Institutional Food Management — DU B.Sc. (Hons.) Home Science Previous Year Question Papers

1. Explain briefly any five of the following : 3x5=15 (i) Food management Managerial decision-making (io) Types of menu (u) Standardization of recipes (vi) Importance of menu planning (vii) Personal hygiene in food handling. 2. (a) Explain the basic principles and objectives of management in food 7 production organizations. (b) Discuss the importance and steps of proper food storage to maintain food quality and prevent spoilage. (b) Describe the various types of food service systems and highlight their advantages and limitations. What are the different types of kitchen spaces? Explain the flow of work in the kitchen of a food service institution. 7.5 (b)" What is personnel management,? Describe the various components of the staffing system. What are the different steps of the budgeting process ? 8 (b) Explain the regulations for setting up a food service business. 7 6. Explain the following (any three) : (a) Cost concepts (b) Function of personnel manager (c) Factors affecting selection of equipment, (d) Significance of budget in the food service unit (e) Identification of resources in establishing a food service unit.