If you are looking for MFN-007 IGNOU Solved Assignment solution for the subject Entrepreneurship and Food Service Management, you have come to the right place. MFN-007 solution on this page applies to 2022-23 session students studying in MSCDFSM, PGDDPN courses of IGNOU.
MFN-007 Solved Assignment Solution by Gyaniversity
Assignment Code: MFN-007/AST-3/TMA-3/2022-23
Course Code: MFN-007
Assignment Name: Entrepreneurship and Food Service Management
Year: 2022-2023
Verification Status: Verified by Professor
Section A - Descriptive Questions (80 marks)
There are eight questions in this part. Answer all questions.
1. a) Enlist any six important principles used by a manager to make decisions for food service establishment. (3)
Ans) Principles used by a manager for food service establishments:
Unitary direction: This has to do with coordinating actions to accomplish a single objective. Unfocused or multifaceted aims result in ineffectiveness and lack of accomplishment.
Payment: To encourage people to perform at their highest level, all effort must be compensated. Employees and the organisation should be satisfied with the agreed-upon payment methods, and the terms should be fair in theory.
Loyally and devotion: The workplace environment produces harmony and a shared attachment to the interests and goals of the organisation where workers demonstrate a sense of dedication to their work and loyalty.
Work stability: People do not leave stable employment areas. We frequently an organisation. People feel more secure and confident when worker turnover is low, which fosters pride in their affiliation with the company.
Unity: The unity principle serves as a template for the spirit of group work and promotes effective interpersonal interactions, a strong sense of community, and cooperative behaviour.
Hierarchy: The chain that is created by employees at various organisational levels is referred to as the hierarchy principle. This relates to the various management levels. The levels inform the employee of their boss and the appropriate contact information. This leads to a natural acceptance of authority that, if established over time in amicable relationships, can then command respect.
b) Explain briefly the steps to be kept in mind before planning a food service unit. (4)
Ans) Prior to planning, we gather data on all the tasks that must be completed, including the amount of money required and the raw materials that will be used. The workforce, the working environment, and the necessary equipment are all listed. This implies that we first consider the resources we have, gather knowledge about them, and then plan how to use them most effectively to achieve our objective. In other words, we gather data about the resources and evaluate both internal and external elements that will have an impact on how they are used. By gathering knowledge about our resources, we can make the best choice.
The next step is to list all the activities that will help us achieve our goals using this knowledge. Goals are objectives that must be accomplished in a specific amount of time. The objectives fairly reflect the precise foreseeing of factors. There are many different goals, both short-term and long-term. Short-term goals would be anything that needs to be done and the result achieved quickly. Long-term goals are those that are tangible or achieved after a considerable amount of time. A caterer can have a short-term aim of making and selling meals every day, but a long-term goal might be the profit he makes from doing so. You must be aware of the various types of plans that develop when we plan in this situation.
c) What are the resources required for a food service establishment. Elaborate.(3)
Ans) It is essential to determine what resources are required for a start-up company that uses new technology or a new manufacturing process for its service or product. The new business must possess the abilities to compete with and outperform its rivals. Now let's think about the resources required. These consist of
Networking and Personal Contacts: Resources are required to locate, get in touch with, and build a network of suitable customers and suppliers.
Financial Requirements: The corporation needs enough capital to last for a certain amount of time, perhaps one or two years. The financial requirements for carrying out the plan must be carefully considered by the entrepreneur.
Technical Skills: It's possible that the entrepreneur lacks the inventive technical abilities and creative thought process required to put the business idea into action. In such circumstances, he could need to employ professionals. Such individuals' training expenses must be factored into startup costs.
2. a) Enlist the general guidelines you would follow for care, cleanliness and maintenance of the plant and equipment in your food service unit. (6)
Ans) The general guidelines are:
1) Utensils, equipment and food contact surfaces must be kept in a clean and sanitary condition.
2) Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment:
a) are clean
b) have had heat and/or chemicals, or other processes applied to them so that the number of microorganisms on the surface or utensil is reduced to a level that does not:
i) compromise the safety of the food with which it may come into contact
ii) permit the transmission of infectious disease.
3) Clean and sanitary premises that comply with the relevant requirements of the Australian New Zealand Food Standards Code can demonstrate to the appropriate enforcement agency that a food business is serious about producing high quality, safe and suitable food.
4) Meeting relevant legislation requirements for cleaning and maintenance is not only important for compliance reasons; it is also beneficial for the success of a food business.
