Tribhuvan University
Bachelor of Hotel Management
Semester 4 · TU Board 2080
Course Title: Food Production Management (MGT325)
Full Marks: 60Time: 3hrs
Candidates are required to give their answers in their own words as for as practicable.
Group A
Brief Answer Questions(10 × 1 = 10)
- 1.1
What are the requirements of outdoor catering?
- 2.1
Enlist four advantages of cook chill.
- 3.1
What is menu engineering evaluation?
- 4.1
What is standard recipe?
- 5.1
What is food presentation?
- 6.1
Write down the aspects of health and safety in food industry?
- 7.1
What is professional skill-based training?
- 8.1
What is menu specification sheet?
- 9.1
What is forecasting and budgeting?
- 10.1
What are the few methods of making sponge cake?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
What are the various considerations of kitchen planning and designing?
- 12.5
Write down the process of cook freeze.
- 13.5
Write down about the methods of centralized food production system.
- 14.5
What is garnish? Write down the guidelines of food presentations.
- 15.5
How does kitchen communicate with internal customer?
- 16.5
How would you differentiate between icing and frosting?
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
What is In-flight catering and explain its work flow process.
- 18.10
What is production planning and scheduling? Explain about various kitchen layouts.
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