IGNOU MFN 7 SOLVED ASSIGNMENT

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MFN 007 (July 2025) - ENGLISH

ASSIGNMENT 3

(TMA-3)

Entrepreneurship and Food Service Management

Course Code: MFN-007

Assignment Code: MFN-007/AST-3/TMA-3/2025-26

Last Date of Submission: 28th February, 2026

Maximum Marks: 100

This assignment is based on Units 1 -19 of the MFN-007 Course.

(80 marks)

Section A - Descriptive Questions

There are eight questions in this part. Answer all questions.

1a) Explain briefly any four approaches to food service management you may adopt or follow in a food service unit..

b) List any six conditions which a food service unit should fulfil to obtain a licence. Explain briefly any two of them.

c) Write a short note on energy and time management in a food service unit.

2.a) Enumerate the factors that have to be considered while planning a layout for a food service unit..

b) Expain briefly merchandising skills for entrepreneurs in the catering venture.

c) Define entrepreneurship. Enumerate any four characteristics of successful entrepreneur.

3.a) Discuss the factors affecting menu planning in a college hostel mess.

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

c) Write a short note on Storage temperature for food items.

4. a) What is informal or open market buying? Explain briefly.

b) Briefly explain the role of 'Production Forecasting' and Production Control' as components of food production system management.

5. a) How will you classify the different equipments used in a food service establishment? Give the classification with suitable examples

b) Elaborate the different types of combination methods of cooking.

c) Enlist the records necessary for a catering unit. Briefly enumerate the records one should maintain for strict control in the production area..

6. a) Differentiate between centralized and decentralized delivery system, giving appropriate examples.

b) List the specialized forms of service employed by different food service operators.

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

i) Conventional

ii) Ready prepared

7.a) List four styles of leadership used in a food service establishment.

b) Write a short note on staff recruitment and selection.

c) What is job description? Explain its importance giving a sample job description for a dietitian in a hospital.

8.a) What do you understand by 3 E's of safety in a food service establishment?

b) Discuss the various kinds of cleaning and sanitizing agents you would use to maintain plant cleanliness and sanitation in a food service unit.

c) List four personal hygiene practices of a food service worker.

Section B - OTQ (Objective Type Questions)

1. a) Define the following:

i Work schedule

ii FIFO

baine marie

iv. HACCP

v. Franchising

2. Differentiate between the following:

i) Job enrichment and job rotation

ii) Zero budget and project budget

iii) Adulteration and misbranding

iv) Creativity and Innovation process.

v) Requisition slip and invoice.

 

MFN 007 (July 2026) - ENGLISH

ASSIGNMENT 3 (TMA-3)
Entrepreneurship and Food Service Management (MFN-007)
Course Code: MFN-007
 Assignment Code: MFN-007/AST-3/TMA-3 /26-27
Last Date of Submission: 28th February, 2027
Maximum Marks: 100
This assignment is based on Units 1 -19 of the MFN-007 Course.
Section A - Descriptive Questions (80 marks)
There are eight questions in this part. Answer all questions.
1. a) How would you get your food service unit registered? Enlist steps.
b)What kind of accidents can take place at work place and how can you prevent it?
(6)
(4)

2. a) Explain 3S model of entrepreneurship.
b) Enlist nine critical control points that have been identified in controlling microbiological quality
of food.
(6)
 (4)
3. a)What are the different methods of purchasing? Explain briefly.
b)What do you understand by prospectus? Briefly explain its 3 components
(6)
(4)
4. a) Explain the various methods of dry heat cooking.
b) What are the different income and expenditure records in a food service establishment?
(6)
 (4)
5. a) What are the two methods of delivery service system? Differentiate between the two.
b) What are the characteristics of a good menu?
c) Explain gueridon service.
(4)
 (3)
 (3)
6. a) Differentiate between commissary and conventional food service system.
b) What are the three component of leadership?
c) Define contingency approach to leadership.
(4)
(4)
(2)
7. a) List the six principles involved in the process of staff management. What are the issues related
to the staff planning? Explain briefly.
b) What is an organization chart? Illustrate an organization chart of a dietetic department.
 (1+4)

 (1+4)
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) Discuss the process of receiving and storing the goods to minimize the losses.
 (4)

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