Section A-Descriptive problems
problem1)a) Briefly discuss development of food service establishments and the recent trends seen in this area.
b) Enumerate the main functions of the manager in a food service establishment
problem2)a) Briefly describe the aspects you will consider while preparing a planning guide for a food service unit
b) As a food service manger you are called upon to design effective layout for a food service establishment. Describe the phases you will consider while planning a layout.
problem3)a) What is a menu? Discuss the need and the importance of menu planning in any food service unit.
b) With the help of a flow chart, describe the different methods of purchase, one could adopt for a food service unit. Briefly elaborate on any one method.
problem4) a) What do you mean by the following terms? Discuss their significance in a food service operation:
• Production forecasting
• Production scheduling
• Production control
b) List the different types of equipment necessary in a food service unit.
Enumerate the various records you will maintain for the following process :
• Reviewing actual performance report
b) Differentiable the centralized and decentralized delivery system, giving suitable exs.
problem6)a) Give the necessary features of food service in following settings:
• Airline service
• Hospital food service
• Table service
b) Differentiate the conventional and the ready prepared food service system:
problem7)a) Briefly describe the need for training, procedures and processes in the food service unit.
b) Prepare a staff time schedule and the work schedule for workers working in the dietetic department of a hospital.
As the manager what techniques / measures would you adopt to analyze productivity and improve the productivity of the workers in your unit.
b) Describe the significance of sanitation in the food service unit, highlighting sanitizing agents you would use.
Section B OTQ (Objective Type problems)
describe the following terms in 2-3 sentences.
i) Systems approach
iii) Process chart
vi) Food Danger Zone
vii) Combination cooking methods
viii) Transformation (basic component in the food service model)
ix) Food processing continuum
x) Organization chart
problem2) Differentiate the following sets of terms, giving exs.
i) Job enlargement and job rotation
ii) Modular equipment and custom built equipment
iii) Alkaline and Acid cleaning agents
iv) Safety engineering and safety enforcement
v) Compulsory standards and voluntary standards