5) Consumers are now increasingly aware of the requirements of food businesses and the processes needed to produce safe and suitable food.
6) Not only will consumers question poor food handling and hygiene practices, they are also more likely to return to clean, well maintained premises
b) Describe some characteristics of successful entrepreneurs. (4)
Ans) Characteristics of Successful Entrepreneurs are as follows:
optimistic and self-assured.
capable of managing risks.
Positively react to difficulties.
Adaptable and versatile.
understanding of markets.
capable of interacting well with people.
independent in thought.
flexible knowledge
energetic and conscientious.
Must be productive and creative.
dynamic boss.
willing to consider suggestions.
Take the lead.
perseverant and resourceful.
discerning and foresighted.
tolerant of criticism
3. a) Define menu and list its functions. (3)
Ans) A menu is a list of dishes that are scheduled for preparation in a restaurant or other eating establishment. It may comprise complete meals, snacks, or drinks, either separately or in combination.
Functions of a menu
Introduces the business to the client.
Aids in the preparation of food in the kitchen.
Is a key marketing tool that aids in creating a list of items and ingredients to buy and serves as the foundation for setting purchasing procedures.
Determines the necessary level of monitoring, employee qualifications, and equipment.
Aids in the organisation of places and labour in kitchens, stores, and service areas.
Determines the work schedule for employees.
Determines how the service will be organised.
Lays the foundation for calculating the cost of food and labour, overhead costs, and desired profitability.
Determines how much room is needed for preparing, seating, storing, and buying.
Reflects the kind of consumer the business wants to draw.
Provides the customer with the necessary nutrients, eliminates hunger, and satisfies their social and psychological demands.
Introduces clients to intriguing culinary pairings and shares information about regional, international, and cultural foods through speciality foods.
b) Why is menu considered the focal point for all activities in a food service unit? (3)
Ans) The menu is where production planning begins, as was already mentioned. The estimated number of servings required and the recommended portion sizes based on the menu are used to determine the amount of food to prepare. A menu is a list of the food items that the food service operator makes available to the customer. It serves as the framework on which the system's other functions are built. The menu directs the choice and arrangement of equipment during the early phases of developing a food service operation. The menu that we have already seen governs the functioning of many subsystems, including purchasing, storage, production, and servicing.
Menus are categorised based on how often they are used and how many options there are. Menus can be classified as fixed (static), cyclic, or single-use within this category. These menus provide customers either little or no options. We won't focus on the many sorts of menus here because the classification may apply to more than one category depending on the specific food service operation. However, the menu is undoubtedly the main focus of all activities, especially the production process in a food service unit.
c) Enumerate the informal methods of purchasing for a food establishment. (4)
Ans) The majority of food service firms purchase their food using unofficial channels. The customer requests quotes from suppliers for the requested goods based on the specified requirements. Following that, the providers are chosen based on the sample, pricing, delivery schedule, and other services provided. An informal strategy, open market buying is simple to customise for each establishment. It is typically used to purchase perishable goods like fresh produce, meat, and other meals.
Making the most of prices and commodities by employing immediate discretion in purchases, this way of buying aids in appreciating and being aware of the change in market circumstances. For instance, if a customer goes to the market intending to purchase vegetables, including brinjal, but discovers that the majority of the veggies are of poor quality, the customer may immediately opt to substitute the vegetables with those of higher quality.
Therefore, buying on the open market is the most typical method. This sort of purchasing entails making daily, weekly, or monthly purchases of food items. Typically, orders are placed after considering price in relation to promised quality and delivery. These methods are typically used by restaurants and other food services to purchase food. Here, the customer requests quotes from vendors for goods that meet his or her standards. Following that, the suppliers are chosen based on the sample, prices, delivery schedule, etc. as shown in Figure 6.1 before. This kind of shopping can be done in person at markets or over the phone after receiving a monthly list of grocery item quotations. For different things that are needed, a buyer can select from a list of sellers in this type of purchase. This enables pricing comparisons between different vendors.
4. a) Present a brief review on various sanitizing agents which can be used in a food service unit. (6)
Ans) Chemical substances known as sanitising agents or sanitizers eliminate dangerous bacteria. Five types of formulations are now on the market and are most frequently used. Which are:
Chlorine based
These are made of chlorine-containing substances such dichloro-dimethyl-hydantoin, hypochlorites, and chloramines. These are frequently used as bactericides in food plants because they are affordable and effective. In big food preparation areas, equipment and utensils are rinsed with a bactericide just before use. At a dosage of 25 mg per litre, a pH of 10 or below, and a temperature of roughly 50°C, these formulations are effective against all bacteria and spores. A sodium hypochlorite solution with 50 parts per million (ppm) of accessible chlorine can kill bacteria in less than 15 seconds. As the temperatures drop, concentrations rise, but effectiveness is unaffected by higher concentrations.
