B.Sc. DEGREE EXAMINATION, APRIL 2018
Fourth Semester
Nutrition and Dietetics
FOOD SERVICE MANAGEMENT
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What are the legal aspects of catering?
2. List out the types of organisation.
3. What is art of delegation?
4. Define financial management.
5. What is inventor budgetary control?
6. Difference between personnel hygiene and environmental
hygiene.
7. What is Fuel?
8. List out different types of fuels.
9. Difference between sanitation and hygiene.
10. What do you mean by left over foods?
Sub. Code
43
CP-8772
2
Wk 14
Part B X 5 25)
Answer all questions.
11. What are the qualities of a good leader?
Or
List out the principles of organisation.
12. Explain different types of organisation.
Or
Write short note on labour policies and legislation.
13. What are the criteria for selecting personnel
orientation?
Or
What is balance sheets, cost concepts and inventor
budgetary control?
14. Define and explain different types of fuel.
Or
What are the advantages of fuel?
15. Write short note on importance of environmental
hygiene.
Or
Brief a note on safety of left over foods and disposal
of food waste.
Part C X 10 30)
Answer all questions.
16. Discuss the importance of sanitation and hygiene in
food service institutions.
Or
Give a review of different types of institutional food
service in operation.
17. Explain the classification based on objective
feedings programmes in the country.
Or
What are the criteria for selecting personnel
orientation and training for good human relations?
18. Explain the hygiene procedure followed in food
handling.
Or
Discuss the importance of pest and rodent control in
food services.
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