CP–3944 11

B.Sc. DEGREE EXAMINATION, NOVEMBER 2011

Catering and Hotel Administration
HOTEL ACCOUNTING
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. What is double entry system?
2. What do you mean by trade discount?
3. What is meant by contra entry?
4. What do you know about trial balance?
5. How do you pass entry for provision for bad and doubtful debts and prepaid expenses?
6. List down the components of prime cost.
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain briefly the concepts of accounting.
8. Describe the different kinds of subsidiary books.
9. The following errors were found in the books of Naveen & Sons, give the necessary
entries to correct them.
(a) Salary of Rs. 1,000 paid to Mohan but it has been debited to his personal
account.
(b) Rs. 1,500 paid in cash for a typewriter was charged to office expenses account.
(c) Rs. 5,000 paid for furniture purchased has been charged to purchase account.
(d) Repairs made was debited to building account for
Rs. 2,500.
(e) An amount of Rs. 500 withdrawn by the proprietor for his personal use has been
debited to trade expenses account.
(f) Rs. 200 received from Sham & Co. has been wrongly entered as from Shaji & Co.
(g) Sales account is undercast by Rs. 200.
(h) Sundry expenses is overcast by Rs. 500.
10. Enter the following in a cash book with cash bank and discount columns :
2010
January 1 Mohan started business with Rs. 10,000 paid
into bank Rs. 8,000
3 Brought office furniture by cheque Rs. 3,000
5 Sold goods for cash Rs. 1,000
8 Paid Anand Rs. 600 and was allowed a discount
of Rs. 60
9 Received from Mani a cheque of Rs. 700 and
allowed him a discount of Rs. 10 and the same
day was deposited into a bank
18 Received for cash sales by cheque Rs. 5,000
24 Withdrew from the bank for office use
Rs. 2,000
30 Wages paid Rs. 1,000
31 Salaries paid Rs. 2,000
31 Rent received by cheque Rs. 5,000
11. On 1.1.2006 machinery was purchased for Rs. 80,000.
On 1.1.2007 additions were made to the amount of
Rs. 40,000. On 31.03.2008 machinery purchased on 1.1.2007, costing Rs. 12,000 was sold for
Rs. 11,000 and on 30.06.2008 machinery purchased on 1.1.2006 costing Rs. 32,000 was sold

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for Rs. 26,700. On 1.10.2008 additions were made to the amount of Rs. 20,000. Depreciation
was provided at 10% per annum on the diminishing balance method.
Show the machinery account for three years.
12. What is cost sheet? How do you prepare it? Give a specimen of cost sheet with imaginary
figures.
Part C (1 × 10 = 10)
(Compulsory)
13. The following trial balance is extracted from the books of Mr. Shyam. Prepare Trading,
Profit and Loss account and Balance Sheet as on 31.03.2007.
Rs.
Shyam’s capital 2,88,800
Machinery 99,000
Purchases 1,10,000
Purchase returns 1,100
Discount allowed 1,320
Loan to Ms. K @ 10% p.a. 44,000
Bills payable 5,500
Stock (01.04.06) 38,500
Creditors 44,000
Insurance 1,760
Bad debts 660
Freight 9,900
Lighting 1,100
Interest on loan 1,100
Rs.
Sales 2,31,440
Drawings 13,200
Buildings 66,000
Salaries 13,200
Office expenses 2,750
Debtors 29,260
Bank 29,260
Furniture 5,500
Wages 35,200
Postages 1,540
Fuel and power 2,970
Rent 2,860
Loose tools 2,200
Provision for doubtful debts 880
Cash 2,640
Adjustments :
(a) Closing stock as on 31.03.07 Rs. 72,000.
(b) Depreciate machinery by 8%, furniture by 10% and buildings by 5%.
(c) The value of loose tools on 31.03.07 was Rs. 1,760.
(d) Maintain 5% provision on debtors for doubtful debts.
(e) Insurance prepaid Rs. 200.
(f) Wages outstanding Rs. 2,000.
(g) Salaries due Rs. 1,000.

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 CP–3945 12
B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
PERSONALITY DEVELOPMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Differentiate personality from Behaviour.
2. What are the limitations of non-verbal communication?
3. What are Etiquettes?
4. What are the dynamics of Role play?
5. What is organising?
6. What is coordinating?
Part B (4 × 8 = 32)
Answer any four questions.
7. What is personality? What are the determinants of one’s personality?
8. Explain in detail the different types of communication skills.
9. Explain the different managerial skills required for a manager.
10. Highlight the importance of leadership qualities to develop a good inter personal
relations in an organisation.
11. Explain briefly about transactional analysis.
12. Trace out the personality of Mother Theresa by analysing her Autobiography.
Part C (1 × 10 = 10)
Compulsory.
13. Discuss in detail the importance of POSDCORB.
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 CP–3946 13
B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
BASIC FOOD PRODUCTION AND PATISSERIE
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. Give a brief note on “Responsibilities of Executive Chef’.
2. Highlight the importance of “Vitamins” in Food.
3. Draw the cuts of “Lamb”.
4. Define “Stock” and Write its Preparation Method with Recipe.
5. Give a brief note on - Table de’ hote and A la’ Carte.
6. List out Faults and Remedies of the Yeast products and Cake Mixture.
Part B (4 × 8 = 32)
Answer any four questions.
7. Draw the “Lay out of Food Production Department” in 5 Star Hotel and Explain about
“Wash up area — Pots and Pans”.
8. Classify the following Raw Materials :
(a) Raising Agent
(b) Fish
(c) Meat
(d) Farinaceous Products
(e) Tea and Coffee.
9. Explain — Methods of Cooking.
10. Classify and Explain — Mother Sauces and its Derivatives each 2.
11. Explain – Different types of Indian Gravies and Preparation method of any – 2.
12. Explain – Different types of “Pastries” with Examples.
Part C (1 × 10 = 10)
Compulsory – Case Study
13. Mr. Shahid wants to organize a birthday party for his friend Mr.Ravi. Compile a 15
Course Birthday Party Dinner Menu and Explain it.
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 CP–3947 14
B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
FOOD AND BEVERAGE SERVICE
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. Write short notes on : (a) Hotel (b) Resort.
2. List any six Crockery with its size.
3. Define : Brunch and Supper.
4. Write short notes on American Service.
5. List any six types of Napkin Folding.
6. Write short notes on “Control System”.
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain : Welfare Catering Establishments.
8. Discuss : Inter Departmental Relationship of F & B Service with other departments.
9. Classify and enumerate the F & B Service Equipments.
10. Explain : French Classical Menu.
11. Describe in detail – Room Service and Banquet.
12. Classify – Non-Alcoholic Beverage.
Part C (1 × 10 = 10)
Compulsory – Case Study
13. Mr. Raheem Restaurant Manager of a reputed Restaurant is busy attending the Guests
during the prime hours. A Guest suddenly starts shouting that his valuables are missing. He
criticizes and blames the authorities and other guests and demands for an enquiry.
Management feels that such an enquiry may spoil the reputation of the Restaurant. Advice
him to handle the situation tactfully.

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 CP–3948 15
B.Sc. DEGREE EXAMINATION,
NOVEMBER 2011
Catering and Hotel Administration
FRONT OFFICE OPERATIONS
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Write the definition of tourist.
2. Explain about opportunities in hospitality industry.
3. Give short notes on :
(a) Botel
(b) Rotel
(c) Ecotel.
4. Draw the layout of front office.
5. What is over booking?
6. Define - Pre - registration.
Part B (4 × 8 = 32)
Answer any four questions.
7. Write the adverse effect of tourism.
8. Explain about types of operation.
9. Draw the organizational structure for a large hotel.
10. Write the ideal qualities and attributes of front office personal.
11. Explain - Types of reservation.
12. What is rooming a guest? How is the rooming done for VIP?
Part C (1 × 10 = 10)
Case study
Compulsory.
13. Think you are working as a receptionist on a particular day the hotel is full house, a
regular guest coming without reservation and asking for a room. As a receptionist
what solution you will give.
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 CP–3949 16
B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
ACCOMMODATION OPERATIONS
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. What are the duties of a houseman?
2. List out the activities at the central desk.
3. What is meant by floor pantry?
4. Who is a baby sitter?
5. What is the first aid given for?
(a) Fainting
(b) Shock.
6. What are the types of glass?
Part B (4 × 8 = 32)
Answer any four questions.
7. Draw the organizational chart of an housekeeping department for a large hotel and
explain.
8. What are the attributes of housekeeping staff?
9. What are the types of cleaning agent and explain it.
10. Explain weekly cleaning schedules and records.
11. What are the rules to be followed in a guest floor?
12. What are the different types of keys explain?
Part C (1 × 10 = 10)
Compulsory
13. Case Study :
You are an executive Housekeeper of a 500 room hotel. The expenditure on guest amenities
has shotup to 20% in the part two months.
(a) What could be the possible reason for this?
(b) What steps would you take to bring this expenditure in the line which your estimated
expenditure?
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 CP–3950 17
B.Sc DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
BASICS OF COMPUTER SCIENCE
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. What are the major functions of a computer?
2. What is DOS?
3. What is the use of status bar?
4. List out the different views available in word.
5. How can you highlight the character?
6. Differentiate between save and save as option.
Part B (4 × 8 = 32)
Answer any four questions.
7. Classify the language and explain.
8. Describe the internal commands available in DOS.
9. What are desktop icons? Describe any four of them.
10. Explain how can you check the spell. Also give the steps to use thesaurus.
11. Write the steps to increase and decrease the indents. Also explain how can you use ruler
to set indents.
12. Describe the procedure for inserting and deleting pages in a document.
Part C (1 × 10 = 10)
Compulsory.
13. Describe the different types of computer.

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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
PRINCIPLES OF MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. What are the roles of middle level managers?
2. What do you mean by span of control?
3. What is scientific management proposed by F.W. Taylor?
4. What is management by exception?
5. What is grapevine communication?
6. What do you mean by inventory?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the various levels of management in a five star hotel.
8. Explain the important contributions of Henry Fayol to the field of management.
9. Describe the steps in the planning process.
10. Illustrate Maslow’s need hierarchy theory.
11. Explain the steps involved in the decision making process.
12. Differentiate the roles of managers from that of executives.
Part C (1 × 10 = 10)
Compulsory question.
13. State whether management is an Art or Science. Substantiate your view with suitable
points and examples.
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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
SALES AND MARKETING PRACTICES
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. What are the advantages of relationship marketing?
2. What are marketing objectives?
3. What are the components of a sales office communication system?
4. What is internal merchandising?
5. How will you improve catering sales?
6. What is the necessity for advertising?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the significance of marketing in hospitality industry.
8. Briefly explain the various contents of a marketing plan.
9. Explain in detail the purposes of automated sales office.
10. What are the steps involved in personal selling process? Explain.
11. How will you promote restaurants and lounges? Explain
12. How will you develop an advertising plan for a hospitality industry?
Part C (1 × 10 = 10)
Compulsory.
13. Critically examine the trends in hospitality industry and the impact of globalisation on
hospital industry.
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 CP–3953 23
B.Sc. DEGREE EXAMINATION,
NOVEMBER 2011
Catering and Hotel Administration
HOTEL AND CATERING LAWS
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. Differentiate “Guaranteed and Non Guaranteed Guest Reservation”.
2. Write short notes on “Acts of Guest” relating to Hotel Industry.
3. Give a brief note on Hotel’s liability against unclaimed Guest property.
4. Write short notes on “Guest Law suits and Damages”
5. Define – “License and Permit”.
6. What do you understand by “Contract and Breach of Contract”?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the concept of Guest’s Right to Privacy.
8. Discuss the circumstances when a Hotel has the Right to Evict a Guest.
9. Discuss the situations when a Hotel defenses to liability claims.
10. Explain the liability of a Hotel regarding Handling Mails, Automobiles and Assets of a
Guest.
11. Describe the procedures relating to project & plan approval to start a Hotel.
12. Explain – Food Adulteration Act 1954.
Part C (1 × 10 = 10)
Compulsory – Case Study
13. Imagine you are a General Manager in a reputed Hotel. Create a checklist of the steps
that should be initiated immediately in the following situations.
(a) Fire Accidents.
(b) Theft
(c) Vandalism.
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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
HOUSEKEEPING AND FACILITIES MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. What do you mean by fabrics? List out some fabrics commonly used in the industry.
2. Explain the basic rules of a linen room.
3. What is the role of laundry agents?
4. Define and classify different stages of stain removal.
5. How will you prevent and control pests?
6. Explain the purpose of flower arrangement.
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the degree of twists and types of yarns.
8. Draw the Layout of Linen room and list out the basic rules and equipments used in this
room.
9. Detailly explain about flow process of industrial laundering.
10. What is Off-Premises and On-Premises? List out its advantages and disadvantages.
11. List out the safety procedures followed while storing or using stain chemicals.
12. Explain the principles of flower arrangement.
Part C (1 × 10 = 10)
(Case Study)
Compulsory.
13. What is the role of florist in a star hotel? – Discuss.

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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
FRONT OFFICE MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Define ‘‘Information directory’’.
2. What are safe deposit boxes?
3. Expand – F.I.T. and G.I.T.
4. What are the three ways of record keeping system?
5. What is a room discrepancy report?
6. Define – Express check out.
Part B (4 × 8 = 32)
Answer any four questions.
7. How do front office department communicates with all other departments?
8. What are the emergency procedures followed in front office during various emergencies?
9. Write down the job description of a concierge.
10. Front office cashier plays a major role in maintaining the accounts in the department.
Explain in detail.
11. Explain the role of a night auditor.
12. Write in detail the various check out methods followed in front office.
Part C (1 × 10 = 10)
Compulsory
Case study
13. Mr. Alex who was staying in Room No. 404 had checked out an hour back. As the
housemen went to do the check out room he found that Mr. Alex had left a cover containing
his flight tickets and a small bag with a watch. What are the steps should the housemen take
to return back the amenities of Mr. Alex?

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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
BEVERAGE SERVICE
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Name six varieties of Grapes.
2. What is Destalking?
3. Define : Fortified wine, sparkling wine?
4. Name three wines from Austria.
5. What is a A/c?
6. What is a cocktail?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the categorization of wines.
8. Give a brief note on : Tequila, Grappa, Max, Perry, Aquait.
9. How to read a wine table?
10. Brief the history of Indian wines?
11. Brief the history, preparation and process of Rum.
12. Explain : Bitlers and Aperitid.
Part C (1 × 10 = 10)
Compulsory — Case Study.
13. Being a Bar Manager, you job is to take care of the cellar. But one day you find that your
wines are getting reduced in the par level. How you will find out the Mal Practice?
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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
CULINARY ARTS AND TECHNIQUES
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Name some meats used in Indian cuisine.
2. What areas are covered under West Indian Cuisine?
3. List any three dishes from Kashmiri cuisine.
4. Write short notes on udipi cuisine.
5. Which areas were influenced by the Muslims?
6. What is meant by ethnic cuisine?
Part B (4 × 8 = 32)
Answer any four questions.
7. What are the different spices and herbs used in Indian cuisine?
8. Give a detail notes on North Indian cuisine.
9. What is the speciality of hyderabadi cuisine?
10. Give a detail account on the importance of Tandoor cooking in India.
11. How did British influence changed the food habits of India?
12. Explain the various fast foods of India in detail.
Part C (1 × 10 = 10)
Compulsory
13. Case study :
The Angel hotel is getting ready to celebrate Durga Pooja Dusshera festival at its
speciality restaurant. You are the executive chef of this hotel. How do you plan the
menu for this event and how do you plan the interiors for this festival?

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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
COMPUTER APPLICATIONS
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Write keyboard/mouse operations to select a word, a line, a paragraph in a word
document.
2. Differentiate between Portrait and Landscape option in print dialog box.
3. Explain the four ways of aligning text.
4. Explain the ways of selecting cells in the range A1 : A20.
5. Write the formula to find the value of a 2 + b2 + 4 ac given the values of a, b, c in cells
A1 , B1 , C1 .
6. Write steps to display your name and address in a slide.
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the commands in Format menu of Word.
8. Explain Header, Footer and Page setup features of Word.
9. Write steps to create Excel worksheet for student reg no, name, age, city data. Write
commands to sort the data in the order of name, city and age separately.
10. Explain different types of data series in Excel and steps to create them.
11. Explain chart wizard in Excel.
12. Explain the following features of Powerpoint :
(a) Color scheme
(b) Slide layout
(c) Animation.
Part C (1 × 10 = 10)
Compulsory
13. Explain how Word, Excel and Powerpoint software packages together are useful to
automate office management.

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B.Sc. DEGREE EXAMINATION,
NOVEMBER 2011
Catering and Hotel Administration
ADVANCED ROOMS DIVISION MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. What is forecasting room revenue?
2. What is potential average single rate?
3. What are the various factors of sales?
4. Define P.R.
5. How to select a P.M.S.?
6. What is the role of front office in security?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain in detail the importance of budget in an organisation.
8. What are the concept and importance of yield management?
9. Explain in detail about ABC of selling.
10. What are the major tools in marketing through public relations?
11. What is the definition of PMS and importance of PMS?
12. Discuss between in-house security department versus contracted security services.
Part C (1 × 10 = 10)
Compulsory
13. Mr. Shyam has launched a five star hotel in Chennai with 400 centralized a/c deluxe
rooms. This is a competitive hotel in the heart of the city. To promote his business,
what marketing technique he should adopt in order to attract the guest and also for
the sales of rooms and repeat guest.

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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
ADVANCED ACCOMMODATION MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Briefly explain researching the motives.
2. What is job specification?
3. Write about stores and stock control.
4. What is the role of color in interior design?
5. Write about wall window treatment.
6. What is the role of housekeeping in safety awareness?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain pre-opening operations.
8. Explain performance appraisal and give its advantages.
9. What is leasing? Explain its merits and demerits.
10. What are the principles of interior design?
11. What is the role of accessories in interior decoration?
12. Write about linen room management.
Part C (1 × 10 = 10)
Compulsory.
13. Case study :
Draw the lay out of a suite room based on a theme and suggest flooring, wall, window,
furniture, lighting ect., for a five star hotel.
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B.Sc. DEGREE EXAMINATION,
NOVEMBER 2011
Catering and Hotel Administration
TRAVEL AND TOURISM MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. Explain the importance of tourism.
2. State the types of visa.
3. Explain the functions of travel agency.
4. Write a note on religious tourism.
5. Name important tourism places in any one of the southern states of India.
6. Briefly explain ‘Medical Tourism’.
Part B (4 × 8 = 32)
Answer any four questions.
7. Discuss the role of state governments in promoting tourism.
8. State the procedure for obtaining visa.
9. List the legal procedure to state a travel agency.
10. Explain the major hill resorts in Tamil Nadu.
11. State the measures to promote beach resorts.
12. Explain how exhibitions attract tourism.
Part C (1 × 10 = 10)
Compulsory question.
13. Discuss the role of private sector to tourism industry.

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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
HUMAN RESOURCE MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. State the role of HRD.
2. Write any two internal sources of recruitment.
3. What is induction?
4. What do you mean by Arbitration?
5. Define manpower audit.
6. What do you mean by HR budget?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the role of personnel manager.
8. Explain various types of job evaluation.
9. Describe the methods of performance appraisal.
10. Discuss the barriers of collective bargaining.
11. What do you mean by employee productivity? Explain it briefly.
12. Write short notes on :
(a) Organizing manpower through market
(b) Capacity planning.
Part C (1 × 10 = 10)
Compulsory
13. Analyze any one job in your organization with illustration.
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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
FOOD AND BEVERAGE MANAGEMENT
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all questions.
1. What do you mean by Gueridon service?
2. List out the customs and excise duties in Tamilnadu and Pondicherry.
3. Explain standard recipe.
4. How will you calculate average contribution margin and total contribution margin?
5. List out four dishes involved in Gueridion service.
6. What do you mean by Till roll and tampering?
Part B (4 × 8 = 32)
Answer any four questions.
7. How will you take order for Gueridon service and list out the points to be remembered
while serving from a gueridon?
8. Explain detailly about maintaining a stock register in a bar.
9. What is corkage and explain detailly about its methods?
10. How will you plan and design an restaurant?
11. Elaborate detailly about History of fast food.
12. List out the advantages and dis-advantages of microwave cooking.
Part C (1 × 10 = 10)
Case Study.
13. Draw a neat sketch layout of a Banquet department and staff hierarchy and explain
their duties and responsibilities of each staff.
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B.Sc. DEGREE EXAMINATION,
NOVEMBER 2011
Catering and Hotel Administration
ADVANCED FOOD PRODUCTION AND PATISSERIE
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. Write short notes on Balancing of Recipe and Testing.
2. Write down the Preparation & Presentation methods of Aspic and Chaud froid.
3. What is meant by International Cooking?
4. List any six Thai Food with its Accompaniments.
5. Give the Importance of Hygiene in Food Production.
6. List any six Bakery products based on Yeast.
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain the Following :
(a) Standard Purchase Specification
(b) Standard and Evaluation of Recipes.
8. Discuss the importance and functioning of Gardemanger and list out the equipments
used.
9. List out ten Italian Pasta and give the Preparation method of any three.
10. Describe in detail – Menu Engineering and Design.
11. Discuss the Safety measures to prevent accidents in kitchen.
12. Explain – Various methods of Cake making with Examples.
Part C (1 × 10 = 10)
Compulsory – Case study
13. Hotel National is planning to celebrate “Chettinad Food Festival”.
Plan a 15 course Chettinad Lunch Menu with Accompaniments.
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B.Sc. DEGREE EXAMINATION, NOVEMBER 2011
Catering and Hotel Administration
MANAGEMENT INFORMATION SYSTEM
Time : 3 Hours Maximum : 60 Marks
Part A (6 × 3 = 18)
Answer all the questions.
1. What are the objectives of MIS?
2. What is production management?
3. What is the purpose of Automating office?
4. What is LAN and WAN?
5. What are the advantages of Intranet?
6. What are the problems of manual database?
Part B (4 × 8 = 32)
Answer any four questions.
7. Explain in detail the characteristics of MIS.
8. Critically examine the importance of computer in office automation.
9. Briefly explain the significance of learning MS Access.
10. What are the different kinds of DBMS packages? Explain.
11. How will you create and modify reports explain?
12. Explain the steps involved in creating front office MIS of a Hotel.
Part C (1 × 10 = 10)
Compulsory.
13. Elaborately explain the usage of Internet and intranet in creating MIS for Hospital
industry.

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23 CP–3944