B.Sc. HCM - Winter / November 2010 Session

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0001- Introduction to Hospitality - 2 credits

Assignment - 1 (30 marks)

1)       What is  Travel and Tourism industry (3 marks)

2)       Explain the role of tour operators in the functioning of the travel and Tourism industry? (5 Marks)

 3)       Explain the characteristics of the following hotels (6 Marks)

a)       Downtown

b)       Heritage

c)       Time share

 

4)       Explain the features of the following Hotel rooms (4 Marks)

a)       Quad Room

b)       Studio Room

c)       Cabana

d)       Lanai

 

5)       Draw a chart of various components that form the Travel & Tourism industry(6 marks)

 

6)       Name  any six international cruise ship industries (6 Marks)

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0001- Introduction to Hospitality - 2 credits

Assignment - 2 (30 marks)

 

1)      Briefly explain the role of sales and marketing department in a hotel (5 Marks)

 

2)      Explain the following                   (3 marks)

a)       Industrial Catering

b)       Outdoor Catering

 

3)      Explain the following                   (3 marks)

a)       Discrimination

b)       Sexual Harassment

 

4)      Explain any four segmentations of food service area?(4 Marks)

 

5)      Draw an organizational chart of a small hotel (3 Marks)

 

6)      Explain the various techniques adopted by sales and marketing department to promote the hotel products? (6 Marks)

 

7)      Explain the role of ethics in the hospitality industry?(6 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0002 - Indian Constitution - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the importance of constitution for a state? (5 Marks)

2)       On what basis governments can be classified? (3 Marks)

3)       Briefly describe the special rights for women? (6 Marks)

4)       What are the important functions of the parliament? (4 Marks)

5)       Write a note on our Indian annual Budget? (5 Marks)

6)       Explain the special rights for different minority religions in India? (7 Marks)

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0002 - Indian Constitution - 2 credits

Assignment - 2 (30 marks)

 

1) Explain the basic features of the union council of ministers? (5 marks)

2) What are the power and functions of chief minister? (5 Marks)

3) What are the three important jurisdiction of the Supreme Court? (3 Marks)

4) Explain the following     (5 Marks)

        a) Judicial review

        b) Writs

5) Name at least six ruling chief ministers name of different states (6 Marks)

6) "The prime Minister of India of India occupies a pivotal place in the government system of our country". Justify this statement. (6 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0003 - Business English - 2 credits

Assignment - 1 (30 marks)

 

Answer the following questions:

 

1.  Read the following passage and answer the questions that follow.

The earliest known printed use of the word 'cocktail', as originally determined by Dr. David Wondrich in October 2005 was from "The Farmer's Cabinet", April 28, 1803, "Drank a glass of cocktail felt excellent for the head ....Call'd at the Doct's, found Burnham ... he looked very wise .... drank another glass of cocktail."

The second earliest and officially recognised known printed use of the word "cocktail" (and the most well-known) was in the May 13, 1806 edition of the Balance and Columbian Repository, a publication in Hudson, New York, where the paper provided the following answer to what a cocktail was:  "Cocktail is stimulating liquor composed of spirits of any kind, sugar, water and bitters, it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head.  It is said, also to be of great use to a Democratic candidate: because a person having swallowed a glass of it, is ready to swallow anything else."

The first publication of a bartenders' guide which included cocktail recipes was in 1862: How to Mix Drinks; or The Bon Vivant's Companion, by Professor Jerry Thomas.   In addition to listings of recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails".  A key ingredient which differentiated "cocktails" from other drinks in this compendium was the use of bitters as an ingredient, although it is not to be seen in very many modern cocktail recipes.

During Prohibition in the United States (1919-1933), when alcohol possession was illegal, cocktails were still consumed in establishments known as speakeasies.  Not only was the quality of the alcohol available far lower than was previously used, but the skill and knowledge of the bartenders would also decline significantly during this time.

1.  Answer the following questions                                                                                                          [8 marks]

i)  When was the word 'cocktail' used for the first time?

ii) Why was it humoured that cocktail was of great use to a Democratic candidate?

iii) How did the edition, Balance and Columbian Repository define 'Cocktail'?

iv)  Which was the first publication that contained cocktail recipes?

v) Who authored, The Bon Vivant's Companion?

vi)  What differentiated cocktails from other drinks?

vii) What do you mean by Prohibition?

viii) Where was cocktail consumed during Prohibition?

