Download PTU HMCT-B.Sc 2020 March 3rd Sem 12089 Food Production III Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M-12089 (S2)-1719
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 To 2017 Batch) (Sem.?3)
FOOD PRODUCTION ? III
Subject Code : BSHM-301
M.Code : 12089
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1) Answer briefly :
a) What is menu planning?
b) What is cooling equipment?
c) Describe mass feeding.
d) Procedure of selecting equipment.
e) Define Industrial Catering.
f) Types of institutional and industrial catering.
g) Branches of mobile catering.
h) What do you understand by theme party?
i) What do you understand by flight kitchen?
j) What kind of problem associated with institutional catering?
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1 | M-12089 (S2)-1719
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 To 2017 Batch) (Sem.?3)
FOOD PRODUCTION ? III
Subject Code : BSHM-301
M.Code : 12089
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1) Answer briefly :
a) What is menu planning?
b) What is cooling equipment?
c) Describe mass feeding.
d) Procedure of selecting equipment.
e) Define Industrial Catering.
f) Types of institutional and industrial catering.
g) Branches of mobile catering.
h) What do you understand by theme party?
i) What do you understand by flight kitchen?
j) What kind of problem associated with institutional catering?
2 | M-12089 (S2)-1719
SECTION-B
2) Explain care and maintenance of equipments.
3) What points to be consider while menu planning?
4) Explain Principle of planning of space allocation in food production.
5) What do you understand by concept central processing unit?
6) What is Scope for development in volume feeding?

SECTION-C
7) Equipment required for mass and volume feeding and care and maintenance of them?
8) Explain scope for growth in volume feeding. Explain the problem associated with volume
feeding.
9) Difference between off premises catering & on premises catering.








NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any
page of Answer Sheet will lead to UMC against the Student.

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