Goa Board Class 12 Question Paper Mar 2018 Food and Beverage Service _Old Pattern_

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2018 III 15 1000 Seat No. :

Time : 2 Hours FOOD AND BEVERAGE SERVICE (Old Pattern)

Subject Code

%
8

Total No. of Questions : 5 (Printed Pages : 3) Maximum Marks : 50

INSTRUCTIONS : i) Answer each question on a fresh page.
ii) Write the number of the questions and sub-questions
clearly.
iii) All questions are compulsory.
iv) Figures to the right indicate full marks.
v) Draw diagrams where specified.

1. A) Answer the following question in 1 or 2 words : [1]
In larger establishments, functions take place under the administrative control
of the ______________
Name the person involved in preparing room layouts before and after the
functions.
List any three duties of a Banqueting Manager/Conference Manager.
Classify the different types of banquet function.
OR
List the basic information that is recorded while confirming a function.

2. A) Answer the following question in 1 or 2 words : [1]
Name the billing method in which second copy of order used as bill.
Briefly explain ‘electronic cash registers’ system for revenue control.
V-272 -1- P.T.O.

Differentiate between duplicate checking system and triplicate checking system
with regards to the following points :
1) The bill
2) Payment of the bill.
Draw a neat format of consumption control sheet with example.
What is the purpose of providing sales summary sheets in food and beverage
outlets ?

3. A) Answer the following question in 1 or 2 words : [1]
Lemon based drinks are also called ________
Which substance is responsible for the bitterness in tea ?
Briefly explain the manufacturing process of green tea.
Define aerated waters with examples.
OR

Write a short note on the following :
1) Mineral water
2) Squashes.
3) Syrup.

4. A) Answer the following question in 1 or 2 words : [1]
The main flavouring agent used in the production of Gin is _______.
‘All Cognac is brandy, but all brandy is not Cognac !’ Why ?

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Explain the different types of Rum.
Give the different flavouring ingredients used in the following liqueurs :
1) Sambuca
2) Kirsch
3) Irish mist
4) Malibu.
List and explain different styles of Tequila.

5. A) Answer the following question in 1 or 2 words : [1]
A pink Italian aperitif is called _________.
Name the American cocktail containing mint with Claret, Madeira or Bourbon
whiskey.
Briefly explain the working of dishwashing machine.
List any ten golden rules to be followed in order to make a perfect cocktails.

______________

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