While lowering the overall bacterial count, chlorination of processing water also eliminates any slime. The amount of bacterial spores is decreased because it calms vegetative spore cells: However, the pH, temperature, and chlorine concentration all have an impact on the chlorine's sporicidal effect.
Hard water has no effect on chlorine compounds, and they don't leave a residue, although they have a short shelf life and still smell like chlorine. The efficiency reduces when the pH rises above 8.0. Typically, chlorine sanitizers are used at temperatures of 24°C or above for at least one minute. However, they could irritate the skin. Additionally, sprays containing chlorine inflict harm when used on a regular basis since they can corrode pipelines, metal window frames, light fixtures, switches, and other objects.
Iodine based
The majority of bacterial cells, but not spores, are destroyed by iodine-based products, which are stable, do not rapidly decompose, and have a long shelf life. They are non-corrosive and effective in hard water. They do not leave any traces behind and do not irritate the skin. Their colour is brown, and their level of concentration may be seen. At pH 5.0 or above, the formulas only begin to act slowly and may discolour some surfaces. At 24 to 49°C, the optimal concentration for use is 12.5 to 25 mg per litre.
Ammonium compounds
These substances, also known as quaternary ammonium compounds (QUATS), were created to eliminate organisms in the food industry. When employed in the recommended or predetermined doses, they have a strong germicidal activity and a low odour. Additionally, they have low toxicity, are non-corrosive, and are quite stable. Since they are water soluble and reduce solution surface tension, they can interact with and kill organisms that non-wetting germicides cannot reach. Although these substances are sensitive to pH and levels of acidity or alkalinity, they function best between pH 9.0 and 10.0.
b) Elaborate on the different types of cooking methods used in quantity cooking? (4)
Ans) Types of cooking methods used in quantity cooking as follows:
Moist Heat Method: "Moist heating" is the process of transmitting heat from a food source through a medium of water. Examples of moist heating include boiling, simmering, poaching, stewing, blanching, and steaming.
Dry Heat Method: In the dry heat method, heat is transferred to food directly from the source. Water or moisture are not employed in this procedure, in contrast to moist heat methods. However, cooking such cuisine may include the usage of fat. Cooking techniques using dry heat include roasting, toasting, baking, sautéing, and grilling, among others.
Combination Method: The combination method, as the name implies, uses multiple cooking techniques. Braising is the most popular combination cooking technique, and it is discussed here.
5. a) What is a budget? Discuss the steps involved in budget making for a restaurant. (5)
Ans) The phrase "numerical manifestation of plans" is another name for budget. In other terms, a budget is a comprehensive plan for how money that has been set aside for a specific use or period of time will be spent. It outlines the organization's anticipated operations for a specific time frame, typically a year. Budgets are based on true data from historical records of income, expenses, labour hours spent, and census, and they take into account charges that could have an impact on operations in the future. For a hot service firm, a budget has its own benefits. Budget planning consists of three separate processes, each of which draws knowledge from the one before it:
There are three distinct steps in budget making, each deriving information from the one before:
The evaluation of phase, which looks at the past performance and identifies the factors that influence the future.
The planning phase, which uses the information compiled during the evaluation to forecast the budget.
The control phase, which uses the budget cost during planning to keep track of monthly performance.
b) How are the approaches to food service management broadly categorized? (3)
Ans) The foundation of a good service is the timely and cost-effective delivery of high-quality meals. In this industry, complaints about subpar service are rather prevalent. All food services, whether they are run by for-profit or nonprofit groups, must be centred around food services. Three major categories can be used to group service approaches. These are tray service, self service, and table and counter service.
Table and Counter Service: In the commercial sector of the industry, it is the service that is most frequently used. Its defining feature is service by a server waitress, which might be exceedingly simple or complex.
Self Service: The food service industry is characterised by self service, with variations including counter pick up, takeout, drive-through, etc. This category could also include buffets, vending machines, refreshment stands in public spaces, and mobile food service units. Since it offers service at any time and in any location imaginable, the demand for this kind of service is really growing.
