Download PTU BHMCT 3rd Semester 2019 May 14532 FOOD PRODUCTION THEORY III Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 3rd Semester 2019 May 14532 FOOD PRODUCTION THEORY III Question Paper.

1 | M-14532 (S5)-2281

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?3)
FOOD PRODUCTION THEORY?III
Subject Code : BH-203
M.Code : 14532
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION A
1. Write short notes on :
a) Galley
b) Combi-Oven
c) CPU
d) FIFO
e) Buffer Stock
f) AMC
g) Diet Menu
h) Preventive Maintenance
i) Cafeteria
j) Purchase Specification
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1 | M-14532 (S5)-2281

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?3)
FOOD PRODUCTION THEORY?III
Subject Code : BH-203
M.Code : 14532
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION A
1. Write short notes on :
a) Galley
b) Combi-Oven
c) CPU
d) FIFO
e) Buffer Stock
f) AMC
g) Diet Menu
h) Preventive Maintenance
i) Cafeteria
j) Purchase Specification
2 | M-14532 (S5)-2281

SECTION-B
2. How transport (mobile) catering plays a vital role in our Country?
3. Explain the objectives of production planning.
4. Discuss the challenges associated with flight kitchens.
5. Plan and justify three course for a pregnant lady.
6. How volume feeding is different from regular restaurant feeding?

SECTION-C
7. What one factors will consider for planning menu for college students?
8. List and explain various methods of Purchasing.
9. Discuss the role of modern equipment in the scope, development and growth of outdoor
catering.








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page of Answer Sheet will lead to UMC against the Student.

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