BHM 4th Semester
Food Production Management Board Question Paper 2023

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
March – April 2023
Full Marks:60 Pass Marks:30 Time:3hrs
BHM 325:
Food Production Management

Candidates are required to give their answers in their own words as for as practicable.
The figures in the margin indicate full marks

Long Answer Questions
Section "A"

Brief Answer Questions:

[10 × 1 = 10]
1.

What is yield management?

2.

Define Frosting.

3.

What is Centralized Kitchen?

4.

List down any four external customers.

5.

What do you understand by portion control?

6.

Define Sous Vide.

7.

What is Inflight Catering?

8.

How do you define menu engineering?

9.

What is "On the Job training"?

10.

Define food cost.

Section "B"

Short Answer Questions:

[6 × 5 = 30]
11.

List out the differences between cook chill and cook freeze in food production systems.

12.

Why is portion control important? How can it be done in the kitchen? Write.

13.

How can the integration of shape, texture and flavor enhance food presentation?

14.

Briefly mention the different types of icing and frosting.

15.

What are the points to be considered when planning a commercial kitchen?

16.

Mention the guidelines for receiving and issuing of goods.

Section "C"

Comprehensive Answer Questions:

[2 × 10 = 20]
17.

What is kitchen planning, design and layout? Make a diagram for preparation and finishing kitchen.

18.

Why is HACCP important in food industry? Also explain its application in food industry.