Objective and importance of Task analysis
See Answer →Competencies for HRD staff
See Answer →Emerging Trends in HRD
See Answer →Explain the various methods of job evaluation. Which method, according to you, is more suitable for tourism industry and why?
See Answer →Explain the concept of Human Resource Accounting and the major factors which influence the choice of a Human Resource Accounting System?
See Answer →Develop a comprehensive human resource plan for a new tourism business including recruitment, selection, training and development strategies
See Answer →Discuss unique human resource challenges and opportunities facing tourism businesses.
See Answer →Discuss how organisations use performance management and appraisal systems to support employee development and career growth
See Answer →How does human resource audit contribute to organizational effectiveness? Explain the key steps involved in conducting a human resource audit
See Answer →Define job description, job evaluation and job analysis. How can organisations conduct a thorough job analysis to inform human resource planning decisions?
See Answer →Describe any four methods or techniques used to forecast human resource demand.
See Answer →Differentiate between Human Resource Planning (HRP) and Human Resource Development (HRD). Discuss the various approaches used for HRP.
See Answer →Conduct a survey in your nearby market and find out five different foods that have been preserved either by sugar, salt, acid or chemical preservatives (Put a tick on the preservatives used in the product). Write your observations in the Table. ( Refer to Unit 10)
| Food Item | Brand name | Preservatives used | Principles of Preservation | ||
| Sugar | Salt | AcidChemical Preservation | |||
List the pulses commonly consumed in your region. Give the method of preparation of two pulse recipes from your region. Give the nutritional value of the recipes. Enlist ways to make the pulses more nutritious. (Refer to Unit 14)
See Answer →Recall what you ate for breakfast, lunch and dinner yesterday. Write the major ingredients used
for preparing that food item. Classify them according to the function they perform in the body (by putting a tick). Also suggest how the meal could be made more nutritious (Refer to Unit 2).
| Meal | S.No | Name of Dish | Functions of the major ingredients in the body | Suggestions to make the meal more nutritious | |
| Breakfast | Energy Giving | Body Building | Protective / Regulatory | ||
| Lunch | |||||
| Dinner |
Name any two food preparations made in your home on the following occasions? Write the cooking method(s) used and the nutritive content of each of these preparations in the table given. (Refer to Unit 1,3,4 and 8)
| Occasions | S No | Name of food prepared | Cooking method(s) used | Nutrients rich in |
| Birthday of 8 year girl child | 1 | |||
| 2 | ||||
| Festival (Holi/Eid/Christmas) | 1 | |||
| 2 | ||||
| Family get together (10 members) | 1 |
See Answer →
What are Convenience foods? Highlight the advantages and disadvantages of using convenience foods, giving suitable examples.
See Answer →Constituents of Coffee.
See Answer →Adulterant found in Turmeric.
See Answer →Milk based beverages.
See Answer →