Exam Details
| Subject | Quantity Food Production Techniques | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Discuss in detail about the various equipments used for quantity food production in a five star hotel with their application.
2. Explain various ingredients and their functions in bread making.
3. Write the distinctive features of the following cuisine with suitable examples of dishes from each: (any two)
Rajasthani Cuisine
Kashmiri Cuisine
Gujrati Cuisine
4. What are the special features of "Hospital Catering" What factors should we consider for large scale catering in hospitals
5. Write a detailed note on "different types of bread in India".
6. Enlist the distinctive features of North Indian Cuisine.
7. Write notes on
cake faults their causes and remedies
Different types of king
8. Explain different methods of cake making with examples.
9. Discuss the distinctive features of cheatinard cuisine with some of its signature dishes.
10. Write notes on
Modern Trends in quantity food production
Different types of masala used in Indian kitchen
2. Explain various ingredients and their functions in bread making.
3. Write the distinctive features of the following cuisine with suitable examples of dishes from each: (any two)
Rajasthani Cuisine
Kashmiri Cuisine
Gujrati Cuisine
4. What are the special features of "Hospital Catering" What factors should we consider for large scale catering in hospitals
5. Write a detailed note on "different types of bread in India".
6. Enlist the distinctive features of North Indian Cuisine.
7. Write notes on
cake faults their causes and remedies
Different types of king
8. Explain different methods of cake making with examples.
9. Discuss the distinctive features of cheatinard cuisine with some of its signature dishes.
10. Write notes on
Modern Trends in quantity food production
Different types of masala used in Indian kitchen
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management