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 with examples? 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? 10 Q.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. b. c. d. Dessert Main Course Water Fish

2) A La Carte service means? a) b) c) d) Buffet Service Main course Pre Plated As per the menu

3) Silver service should be done from a) b) c) d) Right Side Left Side Center of the table Any Side

4) Clearance should be done from a) b) c) d) 5) a) b) c) d) Right Side Left Side Center of the table Any Side Fish Fork and Fish knife are also used for Serving Salads Main course Dessert None of the above

6) Which of the following is not an alcoholic Beverage? a) b) c) d) Champagne Rum Tea None of the above

7) Glass for serving water is placed on a) b) c) d) Top of the knife Top of the spoon Below the spoon None of the above

8) Which of the following is a barrier to communication? a) b) c) d) Language Body Language Wall None of the above

9) Side board is also called as a) b) c) d) Dummy Waiter Side table Corner Table None of the above

10) What is a service cloth? a) b) c) d) Table Cloth Bed Linen Used for Service None of the above

11) Cruete set is used to keep a) b) c) d) Sugar and Chilli Vinegar and Onions Salt Pepper None of the above

12) What is Horsdoeuvre? a) b) c) d) Appetizer/ starter Main Course Dessert None of the above

13) Which of the following is biggest in size? a) b) c) d) Dessert Spoon Tea Spoon Service Spoon Soup Spoon

14 ) Which of the following is Indian Dessert? a) b) c) d) Caramel Custard Souffl Queens Pudding Rasmalai

15) Which of the following should be a part of the waiters equipment? a) b) c) d) Bottle Opener Ball point pen Waiters Cloth All the above

16) Which of the following is open for 24 hours a) b) c) d) Specialty Restaurant Fast Food Coffee Shop None of the above

17) What is K.O.T? a) b) c) d) Kitchen Order Turn Kitchen Order Ticket Kitchen Open Time None of the above

18) Which of the following is a refreshing beverage? a) b) c) d) Tea Coffee Fresh orange juice Milk

19) Which of the following is a nourishing beverage? a) Coffee b) Fresh lime juice c) Milk d) Tea 20) Personal hygiene relates to maintaining a) Office b) Buildings c) Your body d) Restaurant