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Posted By: sac Member Level: Diamond Posted Date: 16 Jun 2008
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2007 Annamalai University Post Graduate Diploma Hotel Management KITCHEN OPERATIONS MANAGEMENT Question paper
Register Number: 5736
Name of the Candidate:
P.G. DIPLOMA EXAMINATION, 2007
(HOTEL MANAGEMENT)
(PAPER-II)
120. KITCHEN OPERATIONS MANAGEMENT
Dec.) (Time: 3 Hours
Maximum: 100 Marks
Answer any FIVE questions
All questions carry equal marks
1. a) Explain in detail, why Hygienic and grooming are necessary for the Kitchen staff? (10)
b) Explain in detail why sanitation are necessary in kitchen? (10)
2. a) What is re chauffing? Give few general directions for reheating of food? (10)
b) Explain in detail what will you do with left over meat, fish, chicken and vegetables? (10)
3. a) Draw the organization chart of a large kitchen (La brigade de Cusine)? (10)
b) Explain the duties & responsibilities of Executive chef or chef de cusine? (10)
4. a) Explain in detail why we need storage space while designing a kitchen? (10)
b) Plan and draw the layout of a modern kitchen & lable it? (10)
5. a) Explain in detail about environment Hygiene?(10)
b) Give the job description and job specification of a food service manager? (10)
6. a) Plan a day and night cyclic menu for the breakfast and lunch for Hyundai car factory at Sriperumbadur, which has a capacity of 300 workers? (10)
b) Explain the various factors to be followed in planning a menu? Plan a south Indian lunch menu? (10)
7. a) Explain in detail about different types of kitchen. (10)
b) Plan a buffet spread for 700 covers wedding dinner, and allot work for different kitchen? (10)
8. a) Write an essay on cyclic menu’s? (10)
b) Explain why do accidents happening in kitchen. Write about the safety precautions to be taken.
(10)
9. a) Write about the purchasing procedure of equipments? (10)
b) Explain in details about care and maintenance of kitchen equipments? (10)
10. a) Elaborate on holding technology? (10)
b) Explain in detail about nutritional aspects of food? How do we preserve nutrition food? (10)
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