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Paper pattern

A · answer 10 of 12 · 2 marks each · about 30 words20

B · answer 5 of 7 · 5 marks each · about 200 words25

C · answer 3 of 5 · 10 marks each · about 500 words30

External total75

Usual 75-mark UG pattern (10 × 2, 5 × 5, 3 × 10). Confirm against your own college's question paper.

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Section A · 2 marks · define or list

What is a langar?Unit I Differentiate general and restricted market.Unit I Name four types of space food.Unit I What is contract catering?Unit I Define a commissary food service system.Unit I What is a cloud kitchen?Unit I Define management.Unit II What is unity of command?Unit II Expand POSDCORB.Unit II What is laissez-faire leadership?Unit II What are hygiene factors?Unit II What is grapevine communication?Unit II Define recruitment.Unit III What is a job specification?Unit III What is induction?Unit III Differentiate promotion and transfer.Unit III What is 360-degree appraisal?Unit III Name the four Labour Codes.Unit III What is a layout?Unit IV Name the basic shapes of kitchen layout.Unit IV What is local (task) lighting?Unit IV What are the 3 Es of safety?Unit IV What is 18/8 stainless steel?Unit IV What is hollowware?Unit IV Define book-keeping.Unit V What is prime cost?Unit V Distinguish fixed and variable cost.Unit V How is food cost percentage calculated?Unit V What is the break-even point?Unit V What is the factor method of pricing?Unit V

Section B · 5 marks · explain

List the factors responsible for the growth of the food service industry in India.Unit I Explain the classification of hotels.Unit I Write a short note on airline catering.Unit I Explain the features of hospital and industrial catering.Unit I Write short notes on outdoor catering and franchising.Unit I What are the tools of management? Explain any two.Unit II Explain the basics of employee supervision in a food service unit.Unit II Explain McGregor's Theory X and Theory Y.Unit II Explain the barriers to communication and how to overcome them.Unit II Explain the internal and external sources of recruitment.Unit III Differentiate recruitment and selection.Unit III Explain the importance of training in a food service establishment.Unit III Write short notes on demotion, termination and dismissal.Unit III What factors are considered in selecting a site for a food service establishment?Unit IV Explain the importance and types of ventilation in a food service unit.Unit IV Write a note on the base and insulating materials used in catering equipment.Unit IV Describe the manual method of dishwashing.Unit IV Describe the layout of a hospital food service unit.Unit IV What are the advantages of the double-entry system?Unit V Ingredients for 40 portions of lemon rice cost ₹600. Labour and overheads add ₹8 per portion. Find the total cost per portion.Unit V Opening stock ₹20,000, purchases ₹80,000, closing stock ₹10,000, food sales ₹2,25,000. Find the food cost percentage.Unit V A canteen sells a meal at ₹60. Variable cost is ₹35 per meal and fixed costs are ₹50,000 a month. Find the break-even point.Unit V Explain the elements of cost in a food service establishment.Unit V

Section C · 10 marks · describe with diagram

Trace the history and growth of the food service industry in India.Unit I Discuss the essential features, advantages and drawbacks of food delivery apps.Unit I Explain the different food service systems with their advantages and disadvantages.Unit I Explain Fayol's principles of management with examples from a food service unit.Unit II Explain the functions of management with examples from a food service institution.Unit II Explain the different styles of leadership. List the qualities of a good leader.Unit II Explain Maslow's hierarchy of needs and Herzberg's two-factor theory.Unit II Define selection. Explain the steps in the selection process.Unit III Define performance appraisal. Explain the traditional and modern methods of appraisal.Unit III Explain the labour laws pertaining to food service establishments.Unit III Discuss the different shapes of kitchens and the factors affecting kitchen layout.Unit IV Explain the causes and prevention of accidents in food service institutions. Add a note on the 3 Es of safety.Unit IV Define catering equipment. Classify it and explain the factors affecting its selection.Unit IV Explain the features of a good layout, the worker's area of reach and standard heights of work tables.Unit IV Explain the methods of costing used in food service establishments with examples.Unit V Explain cost control in a food service establishment.Unit V Explain the factors affecting pricing and the methods of pricing.Unit V Explain the concept of break-even with a chart and a worked example.Unit V

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