Assignment Code: MFN-007/AST-3/TMA-3/2023-24

Course Code: MFN-007

Assignment Name: Entrepreneurship and Food Service Management

Year: 2023-2024

Verification Status: Verified by Professor

Section A - Descriptive Questions

Q1a) Enlist the six functions of management and write against each at least one activity that a manager performs using the function.

Ans) The six functions of management and activities that a manager performs using each function are:

a) Planning: Setting organizational goals and objectives, creating action plans, and deciding on strategies to achieve them.

b) Organizing: Structuring the organization, delegating tasks, and responsibilities, and coordinating resources effectively.

c) Staffing: Recruiting, selecting, training, and developing employees to fill various roles within the organization.

d) Directing: Providing guidance and leadership to employees, communicating expectations, and motivating them to perform their tasks effectively.

e) Controlling: Monitoring performance, measuring outcomes against established standards, and taking corrective actions as needed.

f) Coordinating: Ensuring that different departments and functions work together harmoniously to achieve common goals.

Q1b) How is the grading of hotels and restaurants done?

Ans) Grading of hotels and restaurants is typically done by organizations or agencies that evaluate and rate these establishments based on various criteria such as service quality, facilities, cleanliness, and customer satisfaction. Common rating systems include star ratings for hotels and dining ratings for restaurants. These ratings help customers make informed choices about where to stay or dine based on their preferences and budget.

Q1c) How important is a market survey for an individual to start a food service unit?

Ans) Market surveys are essential for individuals planning to start a food service unit. They provide valuable insights into the target market's preferences, demand for specific cuisines, competition analysis, and pricing strategies. Understanding the market helps in making informed decisions about the type of food service, location, menu offerings, pricing, and marketing strategies. It minimizes risks and increases the chances of success by aligning the food service unit with customer expectations and market conditions.

Q2a) Enumerate briefly the architectural plans you would bear in mind before setting up the food service unit.

Ans) Before setting up a food service unit, it is crucial to consider various architectural plans, including:

a) Layout and design: Planning the interior layout and design of the establishment to optimize space, flow, and customer comfort.

b) Kitchen design: Ensuring an efficient and safe kitchen layout with proper placement of equipment and workstations.

c) Plumbing and electrical systems: Installing suitable plumbing and electrical systems to meet the needs of the kitchen, dining area, and restrooms.

d) Ventilation and HVAC: Implementing proper ventilation and heating, ventilation, and air conditioning (HVAC) systems for a comfortable dining environment and kitchen safety.

e) Safety measures: Incorporating safety features such as fire exits, emergency equipment, and compliance with building codes.

f) Accessibility: Ensuring the establishment is accessible to people with disabilities as per accessibility guidelines.

Q2b) What are the 4 P’s of Marketing mix? Discuss them briefly.

Ans) The 4 P's of the marketing mix are fundamental elements in marketing strategy:

a) Product: This involves developing and selecting the right products or services to offer in the market. It includes product design, features, quality, and branding.

b) Price: Determining the pricing strategy, which involves setting the right price point that customers are willing to pay while considering costs, competition, and perceived value.

c) Place: Deciding on the distribution and location strategy to make the product or service available to customers. It includes selecting distribution channels and deciding where and how to sell.

d) Promotion: Creating and implementing promotional strategies to inform, persuade, and remind customers about the product or service. This includes advertising, public relations, sales promotions, and other marketing communications.

Q2c) List the labelling requirement of a food product.

Ans) Labelling requirements for a food product typically include:

a) Product name: The name by which the food product is commonly known.

b) Ingredient list: A list of all ingredients in the product, with the main ingredients listed first.

c) Allergen information: Any allergens present in the product must be clearly labelled.

d) Nutrition facts: Information about the product's nutritional content, including serving size, calories, and details about macronutrients (fat, carbohydrates, protein).

e) Net quantity: The amount of the product in the package, typically expressed in weight or volume.

f) Manufacturer information: Contact details of the company or entity responsible for the product.

g) Storage instructions: Guidance on how the product should be stored to maintain quality and safety.

h) Use-by or best-before date: Indication of the product's shelf life.

i) Country of origin: If applicable, the product's country of origin should be provided.

j) Special claims: Any specific claims related to health, organic certification, or other attributes should comply with relevant regulations and be accurately represented on the label.

