bssve.in BSS Diploma Hotel Management & Catering Science Question Paper : Bharat Sevak Samaj
Organisation : Bharat Sevak Samaj
Exam : BSS Diploma In Hotel Management & Catering Science
Document Type : Sample Paper
Subject : Hotel Management & Catering Science
Website : http://www.bssve.in/Exam-2015-Nov.asp
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BSS Hotel Management & Catering Science Question Paper
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** National Development Agency, Promoted By Government Of India
** Central Board Of Examinations
** Bss National Vocational Education Mission
** Ahe027-Bss Diploma In Echo Cardiography & Cardiac Technology
Instructions
** 33 questions are there in total
** Write answers to each question in proportion to the mark allotted
** During the first 15 minutes read the questions carefully.
Front Office Management – I
HMTS002-02 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) ———– room is attached to the swimming pool with one sofa cum bed
2) Contract rate – fixed discounted rate for long period is ———–.
3) …………….. plan includes with room only basis
4) CRS Means …………
5) One of the most important functions of front office manager is …………
6) Yeast rises in ………………..
7) A—————is used to locate a guest in a specified area.
8) The room report is prepared by the——————department
9) IR refers to ————.
10) The height of a reception counter————-.
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) What is Information rack?
2) Draw the message slip ?
3) Define hotel
4) Explain the arrival procedure
5) Explain the characteristics of organization
6) What do you mean by “Free Sale”
7) What is Desire to help in front office salesman
8) Hotel
9) Write down the name of basic sauces ?
10) Define Inn
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) What steps and efforts you will take in case of fire at the hotel?
2) Differents between a “Normal guest check in and VIP guest check in
3) What are the sign and q uality of good chicken ?
4) What is Bouquet Garni and write it ‘s receipts ?
5) What are the duties and responsibilities of Sous chef ?
6) What VIP procedure?
7) What are the purpose of travel?
8) What are the works performed by a bell boy?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Explain scanty babbage procedure?
2) What are the three functions of the Front Office Receptionist ? Explain it briefly
3) Draw a diagram of small & large hotel and explain?
4) How a front office personal should be a “Salesman”
5) Write about the front office information and how messages or handled.
Front Office Management – II
HMTS002-14 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) It is usually used———-communication from trainer and trainee
2) The front office receptionist reports to———-is a large hotel
3) Commercial air travel was first introduced in——–AD
4) Swiss inns are called———–
5) The motels were called———-
6) A————– is used to locate a guest is a specified area.
7) The room report is prepared by the——————department
8) The first Motel are called———–
9) Travel agent pass on————to the customers
10) The first Motel chain was————–
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Define “lost and found Procedure”
2) Write short notes on different types of plans that rooms and meals are sold by?
3) What are the six freedoms of the air?
4) Why is the role of the front office important?
5) Draw up the lobby department hierarchy?
6) What are the advantages of a job description?
7) Define Inn
8) Define Hotel?
9) Define “Lost anf found procedure”
10) Define religious travel?
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) Explain clearly the types of plans that rooms and meals are sold by?
2) Explain the guest arrival procedure as concern the lobby?
3) Explain about Lobby Desk?
4) What VIP procedure?
5) What are the purpose of travel?
6) Why is the role of the Front office important?
7) Write about the Organisation of the room sarvisce?
8) What is “City Ledger”
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Explain scanty babbage procedure?
2) Draw the front office organisation chart in a large hotel?
3) Explain International and Domestic Travells?
4) Explain the front office procedures for emergencies?
5) Explain about staff function with diagram?
F & B Production Management – II
HMTS002-15 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) ————is used popularly as a raising agent.
2) In———–sandwiches, thin slices of bread is used.
3) Basic cold mother sauce is—————
4) The ideal storage of egg is—————
5) Chena Murgi is a————-
6) The shape of an owelette is ————
7) ————–is a living micro organisam
8) The correct utensil to pour food is——————-
9) The correct method of cookery to be used when cooking spinach is—————
10) Cooking is defined as a————-
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) What is Creaming?
