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, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBHY-053I
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination December, 2016 o
o BHY-053 OUTDOOR, INDUSTRIAL AND HOSPITALITY CATERING MANAGEMENT
Time :3 JWllrs Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. Explain various types of catering establishments with suitable examples.
2. Draw a neat Restaurant Brigade chart. Also explain the duties of a head waiter.
3. What are the factors to be considered while planning a menu for a theme Restaurant?
4. Draw and Label a neat kitchen layout of a 5 star deluxe hotel.
5. "An appropriate staffing level is key to successful F B operations". Illustrate with example.
6. What are the points to be considered while purchasing kitchen equipments of a 5 star deluxe hotel?
7. Explain about the standard space requirement for planning a kitchen with the help of a neat diagram.
8. Explain the importance of various sections of food and beverage department.
9. "Management of resources is very important in catering industry". Comment.
10. Explain in detail the functions of catering operation management.
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination December, 2016 o
o BHY-053 OUTDOOR, INDUSTRIAL AND HOSPITALITY CATERING MANAGEMENT
Time :3 JWllrs Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. Explain various types of catering establishments with suitable examples.
2. Draw a neat Restaurant Brigade chart. Also explain the duties of a head waiter.
3. What are the factors to be considered while planning a menu for a theme Restaurant?
4. Draw and Label a neat kitchen layout of a 5 star deluxe hotel.
5. "An appropriate staffing level is key to successful F B operations". Illustrate with example.
6. What are the points to be considered while purchasing kitchen equipments of a 5 star deluxe hotel?
7. Explain about the standard space requirement for planning a kitchen with the help of a neat diagram.
8. Explain the importance of various sections of food and beverage department.
9. "Management of resources is very important in catering industry". Comment.
10. Explain in detail the functions of catering operation management.
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