Food & Beverage Service (BHMCT & DHM -202) II semester
Total 20 Questions Course: BHMCT Subject: Food & Beverages Services Paper Code: BHMCT-202 Semester: II Questions from Unit I Q1. What is the difference between Mise-en-scene and Mise- en- place? Ans:- MISE EN SCENE Mise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the restaurant should be made presentabl...