Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
 |
Hotel management & catering Two year COURSE (FiRST Year) EXAMINATION
FOOD PRODUCTION AND
PATISSERIE
TIME 3 HRS MARKS 100
Instructions:-
v 34 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Answer all questions :- 10xl = 10
1. Name of the protein present in wheat is knows as ___________
2. ___________ in pig's fut.
3. Chemical term for Ajino-motto is__________
4. Blending one liquid in to another in which it is insoluble, is known as ___________process.
5. Reducing in to small particles by on a rough surface is called as __________
6. ___________ is cooking gently in water below boiling point (93°C - 95°C)
7. L.P.G. stands for ___________
8. Mustard, Salt, pepper and Vinegar are all know as ___________
9. ____________ is a form of sugar food in milk
10. Best temperature for yeast action is _________
II. Match the following:- 5x1 = 5
11. Fish - gelatinized
12. Soup - sterilizes
13. partly - oxtail
14. palatability - increases
15. starch - pomfret
II. Define the following:- 5x2 = 10
16. Sweeting agents
17. Yeast
18. Stirring and rolling pin
19. Fin fish
20. Goojans
IV. Short notes :- (Answer Any five Only) 5x3=15
21. Write short notes on fats and oil? *
22. What are the uses of eggs in cooking?
23. Write short notes on
1. Cutting (Kitchen)
2. Creaming (Bakery)
24. What are the uses and advantages of different cooking fuels?
25. Define the following terms
1. courd bouillon
2. Larding
26. Write down the types and uses of yeast
V. Paragraphs :- (Answer Any five Only) 5 x 6 =30
27. Describe the action of heat on carbohydrates, fats, proteins and colour pigments?
28. What are the aims and objectives of cooking?
29. Explain the followings terms.
1) Washing 2) Macedoine 3) Pasing 4) Grating
5) Emulsification 6) Wedges 7) Sieving 8) Brunoise
30. Draw the organization chart of kitchen and give the duties and responsibilities of executive chef
31. Explain the different methods of cooking food?
32. Explain the role of equipments used in kitchen?
VI. Essay 15 x 2 = 30
33. Explain the points to be abserved while making stocks. Write the preparation of brown stock?
(or)
Explain the points to be abserved in preparation of ingredients?
34. Write in details about the classification of soups and give examples?
(or)
Explain the various cuts offish and write down the purchasing specifications of fish?
