Exam Details
| Subject | food production operations | |
| Paper | ||
| Exam / Course | b.sc. in hospitality and hotel administration | |
| Department | ||
| Organization | National Council For Hotel Management And Catering Technology | |
| Position | ||
| Exam Date | 2016 | |
| City, State | uttar pradesh, noida |
Question Paper
SUBJECT CODE: BHM201 EXAM DATE: 15.11.2016
FP/NOV/ODD/16-17/04/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT Food Production Operations
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. "„Off Premises catering plays a major role in the catering business"‟. Explain in
detail.
Q.2. How hospital catering is different to industrial catering? Explain with distinct
features of each.
Q.3. What is indenting? How does it help in controlling food cost in a hotel kitchen?
OR
Name and describe any five equipment required for volume feeding. List the
factors required for selection of equipment in quantity kitchen.
Q.4. Discuss the salient features of Airline Catering. Name and describe five essential
equipment found in an aircraft galley.
Q.5. Illustrate and explain the factors responsible for the change of food habits in our
country.
Q.6. What is the role of standard recipe and standard purchase specification in the
food industry?
OR
Discuss space allocation for various sections of a quantity kitchen serving North
Indian Cuisine.
Q.7. Explain Indian breads. List five breads, each from North, South, East and
Western part of our country.
OR
State the factors that influence eating habits of people in relation to the following
for the State of Kashmir OR Kerala:
Geographic location
Historical background
Seasonal availability
Special equipment
Staple diets
Festivals and special occasions
Q.8. Write short notes on the following (any five):
Galley Convenience food
Awadhi cuisine Indian fast food
Indian sweets Cafeteria
Tandoor
Q.9. Discuss the different types of Gravies used in Indian cooking.
Q.10. Match the following:
Wazwan Equipment
Dodol Food essence/flavour
Cocum Spice
Groundnut oil Alcohol
Mustard oil Tamil Nadu
Toddy Maharashtra
Amti Rajasthan
Kewra (viii) Muslim festival
Hamam Dasta Sweet
Panch phoron Sea food
Rajasthan
Bread
(xiii) West Bengal
(10x1=10)
FP/NOV/ODD/16-17/04/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT Food Production Operations
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. "„Off Premises catering plays a major role in the catering business"‟. Explain in
detail.
Q.2. How hospital catering is different to industrial catering? Explain with distinct
features of each.
Q.3. What is indenting? How does it help in controlling food cost in a hotel kitchen?
OR
Name and describe any five equipment required for volume feeding. List the
factors required for selection of equipment in quantity kitchen.
Q.4. Discuss the salient features of Airline Catering. Name and describe five essential
equipment found in an aircraft galley.
Q.5. Illustrate and explain the factors responsible for the change of food habits in our
country.
Q.6. What is the role of standard recipe and standard purchase specification in the
food industry?
OR
Discuss space allocation for various sections of a quantity kitchen serving North
Indian Cuisine.
Q.7. Explain Indian breads. List five breads, each from North, South, East and
Western part of our country.
OR
State the factors that influence eating habits of people in relation to the following
for the State of Kashmir OR Kerala:
Geographic location
Historical background
Seasonal availability
Special equipment
Staple diets
Festivals and special occasions
Q.8. Write short notes on the following (any five):
Galley Convenience food
Awadhi cuisine Indian fast food
Indian sweets Cafeteria
Tandoor
Q.9. Discuss the different types of Gravies used in Indian cooking.
Q.10. Match the following:
Wazwan Equipment
Dodol Food essence/flavour
Cocum Spice
Groundnut oil Alcohol
Mustard oil Tamil Nadu
Toddy Maharashtra
Amti Rajasthan
Kewra (viii) Muslim festival
Hamam Dasta Sweet
Panch phoron Sea food
Rajasthan
Bread
(xiii) West Bengal
(10x1=10)
Other Question Papers
Subjects
- accommodation management i
- accommodation operations
- advance food & beverage operations i
- advance food production operations i
- application of computers
- financial management
- food & beverage controls
- food & beverage service i
- food & beverage service operations
- food production operations
- food safety & quality
- foundation course in accommodation operations i
- foundation course in food production i
- foundation course in front office operations i
- front office management i
- front office operations
- hotel accountancy
- hotel engineering
- nutrition
- strategic management