Exam Details
| Subject | Entrepreneurship and Food Service Management | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IMFN-0071
MASTER OF SCIENCE (DIEfEtICS AND
iLlf)
CO FOOD SERVICE MANAGEMENT)
o (M.Sc. (DFSM)
o
Term-End Examination
June, 2016
MFN-007 ENTREPRENEURSHIP AND
FOOD SERVICE MANAGEMENT
Time lwurs Maximum Marks: 100
Note: Question No.1 is compulsory. All questions carry equal marks. Attempt five questions in all.
1. Match the items in Column A to the items in Column B.
Column A Column B
Approaches to Food Blanching Service Management
Commercial Participative establishment
Dry heat method Buffet
Commercial food Total quality Service management
Style of leadership Sauteing
Ohaba
Old age home
As a food service manager list any FIVE principles of management you would adopt for effective functioning.
List any five responsibilities you would carry out as a dietitian.
Differentiate between the following sets of terms
Job description and Job analysis
Detergent and Sanitizers
Safety Engineering and safety Enforcement
Food poisoning and Food infections
Food, Plant and Equipment
2. Explain briefly why market survey is an important aspect of a project plan.
What is a food service establishment Present a brief review on the recent trends you see in the food service establishments.
List any FOUR conditions which a food service unit should fulfil to obtain a licence.
3. " A systematic process of planning has to be undertaken for designing an effective layout". Justify the statement elaborating on the phases of planning.
4. Define entrepreneurship. Give the characteristics of entrepreneurs.
Discuss the importance and advantages of menu planning in food service establishments.
5. As a food service manager at a dietetic department you are required to purchase food. Explain the various methods of purchase you would adopt highlighting their advantages and disadvantages.
Briefly explain the use of standardized recipes in production control.
6. Enumerate the types of equipments available for use in a food service organisation, involved with large scale cooking.
Explain the different records necessary to be maintained in the following operations of a food service unit
Procurement Receiving Storage
7. Differentiate between the ready prepared and conventional food service system, highlighting their application in the food industry.
Explain the following with the help of an example:
Staff scheduling for a hospital kitchen
Need for training staff in a food service organisation.
8. Write short notes on any four of the following:
Temperature guide for food safety.
Sources of contamination in a food service unit.
Staff recruitment and selection.
Barriers to communication in a food enterprise.
Specialized forms of food service.
MASTER OF SCIENCE (DIEfEtICS AND
iLlf)
CO FOOD SERVICE MANAGEMENT)
o (M.Sc. (DFSM)
o
Term-End Examination
June, 2016
MFN-007 ENTREPRENEURSHIP AND
FOOD SERVICE MANAGEMENT
Time lwurs Maximum Marks: 100
Note: Question No.1 is compulsory. All questions carry equal marks. Attempt five questions in all.
1. Match the items in Column A to the items in Column B.
Column A Column B
Approaches to Food Blanching Service Management
Commercial Participative establishment
Dry heat method Buffet
Commercial food Total quality Service management
Style of leadership Sauteing
Ohaba
Old age home
As a food service manager list any FIVE principles of management you would adopt for effective functioning.
List any five responsibilities you would carry out as a dietitian.
Differentiate between the following sets of terms
Job description and Job analysis
Detergent and Sanitizers
Safety Engineering and safety Enforcement
Food poisoning and Food infections
Food, Plant and Equipment
2. Explain briefly why market survey is an important aspect of a project plan.
What is a food service establishment Present a brief review on the recent trends you see in the food service establishments.
List any FOUR conditions which a food service unit should fulfil to obtain a licence.
3. " A systematic process of planning has to be undertaken for designing an effective layout". Justify the statement elaborating on the phases of planning.
4. Define entrepreneurship. Give the characteristics of entrepreneurs.
Discuss the importance and advantages of menu planning in food service establishments.
5. As a food service manager at a dietetic department you are required to purchase food. Explain the various methods of purchase you would adopt highlighting their advantages and disadvantages.
Briefly explain the use of standardized recipes in production control.
6. Enumerate the types of equipments available for use in a food service organisation, involved with large scale cooking.
Explain the different records necessary to be maintained in the following operations of a food service unit
Procurement Receiving Storage
7. Differentiate between the ready prepared and conventional food service system, highlighting their application in the food industry.
Explain the following with the help of an example:
Staff scheduling for a hospital kitchen
Need for training staff in a food service organisation.
8. Write short notes on any four of the following:
Temperature guide for food safety.
Sources of contamination in a food service unit.
Staff recruitment and selection.
Barriers to communication in a food enterprise.
Specialized forms of food service.
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
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications