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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Give the organization chart of food production department. Also narrate the duties and responsibilities of a sous chef.
2. Plan a Diwali Theme Table d'hote dinner menu for an Indian restaurant having 100 covers. Give the indent for the same and calculate the food cost.
3. Write short notes on (any two)
Bengali sweets
Wazwan
Ten Indian snacks
4. Differentiate between (any two)
Raita and Pachdi
Haleem and Lapsi
Gushtaba and Rista
5. Narrate the points to be considered while selecting equipment for quantity food kitchen. List down mechanical and non-mechanical equipment used in the quantity food kitchen for bulk cookery.
6. Give the description of the following dishes (Attempt any ten)
Sorpotel
Ghoogny
Saali Murghi Jardalu
Oindu
Chorchori
Avial
Sukto
Taftan
Dhansak
Shrikhand
Mirchi Ka Salan
Differentiate between Kannad and Manglorian cuisine
What are similarities between Assamese and Bengali Cuisine
8. Write briefly about hospital catering with regards to these points
Special features
Special equipment
Staffing
Limitations
9. List the features of Kerala cuisine. List some spices used in Kerala cuisine. Name five dishes from Kerala cuisine with their description.
10. Explain:
Factor to be considered while planning kitchen layout.
Eurasian cuisine.
2. Plan a Diwali Theme Table d'hote dinner menu for an Indian restaurant having 100 covers. Give the indent for the same and calculate the food cost.
3. Write short notes on (any two)
Bengali sweets
Wazwan
Ten Indian snacks
4. Differentiate between (any two)
Raita and Pachdi
Haleem and Lapsi
Gushtaba and Rista
5. Narrate the points to be considered while selecting equipment for quantity food kitchen. List down mechanical and non-mechanical equipment used in the quantity food kitchen for bulk cookery.
6. Give the description of the following dishes (Attempt any ten)
Sorpotel
Ghoogny
Saali Murghi Jardalu
Oindu
Chorchori
Avial
Sukto
Taftan
Dhansak
Shrikhand
Mirchi Ka Salan
Differentiate between Kannad and Manglorian cuisine
What are similarities between Assamese and Bengali Cuisine
8. Write briefly about hospital catering with regards to these points
Special features
Special equipment
Staffing
Limitations
9. List the features of Kerala cuisine. List some spices used in Kerala cuisine. Name five dishes from Kerala cuisine with their description.
10. Explain:
Factor to be considered while planning kitchen layout.
Eurasian cuisine.
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