3a) Elaborate the knowledge and skills required to plan a food menu?

Ans) Planning a food menu requires a combination of knowledge and skills, including:

a) Culinary expertise: Understanding the art and science of food preparation, including knowledge of ingredients, cooking techniques, and flavour profiles.

b) Dietary considerations: Knowledge of dietary restrictions, allergies, and cultural preferences to create inclusive menus.

c) Cost management: The ability to balance food cost, portion control, and pricing to maintain profitability.

d) Creativity: Developing unique and appealing dishes that set the establishment apart.

e) Seasonality: Incorporating seasonal ingredients for freshness and cost-effectiveness.

f) Market trends: Staying updated on current food trends, customer preferences, and competition.

g) Nutritional awareness: Creating balanced menus that cater to different dietary needs and health-conscious consumers.

h) Menu engineering: Strategically placing items on the menu to maximize sales and profit.

i) Supplier relationships: Maintaining good relationships with food suppliers for consistent quality and cost control.

Q3b) What are the different types of menus and their uses in a food service establishment?

Ans) There are different types of menus, each with specific uses in a food service establishment:

a) A la carte menu: Offers individually priced items where customers select dishes separately. Suitable for fine dining restaurants.

b) Table d'hôte menu: Provides a set menu with a fixed price for a multi-course meal, offering limited choices. Common in banquet and catering settings.

c) Du jour menu: Features daily specials that vary based on the chef's creativity and ingredient availability.

d) Cycle menu: A rotating menu that changes on a set schedule (e.g., weekly, monthly). Often used in institutions like schools and hospitals.

e) Static menu: A fixed menu that remains unchanged over time, offering consistency. Common in fast-food chains.

f) Prix fixe menu: Offers a multi-course meal at a fixed price, with limited choices for each course. Found in upscale dining establishments.

g) Beverage menu: Focuses on a variety of drinks, including alcoholic and non-alcoholic beverages. Typical in bars and cafes.

h) Room service menu: Designed for in-room dining in hotels, offering convenience and a diverse selection.

Q3c) Enlist the steps involved in construction of a menu.

Ans) The steps involved in constructing a menu typically include:

a) Define the concept: Determine the overall theme and concept of the establishment, which influences the menu style and offerings.

b) Market research: Study the target audience, competitors, and market trends to understand customer preferences and expectations.

c) Develop a pricing strategy: Calculate food costs, overhead, and profit margins to set menu prices that align with customer expectations.

d) Create dishes: Design a range of dishes, balancing various factors like flavour, presentation, and ingredient cost.

e) Consider dietary needs: Ensure the menu accommodates dietary restrictions, allergens, and cultural preferences.

f) Balance the menu: Create a well-rounded menu with a variety of dishes, including appetizers, entrees, desserts, and beverages.

g) Menu layout: Organize the menu in a user-friendly format, considering readability, categorization, and visual appeal.

h) Test dishes: Conduct taste tests and gather feedback from potential customers to refine and improve dishes.

i) Training: Train kitchen staff on menu preparation and service standards.

j) Marketing: Promote the menu through advertising, social media, and marketing materials to attract customers.

Q4a) What is formal or competitive bid buying? What are the different types of competitive bid buying?

Ans) Formal or competitive bid buying is a procurement process used by food service establishments to purchase products or services from suppliers. It involves soliciting bids or proposals from potential suppliers and selecting the best offer based on specific criteria. Competitive bid buying helps organizations secure the best value for their purchases.

