Exam Details
| Subject | Hygiene and Sanitation | |
| 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, 2015 | |
| City, State | new delhi, |
Question Paper
1. What do you mean by Personal Hygiene? Explain various do's and dont's for a kitchen staff regarding personal hygiene.
2. Write short notes on
Incarcerators and their uses.
Critical control points in HACCP.
Morphology of Micro-organism.
FIFO
3. Discuss the techniques used in destroying micro-organism in a food.
4. Write descriptive notes on (any two)
Ice Point Method for food safety.
Types of Hazards.
Use of STP in Hotel Sanitation.
5. Explain the processes of Garbage disposal adopted by Hotels.
6. "It is mandatory to inspect drinking water, plant water and sewage water in a hotel regularly". Justify your answer with suitable examples.
7. Bring out the contribution of micro-organism in the production of food.
8. What are the common food borne diseases? Explain the causative organism and control measures with suitable examples.
9. Discuss the features of Hygienic storage of food.
10. "Micro-organisms are both friend and enemy". Explain.
2. Write short notes on
Incarcerators and their uses.
Critical control points in HACCP.
Morphology of Micro-organism.
FIFO
3. Discuss the techniques used in destroying micro-organism in a food.
4. Write descriptive notes on (any two)
Ice Point Method for food safety.
Types of Hazards.
Use of STP in Hotel Sanitation.
5. Explain the processes of Garbage disposal adopted by Hotels.
6. "It is mandatory to inspect drinking water, plant water and sewage water in a hotel regularly". Justify your answer with suitable examples.
7. Bring out the contribution of micro-organism in the production of food.
8. What are the common food borne diseases? Explain the causative organism and control measures with suitable examples.
9. Discuss the features of Hygienic storage of food.
10. "Micro-organisms are both friend and enemy". Explain.
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