Exam Details
| Subject | advanced food production and patisserie | |
| Paper | ||
| Exam / Course | m.b.a.hotel management and catering science | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
M.B.A. DEGREE EXAMINATION, NOVEMBER 2017
Hotel Management and Catering Science
ADVANCED FOOD PRODUCTION AND PATISSERIE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Give three dishes from Italian cuisine.
2. Give three examples of cold cuts.
3. What is a standard recipe?
4. Define Hygiene.
5. What is Marzipan?
6. What is a gateaux?
Part B x 8 32)
Answer any four questions.
7. Explain Mexican cuisine in detail.
8. Explain about the importance of Garde Manger in a
hotel.
Sub. Code
23
CP-8297
2
Wk 6
9. Explain about standard purchase specification and
portion control.
10. Explain about the functions of a Kitchen supervisor.
11. How would you enhance safety in the kitchen?
12. Explain about chocolate and its types in detail.
Part C x 10 10)
Compulsory.
13. You are the executive chef of a hotel. You are planning to
open a French speciality restaurant newly in your hotel.
How would you plan the menu and interiors for the
French restaurant?
———————
Hotel Management and Catering Science
ADVANCED FOOD PRODUCTION AND PATISSERIE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Give three dishes from Italian cuisine.
2. Give three examples of cold cuts.
3. What is a standard recipe?
4. Define Hygiene.
5. What is Marzipan?
6. What is a gateaux?
Part B x 8 32)
Answer any four questions.
7. Explain Mexican cuisine in detail.
8. Explain about the importance of Garde Manger in a
hotel.
Sub. Code
23
CP-8297
2
Wk 6
9. Explain about standard purchase specification and
portion control.
10. Explain about the functions of a Kitchen supervisor.
11. How would you enhance safety in the kitchen?
12. Explain about chocolate and its types in detail.
Part C x 10 10)
Compulsory.
13. You are the executive chef of a hotel. You are planning to
open a French speciality restaurant newly in your hotel.
How would you plan the menu and interiors for the
French restaurant?
———————
Other Question Papers
Subjects
- accommodation operations
- advanced food and beverage service
- advanced food and beverage service control
- advanced food production and patisserie
- advanced front office operations
- beverage and bar management
- control
- event management
- financial and management accounting
- financial management
- food and beverage service
- food production and pattisserie
- front office operations
- hospitality law
- hospitality project management
- human resource management in hospitality industry
- it skills – e- commerce practical
- it skills – office automation (practical)
- management concepts
- organization behaviour
- research methods in hospitality industry