2.   Give one word from the passage for the following phrases                                [2 marks]

a)  item in a recipe

b)  cause somebody to become more alert or active

3.  Based on the passage, make a power point presentation about the History of Cocktails.                                                                                                                                                                  [10 marks]

4. Identify the parts of speech of the underlined words in the following sentences

                                                                                                                                   [10 marks]

i)         The geese indolently waddled across the intersection.

ii)        Yikes! I'm late for class.

iii)       Nina's shabby dictionary tumbled out of the bag when the bus suddenly stopped.

iv)      Although she gave hundreds of pencils away, the enormous mound left over frightened her.

v)       His greatest fear is that the world will end before he finds a comfortable pair of slippers.

vi)      Dust covered every surface in the locked bedroom.

vii)     The sun was shining as we set out for our first winter camping trip.

viii)    That suitcase is hers.

ix)      Call the taxi when you are ready.

x)       The children climbed the mountain without fear.

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0003 - Business English - 2 credits

Assignment - 2 (30 marks)

 

Answer the following questions:

1.        Your Learning Centre is conducting a food fest. Write an invitation to the Mayor of the city to preside inaugurate the fest.                                                                                           [5 marks]

2.        Hotel Eat Well International has a vacancy for the post of Assistant Manager (Purchase).  Write a job application along with suitable resume to the General Manager, HR.  Create your own data.                                                                                                             [5 + 10 marks]

3.        There is a banquet to be prepared for 14th February 2010 for the Valentine Day Special Dinner.  As a HR personnel, write a memo to the General Manager, Purchase, to order flowers to be set in the banquet hall.                                                                       [5 marks]

4.        If you are the cashier in a motel (dhaba), what are the possible barriers of communication during the rush hour from 12 p.m. to 2 p.m.?  Explain any one in detail.                [5 marks]

                                                                                                                              

 

 

 

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0004 - Hospitality French - 2 credits

Assignment - 1 (30 marks)

 

1. Write a short note on the letters of the French alphabet and the importance of the 3 main accents with 1 example for each accent. (10 Marks)        

                                                                  

 

2. Give the French for the following: (1 x 7 Marks)

a.        Spring 

b.        The father-in-law

c.        The post office  

d.        An overcoat 

e.        The fingers

f.         window  

g.        A mountain

 

3. Answer the following:

 

i. Give the names of at least 2 countries which are not feminine though they end with the            

        letter 'e' (2 Marks)

 

ii. How is 1.00 a.m. written in French? (1 Mark)

 

iii.  Write 2 sentences using the correct form of 'être', one using 1st person singular and other using  1st person plural.  (2 marks)

 

iv. Write 2 sentences using the correct form of 'avoir', one using 2nd person singular and the other using 2nd person plural. (2 marks)

 

v. Write 2 sentences using the correct form of 'acheter', one using 3rd person singular and the other using 3rd person plural (2 marks)

 

vi. Write 2 sentences using the correct form of 'appeler', one using 1st person singular and the other using 2nd person plural (2 marks).

 

 vii. Write 2 sentences using the correct form of 'manger', one using 2nd person plural and                        the other using 3rd person plural. (2 marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0004 - Hospitality French - 2 credits

Assignment - 2 (30 marks)

                  

1.   Write at least 5 sentences about yourself in French. (5)

 

2.    Give the equivalents of the following in French: (5)

 

a. O.K.

b. Nothing

c. See you soon

d. Of course

e. Please

 

3. a. Translate the following into English: (5)

        Bonsoir, Madame.  Nous sommes Monsieur et Madame Leblanc.  Nous avons rêservê

        une chambre pour deux personnes.

        Bonsoir, Madame, Bonsoir Monsieur.  Un instant, je regarde Madame Leblanc.

 

     b. Translate the following into English: (5)

         Je vous que l'hôtel est complet.  Vous n'avez vraiment plus de chambre ?  C'est

         impossible.

         Plus aucune, Monsieur.  Je suis dêsolê.

 

     c.  Translate into French: (1)

          All taxes included

 

4.   Write the following passage in the proper sequence: (6)

 

·          Avec les petits dêjeuners ?

·          500 euros la nuit. Monsieur

·          Oui, Monsieur. Prix net, service et taxes compris

·          Non, Monsieur, sans petit le petit dêjeuner

·          C'est une chambre à combien ?

·          Toutes taxes compris

 

5.  Write the following sentences in passé composê: (3)

          i.            Ils ont des enfants.

         ii.            Elle êcoute la radio.

        iii.            Nous sortons de la classe.

