:-5, 6,7,8,9 Non Alcoholic Beverages

Objective questions (1-2 line)

Define the following

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
1. Nonalcoholic beverage
2. Cocoa
3. Caffeine
4. Espresso
5. Filter Method
6. Turkish method
7. Cappuccino
8. Latte
9. Hot Chocolate
10. Beverage

Long Questions (more than 10 lines)

1. What are the various types of non-alcoholic beverage? Explain in detail.

2. What are points to be observed while making coffee?
3. Explain the different types of coffee.
4. How do you set the coffee salver?
5. Explain the process os coffee manufacturing.
6. Name any four blends of tea and explain their characteristics.
7. How is tea served at the table? Explain.
8. What are the items that are carried on a tea salver?
9. List the brands of various tea and coffee in the market?
10. What is aerated water? Give some example.

Chapter:-10, 11, 12, 13 F&B control

Multiple choice questions

1. The top copy of KOT goes to the

a)Front office c)Guest

b)Kitchen d)Cashier

2. Which one of the following information is not necessary on KOT?

a)Table number

b)Waiter number

c) Managers name

d)Date

3. KOT Stands for?

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
a) Kitchen order ticket

b) Kitchen of tracking

c) Kitchen order tracking

d)kitchen of ticket

4. BOT stands for.

a) Beverage of ticket

b) Beverage order ticket

c) Beverage order token

D) Beverage of token

Short Questions (3 -6 lines)

1. What information can one get from the KOT? Explain.

2. Explain briefly the various methods of order taking.
3. Explain the triplicate system of checking.

Long Questions (more than 10 lines)

1. What is checking system? What is its importance in food service industry?

2. What is the various method of billing? Explain each.
3. Draw the sample of a manual bill.
4. What is the role of control department? Explain.
5. Explain the Computerized system of order taking and mention its advantage over manual
system.
6. When the circumstantial KOT is maid? What are the different circumstantial KOTs?

Chapter:-14

Fill in the blanks

1. ………………….. are bigger than cigarettes and the odour and smoke they produce are stronger.

2. Fine cigars are rolled by ………………

3. The ……………….. determines much of the cigar's character and flavor

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
4. Cigars are commonly categorized by the size and shape of the cigar, which together are known as
the ………………..

5. Irregularly shaped cigars are known as …………………….

6. …………………….. cut a wedge into the cigar cap

7. A ……………………… is any kind of box or room with constant humidity used to store cigars.

Answers

1. Cigars

2. Hand

3. Wrapper

4. vitola

5. Figurados

6. V-cutters

7. Humidor

Long Questions (more than 10 lines)

1. What is the difference between a cigar and a cigarette?

2. Write a note on the fermenting process of tobacco for cigar making.

3. Explain the cigar types.

4. What do you understand by cigar strength?

5. What are the three types of cigar cuts? Explain in detail.

6. Explain the servicing of cigars.

Chapter:-16, 28
Fill in the blanks

1. An alcoholic beverage is a drink containing …………………..

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
2. ……………………… is low-alcohol beverages brewed from a mash of malted barley and other cereals

3. …………….. refers to the naturally fermented juice of grapes, fruits or even vegetables.

4. The process of making beer is known as ………………..

5. ……………………..is beer that is brewed using only top fermenting yeasts and is typically fermented at
higher temperatures.

6. …………………….. are made with a type of bottom-fermenting (lager) yeast that can ferment at warmer
(ale) temperatures.

7. ………………… is any traditional or experimental beer that has been aged in a wooden barrel.
Answer

1. Ethanol

2. Beer

3. Wine

4. Brewing.

5. Ale

6. Steam beers

7. Wood-aged beers

Long Questions (more than 10 lines)

1. What are alcoholic beverages? Give the classifications of alcoholic beverages.

2. Explain in detail the manufacturing of beer.

3. What are the various types of beer?

4. Explain the composition of alcoholic beverage.

5. List out the any 10 brand names of international beer with their country name.

Chapter :- 23, 24, 25

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
Fill in the blanks

1. Spirit is a potable alcoholic beverage obtained from the distillation of a liquid containing …………….

2. …………………….. is a measure of how much alcohol is contained in an alcoholic beverage.

3. ABV is an abbreviation for …………………………

4. ……………………. is the anaerobic process of breakdown of sugars without oxidation to form an alcohol
and carbon dioxide.

5. A continuous still is a double columnar device consisting of the……………… and the……………………...

6. …………………….. is used to actively remove specific unwanted chemicals.

7. ……………………. allows the producer to gain the effects of aging in a shorter time.

8. ………… are distilled from fermented grain mash and aged in wooden casks

9. ……………………… is a spirit distilled from wine?

10. ………………… brandy is double distilled using pot stills.

11. ……………………… is a distilled beverage made from sugarcane by-products by a process of

fermentation and distillation?

12. Gin is a spirit flavored with …………….

Answer:-

1. Alcohol

2. Spirit strength

3. Alcohol by Volume

4. Fermentation

5. Rectifier, analyser

6. Chemical Filteration

7. Solera system

8. Whiskey

9. Brandy

10. Cognac
ASKIHMCA Bangalore Question Bank F&B Service IDHHM
11. Rum

12. juniper berries

Long question (more than 10 lines)

1. What are the raw materials involved in the production of spirit?

2. In detail explain the production of spirit

3. What is Spirit Strength?

4. Explain the Whiskey production methodology.

5. What are the various types of Brandy?

6. List the styles of Rum and explain in brief.

7. Write short notes on:

a) Gin

b) Vodka

Chapter:-26

Fill in the blanks

1. Tequila is liquor made by fermenting and distilling the sweet sap of the …………….. plant.

2. There are two basic categories of tequila …………………… and………………….

3. Dry white vermouth along with gin is a key ingredient in the mixing of ……………..

4. …………..is a natural, liquid beverage that is obtained from the pressing of a finely ground fruit such as
apples.

