1. What is a buffet breakfast? What are its advantages? (2 mark)
2. List the functions of a good control system? (any two) (2 mark)
3. Differentiate between room service and restaurant service? (2 mark)
4. Explain any two types of Banquets in brief? (2 mark)
5. What are the features of a good Pantry? (2 mark)
6. .Explain with suitable menu : Café’ Complete. 2 mark
7. Draw the format of a sample Bill. 3 mark)
8. Explain the factors to be considered while planning a banquet department. (3 mark)
9. List some aspects of professional telephone handling.(3 mark)
10. What is still room .List its functions. (3 mark)
11. What are the different type of room service found in hotel . (2 mark)
12. Differentiate between room service and restaurant Service. (3 mark)
13. What is a function Prospectus ? Draw a sample format of a FP. (3 mark)
14. Explain the types of Banquets in brief. (5 mark)
15. Explain in brief how Dishwashing may be carried out. (3 mark)
16. How is Silver polished and maintained? List the different methods used for polishing silver. (3 mark)
17. What is Disaster Management? What is General Preparedness required for disaster Management. (3 mark)
18. What are the common fire Extinguishers . Explain. (3 mark)
19. Explain Return Check, En place check and N/C Check (3 mark)
20. With neat flow chart explain the functioning of a triplicate checking system. (5 mark)
21. What is Indian breakfast? Explain with suitable examples? (3 mark))
22. Explain by giving examples the courses of an American Breakfast? (3 mark))
23. Draw the Format of a sample KOT? (3 mark))
24. Differentiate between Centralised and Decentralised Room service? (3 mark))
25. List the factors to be considered while planning a Banquet function? (3 mark))
26. Explain Finger & Fork Buffet? (3 mark))
27. List the functions of a still room? (3 mark))
28. Describe the factors essential for effective dish washing? (3 mark))
29. What are special checks? Explain any two in brief? (3 mark)
30. What is disaster management? What is the general preparedness required for disaster management? (3 mark)
31. What is a Buffet? What are the advantages of a buffet? Explain the different types of buffet? (any three.(5 mark)
32. With the help of neat sketch give the layout plan of a pantry attached to a restaurant? (5 mark)
33. What is buffet? What are the advantages & disadvantages of a buffet ? (5 mark)
Like US on Facebook :foodcocktails
2. List the functions of a good control system? (any two) (2 mark)
3. Differentiate between room service and restaurant service? (2 mark)
4. Explain any two types of Banquets in brief? (2 mark)
5. What are the features of a good Pantry? (2 mark)
6. .Explain with suitable menu : Café’ Complete. 2 mark
7. Draw the format of a sample Bill. 3 mark)
8. Explain the factors to be considered while planning a banquet department. (3 mark)
9. List some aspects of professional telephone handling.(3 mark)
10. What is still room .List its functions. (3 mark)
11. What are the different type of room service found in hotel . (2 mark)
12. Differentiate between room service and restaurant Service. (3 mark)
13. What is a function Prospectus ? Draw a sample format of a FP. (3 mark)
14. Explain the types of Banquets in brief. (5 mark)
15. Explain in brief how Dishwashing may be carried out. (3 mark)
16. How is Silver polished and maintained? List the different methods used for polishing silver. (3 mark)
17. What is Disaster Management? What is General Preparedness required for disaster Management. (3 mark)
18. What are the common fire Extinguishers . Explain. (3 mark)
19. Explain Return Check, En place check and N/C Check (3 mark)
20. With neat flow chart explain the functioning of a triplicate checking system. (5 mark)
21. What is Indian breakfast? Explain with suitable examples? (3 mark))
22. Explain by giving examples the courses of an American Breakfast? (3 mark))
23. Draw the Format of a sample KOT? (3 mark))
24. Differentiate between Centralised and Decentralised Room service? (3 mark))
25. List the factors to be considered while planning a Banquet function? (3 mark))
26. Explain Finger & Fork Buffet? (3 mark))
27. List the functions of a still room? (3 mark))
28. Describe the factors essential for effective dish washing? (3 mark))
29. What are special checks? Explain any two in brief? (3 mark)
30. What is disaster management? What is the general preparedness required for disaster management? (3 mark)
31. What is a Buffet? What are the advantages of a buffet? Explain the different types of buffet? (any three.(5 mark)
32. With the help of neat sketch give the layout plan of a pantry attached to a restaurant? (5 mark)
33. What is buffet? What are the advantages & disadvantages of a buffet ? (5 mark)
Like US on Facebook :foodcocktails
No comments:
Post a Comment