There are different types of competitive bid buying, including

a) Open Bidding: In open bidding, the purchasing organization invites bids from any interested supplier. This method is suitable when the organization wants to encourage competition and is open to working with new suppliers.

b) Closed Bidding: Closed bidding is more restrictive. The purchasing organization prequalifies a list of potential suppliers and invites them to submit bids. It is a suitable approach when the organization has established relationships with preferred suppliers.

c) Sealed Bidding: In sealed bidding, suppliers submit their bids in sealed envelopes by a specified deadline. The bids are then opened and evaluated. This method is often used for larger or more formal purchases.

d) Request for Proposal (RFP): An RFP is used when the organization wants to receive proposals that may not fit the standard bidding process. Suppliers provide detailed proposals outlining how they can fulfil the organization's needs, and the selection is based on the best overall value.

e) Request for Quotation (RFQ): An RFQ is a more straightforward process, where suppliers provide price quotes for specific products or services. The selection is often based on the lowest cost.

Q4b) What is standardized recipe? Discuss the methods used for recipe adjustment.

Ans) A standardized recipe is a recipe with precise instructions that detail the ingredients, measurements, cooking techniques, and presentation of a dish. It ensures consistency in taste, appearance, and portion size, which is essential for food service establishments.

When adjusting standardized recipes, various methods can be used

a) Scaling Up or Down: To change the yield or portion size, you can adjust the quantities of ingredients proportionally. For example, doubling all the ingredients to serve twice as many portions.

b) Ingredient Substitution: In cases where certain ingredients are unavailable or need to be replaced, you can choose suitable alternatives that won't significantly affect the dish's flavour and texture.

c) Percentage Adjustment: This method involves adjusting each ingredient's quantity by a certain percentage to maintain the recipe's ratios. For example, reducing the sugar content by 20% to make a dish less sweet.

d) Trial and Error: Testing the adjusted recipe in a controlled setting to evaluate taste, texture, and visual appeal. This method may require multiple trials to achieve the desired results.

e) Using Kitchen Math: Understanding the math and science behind ingredient ratios and chemical reactions can help in precise recipe adjustment. For instance, in baking, you can adjust leavening agents based on the recipe's volume.

f) Standard Recipe Cards: Maintaining standardized recipe cards that record all adjustments ensures consistency across different batches.

g) Sensory Evaluation: Sensory analysis techniques can be used to assess the dish's attributes before and after adjustments to ensure it meets quality standards.

Q5a) Illustrate the activities involved in the process of food production using a flow chart.

Ans) The process of food production involves several activities, and it can be illustrated using a flow chart as follows:

Start

↓

Menu Planning

↓

Purchasing

↓

Receiving

↓

Storage

↓

Preparation

↓

Cooking

↓

Assembly

↓

Plating

↓

Service

↓

Customer Feedback

↓

End

a) Menu Planning: This is the initial step where the menu is designed, and dishes are selected.

b) Purchasing: This involves procuring raw ingredients and food products from suppliers.

c) Receiving: Upon delivery, the ingredients are checked for quality, quantity, and adherence to specifications.

d) Storage: Ingredients are stored appropriately to maintain their freshness and safety.

e) Preparation: Ingredients are cleaned, cut, and prepared for cooking.

f) Cooking: Food is prepared using various cooking methods, such as grilling, roasting, boiling, or frying.

g) Assembly: Different components of a dish are combined to create the final plate.

h) Plating: The prepared dish is presented attractively on a plate.

i) Service: The plated dish is served to customers.

j) Customer Feedback: Feedback from customers is collected to improve the menu and service.

Q5b) Elaborate the different types of moist heat methods of cooking.

Ans) Different types of moist heat methods of cooking include:

a) Boiling: In this method, food is submerged in a boiling liquid, typically water. It is used for foods like pasta, rice, and vegetables.

b) Simmering: Simmering is similar to boiling but at a lower temperature. It is often used for soups, stews, and sauces.

c) Steaming: Food is cooked using steam generated by boiling water. Steaming retains the nutrients and flavour of food and is commonly used for vegetables, seafood, and dumplings.

d) Poaching: Poaching involves gently cooking food in simmering liquid. It is commonly used for delicate items like eggs, fish, and poultry.

e) Blanching: Food is briefly boiled and then immediately cooled in ice water. It is used to partially cook vegetables before further cooking or freezing.