5. Perry is made of fermented …………. Juice.

6. An aperitif is an alcoholic drink served before a meal, sometimes as an ………….

7. A ……………. is a beverage served at the end of a meal that is meant to help one digest his meal.
ASKIHMCA Bangalore Question Bank F&B Service IDHHM
Answer:-

1. Agave

2. mixtos, 100% Agave.

3. martinis

4. Cider

5. pear

6. appetizer

7. digestif

Long question (More than 10 lines)

1. Name some of the popular Tequila, Vermouth, Cider, Perry, Aperitifs and Digestifs.

2. Briefly explain tequila.

3. List the styles of Vermouth.

4. Explain the Cider production in detail.

5. When are aperitifs and digestives’ used? Explain.

6. Write short notes on two:

 Calvados
 Apple Brandy
 Digestive
 Cider

Chapter:-17, 18, 19,20,21,22

Fill in the blanks

1. A white wine made from a very dark grape may appear pink or…………...

2. ………….. wine has only a tiny amount of residual sugar.

3. Wines may be classified by the year in which the grapes are harvested, known as the ……………
ASKIHMCA Bangalore Question Bank F&B Service IDHHM
4. Most of the world's wine is made from one species……………………

5. Table wine refers to "ordinary wine", which is neither …………..nor ……………..

6. …………….. is a wine with significant levels of carbon dioxide in it making it fizzy.

7. The ……………. method is used to make small and large format bottles of sparkling wine, such as split
(quarter bottle) of Champagne.

8. The amount of …………. (dosage) added after the second fermentation and aging varies and will dictate
the sweetness level of the sparkling wine.

9. Champagne is a sparkling wine produced by inducing the in bottle secondary fermentation of wine to
effect ……………….

10. ……………………. is the process in which the wine undergoes a secondary fermentation in bulk tanks
and is bottled under pressure.

11. In the ………………… method the bubbles for more complex wines are produced by secondary
fermentation in the bottle.

12. In the ………………………. stage, a liquer d'expedition added.

13. The main ingredient in champagne is the…………………..

14. Wines using grapes grown in France are called ………………

15. …………….. includes such factors as soil, underlying rock, altitude, slope of hill or terrain, orientation
toward the sun, and microclimate.

16. ………………. and …………………. fall under European Union's Table Wine category.

17. Appellation d'Origine Controlees (AOC) are ……………….. of Origin

18. There are two main grape varieties used in Burgundy -………….. for white wines, and …………. for red.

19. Two of the basic parameters in the classification of German wines are ……………….. and ………………….

20. Deutscher Tafelwein is also called as ………………..

21. Deutscher Landwein, is also called as ……………………..

22. There are ……….. defined regions for quality wine in Germany.

23. The famous Super Tuscans come under the category of ………………..

24. DOCG stands for …………………….

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
25. Barolo is a ………………… wine

26. IGT stands for ………………………..

27. California sparkling wine are made according to the ……………………..

28. The …………..industry is a significant contributor to the Australian economy through production,
employment, export and tourism.

29. ……………………. is one of South Australia's oldest and most prestigious premium wine producing
regions, known internationally for its Shiraz production.

30. Portuguese wine regions are grouped into …………. Classifications.

Answer:-

1. Blush

2. Dry

3. "Vintage"

4. Vitis vinifera

5. fortified, sparkling.

6. Sparkling wine

7. Transversage

8. sugar

9. carbonation

10. Metodo Italiano

11. méthode champenoise

12. secondary fermentation

13. Pinot Noir grape

14. Vin de table français

15. Terroir

16. Vin de Table, Vin de Pays

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
17. Regulated Wine

18. Chardonnay, Pinot Noir

19. Sweetness, quality.

20. German table wine

21. German country wine

22. 13

23. IGT

24. Denomination of Origin Controlled and Guaranteed

25. DOCG

26. Typical Geographical Indication (Indicazione di Geografica Tipica)

27. méthode champenoise

28. wine

29. Barossa Valley

30. 3

Long question (More than 10 lines)

1. What are the various classification of wine?

2. How is wine produced?

3. Does grape variety important for wine production? Discuss.

4. Write the detailed procedure involved in sparkling wine production

5. What are the factors influencing wine production?

6. Give a brief description about the aromatized wine.

7. What is champagne?

8. Explain the champagne production methods

9. In detail, explain the champagne production process

10. What are the raw materials used in champagne production?

ASKIHMCA Bangalore Question Bank F&B Service IDHHM
11. List any three champagne styles.

12. What are the classifications of French Wines?

13. What are the classifications of German Wines?

14. Give details of any five wine producing regions of German.

15. What are the classifications of Italian Wines?

16. List any six styles of Italian Wines.

17. Mention some wine producing regions of

 California
 Portugal

18.Do the pairing for any 10 food with wine.

3. What are the five basic rules to be followed while pairing food and wine?

Chapter:-29, 30
Short question (3-6 Lines)

1. Define Cocktail.

2. List any five popular cocktails

3. What is the difference between cocktail and mocktail?

4. List any four mocktails

Long question (More than 10 lines)

1. Explain the different method of making cocktails.