_ SUBJECT CODE: BHM312 Is ln J 201) Page 4 of2 ROLLNo........ NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY, NOIDA ACADEMIC YEAR 2011-2012 COURSE 5!" Semester of 3-year B.Sc. in H&HA SUBJECT : Advance Food & Beverage Operations = I TIME ALLOWED 03 Hours MAX. MARKS: 100 (Marks allotted to each question are given in brackets) Q.1. What are the different types of banquets? Explain each type with example and layout. (545-10) Q.2. Draw a layout of breakfast buffet set up in coffee shop. List the salient features of a breakfast buffet. OR List the duties and responsibilities of banquet manager. (10) 2.3. What are the different types of gueridon trolleys? Explain each with example of dish. : (10) OR Write the recipe for the following flambé dishes: (a) Peach flambé (b} Steak diane (5+5=10) 4. Prepare a check list for an outdoor catering of a 250 pax cocktail dinner. OR What is menu planning? Write the constraints of menu planning. (10) Q.5. Prepare a duty roaster for 100 cover coffee shop. OR What is SLP? What are various elements of SLP? (10) Q.6. Explain kitchen stewarding department with their duties and responsibilities, (10) CODE: FBS/11/02 s‘SUBJECT CODE: BHM312 Page 2 of 2 Q.7. - Write short notes on any two): (a) Banquet protocol (b}) Toast and toast procedure (c) Banquet sales (2x5=10) Q.8. Briefly explain the following: (2) Convention (b) Various set ups in banquets (c) Sequence of food (d) Factors to plan buffet (e) Gueridon equipment (5x2=10) Q.9. Draw function prospectus for 300 covers cocktail dinner with menu suggestions. (10) Q.10. Explain different types of buffets with its advantages and disadvantages. (10) CODE: FBS/11/02