Tray Service: Service and Delivery Healthcare organisations and the aviation sector both use tray service, in which food is brought to an individual by a food service professional. Tray service is a form of room service offered by hotels.
c) Explain gueridon service. (2)
Ans) The term "gueridon" refers to the most ornate type of silver service currently used in restaurants. A side table, often known as a gueridon, is fully utilised in this situation. This side table is often portable and can even be on wheels (in trolley form). Of course, the gueridon may frequently need to perform some prior treatment, such as portioning or carving. As a result, elaborate French service allows for the possibility of salad mixing, carving, and portioning to take place right in front of the diners. Depending on the level of the restaurant, there may be international refinements or simplifications. Basic French service, as it is performed in Ranck, offers the advantages of requiring little staff and little talent, but it can also be slow and less "sure" due to potential visitor incompetence while serving themselves.
6. a) Differentiate between commissary and conventional food service system. (4)
Ans) The fact that menu items are not made for immediate service in ready prepared systems distinguishes them from motivating systems. The production scale is smaller because the ready prepared system is made for a single operation, but many of the production, packaging, and storage methods are similar to those used in commissary systems. In general, ready prepared systems have been implemented because the market does not offer enough totally prepared items to satisfy an organization's needs. Particularly in the healthcare sector, prepared foods are frequently unavailable to satisfy the specialised demands of patients with a range of health issues.
Meal is traditionally prepared in a kitchen on the property where it will be served in a traditional food service system. Food is held hot or cold after preparation or manufacture and served as quickly as feasible. Food items that are fully processed when they are brought into the commissary are simply frozen or chilled, depending on the food type. Menu items that are frozen or chilled are made from ingredients that have undergone little to no processing when they are purchased. These systems stand out for having ready-made menu items available at all times. for service, final assembly, and/or heating
b) Enumerate the qualities of a leader? (2)
Ans) Few qualities of a leader are as follows:
Vision.
Inspiration.
Strategic & Critical Thinking.
Interpersonal Communication.
Authenticity & Self-Awareness.
Open-Mindedness & Creativity.
Flexibility.
Responsibility & Dependability.
c) Elaborate on the four styles of leadership used in a food service establishment. (4)
Ans) Four styles of leadership used in a food service establishment as follows:
Autocratic Leadership
Restaurant managers who practice autocratic style of leadership are quick to make decisions without consulting their subordinates and other members of the team. Their motto is: “Do it myself”, and has a high standard and expects self-direction. An autocratic restaurant manager may add new menus without consulting the chef first.
Democratic Leadership
While autocratic restaurant managers take the entire decision making, democratic managers delegate some authority to their staff. It is more of participative where the subordinates participate in decision making. This type of a leader meets the employees regularly and rewards adequate performance. A democratic restaurant manager may let the employees deal with grumpy customers or have their own style of taking orders and deliveries.
Consultative Leadership
This is a combination of autocratic and democratic style, where employees can do some decision making on a smaller scale but the bigger ones are handled by the manager. In a restaurant setting, it may include a manager asking the employees on how they can increase the sales and avoid dissatisfied customers but in the end, it still needs the manager’s approval.
Laissez-Faire Leadership
This type of leader delegates most of the responsibility to their subordinates. A good laissez-faire leader knows when to let the workers by themselves and when to enter to take control of things. It can be applied to a high-end restaurant when the personnel’s are highly trained and needs less supervision.
7. a) Enumerate the types of equipment available for use in a food service organization, involved with large scale cooking. (6)
Ans) The area that may be used to house the equipment in the kitchen must also be considered while planning the equipment. The amount of money available will ultimately determine whether or not the equipment is purchased. But while purchasing equipment, it's critical to keep these factors in mind.
There are several types of equipment:
Cooking appliances including ranges, griddles, broilers, fryers, and ovens can run on gas or electricity. Some appliances, such as double-jacketed kettles and pots, pressure cookers, or cupboards, may also function using steam.
Non-cooking appliances: These are essentially labour-saving tools required in large kitchens. Dough mixers, food processors, slicers, choppers, mincers, wet grinders, refrigerators, dishwashing machines, and trash disposers fall under this group.
Kitchens also require non-mechanical equipment such as tables, sinks, carts, storage racks, cabinets, and weighing scales.
Crockery, cutlery, serving utensils, and portable serving carts are all examples of sewing equipment.
