Institutional Food Administration — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

Q1. Write very short answers (2-3 lines) for any 6. of the following . (6x3= 18) : i. Name the four P's of planning. ii. : Give two examples of institutions that use cyclic menus. ili. Define the term food service industry. iv. Differentiate between Job Description (JD) and Job Specification (JS): V. • Define a budget. vi. What is FIFO in food storage? State any two benefits of portion control. vil. State any two skills required by an entrepreneur in food services. Q2.. Write short notes on any: 3 of the following (3x6=18) Importance of menu planning. ii. Objectives and methods of market survey. iv. Differentiate between commercial and non-commercial food service establishments with examples V. : Types of kitchen layouts with suitable examples. 03. Elaborate the POŠDCORB framework with reference to food service management. (18) Q4. (a) What is quantity food production? Discuss recipe standardizationi, and cooking (b) Discuss the importance of hygiene and sanitation in food services with reference to techniques involved. Q5. Discuss in detail the factors contributing to the growth of the food service industry in India with suitable examples. Q6. Explain the different types of food storage, principles of storage, and importance of record keeping. (18) Q7. Explain the steps involved in developing a project plan for a new food service unit. (18)