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msbve.gov.in Vocational Education Examinations Question Paper 2018 : Maharashtra State Board

Organisation : Maharashtra State Board Of Vocational Education
Exam : Maharashtra State Board Of Vocational Education Examinations
Document Type : Previous Question Paper
Year : 2018
Website : http://www.msbve.gov.in/msbve/html/samplepaper.htm

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MSBVEE Vocational Education Examinations Question Paper

Download Question Paper of Maharashtra State Board Of Vocational Education Examinations Sample Question Paper 2018 is now available in the official website of Maharashtra State Board Of Vocational Education .

Related : Maharashtra State Board Technical Education Summer Examination 2019 Question Paper : www.pdfquestion.in/34378.html

Instructions

(1) All question are compulsory.
(2) Figures to the right indicate full marks.
(3) Assume suitable additional data if required.
(4) Draw the necessary diagram if required.

Basic Food Production

1. (A) Fill in the blanks (any five) :—
(i) The process of cooking food directly on hot fire is called ………….. .
(ii) Sauces used for salads are called …………….. .
(iii) Wafers are prepared by ………………… method.
(iv) The size of fish plate is ……………… diameter.
(v) The standard size of restaurant cover is ……………….. inch ……………….. inch.
(vi) The English Breakfast includes …………….. .

Download Question Paper :
Food Pro :
https://www.pdfquestion.in/uploads/pdf2019/34450-bsf.pdf
Food & Beverage :
https://www.pdfquestion.in/uploads/pdf2019/34450-food.pdf
Hospital Management :
https://www.pdfquestion.in/uploads/pdf2019/34450hos.pdf
Air Travel :
https://www.pdfquestion.in/uploads/pdf2019/34450-air.pdf
Theory I :
https://www.pdfquestion.in/uploads/pdf2019/34450the1.pdf
Theory II :
https://www.pdfquestion.in/uploads/pdf2019/34450-theo2.pdf
Theory III :
https://www.pdfquestion.in/uploads/pdf2019/34450-theo3.pdf

(B) State true or false (any five) :–
(i) Cooking adds more nutritive values to food.
(ii) The foundation ingredients must only be a liquid.
(iii) Oil is not required for preparation of food using steam.
(iv) Food service Industry is different from catering Industry.
(v) Potage is the first course of french classical menu.
(vi) Table d’hote menu is a fixed menu.

(C) Answer in one sentence (any five) :–
(i) White Gravy
(ii) Breakfast
(iii) Perishable Foods
(iv) Crockery
(v) Banquet
(vi) Side Board.

(D) Write the size of following (any five) :—-
(i) Quarter Plate
(ii) High Ball
(iii) Soup Cup
(iv) Full Plate
(v) Restaurant Chair
(vi) Coffee Cup.

2. Answer any two of the following :—
(a) Draw an Organisational structure of classical kitchen Brigade.
(b) Classify soups giving one example each.
(c) List the advantages and disadvantages of Microwave cooking.
(d) Write standard recipe for one liter of Brown Stock.

3. Answer any two of the following :—
(a) Differentiate between poaching and shallow frying.
(b) Write the recipe of White Sauce.
(c) Write a note on Afternoon Breakfast Cover.
(d) Differentiate between Simple Salad and Compound Salad.

4. Answer any two of the following :—
(a) Draw the diagram of Tea Spoon and Beer Goblet.
(b) Write a note on importance of relationship of waiter with other department.
(c) Write a note on Restaurant accompaniment.
(d) Give the importance of Waiter cloths.

5. Write short notes (any four) :—
(a) American Breakfast
(b) Roux
(c) A la Carte
(d) Self Service
(e) Mise-en-Place.

6. Write the job descriptions of the following personnels (any two) :—
(a) Waiter
(b) Restaurant Manager
(c) Room Service Waiter
(d) Banquet Manager.

Food & Beverage

1. Practical.—
From the following practical tasks examinees has to attempt any one practical task :—
(a) Lay the cover for English Breakfast and give the service of English Breakfast.
(b) Lay the cover for American Breakfast and give the service of American Breakfast.
(c) Lay the cover for Table d’ehote menu and serve the three course menu.
(d) Prapare eight different folds of napkin.

2. From the following questions write the answer of any one :—
(a) What is American Service ?
(b) What is A la Carte Menu ?
(c) Draw the diagram of following glasses :—
(i) Brandy Baloon
(ii) Sherry Glass
(iii) White Wine Glass
(iv) Martini Glass

3. Viva.
4. Term work.

Air Travel Management

1. Role play :—
From the following role play examinee has to perform any one role :—
(a) Give the interview for the post of Cabin Crew.
(b) As a Cabin Crew how will you handle emergencies in an Aircraft ?
(c) How you will deal with Expectant Mothers ?
(d) Give the speech on how to improve the quality of Aircraft Services ?

