Name: Entrepreneurship and Food Service Management
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IGNOU MFN-07 (July 2025 – January 2026) Assignment Questions

Section A – Descriptive Questions

There are eight questions in this part. Answer all questions.

1. a) Explain briefly any four approaches to food service management you may adopt or follow in a food service unit.
b) List any six conditions which a food service unit should fulfil to obtain a licence. Explain briefly any two of them.
c) Write a short note on energy and time management in a food service unit.

2. a) Enumerate the factors that have to be considered while planning a layout for a food service unit.
b) Explain briefly merchandising skills for entrepreneurs in the catering venture.
c) Define entrepreneurship. Enumerate any four characteristics of successful entrepreneur.

3. a) Discuss the factors affecting menu planning in a college hostel mess.
b) What are the different types of menus and their uses in a food service establishment?
c) Write a short note on Storage temperature for food items.

4. a) What is informal or open market buying? Explain briefly.
b) Briefly explain the role of ‘Production Forecasting’ and Production Control’ as components of food production system management.

5. a) How will you classify the different equipments used in a food service establishment? Give the classification with suitable examples
b) Elaborate the different types of combination methods of cooking.
c) Enlist the records necessary for a catering unit. Briefly enumerate the records one should maintain for strict control in the production area.

6. a) Differentiate between centralized and decentralized delivery system, giving appropriate examples.
b) List the specialized forms of service employed by different food service operators.
c) What are the benefits of using the following food service systems:
i) Conventional
ii) Ready prepared

7. a) List four styles of leadership used in a food service establishment.
b) Write a short note on staff recruitment and selection.
c) What is job description? Explain its importance giving a sample job description for a dietitian in a hospital.

8. a) What do you understand by 3 E’s of safety in a food service establishment?
b) Discuss the various kinds of cleaning and sanitizing agents you would use to maintain plant cleanliness and sanitation in a food service unit.
c) List four personal hygiene practices of a food service worker.

Section B – OTQ (Objective Type Questions)

1. a) Define the following:

i. Work schedule
ii. FIFO
iii. Baine marie
iv. HACCP
v. Franchising

2. Differentiate between the following:

i) Job enrichment and job rotation
ii) Zero budget and project budget
iii) Adulteration and misbranding
iv) Creativity and Innovation process.
v) Requisition slip and invoice.

IGNOU MFN-07 (July 2024 – January 2025) Assignment Questions

Section A – Descriptive Questions

There are ten questions in this part. Answer all questions.

1. a) Define Food Service Establishments. Discuss factors which influence the development of food service establishment.

b) Briefly describe the functions that every manager performs for development of organization.

2. a) What is system approach? Describe five fundamental implications for system approach.

b) What do you understand by work simplification?

c) Elaborate registration, licensing and grading of food establishments.

3. a) Define entrepreneurship and entrepreneur. Give characteristics of successful entrepreneurs.

b) Elaborate the concept of creativity with respect to food business.

4. a) Discuss the role of recruitment and training process in staff planning and management.

b) What are the essential components of a prospectus?

5. a) Elaborate the importance of menu and menu planning in food service establishment.

b) Why is staff training a crucial part of a catering operation? Describe the various staff training methods.

6. a) Discuss the importance of quality control in food production.

b) What type of equipment are used in food service establishment? Give in detail.

7. a) What factors affect cost control in food business? Give checklist for cost control.

b) Give general rules for hygienic handling and transportation of food.

8. a) What type of disposables are used in food establishments? Give advantages/disadvantages of using disposables.

b) Discuss any two types of food services in restaurants.

9. a) What do you understand by cafeteria service? Describe the counters used in cafeteria service with pictorial diagrams.

b) Elaborate Entrepreneur development cycle with diagram.

10. a) Elaborate the barriers to communication within an organization?

b) What is the importance of pest control in food establishments?

Section B – OTQ (Objective Type Questions)

1. a) Define the following:

i. HACCP

ii. Buffet Service

iii. Firm Fixed Price

iv. Choice menu

v. Cook-Freeze System

2. Differentiate between the following:

i) Conventional food service and commissary food service

ii) Centralized purchasing and group purchasing.

iii) Temporary carriers and chronic carriers

iv) Food infection and food allergy

MFN-07 Assignments Details

University	:	IGNOU (Indira Gandhi National Open University)
Title	:	Entrepreneurship and Food Service Management
Language(s)	:	English
Code	:	MFN-07
Degree	:	MSCDFSM
Subject	:	Food Nutrition
Course	:	Core Courses (CC)
Author	:	Gullybaba.com Panel
Publisher	:	Gullybaba Publishing House Pvt. Ltd.

IGNOU MFN-07 (Jul 25 - Jan 26, Jul 24 - Jan 25) - Solved Assignment

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