Food Service Management — DU B.Sc. (Prog.) Home Science Previous Year Question Papers

3. Q1. Explain briefly any five of the following: (3x5=15) i. Personnel Management ii. Du Jour menu ili. Orientation iv. Sanitation v. FIFO vi. Blanket Purchase Agreement v. FIFO Q2a. What are the various styles of service? Explain any one in detail. (3+5) b. Describe the various principles of management. (7) 03a. Describe the functions of a personnel manager. What are the factors affecting the number and kind of personnel required in a food service establishment? (4+4) b. Discuss the factors affecting selection of equipment in a food service unit. (7), Q4a. What do you understand by budget? Explain the importance of financial management in. a catering establishment. b. Differentiate between the following: (2.5x2=5) i. Physical and perpetual inventory ii. Rectangular and square shaped kitchen area Q5a. Enlist the different types of food service systems? Explain any two in detail. (10) b. Discuss how can resources be managed effectively in a food service unit. (5) Q6. Write short notes on any three of the following: (5x3=15) i. Standardized recipes ii. Factors affecting menu planning in a food service organization ili. Store room control records iv. Receiving in catering establishment