SOPAN INSTITUTE OF SCIENCE, TECHNOLOGY & MANAGEMENT
2nd MID TERM EXAMINATIONS
ROOM SERVICE MANAGEMENT
TIME: 2HRS
MM: 70
Q.1 The first Coffee Shop started in Paris in the year
a) 1540 AD b) 1560 AD
c) 1650 AD D) 1560 BC
Q.2 Different types of Melon are
a) Honeydew b) Cantaloupe
c) Charentaise d) All of them
Q.3 Poultries and Game birds like Chicken, Duck, Turkey and partridge are served in this course
a) Sorbet b) Savoureaux
c) Legume d) Roti
Q.4 A place where a bonafide traveler can receive food & shelter is known as
a) Inn b) Tavern
c) Hotel d) Restaurant
Q.5 1st Inns goes back to
a) 60th century BC b) 16th century BC
c) 6th century BC d) 6th century AD
Q6 Anchovies, Salmon, Tuna, Sardine are the examples of
a) Game Birds b) Ice cream
c) Continental Vegetables d) Fish
Q.7 In which service the table is set up for Horsd’oeuvres, Soup, Main course and dessert?
a) French Service b) English Service
c) American Service d) Russian Service
Q.8 A KOT has got
a) 2 copies b) 4 copies
c) 6 copies d) 3 copies
Q.9 Paintings, Chandeliers, Pelmets are the examples of
a) Furniture b) Fixture
c) Hollowware d) Flatware
Q.10 The concept of coffee shop is borrowed from
a) United Arab Emirates b) United Nations
c) United kingdom d) United States of America
Q.11 The KOT goes to
a) Kitchen b) Cashier
c) F&B Controls Department d) All of the above
Q12 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.13 A round table for 2 persons should be ______________ in diameter.
a) 90 cms b) 60 cm
c) 120 cm d) 60 mm
Q.14 Creating the scene literally means
a) Table d'hote b) Mise -en scene
c) Service console d) Cart du jour
Q.15 Examples of Hors d’oeuvres are
a) Caviar b) Smoked Salmon
c) Canapes d) All of the above
Q.16 Banquet Menu is an example of
a) A'la Carte Menu b) Breakfast Menu
c) Table d'hote Menu d) None of these
Q.17 Generally there are _______________ types of services.
a) 6 b) 5
c) 4 d) 12
Q.18 Master of Ceremony is also known as
a) Master Chef b) Toast Rack
c) Master Toast d) Toast Master
Q.19 Steward is also known as
a) Waiter b) Commis de rang
c) Butler d) All of the above
Q.20 Fork is categorized under
a) cutlery b) flatware
c) hollow ware d) glass ware
Q.21 Which of the following is a banquet arrangement style
a) T b) O
c) E d) All of these
Q.22 Jam is a__________________.
a) Sauce b) Spice
b) Preserve d) None of these
Q.23 Mise en place literally means
a) to put in place b) to shift from place
c) nice place d) to clear the place
Q.24 _________________________ is an example of Restaurant fixture.
a) Side board b) Table cloth
c) Chandelier d) None of these
Q.25 Menu is said to originated in the year
a) 1451 AD b) 1541 AD
c) 1451 BC d) 1541 BC
Q.26 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.27 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.28 Duties of a Steward includes
a) attending briefing b) mise en place
c) Table layout d) All of the above
Q.29 Fruits & Nuts are served in the course
a) Legume b) Dessert
c) Roti d) Sorbet
Q.30 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.31 Brie, Camembert, Roquefort are the examples of..
a) Sweets b) Vegetables
c) Cheese d) Ice creams
Q.32 Side board is also known as
a) Service Station b) Service Console
c) Dummy Waiter d) All of the above
Q.33 ____________________ 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.34 American service is also known as
a) platter to plate service b) pre plated service
c) buffet service d) self service
Q.35 Following is an example of Flatware
a) Fish Knife b) Water Jug
c) Soup Spoon d) None of these
Q.36 He is responsible for a group of tables and receives approximately 20 guests.
