Why do we need to study organisational behaviour? Describe traditional and new approaches to organisational behaviour.
See Answer →Explain the (i) Meaning, purpose and methods of staff development; and (ii) Management style based on human needs and motives.
See Answer →Explain the different stages in project formulation.
See Answer →Describe the importance of project management and project dimensions in extension and community development projects.
See Answer →Give a detailed account of the strategies for mobilizing Non-Government Resources.
See Answer →Explain the concept and significance of monitoring and evaluation in extension and development. Describe the Critical Path Method (CPM) as a significant method for monitoring and evaluation of extension projects.
See Answer →Describe the theories of group formation.
See Answer →Write about the concept and factors of group formation.
See Answer →Explain the concept of management and the underlying principles. Discuss the Modern Approaches to Management Theory.
See Answer →Write a comprehensive essay covering project appraisal and technical, economic & financial feasibility of a project.
See Answer →What are the factors influencing need assessment? Discuss any four sectoral areas for need assessment of gender issues.
See Answer →Explain “Determination of Objectives” and “Developing the Plan of Activities / Work” as two important steps in the programme planning process. Further describe any three essential elements to promote participation of people in extension programmes, with the help of suitable examples.
See Answer →. Visit a street food vendor in your locality. Observe and record the following (10) practices related to food hygiene. Identify the right and wrong practices and suggest modifications to correct them. (Refer to Unit 9). Present your answer in tabular form.
| Name of Food preparation ……………………… | Practices Right | Suggestions for modifications Wrong |
| Storage of food | ||
| Storage of water | ||
| Storage of leftovers | ||
| Disposal of food wast | ||
| Hand Washing |
. Visit a street food vendor in your locality. Observe and record the following (10) practices related to food hygiene. Identify the right and wrong practices and suggest modifications to correct them. (Refer to Unit 9). Present your answer in tabular form.
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ake 100 gm of any four types of whole pulses and record the time taken for (10) sprouting in each of them. Indicate the method and the time taken for sprouting to sprout each of the items. Prepare and mention any two recipes of the sprouts. Comment on Nutritional value of the sprouted pulses. (Refer to Unit
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onduct a market survey to find out the perishable, non- perishable and semi- (10) perishable foods available in your region. List them down and suggest two preparations from perishable, non-perishable and semi-perishable foods. Also suggest the causes of Food Spoilage. (Refer to Unit
See Answer →Cauliflower potato vegetable. Write the methods used in pre-preparation of food and the cooking methods for each of the three preparations in a tabular form. (Refer to Unit 8)
| S.No | Food Item | Pre-preparation | Cooking Method |
| 1. | Rajma | ||
| 2. | Roti/Chapati | ||
| 3. | Cauliflower potato vegetable |
What are Convenience foods? Highlight the points to be kept in mind while buying convenience foods.
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