Exam Details
| Subject | Outdoor, Industrial And Hospitality Catering Management | |
| 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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Explain Outdoor Catering. Prepare checklist for an outdoor catering of a 250 pax cocktail dinner.
2. Elaborate the functioning of Industrial catering and discuss the problems faced in its operations.
3. List and explain the various management functions that are carried out by Top Management to ensure smooth operations.
4. Write short notes on the followings:
Role of Operational Staff
Draw and label the layout of an Indian Kitchen
5. As an outdoor caterer what factors you will consider while planning menu for an outdoor party of 500 pax? Also plan a menu for the same.
6. Explain in detail the points that will be considered in designing of a kitchen in a five star hotel.
7. Short notes
Factors that will influence the choice of location of a restaurant
Menu Analysis
8. Explain the steps involved in recruitment of the staff in any catering establishment.
9. Discuss the factors that are considered while planning and designing a speciality restaurant.
10. Explain in detail the various pricing methods used to fix the price of the items listed on the menu card.
2. Elaborate the functioning of Industrial catering and discuss the problems faced in its operations.
3. List and explain the various management functions that are carried out by Top Management to ensure smooth operations.
4. Write short notes on the followings:
Role of Operational Staff
Draw and label the layout of an Indian Kitchen
5. As an outdoor caterer what factors you will consider while planning menu for an outdoor party of 500 pax? Also plan a menu for the same.
6. Explain in detail the points that will be considered in designing of a kitchen in a five star hotel.
7. Short notes
Factors that will influence the choice of location of a restaurant
Menu Analysis
8. Explain the steps involved in recruitment of the staff in any catering establishment.
9. Discuss the factors that are considered while planning and designing a speciality restaurant.
10. Explain in detail the various pricing methods used to fix the price of the items listed on the menu card.
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