2. From the following questions write the answer of any one :—
(a) Prepare Resume with covering letter for the Post of Cabin Crew.
(b) Draw the layout of Aircraft seating arrangement.
3. Oral/Viva
4. Term work.

Hospitality Management

1. Practical :—
From the following Practical Task examinee has to perform any one Task.
(a) Prepare a bed for double occupancy.
(b) Room Cleaning.
(c) Cleaning of Staircases and Public Area.

2. From the following questions write the answer of any one :—
(a) Write the Check-in Procedure.
(b) Write the Check-out Procedure.
3. Viva.
4. Term Work.

Theory II

1. (a) Fill in the blanks (any five) :—
(i) ………………. are services/items placed in guest room for convenience of guest for no extra cost.
(ii) Room near the swimming pool is called as a …………….. .
(iii) A guest checking in without reservation is known as a …….. .
(iv) A room with a kitchen is called …………….. .
(v) Front office department is headed by …………….. .
(vi) An hour at which all the non-guaranteed rooms are released for general sale is known as …………….. .

(b) State true or false (any five) :—
(i) It is not essential to take a bath or shower every day.
(ii) Good grooming is an essential factor for personal hygiene.
(iii) A guest bill is handled at the bell desk.
(iv) Steam press is used for washing bed sheets.
(v) Front Office Department does not need Co-ordination of any other department.
(vi) The bed size of a queen room is 6’ ? 6’ .

(c) Define the following terms (any five) :—
(i) OOO (v) Employer
(ii) Studio Room (vi) Employee
(iii) Scanty Baggage (vii) Interview.
(iv) Hand Wash

2. Answer any two of the following :—
(a) Draw the chart of organisational hierarchy of a hotel.
(b) Describe the various types of rooms that are found in a hotel.
(c) Write in brief essential qualities of a front office personnel.
(d) Write in your own words future trends of hospitality Industry.

3. Write the duties and responsibilities of the following personnel :—
(a) Lobby Manager
(b) GRA
(c) Floor Supervisor
(d) Receptionist.

4. Answer any two of the followings. :–
(a) Define hygiene. What do you understand by personal hygiene ?
(b) Differentiate between Duty Rota and Work Schedule ?
(c) Give the cleaning procedure of Silver Ware.
(d) Write a note on outbound training programme.

5. Write short notes (any four) :–
(a) Golden rules of first aid
(b) Recruitment
(c) Tariff Card
(d) Reservation Assistant
(e) Executive Housekeeper.

6. Answer any two of the followings :–
(a) Design a three days training programme for Senior Level Management employees.
(b) Give the various stages of Selection Process.
(c) Explain the steps involved in Planning.
(d) Explain concept of Manpower Planning.

Theory III

1. (a) Fill in the blanks (any five) :—
(i) ………….. is a fixed menu.
(ii) In French, a knife is known as ………….. .
(iii) Silver service is done from ………….. side of the guest.
(iv) Cruet set comprised of salt and ………….. .
(v) Side station is also called as ………….. .
(vi) In a restaurant food order is written on a ………….. .

(b) State whether following sentences are true or false (any five) :—
(i) Water is served from right hand side of the guest.
(ii) American service is pre-plated service.
(iii) Potage is the first course of French classical menu.
(iv) Full plate is a type of cutlery.
(v) Table d’hote menu is a fixed menu.
(vi) Juices are served from left hand side.

(c) Answer in one-two sentences (any five) :—
(i) Captain (iv) BOT
(ii) Cruet Set (v) Accompaniments
(iii) KOT (vi) ODC.

2. Attempt any two of the following :—
(a) Enumerate briefly about the status of a waiter in a hotel Industry.
(b) Explain in detail about the attributes of a Flight Steward.
(c) Why food and beverage service personnel required the knowledge of food ?
(d) Give the classification of beverages?

3. Attempt any two of the following :—
(a) Draw the flow chart of Food and Beverage Service hierarchy in a 5-star hotel.
(b) Explain the different types of menus used in a five-star hotel.
(c) Write in your own words how you will handle glassware.
(d) What is flower decoration? Why is it important in service Industry?

4. Differentiate between any two of the followings :–
(a) Mise-en-scene and Mise-en-place.
(b) Coffee Shop and Speciality Restaurant.
(c) Al a carte and Table d’ehote menu.
(d) American Service and English Service.

5. Write Short notes (any four) :–
(a) Sorbet
(b) Buffet Service
(c) Grill Room Service
(d) Indian Cuisine
(e) Soup.

6. Answer any two of the following :–
(a) Explain the service procedure of Green Tea.
(b) Write a note on Continental Cuisine.
(c) What is menu ? As a Manager what are the factors you will consider while planning a menu ?
(d) As a food and beverage service personnel how you will handle Bomb Threat Situation.

 

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