For 2 marks each1. write note on Chef Poissonnier2. Explain Motel3. Explain Speciality Restaurant4. Coffee Shop (24 hrs)5. Expalin Russian service6. Explain English breakfast7. What is Bar8.What is cover9.write note on sommelier10.Eplain main function of still room11.what is kiosk12.Write duties of BusBoy13.explain Club14.what is mise en scene15.whos is communard16.what is electronic check pad

For 3 marks eacha) Write a note on Aboyeur?b) Draw the organization chart of a restaurant brigde?c) Write a note on Railway catering?d) Explain the grooming of waitress?e) Explain duties and responsibilities of sous chef?f) Explain menu engineering?g)what are the latest trends in restaurant operations?

For 3 marks eacha) write a note on side boardb) Explain retour and en placec) write a note on leela palace of hotelsd)write a note on banquet function prospectuse)write a note on dishwashing methodsf)Explain the following terms dummy waiter brunch plat du jourg)Explain fast food and take away serviceh)Write a note on banquets

for 6 marks eacha)Explain the duties and responsibilities of Food and beverage managerb)Explain the dimensions of chairs and tables used in restaurantc)Explain the triplicate KOT Checking systemd)Explain buffet servicee)Explain evolution and history of the catering industry.

a)Explain linen and the main items of linen used in restaurant?b)Explain various types of menusc)explain welfare cateringd)Explain room service and different types of room servicee)Explain airline catering

for 8 marks eacha)Explain the points to be observed while laying tableb)explain the attributes of food and beverage service personnelc)Explain Silver room and various silver cleaning methodsd)State Dos And Donts in a restaurante)What points regarding lighting and colour should be kept in mind while planning a restaurantf)Explain various types of restaurantg)Explain French classical menu