Q5c) Highlight the factors that have led to the growth of disposables in the service area. Also, give any two advantages and disadvantages of disposables.

Ans) The growth of disposables in the service area is influenced by several factors, including:

a) Convenience: Disposables save time and effort associated with cleaning and washing, making them convenient for both customers and staff.

b) Hygiene: Disposable items are considered more hygienic as they are used only once and then discarded, reducing the risk of contamination.

c) Cost Efficiency: Using disposables can be cost-effective in terms of water and detergent savings, as well as reduced labor for cleaning.

d) Eco-Friendly Options: With increased environmental awareness, many disposable products are now eco-friendly and biodegradable.

Advantages of disposables:

a) Convenience and time-saving.

b) Hygienic and reduce cross-contamination.

Disadvantages of disposables:

a) Environmental concerns due to non-biodegradable disposables.

b) Potential long-term costs as disposables need continuous repurchasing.

Q6a) What is the Ganymede system of service in hospitals? Discuss its advantages.

Ans) The Ganymede system of service in hospitals is a patient meal service system where trays are prepared and assembled in a central kitchen (also known as the central production kitchen or commissary) and then delivered to patient floors or units for distribution.

This system offers several advantages

a) Consistency: Meals are prepared centrally, ensuring consistent quality and portion control.

b) Efficiency: Large-scale production in a central kitchen can be more efficient than smaller kitchens on each floor or unit.

c) Cost Savings: Bulk purchasing of ingredients can result in cost savings. There is also less need for kitchen equipment on each floor.

d) Specialization: Centralized kitchen staff can specialize in various dietary needs and prepare special diets more effectively.

e) Standardization: The system allows for standardized recipes and procedures, reducing variability in food quality.

f) Reduced Labor: Fewer staff are needed on patient floors for meal assembly.

Q6b) How is cold temperature maintained during distribution system in ready prepared food service system?

Ans) Cold temperature is maintained during the distribution system in ready-prepared food service using several methods:

a) Temperature-Controlled Containers: Food is packed into insulated containers with built-in refrigeration units or gel packs to maintain a low temperature.

b) Cold Storage on Delivery Vehicles: Some delivery vehicles are equipped with refrigeration units to keep food cold during transportation.

c) Thermal Blankets or Covers: Food containers are covered with thermal blankets or insulating materials to reduce temperature fluctuations.

d) Temperature Monitoring: Using temperature sensors or data loggers to ensure that food stays within safe temperature ranges during transportation.

Q6c) What are the benefits of using the following food service systems:

i) Commissary

Ans) Benefits of using the following food service systems:

a) Cost Efficiency: Bulk purchasing and centralized production can lead to cost savings.

b) Consistency: Meals are prepared uniformly in the central kitchen, ensuring consistent quality.

c) Specialization: Centralized staff can focus on dietary needs and dietary restrictions more effectively.

ii) Assembly / serve

Ans) Benefits of using the following food service systems:

a) Efficiency: This system reduces the need for extensive food production and allows food to be prepared closer to the service area.

b) Reduced Food Waste: Food is prepared and served as needed, minimizing food waste.

c) Customization: Meals can be customized for individual patient preferences or dietary restrictions.

d) Quick Service: It allows for quick meal service, which is particularly useful in settings with limited kitchen facilities, such as healthcare facilities and cafeterias.

Q7a) Discuss the principals involved in the process of staff management.

Ans) The process of staff management involves several key principles:

a) Leadership: Effective leadership is essential for motivating and guiding the staff. Leaders should set a positive example and provide clear direction.

b) Communication: Open and transparent communication is crucial. Staff should be well-informed about their roles, expectations, and any changes in policies or procedures.

c) Teamwork: Building a strong and cohesive team is vital. Team members should collaborate and support each other to achieve common goals.

d) Training and Development: Providing opportunities for training and skill development is essential to enhance the capabilities of the staff.

e) Performance Evaluation: Regular performance evaluations help identify strengths and areas for improvement among staff. Constructive feedback and recognition for good work are important.

