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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
List the various types of menus.
Mention any four characteristics of a successful entrepreneur.
List any two direct and two indirect modes of transmission of diseases in a food service unit.
What does the acronym POSDCORB stands for in the context of management
Give one example each of sanitizing agent and cleaning agent used in a food service unit.
Differentiate between the following sets of terms
Standards and Schedules.
Safety engineering and Safety enforcement.
Mention what items should a good label contain.
What do you understand by 'Food Danger Zone'
What is a food service establishment? With the help of a flow chart illustrate the typical activities of a food service establishment.
Enumerate the approaches to food service management highlighting how they have changed over time.
3. Explain the following briefly:
Menu is a critical focal point of a food service unit.
Method of purchase you will adopt for purchasing food items in a government hospital dietetic unit.
Food processing continuum.
List the different records necessary for a catering unit. Describe any two records in details.
Discuss the different methods of food service commonly used in the following set-up Hospitals Airline Railways
Present a staff time schedule and a work schedule for workers working in a hospital dietetic unit.
What processes would you adopt for selection and recruitment of a manager in your dietetic unit? Explain briefly.
Explain the importance of training in a food set up. Enumerate the procedures and processes you would adopt to train employees.
Describe the techniques /measures you would adopt to analyze and improve the productivity of the workers in your unit.
List the precautions you would adopt while holding hot food.
What are the points to be kept in mind by food handlers to ensure food safety?
Classify the different equipments available for use in a food service unit, giving appropriate examples.
8. Write short notes on any four of the following:
Storage temperature for food items.
Tools for production control.
Commissary food service system.
Barriers to communication in a food service unit.
Cleaning systems in food service operations.
Mention any four characteristics of a successful entrepreneur.
List any two direct and two indirect modes of transmission of diseases in a food service unit.
What does the acronym POSDCORB stands for in the context of management
Give one example each of sanitizing agent and cleaning agent used in a food service unit.
Differentiate between the following sets of terms
Standards and Schedules.
Safety engineering and Safety enforcement.
Mention what items should a good label contain.
What do you understand by 'Food Danger Zone'
What is a food service establishment? With the help of a flow chart illustrate the typical activities of a food service establishment.
Enumerate the approaches to food service management highlighting how they have changed over time.
3. Explain the following briefly:
Menu is a critical focal point of a food service unit.
Method of purchase you will adopt for purchasing food items in a government hospital dietetic unit.
Food processing continuum.
List the different records necessary for a catering unit. Describe any two records in details.
Discuss the different methods of food service commonly used in the following set-up Hospitals Airline Railways
Present a staff time schedule and a work schedule for workers working in a hospital dietetic unit.
What processes would you adopt for selection and recruitment of a manager in your dietetic unit? Explain briefly.
Explain the importance of training in a food set up. Enumerate the procedures and processes you would adopt to train employees.
Describe the techniques /measures you would adopt to analyze and improve the productivity of the workers in your unit.
List the precautions you would adopt while holding hot food.
What are the points to be kept in mind by food handlers to ensure food safety?
Classify the different equipments available for use in a food service unit, giving appropriate examples.
8. Write short notes on any four of the following:
Storage temperature for food items.
Tools for production control.
Commissary food service system.
Barriers to communication in a food service unit.
Cleaning systems in food service operations.
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