Exam Details
| Subject | quantity food production | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T. (IV Semester) EXAMINATION, 2018
C-401 QUANTITY FOOD PRODUCTION
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Q. 1 is compulsory.
(ii Solve any 5 questions from the remaining.
1. Write the characteristics of welfare catering and its
challenges.
Differentiate between industrial catering and institutional catering.
2. Explain the different principles of menu planning.
Write any four advantages of yield management.
3. What is a standard yield Write the fundamentals of yield
management.
Write a note on standard purchase specification by giving one
example.
4. Classify kitchen equipment used in kitchen starting one
example of each and give the selection criteria used for kitchen
equipment.
Write a note on menu balancing.
[5371]-401 2
5. What is a volume forecasting and explain factors influencing
volume forecasting
What care is to be taken for Bakery oven
6. Plan a festival menu of Rajasthan state and give its indent
for 100 pax.
7. Explain in detail the procedure followed to control inventry
in stores.
Explain the following (any two)
Moilee
(ii Dhunar
(iii Roganjosh.
C-401 QUANTITY FOOD PRODUCTION
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Q. 1 is compulsory.
(ii Solve any 5 questions from the remaining.
1. Write the characteristics of welfare catering and its
challenges.
Differentiate between industrial catering and institutional catering.
2. Explain the different principles of menu planning.
Write any four advantages of yield management.
3. What is a standard yield Write the fundamentals of yield
management.
Write a note on standard purchase specification by giving one
example.
4. Classify kitchen equipment used in kitchen starting one
example of each and give the selection criteria used for kitchen
equipment.
Write a note on menu balancing.
[5371]-401 2
5. What is a volume forecasting and explain factors influencing
volume forecasting
What care is to be taken for Bakery oven
6. Plan a festival menu of Rajasthan state and give its indent
for 100 pax.
7. Explain in detail the procedure followed to control inventry
in stores.
Explain the following (any two)
Moilee
(ii Dhunar
(iii Roganjosh.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations