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, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IMFN-0071
MASTER OF SCIENCE (DIETETICS AND
FOOD SERVICE MANAGEMENT)
(M.Sc.
Term-End Examination
December, 2016
MFN-007 ENTREPRENEURSHIP AND
FOOD SERVICE MANAGEMENT
Time: 3 hours Maximum Marks: 100
Note: Question No.1 is compulsory. Attempt five questions in all. All questions carry equal marks.
1. Name anyone combination method of cooking, one moist heat and one dry heat method of cooking.
Name any five specialized forms of food service methods.
List four styles of leadership used in a food service establishment.
Name any two Laws concerning employment in a food service industry.
Name one mobile equipment, one modular and one labour saving equipment you will use in a dietetic kitchen.
List any two Essential Commodities Act (1954) and two voluntary standards enacted by our Government to ensure food safety. Mention the food/items the act standards relate to.
Indicate the storage temperature for low temperature storage foods.
List the items contained in a food label.
Mention the details of the product to be included while writing a specification for the product to be purchased.
2. What are the activities (functions) which you as a manager of a food service organization would perform to get people to work harmoniously? Explain briefly.
Elaborate on the different types of food service establishments, giving appropriate examples.
3. Explain briefly the importance of the following while planning, setting up a food service unit:
Market survey
Budget
Determining work centres
4. With the help of a flow chart illustrate the typical operations of a food service establishment.
What is a menu Elaborate on the need, functions and types of menu available in food service establishments.
Differentiate between Informal and Formal method of purchasing.
5. Explain the following briefly:
Considerations when purchasing equipment for a food service unit
Critical control points in a food production operation
Factors affecting cost control in a food service unit
Components of a food service system
6. What do you understand by "Food Processing Continuum"
List the four systems of food service based on the degree of processing of the food. Explain anyone in detail.
List the responsibilities of a dietitianina food service unit.
7. Briefly discuss the importance of the following in work productivity in a food service unit with appropriate examples
Organization chart
Time and activity plan for staff
Elaborate on the sanitizing agents you would recommend for use in a food service organization.
8. Write short notes on any four of the following:
Routes of disease transmission in a food unit
Precautions for holding hot food
Sanitary practices to be followed by food handlers
Impact of work design on work productivity
Staff recruitment and selection
MASTER OF SCIENCE (DIETETICS AND
FOOD SERVICE MANAGEMENT)
(M.Sc.
Term-End Examination
December, 2016
MFN-007 ENTREPRENEURSHIP AND
FOOD SERVICE MANAGEMENT
Time: 3 hours Maximum Marks: 100
Note: Question No.1 is compulsory. Attempt five questions in all. All questions carry equal marks.
1. Name anyone combination method of cooking, one moist heat and one dry heat method of cooking.
Name any five specialized forms of food service methods.
List four styles of leadership used in a food service establishment.
Name any two Laws concerning employment in a food service industry.
Name one mobile equipment, one modular and one labour saving equipment you will use in a dietetic kitchen.
List any two Essential Commodities Act (1954) and two voluntary standards enacted by our Government to ensure food safety. Mention the food/items the act standards relate to.
Indicate the storage temperature for low temperature storage foods.
List the items contained in a food label.
Mention the details of the product to be included while writing a specification for the product to be purchased.
2. What are the activities (functions) which you as a manager of a food service organization would perform to get people to work harmoniously? Explain briefly.
Elaborate on the different types of food service establishments, giving appropriate examples.
3. Explain briefly the importance of the following while planning, setting up a food service unit:
Market survey
Budget
Determining work centres
4. With the help of a flow chart illustrate the typical operations of a food service establishment.
What is a menu Elaborate on the need, functions and types of menu available in food service establishments.
Differentiate between Informal and Formal method of purchasing.
5. Explain the following briefly:
Considerations when purchasing equipment for a food service unit
Critical control points in a food production operation
Factors affecting cost control in a food service unit
Components of a food service system
6. What do you understand by "Food Processing Continuum"
List the four systems of food service based on the degree of processing of the food. Explain anyone in detail.
List the responsibilities of a dietitianina food service unit.
7. Briefly discuss the importance of the following in work productivity in a food service unit with appropriate examples
Organization chart
Time and activity plan for staff
Elaborate on the sanitizing agents you would recommend for use in a food service organization.
8. Write short notes on any four of the following:
Routes of disease transmission in a food unit
Precautions for holding hot food
Sanitary practices to be followed by food handlers
Impact of work design on work productivity
Staff recruitment and selection
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