2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper for exam preparation. Question paper for 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper, 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper. SiteMap
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2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper

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2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper
END-TERM EXAMINATION
FOURTH SEMESTER [BHCT] - MAY 2005
(Reappear)

Paper Code:BHCT204 Subject: Food and Beverage Service

Time : 3 Hours Maximum Marks : 75



Note: Attempt any five questions. All questions carry equal marks.


Q.1 Differentiate (any three): -
(a) Liquor and Liqueur
(b) Pot still and Patent still
(c) Fermentation and Distillation
(d) Espresso and Capucchino coffee

Q.2 Plan a bar card for a five star hotel.



Q.3 What are the basic steps involved in opening and serving of
champgne.



Q.4 Define cocktails. List equipment required for running of a
good bar.


Q.5 List the following: (do any five)
(a) Three brands of cognac
(b) Three champgne shippers
(c) Three wines from Italy
(d) Three deluxe scotch
(e) Three Indian wines
(f) Three imported rums
(g) Three famous cigars


Q.6 Discuss in brief: -
(a) Production of Tequila
(b) Service of liqueurs


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2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper for exam preparation. Question paper for 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper, 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Service Question paper