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (FiRST Year) EXAMINATION
Front office management
TIME 3 HRS MARKS 100
Instructions:-
v 39 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks :- 10 x 1 = 10
1. In early days public houses are normally called _________
2. Name one airways of West Germany ___________
3. I AT A stands for ___________
4. Front office department responsible for ____________
5. Who work direct control of Assistant Manager
6. ___________ Who delivers guest baggage and does Miscellaneous errands
7. Who receive and deliver guest laundry ___________
8. The term used for ‘Person’ ____________
9. Room with one bed and sofa cum-bed is called
10. Common lounge for all resident and Non-resident guest is
II. Match the following:- 5x1 = 5
11. Bell captian - Pegion holes
12. GRE - bell desk
13. Room keys - Guest relation executive
14. Resort - Heart of the city
15. Downtown - Hills and Beaches
III. Definition:- 5x2 = 10
16. Define front office department
17. Lost and found procedure
18. Explain the types of room
19. What are the different types of catering establishment
20. What are the two concept of hotel?
IV. Give short notes:- (Any five) 5 x 3 = 15
21. Cabana
22. Reservation Rack
23. Six freedom of airways
24. Lost and found
25. Give the types of plans
26. How to control guest room keys
27. Define Hotel
V. Give paragraphs :- (Any Six) 6 x 5 = 30
28. Organisation structure front office department
29. What are the work assigned by front office department
30. Explain types of guest
31. Explain about arrival of guest
32. Organisation chart of reservation department
33. Explain about front office manager
34. Write about telephone operator
35. Write about salesmanship of front office staff
VI. Give Essay :- (Any Two) 2 x 15 = 30
36. Explain orgin of hotel industry.
37. Essential attributes of front office staff.
38. Explain the co-ordination of front office with other departments
39. Explain about folio rack
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (FiRST Year) EXAMINATION
house keeping
TIME 3 HRS MARKS 100
Instructions:-
v 35 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks :- 10 x 1 = 10
1. House Keeping desk control is __________
2. Linens are kept in ___________
3. 000 Means ___________
4. ____________ is a room with queen size bed
5. Layers used for making a bed ___________
6. ____________ is nerves centre of a floor
7. What is B & B ___________
8. A room assigned for four people
9. ___________ brush is used to clean sink
10. W/C means ___________
II. Match the following:- 5x1=5
11. DND - Stone
12. Supplies - Flower room
13. Flower arrangement - Do not distrub
14. Sanitary dressing - Public area
15. Lobby - Sani bin
III. Define the following :- 5 x 2 = 10
16. Cabana
17. Dust bin
18. House keeping department
19. Control desk
20. Dirty Dozen
IV. Write short notes :- (Any five) 5x3 = 15
21. Evening service
22. Responsibility of housekeeping
23. Name five brushes and uses
24. What is maids cart
25. Horticulture
26. Draw the hirarcy of small hotel
V. Write paragraph :- 6 x 5 = 30
27. Explain scanty baggage and skippers
28. Draw the layout of housekeeping department
29. Job description of room attendant
30. Write about chamois leather
31. Write about Tailor room
32. Explain about laundry.
VI. Essays :- (Any Two) 15 x 2 = 30
33. House keeping in hospitality industry. Explain.
34. Explain the hirarcy of housekeeping.
35. Explain how to make a bed.
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (FiRST Year) EXAMINATION
computer application
TIME 3 HRS MARKS 100
Instructions:-
v 42 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks :- 10x1=10
1. The speed of the super computer is in the range of
2. indicates the first sector in the floppy disk
3. OCR means
4. is example for network operating system
5. The file handling operations can be done using explorer
6. Extension of word document is
7. The top most bar in the word screen in
8. checks the hard disk for errors
9. The world first programmer is
10. In printer the image is formed by dot
II. Say True or False :- 1 x 10 = 10
11. Plotter is used in CAD application
12. VDU is the computer monitor
13. Von-Newman designed the architecture of today’s computer
14. DOS is example for GUI
15. Backup files have to be retrieved using RESTORE command
16. X copy is same as copy command
17. Delete key deletes one character to left
18. We can undo only the last action
19. Virus is a program
20. Safe mode is frequently used by the users
III. Match the following :- 1x5 = 5
21. Keyboard - Output device
22. Laser printer - 1 and 0
23. 20 G.B - Input device
24. Bit - Volatile memory
25. Primary memory - Capacity of hard disk
IV. Define the following :- 5 x 2 = 10
26. Name the devices listed in the history of computer?
27. Write note on input device - Key board?
28. Write notes on DOS
29. What do you mean by formatting
30. Define word processing
V. Write short notes on :- 7x3 = 15
31. What are the difference between analog and digital computer?
32. What are the advantages of hard disk and floppy disk?
33. Compare primary memory with secondary memory?
34. How letters are formed in the dot-matrix printers?
35. What are the windows elements?
36. What are the basic mouse actions?
37. Write short notes on margins
VI. Write the answers in brief 5 x 10 = 50
38. State and explain any five DOS external commands and internal commands
39. What are the characteristics of computer and explain it?
40. Describe about various semiconductors memory and explain the principle of laser printer
41. How the file handling operations carried in windows explorer?
42. Classify the computers based on their speed, memory capacity, types of applications.
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (FiRST Year) EXAMINATION
English
TIME 3 HRS MARKS 100
Instructions:-
v 37 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks :- 10x1 =10
1. How many letters the alphabet
2. They a big house
3. Give me money. (Some / one)
4. We borrow umbrellas, So we didn’t get wet
(were able to / could)
5. I Speak to Mr. Paul, Please? (am able to / could)
6. The sound of bells (disturb / disturbs) me a lot
7. Youbetter tale of your wet shoes (can / had)
8. He was in(an / a) very bad temper.
9. Do you knowtime ( an / a / the)
10. I wish you here (was, were). I miss you very much.
II. Say the meaning of the following :- 5 x 2 = 10
11. noun
12. adjective
13. auxililry verb
14. main clause
15. gerund
III. Match the following :- 5x1=5
16. Cheque - proper noun
17. Kannan - Asset
18. Land - Doctor
19. Fever - Pilot
20. Aircraft - Bank
IV. Write short notes on the following :- 5 x 3 = 15
21. Personal letters
22. Business letters
23. Testimonial
24. Hotel Industry
25. Personality
V. Write in paragraph :- (Any Six) 6 x 5 = 30
26. Religions harmony
27. Terrorism
28. Modern technology
29. My hobby
30. Co-education
31. Health is wealth
32. Modern India
33. World peace
VI Write essay :- (Any Two) 2 x 15 = 30
34. News papers role
35. Education
36. Tourism
37. Space research
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (FiRST Year) EXAMINATION
F &B Service
TIME 3 HRS MARKS 100
Instructions:-
v 38 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks :- 10 x 1 = 10
1. The first Modern hotel is ____________
2. The term hotel is otherwise called
3. First inns go back to ___________ centuary
4. Abbreviate EOT ____________
5. What are the two types of breakfast ________
6. The term Mise-en-place Means ___________
7. ___________ Menu food item is priced separately
8. ___________ is a restaurant which is meant for dancing for recorded music
9. Give the size of side plate ___________
10. Each cover requires ___________ of space
II. Match the following:- 5x1 = 5
11. Sparkling wine - a type of restaurant
12. Coffee shop - Vegetables
13. First Modern hotel - Champagne
14. Legumes - 6"xl2"
15. Buffet cloth - 1794
III. Define the following :- 5 x 2 = 10
16. NightClub
17. Mise-en-scene
18. Dummy waiter
19. Hotel
20. Waiter
IV. Give short notes :- (Any five) 5x3 = 15
21. Restaurant
22. Grill Room
23. Kitchen stewarding
24. Give some types of china wares
25. Guerdon trolley
26. Give the types of wines
V. Write paragraph :- (Any Six) 6 x 5 = 30
27. Give the types of service. Explain any two.
28. Write about Grooming
29. What are the types of Menu. Explain them.
30. Draw the organizational Hierarchy of a Restaurant.
31. Write the types of trolleys and explain any two.
32. Write briefly about a cover.
33. Give some tips on glass wares.
34. Write job description of a waiter.
VI. Write Essay :- (Any Two) 2 x 15 = 30
35. Write the Eleven courses classical French menu.
36. Give Orgin of hotel Industry.
37. Writes the types of restaurant. Explain them.
38. Basic Etiquette for Restaurant Staff.