IGNOU MFN-07
- Entrepreneurship and Food Service Management,
Latest Solved Assignment
(July 2023 - January 2024)

Section A - Descriptive Questions
There are eight questions in this part. Answer all questions.
1. a) Enlist the six functions of management and write against each at least one activity that a manager performs using the function.
b) How is the grading of hotels and restaurants done?
c) How important is a market survey for an individual to start a food service unit?

2. a) Enumerate briefly the architectural plans you would bear in mind before setting up the food service unit.
b) What are the 4 P’s of Marketing mix? Discuss them briefly.
c) List the labeling requirement of a food product.

3. a) Elaborate the knowledge and skills required to plan a food menu?
b) What are the different types of menus and their uses in a food service establishment?
c) Enlist the steps involved in construction of a menu.

4. a) What is formal or competitive bid buying? What are the different types of competitive bid buying?
b) What is standardized recipe? Discuss the methods used for recipe adjustment.

5. a) Illustrate the activities involved in the process of food production using a flow chart.
b) Elaborate the different types of moist heat methods of cooking.
c) Highlight the factors that have led to the growth of disposables in the service area. Also, give any two advantages and disadvantages of disposables.

6. a) What is the Ganymede system of service in hospitals? Discuss its advantages.
b) How is cold temperature maintained during distribution system in ready prepared food service system?
c) What are the benefits of using the following food service systems:
i) Commissary
ii) Assembly / serve

7. a) Discuss the principles involved in the process of staff management.
b) What is an organization chart? Illustrate the hospital chart of a hospital kitchen.
c) What safety concerns need to be kept in mind before purchasing equipment?

8. a) What do you understand by 3 E’s of safety in a food service establishment?
b) List the common rules that a food service worker needs to adopt for hygienic storage and handling.
c) What measures should the employer observe to ensure good health and safe working condition for all employees working in a food service establishment?

Section B - OTQ (Objective Type Questions)
1. a) Define the following:
i. JIT approach
ii. Activity Analysis
iii. FOAP
iv. Requisition Slip
v. Appraisal

2. Differentiate between the following:
i) Food poisoning and Food infection
ii) Refrigerated storage and Cold storage
iii) Recruitment and Selection
iv) Cleaning Agent and Sanitizer
v) Perpetual inventory and Physical inventory

Section A - Descriptive Questions

There are eight questions in this part. Answer all questions.

1. a) Enlist any six important principles used by a manager to make decisions for food service establishment.
b) Explain briefly the steps to be kept in mind before planning a food service unit.
c) What are the resources required for a food service establishment. Elaborate.

2. a) Enlist the general guidelines you would follow for care, cleanliness and maintenance of the plant and equipment in your food service unit.
b) Describe some characteristics of successful entrepreneurs.

3. a) Define menu and list its functions.
b) Why is menu considered the focal point for all activities in a food service unit?
c) Enumerate the informal methods of purchasing for a food establishment.

4. a) Present a brief review on various sanitizing agents which can be used in a food service unit.
b) Elaborate on the different types of cooking methods used in quantity cooking?

5. a) What is a budget? Discuss the steps involved in budget making for a restaurant.
b) How are the approaches to food service management broadly categorized?
c) Explain gueridon service.

6. a) Differentiate between commissary and conventional food service system.
b) Enumerate the qualities of a leader?
c) Elaborate on the four styles of leadership used in a food service establishment.

7. a) Enumerate the types of equipment available for use in a food service organization, involved with large scale cooking.
b) What is an organization chart? Illustrate an organization chart of a restaurant.

8. a) Explain the significance of 4P’s of marketing in context of food entrepreneurship.
b) What is a standardized recipe? Explain briefly the methods used for recipe adjustments.
c) What do you understand by the phrase 3-E’s of safety in a food service establishment.

Section B - OTQ (Objective Type Questions)

1. Define the following:

i. Danger Temperature zone
ii. Cook-Chill system
iii. HACCP
iv. Cruet
v. Baine marie

2. Differentiate between the following:

i. Stewing and Braising
ii. Job Enrichment and Job Descriptions
iii. Abrasives and Degreasers
iv. Recruitment and Selection
v. Plant and Equipment