Ques 1.

Enlist the six functions of management and write against each at least one activity that a manager performs using the function.

Ques 2.

How is the grading of hotels and restaurants done?

Ques 3.

How important is a market survey for an individual to start a food service unit?

Ques 4.

Enumerate briefly the architectural plans you would bear in mind before setting up the food service unit.

Ques 5.

What are the 4 P’s of Marketing mix? Discuss them briefly.

Ques 6.

List the labeling requirement of a food product.

Ques 7.

Elaborate the knowledge and skills required to plan a food menu?

Ques 8.

What are the different types of menus and their uses in a food service establishment?

Ques 9.

Enlist the steps involved in construction of a menu

Ques 10.

What is formal or competitive bid buying? What are the different types of competitive bid buying?

Ques 11.

What is standardized recipe? Discuss the methods used for recipe adjustment.

Ques 12.

Illustrate the activities involved in the process of food production using a flow chart.

Ques 13.

Elaborate the different types of moist heat methods of cooking

Ques 14.

Highlight the factors that have led to the growth of disposables in the service area. Also, give any two advantages and disadvantages of disposables.

Ques 15.

What is the Ganymede system of service in hospitals? Discuss its advantages.

Ques 16.

How is cold temperature maintained during distribution system in ready prepared food service system? c) What are the benefi

Ques 17.

What are the benefits of using the following food service systems:
 i) Commissary
 ii) Assembly / serve

Ques 18.

Discuss the principles involved in the process of staff management.

Ques 19.

What is an organization chart? Illustrate the hospital chart of a hospital kitchen.

Ques 20.

What safety concerns need to be kept in mind before purchasing equipment?

Ques 21.

What do you understand by 3 E’s of safety in a food service establishment?

Ques 22.

List the common rules that a food service worker needs to adopt for hygienic storage and handling.

Ques 23.

What measures should the employer observe to ensure good health and safe working condition for all employees working in a food service establishment?

Ques 24.

JIT approach

Ques 25.

Activity Analysis

Ques 26.

FOAP

Ques 27.

Requisition Slip

Ques 28.

Appraisal

Ques 29.

Food poisoning and Food infection

Ques 30.

Refrigerated storage and Cold storage

Ques 31.

Recruitment and Selection

Ques 32.

Cleaning Agent and Sanitizer

Ques 33.

Perpetual inventory and Physical inventory