MFN-7 2025-26 SOLVED ASSIGNMENT

Description

ASSIGNMENT 3
(TMA-3)
Entrepreneurship and Food Service Management

Course Code: MFN-007
Assignment Code: MFN-007/AST-3/TMA-3/2025-26

This assignment is based on Units 1 -19 of the MFN-007 Course. Section A – Descriptive Questions There are eight questions in this part. Answer all questions. (80 marks)

a) Explain briefly any four approaches to food service management you may adopt or follow in a food service unit.. (4)

b) List any six conditions which a food service unit should fulfil to obtain a licence. Explain briefly any two of them.

c) Write a short note on energy and time management in a food service unit.

) 2. a) Enumerate the factors that have to be considered while planning a layout for a food service unit..

b) Expain briefly merchandising skills for entrepreneurs in the catering venture.

c) Define entrepreneurship. Enumerate any four characteristics of successful entrepreneur.

3.a) Discuss the factors affecting menu planning in a college hostel mess.

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

c) Write a short note on Storage temperature for food items

.4.a) What is informal or open market buying? Explain briefly.

b) Briefly explain the role of ‘Production Forecasting’ and Production Control’ as components of food production system management\

5.a) How will you classify the different equipments used in a food service establishment? Give the classification with suitable examples

b) Elaborate the different types of combination methods of cooking.

c) Enlist the records necessary for a catering unit. Briefly enumerate the records one should maintain for strict control in the production area..

6.a) Differentiate between centralized and decentralized delivery system, giving appropriate examples

b) List the specialized forms of service employed by different food service operators.

c) What are the benefits of using the following food service systems: i) Conventional ii) Ready prepared

7.a) List four styles of leadership used in a food service establishment.

b) Write a short note on staff recruitment and selection

c) What is job description? Explain its importance giving a sample job description for a dietitian in a hospital.

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

b) Discuss the various kinds of cleaning and sanitizing agents you would use to maintain plant cleanliness and sanitation in a food service unit

. c) List four personal hygiene practices of a food service worker.

 Section B – OTQ (Objective Type Questions)

1.a) Define the following: i. Work schedule ii.FIFO iii. Baine marie iv. HACCP v. Franchising

2.Differentiate between the following:

i) Job enrichment and job rotation ii) Zero budget and project budget iii)Adulteration and misbranding iv) Creativity and Innovation process. V)Requisition slip and invoice.