Roll no………………

Document Sample
Roll no……………… Powered By Docstoc
					                                                     www.vice-education.org
                                                     ptudelhi_vice@yahoo.co.in
                                                     Regional Learning & Facilitation Centre
                                  R L F C


Roll no……………….                                                         total no. of pages: 3

                                        1368
                                      ENGLISH
                                M.Sc. HMT. 2K3 & 2K5
                                1ST SEMESTER (2096)

Time: 3 Hours                                                                 Max marks: 75

Note: Part-A is compulsory attempt any nine Questions from section B.


                                     PART-A                                     (2x15=30)


     1.      write sentences using the following expressions:

a.        turn a deaf ear to

b.        at sixes and seven

C         out of hand

D         an axe to grind

E         in the bad books

F         takes things easy

G         par excellence

H         in the event of

I         creditable

J         eminent

K         imply

L         farther

M         emigrate

N         course



                                                                                               Page1
                                                         www.vice-education.org
                                                         ptudelhi_vice@yahoo.co.in
                                                         Regional Learning & Facilitation Centre
                                    R L F C


O         decease
                                         PART-B                                             (9x5=45)

    2.       What are the duties of the secretary in conducting a meeting?

    3.       Write a note on downward channel of communication.


    4.       Write in brief about the parts of along formal report.

    5.       Write a note on Tele-conferencing.


    6.       What is the importance of visual-aids in a business presentation?

    7.       write briefly about” Minutes”.


    8.       Explain the ingredients that go into delivering a good speech.

    9.       Explain in details the role of paralanguage OR Audience analysis.

    10.      Explain how a smart manager can use the grapevine to the advantage/benefits
             of the organization.

    11.      What is kinesics and explain its role in communication with a hotel guest with
             examples.

    12.      Explain the essential features of effective communication.


    13.      Explain the barrier that hinders effective communication.




                                                                                                   Page2
                                                    www.vice-education.org
                                                    ptudelhi_vice@yahoo.co.in
                                                    Regional Learning & Facilitation Centre
                                      R L F C


Roll no……………….                                                        total no. of pages: 3

                                          1369
                          FOOD AND BEVERAGE PRODUCTION
                        M.Sc. HMT. 1ST SEMESTER(2K3 & 2K5) (2096)

Time: 3 Hours                                                                Max marks: 75

Note: Part-A is compulsory attempt any nine Questions from section B.


                                           PART-A                              (2x15=30)


    14.         explain the following :

A         abats

B         a4 gratin

C         basin Marie

D         baste

E         bouquet garn

F         chiffonnier

G         dot

H         foie grass

I         larding

J         matignon

K         action of salt in bread making

L         rigor mortis

M         emulsified sauce

N         chowder and bisque

O         au bleu


                                                                                              Page3
                                                  www.vice-education.org
                                                  ptudelhi_vice@yahoo.co.in
                                                  Regional Learning & Facilitation Centre
                             R L F C



                                   PART-B

15.   What do you understand by the term ‘Kitchen Brigade’? What are the duties
      and responsibilities of an Executive Chef?

16.   List of various points a food handler needs to keep in mind to maintain good
      Personal hygiene standards.

17.   List and explain the ‘attitude and behavior’ required in a kitchen.

18.   Define ‘stock’. What are the basic components of stock?

19.   Define ‘sauce’. List the basic elements of sauce.

20.   Describe in detail the steps involved in the processing of chees.

21.   Explain the role of various ingredients in bread making.

22.   Explain short crust pastry, laminated pastry, choux pastry, hot water/soup puff
      pastry.

23.   Draw the label the various cuts of lamb.

24.   With the help of a chart classify soups with suitable examples.

25.   Classify fish with examples and also mention cuts of fish.

26.   What are the nutritional and other benefits obtained from fruit and vegetables?




                                                                                            Page4
                                                    www.vice-education.org
                                                    ptudelhi_vice@yahoo.co.in
                                                    Regional Learning & Facilitation Centre
                                    R L F C


1526                                                                                [P.T.O.]
Roll no……………….                                                        total no. of pages: 3

                                           1370

                         FOOD AND BEVERAGE MANAGEMENT

                              M.Sc. HMT, 1ST SEMESTER (2096)

Time: 3 Hours                                                                Max marks: 75

Note: Part-A is compulsory attempt any nine Questions from section B.


                                       PART-A                                  (2x15=30)



1.

