IGNOU MFN-07
- Entrepreneurship and Food Service Management,
Latest Solved Assignment
(July 2024 - January 2025)

Section A – Descriptive Questions

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

1. a) Define Food Service Establishments. Discuss factors which influence the development of food service establishment.
b) Briefly describe the functions that every manager performs for development of organization.

2. a) What is system approach? Describe five fundamental implications for system approach.
b) What do you understand by work simplification?
c) Elaborate registration, licensing and grading of food establishments.

3. a) Define entrepreneurship and entrepreneur. Give characteristics of successful entrepreneurs.
b) Elaborate the concept of creativity with respect to food business.

4. a) Discuss the role of recruitment and training process in staff planning and management.
b) What are the essential components of a prospectus?

5. a) Elaborate the importance of menu and menu planning in food service establishment.
b) Why is staff training a crucial part of a catering operation? Describe the various staff training methods.

6. a) Discuss the importance of quality control in food production.
b) What type of equipment are used in food service establishment? Give in detail.

7. a) What factors affect cost control in food business? Give checklist for cost control.
b) Give general rules for hygienic handling and transportation of food.

8. a) What type of disposables are used in food establishments? Give advantages/disadvantages of using disposables.
b) Discuss any two types of food services in restaurants.

9. a) What do you understand by cafeteria service? Describe the counters used in cafeteria service with pictorial diagrams.
b) Elaborate Entrepreneur development cycle with diagram.

10. a) Elaborate the barriers to communication within an organization?
b) What is the importance of pest control in food establishments?

Section B – OTQ (Objective Type Questions)

1. a) Define the following:

i. HACCP
ii. Buffet Service
iii. Firm Fixed Price
iv. Choice menu
v. Cook-Freeze System

2. Differentiate between the following:

i) Conventional food service and commissary food service
ii) Centralized purchasing and group purchasing.
iii) Temporary carriers and chronic carriers
iv) Food infection and food allergy

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