2) What are ingredients used for Choux Paste?
3) Give any five names of cheese?
4) What is Filo Pastry?
5) What is Mandilon?
6) Write some different types of Pastries?
7) What is meant by court bouillon?
8) What is Buffet
9) What is Appetiser?
10) What is Hamburger?
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) Explain Principles of Pastry Making?
2) What are the different methods of egg cooling?
3) Explain about store control and Food control?
4) What are the signs of a Fresh and Young Chicken?
5) Explain the three types of menu?
6) Explain the popular fish dishes?
7) Draw the chart of Cooking method
8) Give notes on types of meal?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Write briefly about Pulse, Rice and Cereal cooking
2) Explain Mother sauces and some of their Derivatives?
3) Briefly explain about the duties of kitchen staff?
4) What are the special points to consider when planning a menu
5) Explain the methods of cooking with its basic rules?
F & B Service Management – II
HMTS002-16 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) The French term for a wine butter is———
2) ———–is the long cigar with straight edges.
3) English service is also called———
4) American service is also known as——————
5) ———–means “put in place”
6) Length of corone minor cigars————-
7) A normal cigar length————-
8) French term of Appetiser————
9) Wine is an alcoholic beverages obtain from the————of fershly gathered grape juice.
10) Wine is made from————-
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Define cocktail
2) Define permentation
3) What is a catering establishment?
4) Write about non-alcoholioc beverages?
5) Give short notes on cigars
6) What is retaurant?
7) What is the size of the square table?
8) What banqueting?
9) Define Butter/ Valet
10) Duty of Bar man?
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) List the instructions that should be followed while making a perfect cocktail?
2) Explain stages of wine making?
3) What should one observe when: i)sending a message ii)Receving a message
4) How to use the computer F&B Service Department?
5) International Hotel chain-How did they function?
6) Explain duties of Retaurant Manager?
7) How to serve the white and rose wine?
8) Define Vodka and Gin?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Explain tobacco and how it is prepared and explain about
2) quality od cigarettes
3) What is the catering establishment and explain it?
4) Trace the hieracy of the food and beverage service department and outline the job descriptions for each grade?
5) What is tabacco and describe the non-Fermentation methods of curing tabacco?
Hotel Accountancy, Hygeine & Sanitation
HMTS002-17 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) The process of making entries in the journal is called————-
2) Account of assets are called—————-
3) Incomplete record is a————–
4) ———-is written document in support of transaction.
5) Assests-Liabilities=————–
6) Debit which means—————II.Match
7) ———– will be benefitial to promote well blood circulation
8) Use———- to protect the sneeze or cough
9) Portable water is the ——– of the catering industry.
10) Chemically——— mg calcium carbonates should have certain amount in water.
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) What is Insects?
2) Write about Bathing
3) Explain about cleaning the Hands?
4) Write the importance of Dress and Relaxation
5) What is Chlorination?
6) Write the Summary of Water Purification
7) Write about the Preparation of Ice
8) Write the Summary of Dishwashing Process
9) What is compound entry?
10) Who is Debitor and Creditor?
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) Explain cash flow statements?
2) Draw format of Profit & Loss Accounts?
3) Explain the Branches of Accounting?
4) Write about the merits of double entry system?
5) What are advantages of cash flow Analysis?
6) What are the uses of Accounting?
7) Explain Trail Balance and its Methods?
8) Write the list about two types of Cleaning Equipments?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) What are the types of Stationary Machine and Write the Operating Procedure
2) What is i)Wood Worms? ii)Ants? iii)Flyies iv)Head Lice v)Bed Bugs vi)Rats and mice
3) What is First Aid? and Write the role of First Aid
4) What is ‘FIFO’and Write ten lines about Importance of stop Rotation
5) Explain Various hygiene and Sanitation Methods?