SUBJECT CODE: DHFS15 EXAM DATE: 02.12.2016
NIM/NOV-DEC/ODD/16-17/02/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of Post Graduate Diploma in
Dietetics Hospital Food Service
SUBJECT Nutrition Industry Management I
TIME ALLOWED 02 Hours MAX. MARKS: 50

(Marks allotted to each question are given in brackets)

Q.1. Discuss Taylor's approach of management.
What do you understand by Principles of Management? Explain any five
principles of management.

Q.2. "Control is necessary to give right direction to activities". Comment.
Define term tangible tools of management. Discuss Drucker's view on
preparation of organisation chart with suitable examples.

Q.3. Elaborate on the role of planning as a function of management.

OR
Enumerate some of the ways of raising money.
Give the causes of time wasting in kitchens and service areas.

Q.4. Explain the features of management accounting in catering.
OR
Explain the types of costs involved in food service establishment.

Q.5. Explain the various factors that affect pricing.

OR
What are functional foods? Explain their role.
What is trial and error method of product development?

SUBJECT CODE: DHFS15 EXAM DATE: 02.12.2016
NIM/NOV-DEC/ODD/16-17/02/NC Page 2 of 2
Q.6. Write short notes on any two of the following:
Job description
Communication methods
Budgeting
JIT
(2x2 ½
Q.7. Define following:
TQM
Entity concept
Benchmarking
Trained panel
Controlling

Q.8. Match the following:
Variable cost Stationery
Overhead cost Job description
Tangible tool Food
Intangible tool Peter Drucker
MBO Henry Grantt
Experience