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0005 - Front Office Operations – I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the components of Front Office Department? (5 Marks)

2)       Draw the format of Crew Wakeup Call List and Lobby Control Sheet (4 Marks)

3)       Explain the following (4 Marks)

a)       GDS

b)       Inter-sell Agencies

4)       Draw the format of Density Chart and explain its features (5 Marks)

5)       Draw the layout of Reservation Department and name each sections of the same

                                                                                                                  (6 Marks)

6)       Name six types of Credit Cards (6 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0005 - Front Office Operations – I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1)     What are the main advantages of Call Accounting System? (5 Marks)

2)     What is Law of Contract and Value Added Tax? (4 marks)

3)     Draw the format of 'No-show Report' and 'Cancellation Report' (3 Marks)

4)     What are the legal rights of the hotelier (6 Marks)

5)     As a Front office Manager, what procedure will you follow, when a guest is found dead in the room? (6 Marks)

6)     Name the forms and formats maintained at front desk (6 Marks)

 


Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0007 - Accommodation Operations – I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the following: (3 Marks)

a)       Job Description

b)       Job Specification

2)       Draw the format of Work Order Report (2 Marks)

3)       What are the different types of Vacuum cleaners? (5 Marks)

4)       Name any four Neglected areas in the guest rooms (4 Marks)

5)       Explain the selection criteria for the room line? (4 marks)

6)       Name the different types of carpets used in the hotels (6 Marks)

7)       Draw the layout of Housekeeping control desk (6 marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0007 - Accommodation Operations – I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1)          How will you establish a par stock level for room linen in the linen room? (6 Marks)

2)            What are the prevention and control measures for pests? (5 Marks)

3)            Explain the alternative schedule techniques? (5 Marks)

4)            What is cross training? (2 Marks)

5)            How will you develop a staffing guide for House Men? Explain with an example

        (7 Marks)

6)            How will you classify the fibers? (5 Marks)

 

Practical Guidelines – I Semester

All the practical related details pertaining to Front Office Operations – I (Practical) [HM0006] and Accommodation Operations – I (Practical) [HM0008] are furnished in the Practical Manual/SLM of the concerned subjects.

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0009 - Food Production and Bakery – I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the following (5 Marks)

a)       Bisque

b)       Caviar

c)       Fettuccine

d)       Baghar

e)       Zest

2)       What are the types of sugar? (5 Marks)

3)       Explain the following (3 Marks)

a)       Hors d'oeuvre

b)       Potage

4)       Draw the organizational structure of a Kitchen department (5 Marks)

5)       Name six continental egg dishes (6 Marks)

6)       Write a note on shortening (6 Marks)

7)       Explain the following (5 Marks)

f)        Bisque

g)       Caviar

h)       Fettuccine

i)         Baghar

j)         Zest

8)       What are the types of sugar? (5 Marks)

9)       Explain the following (3 Marks)

c)       Hors d'oeuvre

d)       Potage

10)    Draw the organizational structure of a Kitchen department (5 Marks)

11)    Name six continental egg dishes (6 Marks)

12)    Write a note on shortening (6 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0009 - Food Production and Bakery – I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1) Explain the following

        a) Cream horn

        b) Patisserie

        c) Bulk boiler

        d) Rolling pin

        e) Tweezers

2) Explain the uses of fats and oils? (5 Marks)

3) Explain the following (3 Marks)

        a) Lard

        b) Suet

4) What are the basic mother sauces? (5 Marks)

5) Name at least six béchamel based soups (6 Marks)

6) Name any six hard cheeses (6 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0011- Food and Beverage Service - I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       What are the various types of trolleys used in F&B outlets? (5 Marks)

2)       Explain the principles of Menu Planning?(5 Marks)

3)       Draw the flow chart of vinification process? (5 Marks)

4)       Explain the following (3 Marks)

a)       Damask

b)       Potage

5)       Name six  international sparkling wines (6 Marks)

6)       Draw neatly the layout of 50 pax multi-cuisine restaurant (6 Marks)

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0011- Food and Beverage Service - I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1) Explain the following wine Terminologies (5 Marks)

a) Bodega

                b) Chaise

                c) Depot

                d) DOM

                e) Sekt

2) Name any 10 equipments required in a still room (5 marks)

3) On what basis cigars are classified (5 Marks)

4) Explain the following (3 Marks)

                a) Hock Mock

                b) Latakia

5) Name any six white grapes, which are used in the wine making? (6 Marks)

6) Write a note on Indian Cigars (6 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0013 - Hospitality and Hotel Accounting - 4 credits

Assignment - 1 (60 marks)

 

1.   State which account should be debited and which account should be credited according to traditional approach. (10 marks)

1.        Ramanujam commenced business with  cash Rs.1,00,000

2.        Purchased goods from Kashinath on credit Rs.10,000

3.        Sold goods for cash Rs.4,000

4.        Cash purchases Rs.1,000

5.        Sold machinery to Gajanan on credit Rs.4,000

6.        Withdrew cash from business for personal use Rs.300

7.        Paid rent Rs.1,500

8.        Cash paid into bank Rs.9,800

9.        Received loan from Rajaram Rs.5,000.

10.     Received commission Rs.400

 

2.     Journalize the following transactions (10 marks)

                    1.     2009 Jan 1 Mr. Sudhakar commenced business with cash Rs.4,00,000.

                    2.     Jan 2   Purchased goods on credit from Mr. Jeevan Rs.45,000.

                    3.     Jan 5   Paid into bank Rs.15,000.

                    4.     Jan 8   Bought goods for cash Rs.4,000.

                    5.     Jan 8   Sold furniture for cash Rs.6,000.

                    6.     Jan 9   Sold goods to Mr. Kiran on credit Rs.4,500.

                    7.     Jan 15  Bought goods from Rajesh on credit Rs.5,000.

                    8.     Jan 16  Bought furniture from Rakesh for Rs.3,000.

                    9.     Jan 25  Paid postage Rs.50.

                 10.     Jan 26   Withdrew cash from office for personal use Rs.200.

3.               Akshaykumar, owner of a hotel entered into the following transactions with Monishkumar on the following dates. Prepare ledger account of Monishkumar and the balance the same.                                                                                                                   (10 marks)

2009

Jan 2 Opening debt of Monishkumar to Akshaykumar Rs.1,500

Jan  4 Sold goods to Monishkumar  Rs.1,090

Jan  9  Monishkumar returned goods Rs.90

Jan 18 Sold goods to Monishkumar for cash and received Rs.1,000

Jan 22 Monishkumar became insolvent and Rama realized from his asset Rs.1,400

4.  Following is a Trial balance as on 31st March 2009, prepared by an incompetent accountant. You are required to re-write trial balance in its correct form. (10 marks)

 

Trial Balance

Sl.No

Particular

J.F

Debit

Credit

1

2

3

4

5

6

7

8

9

10

11

Capital

Wages

Purchases

Sale

Discount received

Salaries

Opening stock

Furniture and fixture

Cash

Machinery

Suspense A/c

 

-

2,600

12,300

 

 

2,400

 

 

 

23,600

32,800

40,000

 

 

17,200

100

 

100

14,300

2,000

 

Total

 

73,700

73,700

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                                                                                                                           

 

 

 

 

5.             What are the accounting principles? Briefly explain the important accounting concepts.                                                                                                                                     (10 marks)

 

6.             What are the importances of computer application in hospitality accounting?                                                                                                                                                                       (10 marks)


 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0013- Hospitality and Hotel Accounting - 4 credits

Assignment - 2 (60 marks)

 

1.  Enter the following transactions of Happy Ice cream Parlor in Sales book, Sales returns book, Purchases book and Purchases returns book.                           (10 marks)

 

2008

July          5.             Sold on credit to Saraswati

                                10 units of Butter Scotch @ Rs.30 each

5 units of Vanilla @ Rs 20 each

                8.             Purchased on credit from Joy ice-cream

                                25 units of Dilkush @Rs.50 

                                10 units of   strawberry @ Rs.30

                10.    Purchased for cash from Mohan and co

                                10 units of chocolate ice-cream at Rs.40

                15.   Sold to Lalkrishna Bros. on credit

                                10 units of Dilkush @ Rs. 50

                                5 units of strawberry at Rs.25

18.  Returned to Joy ice-cream 5 units of Dilkush being spoiled.

26.  Lalkrishna Bros returned 1 unit of Dilkush as the same was spoiled.

 

2.  Enter the following transaction of a merchant in a three column cash book. (10 marks)

2009        Jan.     1      Commenced business with Rs.20,000

                            2      Paid into bank Rs.7,000

                            7.     Purchased goods by cheque Rs.3,000

                            10.   Paid rent Rs.400

                            11.   Purchased furniture by cheque Rs.3,000

                            16.   Gave to Gopal a cheque of  Rs.970 and allowed discount Rs.30

                            17.   Received from Narayana a cheque of Rs.1,500

                            25    Paid wages Rs.100

                            28    Drew for office use Rs.400

                            30    Withdraw for personal use by cheque Rs.150

3.             The following is the trial balance as on 31-12-2008 extracted from the books of  Sugama  Hotels. Prepare final accounts.                                                               (20 marks)

Opening stock

   15,500

Capital

   60,000

Land and Building

   35,000

Loan taken @ 9%

   30,000

Kitchen equipment

   50,000

Sundry creditors

     9,600

Salaries to the staff

11,000

Purchases returns

     2,100

General expenses

     2,500

Restaurant Sales

2,07,300

Cash at bank

6,400

 

 

Restaurant furniture

5,000

 

 

Rent for the premises

     3,000

Discount

     1,200

Postage and telegrams

     1,400

 

 

Stationery

     1,300

 

 

Wages

   26,000

 

 

Freight on purchases

     2,800

 

 

Carriage on Sales

     4,000

 

 

Repairs to restaurant

   furniture

     4,500

 

 

Dues from customer

   30,000

 

 

Bad debts

        600

 

 

Cash in hand

        100

 

 

Sales returns

     5,100

 

 

Purchases

1,06,000

 

 

 

 

3,10,200

 

 

3,10,200

 

The following further information is given:

1.        Wages for December 2008amounting Rs. 2,100 have not yet been paid

2.        Included in general expenses is insurance premium Rs.600 paid for the year ending 31st December, 2008

3.        Provision for doubtful debts @ 5% on debtors is necessary

4.        The loan was taken on 1st July 2008.  Interest has not paid yet.

5.        Value of stock on hand on 31st December 2008 was Rs. 14,900

 

4.     From the following details, prepare the visitors tabular ledger       (10 marks)

 

1.        Date 30-09

2.        Room No. 101

3.        Tariff

Room          Rs. 1200/-

Tea              Rs. 20/-

Coffee         Rs. 20/-

Lunch         Rs. 100/-

Breakfast   Rs. 75/-

Dinner        Rs. 150/-

4.        Check out time 12 noon

5.        Change service taxed at 10% on noon, food and alcoholic beverage on & sales tax on alcoholic beverages at 10% (excluding service charges) and 5% luxury tax

6.        Name of the guest Mr. Ramesh

7.        Opening debit balance Rs. 3000/-

8.        Details of charges to guest:-

        -- 6-30 am tea was served to all rooms and Room No. 101 had a guest  

-- 7-30 A.m Mr. Ramesh pointed out that the tea had gone cold L& demanded that  he  should not be   billed.  His claim was honoured .

-- 8.30 A.M Break fast was served to all rooms  Rom No. 101 had 3 guests

-- 9.00 A.M the following cheques were to be entered for Room No. 101:- Laundry Rs. 20/- and Newspaper Rs. 5/-

-- 1 P.M Lunch was served to all rooms.

-- 2 P.M two movie tickets for Rs. 150/- were purchased for Room No. 101

-- 6.30 P.m tea was served to all room Room No. 101 had 3 guests:-

-- 9 p.m dinner was served to all rooms.

 

5.             Write about the actual job done by a night auditor for one shift period – in detail, step by step process.                                                                                   (10 marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0014 - Food Safety and Nutrition - 4 credits

Assignment - 1 (60 marks)

 

1) What are the stages involves in the implementation of HACCP? (6 Marks)

2) Explain the digestion process in the stomach? (8 Marks)

3) Write a note on RDA? (3 Marks)

4) How will you classify carbohydrates? (6 Marks)

5) Explain the classification of proteins? (6 Marks)

6) Write a note on energy yielding Foods? (6 Marks)

7)  Explain the following (5 Marks)

        a) Asepsis

        b) Sterilization

8) How will you preserve food items by the application of Low Temperatures? (10 Marks)

9) Explain the role of Calories in Dietary allowance? (10 Marks)

 

Assignments for Winter / November 2010 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0014 - Food Safety and Nutrition - 4 credits

Assignment - 2 (60 marks)

 

1) How will you preserve food by the help of Drying? (6 Marks)

2) What is Adulteration? Name any 10 common adulterants used in the food items? (6 Marks)

3) Write a note on High fiber diet? (6 Marks)

4) Explain the factors that Influencing Food Intake and Food Habits? (12 Marks)

5) Write a note on protective clothing? (6 Marks)

6) Explain the following (4 Marks)

        a) Clean-as-you-go system

        b) clean-in-place system

7) write the cleaning procedure for (10 Marks)

        a) Hoods

        b) Ranges

8) How will you detect the adulterants in the following food items? (10 Marks)

        a) Tea

        b) Ghee

        c) Dal

        d) Tamarind

 Practical Guidelines – II Semester

All the practical related details pertaining to Food Production and Bakery – I (Practical) [HM0010] and Food and Beverage Service – I (Practical) [HM0012] are furnished in the Practical Manual/SLM of the concerned subjects.

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