a) Head Waiter b) Apprentice
c) Restaurant Manager d) Station Waiter
Q.37 The first Flambe dish was
a) Hamburger b) Crepe Suzette
c) Monkey Gland Steak d) Omelette au rhum
Q.38 In French, a small table with a single central pedestrian is known as
a) A'la carte service b) Russian Service
c) Gueridon Trolley d) Side Board
Q.39 The consumption of Methylated Spirit in an ordinary lamp is about
a) 25 pints / hr b) 65 ml / hr
c) 65 pints / hr d) 25 ml / hr
Q.40 Different types of Menus are
a) A'la Carte b) Table d'hote
c) Cart du jour d) All of these
Q.41 In French, Breakfast is known as
a) Petite de jeuner b) Buffet
c) Half meal d) None of these
Q.42 Different types of break fasts are
a) American b) English
c) Continental d) All of these
Q.43 The ideal temperature for storing ice cream is
a) 18°C b) -18°C
c) 180°C d) -80°C
Q.44 Sundae, Knicker bocker glory, Parfait, Strawberry are the examples of
a) Sweets b) Fruits
c) Ice creams d) None of these
Q.45 Large joints of meat are served in
a) Entre b) Roti
c) Entremets d) Releve
Q.46 Ham & Bacon is obtained from
a) Beef b) Pork
c) lamb d) Poultry
Q.47 Grilled, fried or smoked fish is served in _______________course
a) Poissson b) Potage
c) Sorbet d) Horsd'oeuvres
Q.48 Gorgonzola is an example of
a) Hard cheese b) Soft cheese
c) blue vein cheese d) Cream cheese
Q.49 All pre plated food is served from the
a) right hand side b) left hand side
c) any side d) centre
Q.50 The ____________ is served in the last
a) Guest b) Host
c) Ladies d) Children
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) _______________________________________
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) _______________________________________
Monday, February 21, 2011
Bharat Vidhya Ratna Award to Mr. Hemant Kumar Singh
Every year, noted academicians from around the country are honored with the Bharat Vidhya Ratna Award. This year, Mr. Hemant Kumar Singh, was also chosen, among others, for this top honor.
Mr. Hemant Kr. Singh, eminent educationist and the Director of Sopan Institute of Science, Technology & Management, Alwar (Raj), has been bestowed with the coveted Bharat Vidhya Ratna Samman, for exemplary contribution to social development through education.
In an international seminar organized at the Constitution Club of india, New Delhi on Feb 14th 2011 by the The Economic for Health and Educational Growth under the aegis of the Ministry of Human Resources Development on ’Individual contributions towards social development’, Mr. Singh was chosen for the award among luminaries across the country in the field of education.
The award was presented by Mr. G.V.G. Krishnamurthy (Former Chief Election Commissioner of India) and Dr. Bheeshma Narayan Singh (Former Governer of Tamilnadu). The award consisted of a silver plaque and an Award Certificate. Many other dignitaries and Senior officials of All India Congress Committee were also present at the occasion.
Mr. Hemant Kr. Singh is a well known figure in the Hospitality Education circle, having served as the educational advisor for many Institutions, as well as many corporates. He is also a certified Online Educator from American Hospitality Academy and is managing a website and a blog offering online resources for the hospitality fraternity.
Mr. Hemant Kr. Singh, eminent educationist and the Director of Sopan Institute of Science, Technology & Management, Alwar (Raj), has been bestowed with the coveted Bharat Vidhya Ratna Samman, for exemplary contribution to social development through education.
In an international seminar organized at the Constitution Club of india, New Delhi on Feb 14th 2011 by the The Economic for Health and Educational Growth under the aegis of the Ministry of Human Resources Development on ’Individual contributions towards social development’, Mr. Singh was chosen for the award among luminaries across the country in the field of education.
The award was presented by Mr. G.V.G. Krishnamurthy (Former Chief Election Commissioner of India) and Dr. Bheeshma Narayan Singh (Former Governer of Tamilnadu). The award consisted of a silver plaque and an Award Certificate. Many other dignitaries and Senior officials of All India Congress Committee were also present at the occasion.
Mr. Hemant Kr. Singh is a well known figure in the Hospitality Education circle, having served as the educational advisor for many Institutions, as well as many corporates. He is also a certified Online Educator from American Hospitality Academy and is managing a website and a blog offering online resources for the hospitality fraternity.
