Tribhuvan University
Bachelor of Hotel Management
Semester 4 · TU Board 2023
Course Title: Food Production Management (BHM325)
Full Marks: 60Pass Marks: 30Time: 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 is yield management?
- 2.1
Define Frosting.
- 3.1
What is Centralized Kitchen?
- 4.1
List down any four external customers.
- 5.1
What do you understand by portion control?
- 6.1
Define Sous Vide.
- 7.1
What is Inflight Catering?
- 8.1
How do you define menu engineering?
Answer comingAlso asked in 2080
- 9.1
What is "On the Job training"?
- 10.1
Define food cost.
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
List out the differences between cook chill and cook freeze in food production systems.
Answer comingAlso asked in 2025
- 12.5
Why is portion control important? How can it be done in the kitchen? Write.
- 13.5
How can the integration of shape, texture and flavor enhance food presentation?
- 14.5
Briefly mention the different types of icing and frosting.
Answer comingAlso asked in 2080
- 15.5
What are the points to be considered when planning a commercial kitchen?
- 16.5
Mention the guidelines for receiving and issuing of goods.
Answer comingAlso asked in 2025
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
What is kitchen planning, design and layout? Make a diagram for preparation and finishing kitchen.
- 18.10
Why is HACCP important in food industry? Also explain its application in food industry.
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