Exam Details
| Subject | kitchen operations management | |
| Paper | ||
| Exam / Course | pg diploma in hotel management (pgdhm) | |
| Department | ||
| Organization | acharya nagarjuna university-distance education | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | new delhi, new delhi |
Question Paper
Total No. of Questions 10] [Total No. of Pages 01
P.G. DIPLOMA DEGREE EXAMINATION, MAY 2018
HOTEL MANAGEMENT
Kitchen Operations Management
Time 3 Hours Maximum Marks :70
Answer any five questions.
All questions carry equal marks.
Q1) Explain various precautions to be taken while using the cookery articles.
Q2) Explain the aims, objectives of cooking.
Q3) Discuss briefly culinary history of cooking.
Q4) What are convenience foods and briefly discuss about convenience foods.
Q5) Define budget and what are budgetary control methods.
Q6) Examine the importance of kitchen in a hotel.
Q7) What is cost? Explain the importance of cost control.
Q8) Define food and discuss briefly about the premises of good preparation.
Q9) Briefly write about kitchen equipment.
Q10) What problems are involved in kitchen maintenance?
P.G. DIPLOMA DEGREE EXAMINATION, MAY 2018
HOTEL MANAGEMENT
Kitchen Operations Management
Time 3 Hours Maximum Marks :70
Answer any five questions.
All questions carry equal marks.
Q1) Explain various precautions to be taken while using the cookery articles.
Q2) Explain the aims, objectives of cooking.
Q3) Discuss briefly culinary history of cooking.
Q4) What are convenience foods and briefly discuss about convenience foods.
Q5) Define budget and what are budgetary control methods.
Q6) Examine the importance of kitchen in a hotel.
Q7) What is cost? Explain the importance of cost control.
Q8) Define food and discuss briefly about the premises of good preparation.
Q9) Briefly write about kitchen equipment.
Q10) What problems are involved in kitchen maintenance?