Annamalai University december 2014 question paper
B.Sc. DEGREE EXAMINATION December 2014
(HOTEL MANAGEMENT AND TOURISM)
(THIRD YEAR)
(PART-III)
340: CATERING MANAGEMENT AND MENU PLANNING TECHNIQUES
Time: Three hours Maximum: 75 marks
Answer any FIVE questions (5× 15=75)
1. Give in detail the different preparation methods used in pre-preparation.
2. List down and explain the procedures to be followed by the supplier.
3. Differentiate between
a. Production planning and production scheduling
b. Quality control and cost control.
4. Give in detail the classical kitchen brigade.
5. Give the different types of storage of food materials and explain FIFO and LIFO.
6. What are the legal responsibilities of the modern day food service manager?
7. What are the annual maintenance and preventive maintenance followed in the hotel
industry?
8. Define H.A.C.C.P and explain its importance in food safety.
9. Plan a continental cocktail snacks menu for 200 pax at cost of ` 500/-pax.
10. What are the types of menu and give the points to be considered in planning a menu.
--------------------
B.Sc. DEGREE EXAMINATION December 2014
(HOTEL MANAGEMENT AND TOURISM)
(THIRD YEAR)
(PART-III)
340: CATERING MANAGEMENT AND MENU PLANNING TECHNIQUES
Time: Three hours Maximum: 75 marks
Answer any FIVE questions (5× 15=75)
1. Give in detail the different preparation methods used in pre-preparation.
2. List down and explain the procedures to be followed by the supplier.
3. Differentiate between
a. Production planning and production scheduling
b. Quality control and cost control.
4. Give in detail the classical kitchen brigade.
5. Give the different types of storage of food materials and explain FIFO and LIFO.
6. What are the legal responsibilities of the modern day food service manager?
7. What are the annual maintenance and preventive maintenance followed in the hotel
industry?
8. Define H.A.C.C.P and explain its importance in food safety.
9. Plan a continental cocktail snacks menu for 200 pax at cost of ` 500/-pax.
10. What are the types of menu and give the points to be considered in planning a menu.
--------------------
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