Wednesday, February 2, 2011
Tuesday, February 1, 2011
SAMPLE PAPER - SEM I
Communication Skills in English (FT6)
1. Which of these is a part of body of the letter?
(a) introductory paragraph
(b) salutation
(c) signature
(d) None of the above
2. What should not be written with the signature?
(a) name
(b) degrees of titles
(c) initials
(d) None of the above
3. What deals with the presentation of fact of the matter related with some happenings or event?
(a) project
(b) report writing
(c) composition
(d) None of the above
4. What must be objective and authoritative?
(a) a project
(b) a report
(c) an application
(d) None of the above
5. Title, preface, summary, etc. are the different parts of:
(a) a written report
(b) a project
(c) a composition
(d) None of the above
6. What kind report is for all kinds of readers?
(a) a non-technical
(b) a technical
(c) a business
(d) None of the above
7. Whose essays are good models for Indian students because of their brevity and simple
directness of style?
(a) Addison’s
(b) St. Luke
(c) H. W. Longfellow
(d) St. Mathew
8. What essays consist of the exposition or explanation of a saying or a thesis?
(a) Reflective essays
(b) Argumentative essays
(c) Descriptive essays
(d) None of the above
9. Descriptive essays are those that consist of:
(a) the narration of some event
(b) the description of some place or thing
(c) reflections upon some topic
(d) None of the above
10. Which of the following is a formal letter:
(a) A letter of your friend
(b) A letter to your father
(c) a letter to the Editor of a Newspaper
(d) A letter to your distant relative
Essentials of Management (FT23)
1. Management is a _________ process.
(a) Continuous
(b) Real
(c) Both (a) and (b)
(d) None of the above
2. Manager use the resource of the organisation, the physical as well as
(a) Non-physical
(b) Economic
(c) Human
(d) Social
3. Management aims at achieving the organisation
(a) Goals
(b) Object
(c) Function
(d) Money
4. The process which convert input into output is
(a) External
(b) Transformation
(c) Internal
(d) None of the above
5. What is the input of a firm give example.
(a) Material
(b) Machinery
(c) Money & men
(d) All of the above
6. The output of the firm may be
(a) Physical product
(b) Service
(c) Either (a) or (b)
(d) None of the above
7. A business organisation is a
(a) Place
(b) Economic entity
(c) Working environment
(d) None of the above
8. Environment means
(a) large system
(b) small system
(c) atmosphere
(d) society
9. The practice of management is as old as
(a) Worked
(b) Organisation
(c) Human civilization
(d) Society
10. Management is described as “oldest of the arts and youngest of the
(a) Commerce
(b) science
(c) law
(d) world
Room Service Management (FT47)
1. Which is define by British law as a place where a Bonafide traveller can receive food or shelter
(a) House
(b) Hotel
(c) School
(d) Restaurant
2. Which are served 6 at a time and they are served raw
(a) Grape fruit
(b) Oyster
(c) Caviar
(d) Shell fish cocktail
3. It is a roe egg of sturgeon fish and which is generally served in the container
(a) Grape fruit
(b) Oyster
(c) Caviar
(d) Shell fish cocktail
4. Which is the second course, soup is a liquid food good for patients and children soup
(a) Soup (potage)
(b) Fish (Poisson)
(c) Entrance
(d) Remove
5. Which course any type of fish preparation can be served, the fish may be Fri, grilled or
poached
(a) Soup (potage)
(b) Fish (Poisson)
(c) Entrance (entrée)
(d) Remove (relieve)
6. Under this course, specially joints e.g. leg of mutton, rib of lamb, shoulder of mutton
(a) Soup (potage)
(b) Fish (Poisson)
(c) Entrance (entrée)
(d) Remove (relieve)
7. Which is actually a rest course and its counter art the effect of fishes, meats which are
already served
(a) Soup (potage)
(b) Fish (Poisson)
(c) Rest (sorb)
(d) Roast (Roti)
8. Which course signifies poultry’s and game birds such as chicken, gravies, nicely dressed
salads
(a) Soup (potage)
(b) Fish (Poisson)
(c) Rest (sorb)
(d) Roast (Roti)
9. How many different types of service
(a) 2
(b) 3
(c) 4
(d) 5
10. The features of the English service is
(a) The bottles bring the food on a platter and sets it in front of the host
(b) The butter sets the plates in front of the guest
(c) The food is fully prepared and portioned in the pantry
(d) Both (a) and (b)
Front Office Management (FT34)
