problem 1: Describe about the management of resources in the food service Industry.

problem 2: prepare the functions of the given food service institutions.

a) Motel
b) Industrial canteens
c) Hospitals
d) College hostels.

problem 3: prepare the fundamental concepts to be consider while planning a layout of work place and plan a kitchen layout for a kiosk.

problem 4: List the kinds of food services and illustrate any two kinds of food services in detail.

problem 5: prepare about the different safety devices which are used in food service industries.

problem 6: Describe about the role of consumers in maintaining the standards in food service establishments.

problem 7: prepare the various functions of personal manager.

problem 8: prepare a short note on:

a) Cash book
b) Journal

problem 9: What are the factors influencing pricing in food service industry?

problem 10: Enumerate the food laws and labor laws.