Question Paper – II

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

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) _______________________________________

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.