SUBJECT CODE: BHM372 EXAM DATE: 12.05.2016
CODE: FPM-VI/02/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 6th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Production Management VI
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Discuss ideal features of a commercial kitchen keeping constructional and
infrastructural features in mind.

Q.2. Draw a neat layout of an Indian Banquet Kitchen.
OR
Draw a layout of a Italian show kitchen caters to 75 cover.

Q.3. What are the different types of stores related to Food Beverage stores? List the
ideal conditions for food storage.

Q.4. Briefly explain different factors which affect kitchen design cost.
OR
Write the classification for catering establishments with their special needs in
kitchen design.

Q.5. What is the importance of kitchen stewarding department for a five star hotel? List
different types of equipment with their functions exclusively used in kitchen
stewarding department.

Q.6. Why energy conservation is necessary? Discuss different methods of energy
conservation in kitchen.

Q.7. List the factors to be considered while setting up hostel kitchen catering to 500
students and justify the points.

SUBJECT CODE: BHM372 EXAM DATE: 12.05.2015
CODE: FPM-VI/02/MAY/15/NC Page 2 of 2
Q.8. Write short notes (any
Work flow in store
Stock verification for kitchen stewarding
Eco friendly ways for energy conservation
Kitchen budget

Q.9. Draw the formats of the following documents (any
Meat Tag
Invoice
Kitchen requisition form
Daily stock registers

Q.10. List the points to be kept in mind while purchasing the following equipment:
Deep fat fryer
Heavy wet grinder
Industrial gas range
Griller
(4x 2 ½