f) Motivation: Recognizing and rewarding staff for their efforts can boost morale and motivation. Intrinsic and extrinsic rewards can be used to incentivize good performance.

g) Conflict Resolution: Effective conflict resolution skills are essential for addressing disputes and maintaining a harmonious work environment.

h) Fairness and Equity: Fair and equitable treatment of all staff members is essential. Discrimination and favouritism should be avoided.

i) Safety and Well-being: Ensuring staff safety and well-being is a top priority. Adequate training on safety procedures and the provision of necessary safety equipment are vital.

j) Adaptability: In a dynamic work environment, staff should be adaptable and open to change. Management should facilitate and support adaptation to new challenges.

Q7b) What is an organization chart? Illustrate the hospital chart of a hospital kitchen.

Ans) An organization chart, also known as an org chart or organizational chart, is a visual representation of an organization's structure. It illustrates the hierarchy, relationships, and roles of individuals or departments within an organization. Here's a simplified example of a hospital kitchen organization chart:

Hospital Kitchen

|

└─ Executive Chef

|

└─ Sous Chef

|

└─ Pastry Chef

|

└─ Line Cooks

| |

| └─ Breakfast Cook

| |

| └─ Lunch Cook

| |

| └─ Dinner Cook

|

└─ Prep Cooks

| |

| └─ Cold Prep Cook

| |

| └─ Hot Prep Cook

|

└─ Dishwashing Team

In this example, the organization chart shows the hierarchy in a hospital kitchen, with the Executive Chef at the top, followed by other chefs and kitchen staff. It illustrates the reporting relationships and the structure of various kitchen teams.

Q7c) What safety concerns need to be kept in mind before purchasing equipment?

Ans) Safety concerns to consider before purchasing equipment include:

a) Equipment Safety Standards: Ensure that the equipment complies with safety standards and regulations specific to your industry and location.

b) Quality and Durability: Invest in equipment that is built to last and withstand the demands of your operation. High-quality equipment is less likely to pose safety risks due to malfunctions.

c) Maintenance Requirements: Understand the maintenance needs of the equipment. Regular maintenance is essential to keep equipment in safe working condition.

d) Operator Training: Ensure that staff operating the equipment receive proper training on its safe use. Training can prevent accidents and injuries.

e) Space and Layout: Consider the available space and layout of your facility. The equipment should fit comfortably and safely within the workspace.

f) Safety Features: Check if the equipment has built-in safety features and emergency shut-off mechanisms.

g) Ventilation and Exhaust: Equipment such as ovens, fryers, and grills may require proper ventilation and exhaust systems to remove fumes and prevent fire hazards.

h) Electrical and Gas Connections: Ensure that the electrical and gas connections are installed correctly and in compliance with safety codes.

i) Warranties and Service: Review warranties and service agreements. Easy access to maintenance and repairs is crucial for safety.

j) Ergonomics: Consider the ergonomic design of equipment to minimize strain and injury risks for operators.

k) User Manuals: Make sure you have access to user manuals and guidelines for safe operation and maintenance.

Q8a) What do you understand by 3 E’s of safety in a food service establishment?

Ans) The "3 E's of Safety" in a food service establishment refer to three essential components of safety management:

a) Engineering Controls: Engineering controls are physical changes or modifications to the environment or equipment to minimize hazards. These can include equipment safety features, ergonomic design, proper ventilation systems, and safety barriers. For example, using slip-resistant flooring in the kitchen to prevent falls is an engineering control.

b) Education and Training: Education and training involve providing employees with the knowledge and skills they need to work safely. Training can cover various aspects, including food handling procedures, fire safety, first aid, and the safe operation of kitchen equipment. Employees should be aware of potential hazards and know how to respond in case of emergencies.

c) Enforcement and Evaluation: Enforcement involves setting and enforcing safety policies, procedures, and regulations within the food service establishment. Compliance with safety rules is monitored, and violations are addressed promptly. Regular evaluations and inspections help identify potential safety issues and assess the effectiveness of safety measures in place.

Q8b) List the common rules that a food service worker needs to adopt for hygienic storage and handling.

