Five challenges regarding maintenance of hygiene and sanitation in hospitals

Key Principles of WASH

Describe the types of waste generated at fair/festival sites and how can these be managed.

Describe the primary, secondary and tertiary processes of wastewater treatment.

Explain citing specific examples the significance of ISO Standards in Industrial 20 waste management.

Define Biomedical waste. Discuss the steps involved in Biomedical waste management.

What are the primary factors that influence waste generation? Discuss the classification of waste.

Explain the categorisation of Pests. Describe the impact of pest infestation.

Outline the importance and significance of sanitation and its relationship with human health. Explain the sanitation service chain.

Discuss the basic principles of Occupational hygiene.

Differentiate between hygiene and health. Explain the dimensions of health and the factors influencing health.

Explain different types of Institutional Catering with examples.

Write a note on 'Dairy products'.

Discuss the need of hygiene and sanitation in the catering storage.

Briefly describe each elements of menu planning.

What is Standard Purchase Specification (SPF)? Briefly describe the uses of SPF in catering establishment.

What are the precautions to be taken while storing beverages?

What is Market segmentation? Briefly explain various types of marketing segmentation.

List the various pricing strategies followed in catering sector and explain any two 20 with suitable examples.

What do you understand by the term 'Total Quality Management' (TQM)? Describe the benefits of TQM.