Exam Details
| Subject | Entrepreneurship And Food Service Management | |
| Paper | ||
| Exam / Course | Ph.D In Food And Nutrition (PHDFN) | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. What are food service establishments? Describe the various factors which have led to the development of food service units over time.
Enumerate the rules and conditions mandatory for obtaining a licence to run a food service unit.
Enlist the parameters/rules specified in the schedule (FSSAI 2006) regarding grading of hotels and restaurants.
Prepare a schematic layout of any 8 commercial food service unit kitchen.
Describe the tools you would use to test the efficacy of the layout/plan with respect to flow of work and energy, time management.
4. What do you understand by Food Safety Management Systems ?Explain briefly highlighting the practices specified by regulation for the food business.
5. Define risk analysis. Explain the components of risk analysis.
Explain the Temperature guide for food safety
Explain the 3 of safety in a food service business
Explain the Common rules a food service worker needs to adopt for holding leftover foods
Enumerate the rules and conditions mandatory for obtaining a licence to run a food service unit.
Enlist the parameters/rules specified in the schedule (FSSAI 2006) regarding grading of hotels and restaurants.
Prepare a schematic layout of any 8 commercial food service unit kitchen.
Describe the tools you would use to test the efficacy of the layout/plan with respect to flow of work and energy, time management.
4. What do you understand by Food Safety Management Systems ?Explain briefly highlighting the practices specified by regulation for the food business.
5. Define risk analysis. Explain the components of risk analysis.
Explain the Temperature guide for food safety
Explain the 3 of safety in a food service business
Explain the Common rules a food service worker needs to adopt for holding leftover foods
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advance Nutrition
- Chemical Nutrition And Dietetics
- Entrepreneurship And Food Service Management
- Public Nutrition