Equipment that is modular is fully functional in every way, is kept in a centralised location where it can be used by many people, and is transportable so that space may be used.
b) What is an organization chart? Illustrate an organization chart of a restaurant. (1+4)
Ans) The organisational structure is shown graphically in the organisation chart. While describing the official authority and communication network of the company, it illustrates the fundamental links between roles and responsibilities. A position's title on the chart provides a general description of its tasks, and its proximity to the top shows its relative status. The prescribed formal interaction is denoted by the lines between places.
The structure is modelled abstractly or simply in the organisation chart. It has limitations since it is not a perfect reflection of reality. There aren't many relationships at all in the formal organisation, let alone any at all in the informal one. For instance, it is not stated how much authority a superior has over a subordinate. However, the chart does help organisation members comprehend and picture the structure. Because businesses are dynamic and go through various changes throughout time, charts should be updated on a regular basis.
Organization chart creation, review, and final approval normally fall under the purview of top management, while the board of directors may also be tasked with this task. At the departmental level, the department head may be in charge of the chart, albeit organization-wide approval might be necessary.
The most common style of organisation chart is vertical. Nevertheless, a horizontal or circular chart might be utilised once in a while. The organisational layers are shown in a pyramidal shape on the vertical chart. By placing functions and lines in specific locations on the chart, special relationships may be highlighted. Dotted lines are frequently used in organisations to represent communication channels. From a line position, staff roles can be represented by horizontal positioning.
8. a) Explain the significance of 4P’s of marketing in context of food entrepreneurship. (4)
Ans) Marketing is the process of informing customers of a product's existence and all of its advantages in order to pique their interest in purchasing it. It also involves delivering the item to the location where the buyer can purchase it.
The 4P's, sometimes referred to as the Elements of the Marketing Mix, are four components that make up the marketing process. The 4Ps include:
Product - The products being sold and their packaging.
Price - What is the price of the product?
Place - How will the product get to its intended market? product get to the consumer? Distribution is the term used to describe this process.
Promotion - known furthermore as marketing communication How will the clients learn about the product and become interested in purchasing it?
The 4Ps of marketing is a model for enhancing the components of your "marketing mix" – the way in which you take a new product or service to market. It helps you to define your marketing options in terms of price, product, promotion, and place so that your offering meets a specific customer need or demand.
b) What is a standardized recipe? Explain briefly the methods used for recipe adjustments. (3)
Ans) A standardized recipe is one that has been tried, tested, evaluated, and adapted for use by your school food service. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. The two important method for recipe adjustments are the factor method and percentage method. The percentage method requires the conversion of ingredients to weights and the computation of percentage of each ingredients of total weight. forms the basis of this method of recipe adjustment.
c) What do you understand by the phrase 3-E’s of safety in a food service establishment. (3)
Ans) The type of a business, its scale, the staff's qualifications and education, and their degrees of awareness regarding the risks that might arise from negligence in hygiene, sanitation, and safety all affect safety issues. Additionally, managers frequently assess surface cleanliness without having much knowledge of the more intricate aspects of hygiene or sanitation standards. They frequently focus on pricing and profits without realising that all of these things could be lost if they lack the necessary knowledge about the detergents and sanitizers available on the market and how well they work to protect the food services from infection risks.
Therefore, everyone on staff, at all levels of an institution, should be concerned about safety. Generally speaking, there are three approaches to solving problems that do occur from any source. These are known as the "3 E's of safehi" and include:
Safety engineering
Safety education
Safety enforcement
Section B - OTQ (Objective Type Questions) (20 marks)
a) Define the following: (10)
i. Danger Temperature zone
Ans) Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
ii. Cook-Chill system
Ans) A cook-chill system is a food preservation technology in which foods are fully cooked (usually at temperature less than 100 °C), rapidly chilled, refrigerated for storage, and reheated before serving.
iii. HACCP
Ans) Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
iv. Cruet
Ans) A small container or set of containers for salt, pepper, oil, or vinegar for use at a dining table.
v. Baine marie
Ans) A bain-marie also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.
2. Differentiate between the following: (10)
i. Stewing and Braising
Ans)
Though both braising and stewing are slow cooking methods that make use of moist heat and dry heat in combination, braising is done in less amount of liquid and involves cooking large and not uniform pieces of meat or vegetables.
On the other hand, stewing involves using enough liquid to immerse meat pieces inside, and the pieces are also small and uniform sized.
Braising makes use of somewhat better cuts of meat and, in most cases, it involves a whole cut whereas stewing requires small pieces and not a whole cut.
ii. Job Enrichment and Job Descriptions
Ans)
A job design strategy in which the number of tasks performed by a single job is increased is known as Job Enlargement. Job Enrichment is defined as a motivational tool, used by the management in which the range of activities performed by a single job is increased to make it better than before.
