What do you understand by 3 E's of safety in a food service establishment?

What is job description? Explain its importance giving a sample job description for a dietitian in a hospital.

Write a short note on staff recruitment and selection.

List four styles of leadership used in a food service establishment.

What are the benefits of using the following food service systems:

i) Conventional

ii) Ready prepared

List the specialized forms of service employed by different food service operators.

Differentiate between centralized and decentralized delivery system, giving appropriate examples.

Enlist the records necessary for a catering unit. Briefly enumerate the records one should maintain for strict control in the production area..

Elaborate the different types of combination methods of cooking.

How will you classify the different equipments used in a food service establishment? Give the classification with suitable examples

Briefly explain the role of 'Production Forecasting' and Production Control' as components of food production system management.

What is informal or open market buying? Explain briefly.

Write a short note on Storage temperature for food items.

What are the different types of menus and their uses in a food service establishment?

Discuss the factors affecting menu planning in a college hostel mess.

Define entrepreneurship. Enumerate any four characteristics of successful entrepreneur.

Expain briefly merchandising skills for entrepreneurs in the catering venture.

Enumerate the factors that have to be considered while planning a layout for a food service unit..

Write a short note on energy and time management in a food service unit.

List any six conditions which a food service unit should fulfil to obtain a licence. Explain briefly any two of them.