Exam Details
| Subject | Food Production Management | |
| Paper | ||
| Exam / Course | MBA In Hospitality Management | |
| 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. With the help of flow chart give the hierarchy of food production department. Also give the job description of Chef de partie of a five star hotel.
2. Nutritious food plays an important role in overall health of a IVth class workers as they do manual job in factory. Plan a weekly cyclic menu for the workers (breakfast, lunch and dinner) working at the factory.
3. Write short notes on (Any two)
Pan Asian Cuisine
Techniques of food costing
Ten Indian Sweets
4. Differentiate between: (Any two)
Haleem and Lapsi
Shorba and Rasam
Bhaji and Thoran
5. Equipment is the backbone of effective functioning of kitchen. List the various equipment used in quantity food kitchen.
6. Give the description of the following (Attempt any ten)
CHICKEN CHETIINAD
LAPSI
POORAN POLI
KHAMAN DHOKLA
HALEEM
CABBAGE FOOGATH
SANDESH
SHEERMAL
LAL MAAS
AMRITSARI MACHLI
PONGAL
7. Define food cost. How do you calculate the food cost and what are obstacles to food cost control
8. Discuss in brief various methods of cooking. Explain giving examples.
9. What are the salient features of Gujarati Cuisine? Plan a dinner menu for GARBA THEME costing Rs 600/person.
10. List the features of Chettinaad Cuisine and spices used for the same. Name five Chettinaad Cuisine dishes with brief description of each.
2. Nutritious food plays an important role in overall health of a IVth class workers as they do manual job in factory. Plan a weekly cyclic menu for the workers (breakfast, lunch and dinner) working at the factory.
3. Write short notes on (Any two)
Pan Asian Cuisine
Techniques of food costing
Ten Indian Sweets
4. Differentiate between: (Any two)
Haleem and Lapsi
Shorba and Rasam
Bhaji and Thoran
5. Equipment is the backbone of effective functioning of kitchen. List the various equipment used in quantity food kitchen.
6. Give the description of the following (Attempt any ten)
CHICKEN CHETIINAD
LAPSI
POORAN POLI
KHAMAN DHOKLA
HALEEM
CABBAGE FOOGATH
SANDESH
SHEERMAL
LAL MAAS
AMRITSARI MACHLI
PONGAL
7. Define food cost. How do you calculate the food cost and what are obstacles to food cost control
8. Discuss in brief various methods of cooking. Explain giving examples.
9. What are the salient features of Gujarati Cuisine? Plan a dinner menu for GARBA THEME costing Rs 600/person.
10. List the features of Chettinaad Cuisine and spices used for the same. Name five Chettinaad Cuisine dishes with brief description of each.
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
- Accounting for managers
- Business law
- Food Production Management
- Front Office Management
- Hospitality financial Management
- Hospitality Information Technology
- Hospitality marketing
- Housekeeping Management
- Human Resource Management
- Inter Cultural Management
- International tourism O business management
- Introduction to Hospitality
- Leadership
- Managerial Economics
- Material Management
- Restaurant Management
- Training and development
- Travel And Tourism Management