Ans) Common rules for hygienic storage and handling in a food service establishment include:

a) Proper Handwashing: All food service workers should wash their hands thoroughly with soap and water before handling food or utensils.

b) Food Temperature Control: Foods must be stored and served at appropriate temperatures to prevent bacterial growth. Hot foods should be kept hot (above 140°F or 60°C), and cold foods should be kept cold (below 40°F or 4°C).

c) Cross-Contamination Prevention: Prevent cross-contamination between raw and cooked foods by using separate cutting boards and utensils. Store raw meat separately from ready-to-eat foods.

d) Clean and Sanitize: Ensure that all equipment, utensils, and surfaces are cleaned and sanitized regularly. This prevents the spread of germs.

e) Safe Food Handling: Food should be handled with clean and gloved hands or utensils to avoid contamination. Avoid touching food with bare hands.

f) Labelling and Date Marking: Properly label and date food items to track freshness and prevent serving expired or spoiled items.

g) Allergen Awareness: Be aware of common food allergens and take precautions to prevent cross-contact for customers with food allergies.

h) Safe Storage: Store food items on shelves or in refrigerators and freezers according to appropriate storage conditions. Keep perishable items refrigerated.

i) Waste Disposal: Dispose of food waste properly and regularly to prevent pests and odours.

Q8c) What measures should the employer observe to ensure good health and safe working condition for all employees working in a food service establishment?

Ans) Employers should observe several measures to ensure good health and safe working conditions for all employees in a food service establishment:

a) Provide Training: Offer comprehensive safety training to all employees, covering safe food handling, proper equipment use, and emergency response procedures.

b) Maintain Cleanliness: Maintain a clean and hygienic workplace, including kitchen areas, storage facilities, and dining areas.

c) Regular Equipment Maintenance: Ensure that all kitchen equipment is regularly inspected and well-maintained to prevent accidents caused by malfunctioning equipment.

d) Emergency Preparedness: Have an emergency plan in place, including fire safety protocols, first aid supplies, and clear evacuation procedures.

e) Workplace Ergonomics: Consider the ergonomics of the workplace to minimize strain and injury risks for employees. Provide ergonomic tools and equipment as needed.

f) Healthcare Benefits: Offer healthcare benefits to employees and promote regular health check-ups.

g) Compliance with Regulations: Ensure that the establishment complies with food safety and labor regulations and is periodically inspected by relevant authorities.

h) Open Communication: Encourage employees to report safety concerns and incidents without fear of reprisal.

i) Regular Inspections: Conduct regular safety inspections and evaluations to identify and address potential hazards.

Section B - OTQ (Objective Type Questions)

Q1a) Define the following:

i. JIT approach

Ans) JIT, or Just-In-Time, is an inventory management strategy that aims to reduce waste by receiving goods only as they are needed in the production process, thereby minimizing inventory holding costs.

ii. Activity Analysis

Ans) Activity analysis involves studying and evaluating various tasks and activities within an organization to improve efficiency, reduce costs, and enhance productivity.

iii. FOAP

Ans) FOAP is an acronym used in budgeting and accounting to represent different components of an account structure. It stands for Fund, Organization, Account, and Program.

iv. Requisition Slip

Ans) A requisition slip is a formal request or order for the purchase of goods or services. It is used within organizations to initiate the procurement process.

v. Appraisal

Ans) Appraisal, in the context of performance management, refers to the process of assessing an employee's job performance to provide feedback, set goals, and make decisions related to compensation, promotions, or training.

Q2) Differentiate between the following:

i) Food poisoning and Food infection

Ans) Comparison between Food poisoning and Food infection:

ii) Refrigerated storage and Cold storage

Ans) Comparison between Refrigerated storage and Cold storage:

iii) Recruitment and Selection

Ans) Comparison between Recruitment and Selection:

iv) Cleaning Agent and Sanitizer

Ans) Comparison between Cleaning Agent and Sanitizer:

v) Perpetual inventory and Physical inventory

Ans) Comparison between Perpetual inventory and Physical inventory: