December 2025

Unit 1: Garde Manger Notes – Food Production Management – BHM 3rd Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Short Important Questions Long Important Questions Introduction to Garde Manger The word Garde Manger comes from the French language and means “to keep or preserve food.” In hotel kitchens, garde manger refers to the cold kitchen or larder department. The garde manger chef, also called the pantry chef or larder chef, is responsible for planning, […]

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regional_thai_cuisine

Thai Cuisine Note – Food Production Management – BHM 3rd Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Introduction Thai cuisine is the national cuisine of Thailand. It is internationally known for its balanced taste, fresh ingredients, and attractive presentation. Thai food does not focus on a single dominant flavor; instead, it combines different tastes in a harmonious way. A typical Thai dish aims to balance sweet, sour, salty, bitter, and spicy elements.

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japanese_regional_cusine

Japanese Cuisine Notes – Food Production – BHM 4th Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Past Board Questions Introduction Japanese cuisine, known as washoku, is a food culture that values simplicity, balance, and harmony with nature. Instead of using heavy spices or complex mixtures, Japanese cooking focuses on preserving the natural flavor, texture, and freshness of ingredients. Each item in a meal is usually prepared separately, allowing its individual taste

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Unit 2: Kitchen Planning, Design and Layout

BHM 4th Semester Food Production Management Notes (New) /

Contents:Introduction: Kitchen Planning Considerations, Work Flow of Various Types of Kitchens, General Kitchen Layout, Layout of Combine Preparation and Finish Kitchen, Kitchen Planning mechanism, Outdoor Catering Kitchen Requirements. This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your

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Unit 3: Food Production System Notes

BHM 4th Semester Food Production Management Notes (New) /

Contents:Introduction: Methods of Centralized Food Production System, Cook Chill and CookFreeze Process, Conventional Food Production System. Fast-food Production: Introduction, Characteristic of fast foods. This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”.

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Unit 4: Purchasing, Receiving and Storing of Goods

BHM 4th Semester Food Production Management Notes (New) /

Contents:Introduction of purchasing, receiving and storing: Consideration for Purchasing ofGoods, Guidelines for Receiving and Issuing of Goods, Storing System of Goods,Storage Accommodations of Goods Perishable and Non-perishable, Inventory Control in Stores. This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value

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Unit 5: Kitchen Cost Control Notes

BHM 4th Semester Food Production Management Notes (New) /

Contents:Introduction: Meaning, Definition of Portion Control and its Considerations, Necessity for Portion Control, Standard Recipe, Objectives and Components of Standard Recipe, Portion Sizes of Various Dishes, Costing and Pricing Food items. This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value

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