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  • Practical Batch-1

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    Akshat Singh Parihar
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    This document outlines the tasks for a term-end practical examination for an online food and beverage service course. Students are asked to: 1) Write the procedure for cigar service. 2) Plan a 4-course menu including French translations and draw a cover layout explaining equipment placement. 3) Prepare a menu card for hors d'oeuvres for a 5-star hotel including a minimum of 10 dishes with pricing and using art and craft techniques. It divides 40 total marks among the three tasks.

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    PRACTICAL BATCH-1

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    This document outlines the tasks for a term-end practical examination for an online food and beverage service course. Students are asked to: 1) Write the procedure for cigar service. 2) Plan a 4-course menu including French translations and draw a cover layout explaining equipment placement. 3) Prepare a menu card for hors d'oeuvres for a 5-star hotel including a minimum of 10 dishes with pricing and using art and craft techniques. It divides 40 total marks among the three tasks.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Practical Batch-1

    Uploaded by

    Akshat Singh Parihar
    This document outlines the tasks for a term-end practical examination for an online food and beverage service course. Students are asked to: 1) Write the procedure for cigar service. 2) Plan a 4-course menu including French translations and draw a cover layout explaining equipment placement. 3) Prepare a menu card for hors d'oeuvres for a 5-star hotel including a minimum of 10 dishes with pricing and using art and craft techniques. It divides 40 total marks among the three tasks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    ONLINE FOOD AND BEVERAGE SERVICE - TERM END PRACTICAL EXAMINATION(BHM-152)

    2TH SEMESTER (REGULAR AND REAPPEAR)


    SESSION 2020-21
    SITUATION EXERCISE

    PRACTICAL BATCH-1

    1. WRITE DOWN THE PROCEDURE FOR CIGAR SERVICE. (10 MARKS)

    2. PLAN A 4 COURSE MENU ALONG WITH ITS FRENCH CONVERSION AND DRAW IT’S COVER
    LAYOUT EXPLAING THE PLACEMENT OF EACH EQUIPMENT. (10 MARKS)

    3. PREPARE THE MENU CARD FOR HORS D’ OVEOURES AS PER STANDARD OF 5 STAR HOTEL
    WITH PRICING USING ART AND CRAFT TECHNIQUES. MINIMUM 10 DISHES IN THE MENU.
    (20 MARKS)

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