This document outlines the details of a final examination for a Food and Beverage Service theory course. The exam consists of 100 total marks and will take place over 3 hours. It includes several multiple choice, fill in the blank, and matching questions testing various concepts in food and beverage service. Example topics covered are types of menus, room service, wine service procedures, hotel types, and the organization of an F&B service department. The exam also requires students to answer 4 out of 6 short answer questions providing explanations on topics such as coordination between departments, types of table services, and French classical menus.

1. Final Examination Examination
Subject: - Food & Beverage Service. (Theory)
Marks:-100
Exam. Duration: - 03 Hours.
Date:-
1. State the following True {√} or False {×}.
(10 Marks)
a)
b)
c)
d)
e)
f)
g)
A waiter should always ask for the tips after service.
Platter to plate service will be done from right.
A waiter should act as good salesmanship.
Champagne region is not located in France.
Red wine is served chilled.
F&B service department will always associate with guest.
A good waiter should be good learner
h) We have no restaurant in hotel.
i) Coffee shop is an f&b outlet.
j) Beverages should be served from left side.
2. Fill in the Blanks.
(10 Marks)
a. EXPRESSO CUP ALSO CALLED AS_______________.
b.
c.
d.
e.
WAITERS FRIEND IS____________.
ABBREVIATION OF “BOT”____________.
WINE BUTLERS KNOWN AS_____________.
SILVER SERVICE IS ALSO KNOWN AS________ .
f. CONTINENTAL BREAKFAST IS ALSO CALLED AS________.
g. GUERIDON SERVICE IS ALSO CALLED AS _________.
h. MAITRE D’ HOTEL IS KNOWN AS _________ .
i. ABBREVIATION OF “APC” ___________.
j. NAME TWO FANCY NAPKIN FOLDING__________ .
3.
Match the following.
A. Group
a.
b.
c.
d.
e.
f.
(10 Marks)
B. Group
Napkin.
1.Main course
____________
Legumes
2.Pre-plated service ____________
Table de hote
3.Beer
____________
Guerdon service
4. Individual menu
____________
Corona
5. Soup
____________
Chivas Regal6.Vegetables____________

2. g.
h.
i.
j.
Potage
7.Scotch whisky
____________
Ala carte menu
8.Russian
____________
American service.
9.Fixed menu ____________
Entree
10.18*18
___________
4. Answer any four.
a.
b.
c.
d.
e.
f.
(5 Marks - Each question.)
Explain different types of menus briefly?
Write down types of room services?
Explain wine serving procedure and brands of whisky?
Types of hotels with description.
What is the importance of F&B Service in Hotel industry?
Draw the organization chart of a F&B service department?
(Each question carries 10 marks)
6
Explain Co-ordination of F&B service department with other
departments?
Explain different types of services with explanation?
7
Explain French classical menu with examples and cutlery used for them?
8
Write down the wine producing regions of France and 10 brand names
of red & white wine
9
What is a) Mis-en-place b) Mis-en-sence c) 5 vodka brands d) Explain
steps involved in laying a cover.
5
------------------------ALL
THE BEST--------------------------------