Tribhuvan University
Bachelor of Hotel Management
Semester 4 · TU Board 2025
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
Brief the concept of bulk food production.
- 2.1
Differentiate between walk-in chiller and walk-in freezer.
- 3.1
What do you mean by the term "Ergonomics"?
- 4.1
Mention the portion sizes for appetizer and main course of table d'hote menu.
- 5.1
How does combine preparation kitchen work?
- 6.1
What is standard purchase specification?
- 7.1
Draw the chart of Work-flow in kitchen.
- 8.1
Name any four portion control tools.
- 9.1
List the components of Standard Recipe.
Answer comingAlso asked in 2080
- 10.1
Write down the formula for food cost percentage.
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
Define Portion Control. Brief the factors that influence the portion sizes of the food.
- 12.5
Write short notes on cook-chill food production system in detail.
Answer comingAlso asked in 2023
- 13.5
List the features and objectives of bulk food production.
- 14.5
Explain the significance of effective and efficient kitchen planning.
- 15.5
Write down the guidelines for receiving and issuing of goods.
Answer comingAlso asked in 2023
- 16.5
Brief the considerations to be made before planning the menu.
- 17.5
Highlight the concept of yield management. How do you maximize yield in food production?
Group C
Comprehensive Answer Questions: (Attempt any Two Questions)(2 × 10 = 20)
- 18.10
List and discuss work flow of various types of kitchen.
- 19.10
Define pricing. Explain the methods of Pricing used to determine selling price.
- 20.10
What is Fast-Food Production System? Discuss its Characteristics.
— The End —