Tuesday, February 22, 2011

Question Paper - I


SOPAN INSTITUTE OF SCIENCE, TECHNOLOGY & MANAGEMENT
1st MID TERM EXAMINATIONS
ROOM SERVICE MANAGEMENT
DATE: 18.11.10 TIME: 2HRS
DAY: THURSDAY MM: 50
Q.1 A place where a bonafide traveler can receive food & shelter is known as
a) Inn b) Tavern
c) Hotel d) Restaurant
Q.2 1st Inns goes back to
a) 60th century BC b) 16th century BC
c) 6th century BC d) 6th century AD
Q.3 The concept of coffee shop is borrowed from
a) United Arab Emirates b) United Nations
c) United kingdom d) United States of America
Q.4 A type of restaurant where the kitchen and the food preparation is visible to the guest
a) Continental restaurant b) Grill room
c) Snack bar d) Discotheque
Q.5 A round table for 2 persons should be ______________ in diameter.
a) 90 cms b) 60 cm
c) 120 cm d) 60 mm
Q.6 Examples of Hors d’oeuvres are
a) Caviar b) Smoked Salmon
c) Canapes d) All of the above
Q.7 Generally there are _______________ types of services.
a) 6 b) 5
c) 4 d) 12


Q.8 Steward is also known as
a) Waiter b) Commis de rang
c) Butler d) All of the above
Q.9 Fork is categorized under
a) cutlery b) flatware
c) hollow ware d) glass ware
Q.10 Jam is a__________________.
a) Sauce b) Spice
b) Preserve d) None of these
Q.11 Mise en place literally means
a) to put in place b) to shift from place
c) nice place d) to clear the place
Q.12 _________________________ is an example of Restaurant fixture.
a) Side board b) Table cloth
c) Chandelier d) None of these
Q.13 Menu is said to originated in the year
a) 1451 AD b) 1541 AD
c) 1451 BC d) 1541 BC
Q.14 A fixed menu with a fixed price is known as
a) Table d’hote b) A’la Carte
c) Cart du jour e) None of these
Q.15 Menu planning done by the team of
a) Chef & General Manager b) Chef & F&B Manager
c) F&B Manager & Housekeeper d) Chef & FO Manager
Q.16 Duties of a Steward includes
a) attending briefing b) mise en place
c) Table layout d) All of the above


Q.17 Activity which takes place before Mise en place is known as
a) Food Service b) Table layout
c) Order taking d) Mise en scene
Q.18 Side board is also known as
a) Service Station b) Service Console
c) Dummy Waiter d) All of the above
Q.19 ____________________ contains salt & pepper and is kept at the center of the table.
a) Bud vase b) Ash Tray
c) Cruet Set d) None of these
Q.20 American service is also known as
a) platter to plate service b) pre plated service
c) buffet service d) self service
Q.21 – Q.30 MATCH THE FOLLOWING
Q.21 a) Mise en place Discotheque
Q.22 b) Vegetables Sorbet
Q.23 c) Rest Put in place
Q.24 d) Soup Roast
Q.25 e) Quarter Plate Potage
Q.26 f) Rose Napkin Fold
Q.27 g) Roti Legume
Q.28 h) Shell Fish Cocktail Side plate
Q.29 i) Music Hors d’oeuvres
Q.30 j) Bishop Cap Bud vase
NAME THREE FORKS
Q.31 a) ______________________________________
Q.32 b) ______________________________________
Q.33 c) ______________________________________


NAME THREE SPOONS
Q.34 a) ______________________________________
Q.35 b) ______________________________________
Q.36 c) ______________________________________
NAME THREE KNIVES
Q.37 a) ______________________________________
Q.38 b) ______________________________________
Q.39 c) ______________________________________
NAME THREE NAPKIN FOLDS
Q.40 a) ______________________________________
Q.41 b) ______________________________________
Q.42 c) ______________________________________
NAME THREE PLATES
Q.43 a) ______________________________________
Q.44 b) ______________________________________
Q.45 c) ______________________________________
NAME FIVE GLASSES
Q.46 a) ______________________________________
Q.47 b) ______________________________________
Q.48 c) ______________________________________
Q.49 d) _______________________________________
Q.50 e) _______________________________________

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