Job Enlargement involves quantitatively extending the scope of activities carried out by the job whereas in Job Enrichment improvements are made in the existing job to increase its quality.
Job Enlargement reduces boredom and monotony while performing a single task, on and on. Conversely, Job Enrichment makes the job more challenging, exciting as well as creative.
Job Enlargement does not require additional skills but job enrichment does.
In job enlargement, the expansion of tasks is made horizontally, i.e. at the same level. On the other hand, job enrichment involves vertical expansion of activities like controlling and doing the task.
Job enlargement requires more supervision as compared to job enrichment.
The consequence of introducing job enlargement is not always positive, but job enrichment will produce positive outcomes.
Job Enlargement makes employees feel more responsible and valuable, while Job Enrichment brings satisfaction and efficiency in employees.
iii. Abrasives and Degreasers
Ans) an abrasive cleaner is designed to remove heavy duty dirt in small areas. They can come as either a powder or a liquid. They remove the need for ‘elbow-grease’ as they are strong enough to remove the dirt without excessive efforts. We recommend using a scouring pad to accompany the cleaner to make the process even easier. The abrasiveness of the product is because of its ingredients. Small particles of minerals such as calcite, feldspar, quartz and silica are what makes them able to clean so strongly. The degree of abrasiveness will vary depending on the specific product and the surface it is being used on. Always check the label of the cleaning agent and the surface manufacturers instructions before using an abrasive cleaner. This is because they can be VERY strong and could damage the item if it is not cut out for such a powerful substance to be used on it. Some abrasive cleaners can disinfect surfaces. This is by containing an antimicrobial agent which helps reduce the bacterial population that lives on the surface. It is because of their strength and sometimes disinfecting features which make them a staple for your cleaning product arsenal.
Non-abrasive can come in the form of powder or liquid. The powder is diluted to your desire, the liquid form can also be diluted but can be used at full strength too. Non-abrasive can also have disinfecting properties with the aim to kill bacteria on surfaces. Germs are a common cause for illness in the workplace, therefore a cleaner which can disinfect is ideal to use.
This type of cleaning product is best used for surfaces such as floors, painted walls, countertops and woodwork as they will not have direct and stubborn dirt on them which will require a stronger substance to remove it. However, because of the option of diluting or full strength, they can be used in some heavy-duty situations which do not need as much strength as an abrasive cleaner.
The main ingredients are surfactants and builders, but can also include ammonia, pine oil and organic solvents like ethanol or isopropanol. Most all-purpose cleaners work best in alkaline conditions, therefore non-abrasive will often contain alkaline buffer salt to keep the pH at a constant value.
iv. Recruitment and Selection
Ans)
Recruitment is the process of finding candidates for the vacant position and stimulating them to apply for it. The selection means picking up the best candidate from the list of applicants and offering them the job.
Recruitment is a positive process as it attracts more and more job seekers to apply for the post. Conversely, Selection is a negative process as it rejects all the unfit candidates.
Recruitment aims at inviting more and more candidates to apply for the vacant position. On the contrary, selection aims at rejecting unsuitable candidates and appointing the right candidates at the job.
In recruitment, the firm notifies the candidates regarding vacancy through different sources such as the internet, newspaper, magazines, etc. and distributes the form to the candidates so that they can easily apply. As against this, in the process of selection, the firm makes sure that candidate passes through various stages such as form submission, written exam, interview, medical exam, etc.
In recruitment, no contractual relation is created between the employer and employee. Unlike selection, where both employer and employee are bound by the contract of employment.
Recruitment is an economical process while the selection is an expensive process.
v. Plant and Equipment
Ans)
Plant refers to “machinery, apparatus and fixtures employed in carrying on a trade or an industrial business”. Usually (well, we did warn you), plant is used to refer to heavier items such as earth moving equipment, large vehicles, fixed equipment (such as compressed air systems and electrical intakes for example), items which are considered fixed assets. Many items of plant are subject to stringent maintenance and inspection rules which have to be adhered to. These inspections are often carried out by external specialists.
Usually, “equipment” refers to smaller machinery, powered tools, PPE (personal protective equipment), portable electrical items, hand tools – anything which is used to carry out the work at hand. As with plant, all items of equipment must also be subject to maintenance and inspection, but usually this can be carried out in-house. Never forget to record these checks.
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