FOOD AND BEVERAGE SERVICE

GROUP-B
2012
1 Define Guerdon Service & also write its classification.

2. Differentiate between High tea & Café complete.

3. Give the staff organisational chart of a Restaurant.

4. Plan a Five course table d'hote continental menu.

5. List five points each to be followed for storing & taking care of silverware & glassware.

2011
6. Define Guerdon Service & also write its classification.

7. Differentiate between High tea & Café complete.

8. Give the staff organizational chart of a Restaurant.

9. Plan a five course table d'hote continental menu.

10. List five points each to be followed for storing & taking care of silverware & glassware.

2011-12
11. What are the duties & responsibilities of restaurant manager ?

12. What are the points should keep in your mind when you are doing the Flambé at Gueridon
Trolley ? 13. Write the etiquettes of a restaurant staff.

14. Write the mise-en-place of a Gueridon trolley.

15. Write the duties for any two of the following : a) Senior Captain b) Wine Waiter c) Trainee
Captain

2009
16. Define Gueridon service. What are the various trolleys used in Gueridon service ?

17. List the advantages and disadvantages of Gueridon service.

18. Write the recipe for Banana Flambé on a Flambé trolley.

19. What are the various equipment used in Flambé trolley service. Illustrate their use.

20. Give the recipe of Pepper Steak.

2009-10
21. Differentiate between a-la carte and table de hote menu.

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22. Write about different types of meal.

23. Write about 10 glasswares with their capacities and uses.

24. Write the accompaniment of following : a) Huitres b) Caviar c) Roasted duck d) Fried fish e)
Grilled fish.

25. Write short notes on gueridon service.

2010-11
26. Write briefly what you understand by Restaurant Etiquette.

27. List ten gueridon equipment.

28. Write a recipe of a flambé dish and its service to the guest.

29. What is toasting ? Write briefly on it.

30. What is the function of Mater of Ceremony (MOC) in banqueting ?

2012
31. Write the essential qualities of restaurant personnel.

32. Write the differences between Public bar & Dispense Bar.

33. What is the function of Master of Ceremony ( MOC ) in Banqueting ?

34. What should be the carving hygiene ? Mention any five points.

35. Write a receipt of a flambe dish and its service to the guest

2010
36. Write short note on any one of the following :

a) Designing of restaurant furniture.

b) Mise-en-place for a salad trolley.

c) Duty roster for an outlet.

37. Enlist the reasons for rotating the jobs of the waiters in a food service outlet.

38. enlist the steps to be followed while scheduling the duties of staff in a 24 hours coffee shop.

39. With a suitable diagram, show the basic guéridon layout.

40. Describe how the entrance to a multi-cuisine restaurant can be utilised and the ambience be
enhanced.

GROUP-C
2012

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1. Explain the Sources of human resource supply.

2. What is Gueridon Service ? Write the advantages & disadvantages of this service.

3. Write the Restaurant Etiquettes.

4. What are the steps of Job Analysis ?

5. Write a short note on 'Duty Roaster'.

6. Write the factors you should keep in mind while designing a restaurant.

2011
7. Draw a layout of a Banquet. Give number of Restaurant Personnel that will be needed to run an
ideal Restaurant.

8. What is Guerdon Service ? Write the advantages & disadvantages of Guerdon service.

9. Plan a five course table d'hote menu in French for couple celebrating their first wedding
anniversary. 10. Classify the different types of Restaurant service procedures practiced in hotels &
explain each type of restaurant service in brief.

11. Trolley Service is prevalent in restaurants. Name the different types of trolleys & give examples
of ten different foods served off only two of them.

12. Write the principal staff of various types of F & B outlet and explain their duties &
responsibilities in a few lines.

2011-12
13. What is restaurant ? Draw a neat picture of a typical restaurant floor plan.

14. Discuss the various types of Gueridon service in detail.

15. Discuss the various types of Gueridon equipments with proper diagram.

16. Write the ingredients, Gueridon & service equipments & accompaniments of the following
recipes : a) Steak Diane b) Banana Flambé c) Smoked Salmon.

17 Draw a neat picture of Gueridon Trolley showing various parts of that.

2009
18. Explain the order taking procedure and general points to be kept in mind during Gueridon
service.

19. Plan a duty roaster chart for a 100 cover speciality restaurant operating during lunch and dinner.

20. What are the various restaurant etiquettes ?

21. Give the recipe of the following Flambé dishes : a) Crepe suzette b) Omelette Flambé c) Peach
Flambé.

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22. What is the mise-en-place require before Flambé service ?

2009-10
23. Write about 12 courses of menu with appropriate example and cover.

24. What is Supervision ? Write detail notes on duties and responsibilities of a supervisor.

25. Write in detail about method and recipe of two gueridon dishes.

26. Write in detail about the rules to be followed for laying of table.

27. What are the career opportunities in hospitality industry ? Write in detail .

2010-11
28. Draw and label a set-up of a coffee shop.

29. Plan a rota duty of a coffee shop staff explaining job and their responsibility in each shift.

30. Plan a cyclic lunch menu for a week of a factory worker.

31. What are the advantages and disadvantages of a Gueridon service ?

32. Explain briefly about different types of service done in a five star hotel.

2012
33. How is a job Analysis done ?

34. What are the various types of service done in a five star hotel ?

35. Write the factor's you should keep mined while designing a restaurant ?

36. Plan a Rota Duty of a Coffee Shop staff explaining job and their responsibility in each shift ?

37. Plan a cyclic lunch menu for a week of a factory worker ?

2010
38. Enlist the advantages and disadvantages of guéridon service.

39. State the objectives of a good layout for a food service outlet.

40. There are seven servers in a restaurant, operating during lunch & dinner for all the seven days in
a week, with names as A, B, C, D, E, F & G. Given are the following information :

A) The restaurant comprises of two stations – Station A & Station-B.

B) The restaurant has high turnover on Sundays and Saturdays.

C) Thursdays usually show a very slow business.

D) Waiter E & F are skilled, A, B, C & D are semi-skilled. G is in his apprenticeship.

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 E) D, due to his personal engagement of Tuesday, which is not his usual off-day, has applied for a
leave.

F) The work comprises of mise-en scene-glassware, cutlery, crockery wiping, getting linen from
laundry, getting provision from stores, mise-en-place checking the electrical gadgets in working
condition, cleanliness and housekeeping. Food service comprises of service, bussing & clearance.

a) Draw a duty rota format for the staff for a particular week. 5

b) Incorporate the following considerations in the formatted sheet as stated above and complete it :

i) Assign off-days to staff taking the above into considerations. 5

ii) Assign jobs to be performed in the formatted sheet.

41. Enlist a guideline comprising of at least 15 restaurant etiquettes to be followed by a server in a

fine dining restaurant.

41. Enlist the hygiene the safety factor to be followed during guéridon

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