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, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IMHY-0031
MBA IN INTERNATIONAL HOSPITALITY
...0 MANAGEMENT (MBA IHM)
N Term-End Examination
o December, 2016
o
MHy-003 FOOD PRODUCTION MANAGEMENT
Time: 3 hours Maximum Marks: 100
Note: Attempt any five questions.
All questions carry equal marks.
1. What is Bechamel sauce? Write two derivatives with recipes of bechamel sauce.
2. Explain the differences between Bearnaise sauce and Hollandaise sauce. Give recipe of both the sauces.
3. Write notes on
Continental cuisine
Middle eastern cuisine
4. Give step by step procedure for preparing operational budget of a five star hotel kitchen.
5. "Rajasthani cuisine is Royal cuisine." Elaborate on this statement justifying your answer.
6. What is menu planning? How is Industrial catering menu different from Hospital catering menu (diet menu)
7. What is the difference between Hyderabadi cuisine and Mughlai cuisine Give five Hyderabadi dishes with recipes.
8. Draw organisational chart of a five star hotel that has five restaurants and four banquet halls. List duties and responsibilities of sauce chef.
9. Write notes on the following:
Braising
Baking
Sauteing
Grilling
Poaching
10. "Indian cuisine has the influence of Middle East cuisine." Critically analyse the statement and substantiate your answer with suitable examples.
MBA IN INTERNATIONAL HOSPITALITY
...0 MANAGEMENT (MBA IHM)
N Term-End Examination
o December, 2016
o
MHy-003 FOOD PRODUCTION MANAGEMENT
Time: 3 hours Maximum Marks: 100
Note: Attempt any five questions.
All questions carry equal marks.
1. What is Bechamel sauce? Write two derivatives with recipes of bechamel sauce.
2. Explain the differences between Bearnaise sauce and Hollandaise sauce. Give recipe of both the sauces.
3. Write notes on
Continental cuisine
Middle eastern cuisine
4. Give step by step procedure for preparing operational budget of a five star hotel kitchen.
5. "Rajasthani cuisine is Royal cuisine." Elaborate on this statement justifying your answer.
6. What is menu planning? How is Industrial catering menu different from Hospital catering menu (diet menu)
7. What is the difference between Hyderabadi cuisine and Mughlai cuisine Give five Hyderabadi dishes with recipes.
8. Draw organisational chart of a five star hotel that has five restaurants and four banquet halls. List duties and responsibilities of sauce chef.
9. Write notes on the following:
Braising
Baking
Sauteing
Grilling
Poaching
10. "Indian cuisine has the influence of Middle East cuisine." Critically analyse the statement and substantiate your answer with suitable examples.
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