MFN-007 Entrepreneurship and Food Service Management Solved Assignment 2021-2022

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Entrepreneurship and Food Service Management (MFN-007)
CourseCode:MFN-007
Assignment Code: MFN-007/AST-3/TMA-3/2021-22
Last Date of Submission: 28th February,2022

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MFN-007 Entrepreneurship and Food Service Management

Solved Assignment 2021-2022

Entrepreneurship and Food Service Management (MFN-007)
CourseCode:MFN-007
Assignment Code: MFN-007/AST-3/TMA-3/2021-22
Last Date of Submission: 28th February,2022

Title NameMFN-007 Solved Assignment 2021-2022
UniversityIGNOU
Service TypeSolved Assignment (Soft copy/PDF)
CourseMaster of Science in Dietetics and Food Service Management
Language ENGLISH
Semester2021-2022 Course: M.Sc. (DFSM)
SessionJuly 2021 session
Short Name MFN-007
Assignment CodeMFN-007/AST-3/TMA-3 /21-22
ProductAssignment of M.Sc. (DFSM) 2021-2022 (IGNOU)
PriceRS. 60

This assignment is based on Units 1 -19 of the MFN-004 Course.
Section A -Descriptive Questions
There are eight questions in this part. Answer all questions.
(80
marks)
1. a) How would you get your food service unit registered? Enlist steps.
b) What kind of accidents can take place at work place and how can you prevent it?
(6)
(4)
2. a) Explain 3S model of entrepreneurship.
b) Enlist nine critical control points that have been identified in controlling
microbiological quality of food.
(6)
(4)
3. a) What are the different methods of purchasing? Explain briefly.
b) What do you understand by prospectus? Briefly explain its 3 components.
(6)
(4)
4. a) Explain the various methods of dry heat cooking.
b) What are the different income and expenditure records in a food service
establishment?
(6)
(4)
5. a) What are the two methods of delivery service system? Differentiate between the two.
b) What are the characteristics of a good menu?
c) Explain gueridon service.
(4)
(3)
(3)
6. a) Differentiate between commissary and conventional food service system.
b) What are the three component of leadership?
c) Define contingency approach to leadership.
(4)
(4)
(2)
7. a) List the six principles involved in the process of staff management. What are the issues
related to the staff planning? Explain briefly.
b) What is an organization chart? Illustrate an organization chart of a dietetic department.
(1+4)
(1+4)
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) Discuss the process of receiving and storing the goods to minimize the losses.
(4)
(3)

(3)
10
Section B – OTQ (Objective Type Questions)
1. a) Define the following: (5)
i. A la carte Menu
ii. Profit and Loss Statement
iii. Simmering
iv. Operative budget
v. Food processing continuum
b) Match the following: (5)
i) Commercial Establishment a) Semi-Commercial
ii) Restaurant b) Pre-plated Service
iii) American Service c) Commercial
iv) Tea Stall d) Silver Service
v) English Service e) Entertainment/Leisure
2. Differentiate betweenthe following: (10)
i) Production forecasting and Production Scheduling
ii) Job Enrichment and Job Descriptions
iii) Mobile equipment and Modular Equipment
iv) Fixed Budget and Zero Based Budget
v) Adulteration and Misbranding

MFN-007, MFN 007, MFN007, MFN-07, MFN07, MFN 07, MFN-7, MFN7, MFN 7

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