IGNOU MFN 007 Solved Assignment English Medium 2022-23

Free MFN 005 Solved Assignment English Medium 2022-23 for July 2022 and January 2023 Session, All IGNOU Assignments (Programme Wise) · Master's Degree Programmes · Bachelor's Degree Programmmes · P.G. Diplomaa Programmes · Diploma Programmes · Certificate Programmes. IGNOU Assignment 2022-203 (UPDATED) Get Here. IGNOU Assignment Status 2022-23, Marks, Grade Card, Practical Submission

M.F.N – 007

Entrepreneurship and Food Service Management IGNOU MFN 007 Solved Assignment 2022-23

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Assignment I

1. a) Enlist any six important principles used by a manager to make decisions for food service establishment.

b) Explain briefly the steps to be kept in mind before planning a food service unit.

c) What are the resources required for a food service establishment. Elaborate.

2. a) Enlist the general guidelines you would follow for care, cleanliness and maintenance of the plant and equipment in your food service unit.

b) Describe some characteristics of successful entrepreneurs.

3. a) Define menu and list its functions.

b) Why is menu considered the focal point for all activities in a food service unit?

c) Enumerate the informal methods of purchasing for a food establishment.

a) Present a brief review on various sanitizing agents which can be used in a food service unit.

b) Elaborate on the different types of cooking methods used in quantity cooking?

5. a) What is a budget? Discuss the steps involved in budget making for a restaurant.

b) How are the approaches to food service management broadly categorized?

c) Explain gueridon service.

6. a) Differentiate between commissary and conventional food service system.

b) Enumerate the qualities of a leader?

c) Elaborate on the four styles of leadership used in a food service establishment.

7. a) Enumerate the types of equipment available for use in a food service organization, involved with large scale cooking. b) What is an organization chart? Illustrate an organization chart of a restaurant.

8. a) Explain the significance of 4P’s of marketing in context of food entrepreneurship.

b) What is a standardized recipe? Explain briefly the methods used for recipe adjustments.

c) What do you understand by the phrase 3-E’s of safety in a food service establishment.

Assignment II

a) Define the following:

i. Danger Temperature zone

ii. Cook-Chill system

iii. HACCP

iv. Cruet

v. Baine marie

2. Differentiate between the following:

i. Stewing and Braising

ii. Job Enrichment and Job Descriptions

iii. Abrasives and Degreasers

iv. Recruitment and Selection

v. Plant and Equipment

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