          Explain the followings:

     a.      economics orders quantity

     b.      ordering cost

     c.      inventory cost

     d.      transfer note

     e       boin card

     f       perpetual inventory

     g       meat tag

     h       blins receiving

     I       buffer stock

     J       R.O.L

     K      Standard recipe

     L      Cashies sales summary sheet


                                                                                              Page5
                                                   www.vice-education.org
                                                   ptudelhi_vice@yahoo.co.in
                                                   Regional Learning & Facilitation Centre
                              R L F C




M     Credit note

N     Invoice

O     Delivery note



                                PART-B                                               (5x9=45)

2. Define cost control. What are the objectives and advantages of cost control?
   Explain the cycle of control.

3. Explain the purchasing process. What do you understand by standard purchase
   specifications?

4. Define forecasting. What is the factor to be considered while forecasting?

5. Give the job description of a purchase manager and list the duties and
   responsibility.

6. Explain the process of sleeting suppliers and supplier rating system.

7. Define purchasing and explain the objectives of purchase department.

8. Explain in detail the process of receiving of foods.

9. What are the objectives of storing control? List 10 points of care and maintenance
   of cold room...

10. Explain the importance of standard recipes and draw the standard recipe format
    for any one dish.

11. What is pricing of issues? What are the different methods of pricing of issues?

12. Explain the uses and advantages of a meat lag with a neat format.

13. What is menu merchandising? Explain its advantages.




                                                                                             Page6
                                                  www.vice-education.org
                                                  ptudelhi_vice@yahoo.co.in
                                                  Regional Learning & Facilitation Centre
                                      R L F C


Roll no……………….                                                      total no. of pages: 3

                                           1371

                            HOUSE KEEPING MANAGMENT
                               M.Sc. HMT. 2K3 & 2K5
                                1ST SEMESTER (2096)

Time: 3 Hours                                                              Max marks: 75

Note: Part-A is compulsory attempt any nine Questions from section B.


                                        PART-A                               (2x15=30)


    27.       write short notes on:

A         Pile lifters

B         maid’s service room

C         metal polishes

D         computerized key cards

E         drugged

F         chamois leather

G         vestibule

H         box sweeper

I         spring cleaning

J         dusty roasters

K         VIP Amenities

L         performance standards

M         business kit

N         sheer curtains


                                                                                            Page7
                                                         www.vice-education.org
                                                         ptudelhi_vice@yahoo.co.in
                                                         Regional Learning & Facilitation Centre
                                    R L F C



O         linen chute




                                          PART-B                                          (9x5=45)

    28.      Highlight the importance of the house keeping department in the hotel
             industry.

    29.      What are the different types of mechanical equipment used in the hotel
             industry?


    30.      What are the various steps taken by the house keeping department to make the
             hotel operations more eco-friendly?

    31.      List the various tasks taken to be carried out as a part of weekly cleaning.
             How is weekly cleaning different from spring cleaning?


    32.      What are detergents? What are the additives used in synthetics detergents?

    33.      Drawn up the leisure areas in the hotel and explain how will you clean
             chandeliers and swimming pool.


    34.      Identify five categories of staff in House Keeping department and explain the
             roles and duties of each.

    35.      Explain in sequence the procedure of cleaning a check-out room.


    36.      Explain the principles of flower arrangement.

    37.      Explain various physical and chemical methods of stain removal. Give
             examples of chemicals used for stain removal.


    38.      Selection, use and maintenance of any five manual equipment used in the
             House Keepings department.

    39.      Write in detail about “Lost & Found System”.



                                                                                                   Page8
                                                 www.vice-education.org
                                                 ptudelhi_vice@yahoo.co.in
                                                 Regional Learning & Facilitation Centre
                                  R L F C




Roll no……………….                                                     total no. of pages: 3

                                         1379

                         KITCHEN OPERATIONS MANAGMENT
                           M.Sc. HMT. , 3RD SEMESTER (2096)

Time: 3 Hours                                                             Max marks: 75

Note: Part-A is compulsory attempt any nine Questions from section B.


                                     PART-A                                 (2x15=30)

1.        EXPLAIN THE FOLLOWINGS:

     a.     Larder

     b.     Printanier

     c.     Mortifier

     d.     Soccle

     e.     Zester

     f.     Godivean

     g.     Pique

     h.     Cormesquis

     i.     Tempering of chocolate

     j.     Types of sandwich

     k.     Ice-cream

     l.     Meringue

     m.     Use of herbs and wine in cooking

     n.     Brines au cures


                                                                                           Page9
                                                          www.vice-education.org
                                                          ptudelhi_vice@yahoo.co.in
                                                          Regional Learning & Facilitation Centre
                                     R L F C



     o.      Standard recipes and their usage
                                                                                     (15x2=30)
                                            PART-B

2.        What is yield? Explain the various types of yield test.

3.        Define larder. Discuss the essentials of larder control.

4.        What is aspic? Write down the methods of preparing 5 ltr of vanilla ice cream.

5.        Discuss the use of major ingredients and specialties of Mexican Cuisine.

6.        Give the layout plan for Main Kitchen of a 5-star hotel.

7.        Give the job description of Executive Chef of a 5 star hotel.

8.        What is standard recipe? How a standard recipe is developed by an organization.

9.        Explain the characteristic feature of the Chinese cookery.

10.       Define any ten cooking methods used in Food Production.

11.       Explain the processing of intestine in sausage making.

12.       Discuss the staple food and regional influences with specialties of Italian cuisine.

13.       Elucidate the historical background and specialties of French cuisine.


                                                                                            (9x5=45)




                                                                                               Page10

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:17
posted:3/11/2012
language:English
pages:10