1. Sharing equity and profits are :
(a) partnership
(b) franchise
(c) management
(d) marketing
2. What is providing ‘name’ and ‘association’ and marketing service?
(a) partnership
(b) franchise
(c) management
(d) marketing
3. Types of hotels are :
(a) location
(b) number of rooms
(c) type of clientele
(d) All of the above
4. Hotel categorisation by locations are :
(a) downtown hotel
(b) suburban hotel
(c) resort hotel
(d) Above all
5. Which hotel is located in the heart of the city within a short distance of the business centre?
(a) downtown
(b) suburban
(c) resort
(d) airport
6. Which hotels rates are normally high?
(a) downtown
(b) suburban
(c) airport
(d) motel
7. Suburban hotel rates quoted are :
(a) high
(b) moderate to low
(c) very low
(d) None
8. Which hotels are ideal for budget travellers?
(a) resort
(b) airport
(c) suburban
(d) downtown
9. Resort hotel is located in :
(a) hills
(b) beaches
(c) either (a) or (b)
(d) None
10. The room plus all meals included in rates of .......... hotel.
(a) suburban
(b) resort
(c) airport
(d) inn
Accommodation Management-I (FT30)
1. Bass is brush fiber in solid from
(a) Italy
(b) Japan
(c) Indonesia
(d) Iran
2. The day when no room can be sold
(a) Closed date
(b) Houseful
(c) Low occupancy
(d) High occupancy
3. DND is defined as
(a) Do not disturb
(b) Do not discard
(c) Do not dig
(d) Do not dump
4. Discards are linen used as
(a) Dusters
(b) Mops
(c) Taking out cobwebs
(d) Making beds
5. It is the specific rate given to a particular group
(a) Flat rate
(b) Corporate rate
(c) Discount rate
(d) Revised rate
6. When a guest is refused a room despite a confined reservation it is called
(a) Form out
(b) Flag out
(c) In brouse
(d) Make up
7. The size of a king size bed is
(a) 80×80 inches
(b) 80×70 inches
(c) 80×108 inches
(d) 80×90 inches
8. A kind of vegetable fibre used for scrubbing is
(a) Loofals
(b) Lanai
(c) Obtrusive
(d) Bass
9. Lanai is room with a balcony once cooking a
(a) Sea
(b) Garden
(c) Foust
(d) Swimming pool
10. O.O.O. stands for
(a) Out of order
(b) Out on order
(c) On the order
(d) Office on order
Dimensions of Information Technology (FT111)
1. _______ is the name given to main computer equipment and its peripheral devices
(a) Software
(b) Hardware
(c) Firmware
(d) None of the above
2. The central processing unit of a computer consists of _______ control unit and arithmetic
and logic unit.
(a) Memory unit
(b) Input unit
(c) Output unit
(d) None of the above
3. Control unit of CPU is also called the master dispatcher and _______ of the computer
(a) Clock
(b) ALU
(c) Both (a) and (b)
(d) None of the above
4. Mini computer is _______ than Mainframe or super computer
(a) Slower
(b) Faster
(c) Normal
(d) None of the above
5. The processor of computer can understand only
(a) Human language
(b) Binary code
(c) Both (a) and (b)
(d) None of the above
6. Mainframe computers can support over
(a) 100 terminals
(b) 300 terminals
(c) 500 terminals
(d) None of the above
7. The basic components of a modern digital computer are
(a) Central Processor
(b) Input device
(c) Output device
(d) All of the above
8. Arithmetic and logic unit (ALU) of a computer
(a) Performs only arithmetic operations
(b) Can make subjective decision as a human being
(c) Performs only logic operations
(d) None of the above
9. Computer main memory
(a) Perform all calculations
(b) Receives input data
(c) Is extremely limited
(d) Is a computer’s workbench
10. The control unit of the computer
(a) Performs logic operations on the data
(b) is a device for manually operating the computer
(c) Directs the other units of the computer
(d) All of the above