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MFN 007 Solved Assignment 2021-22


MFN 007 Solved Assignment 2021-22

Entrepreneurship and Food Service Management

MFN 007 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

Course Code: MFN 007

Assignment Code: MFN 007/AST-3/TMA-3/2021-22

Maximum Marks: 100

This assignment is based on Units 1 -19 of the MFN-004 Course.

Section A -Descriptive Questions


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?


2. a) Explain 3S model of entrepreneurship.


b) Enlist nine critical control points that have been identified in controlling microbiological quality of food.


3. a) What are the different methods of purchasing? Explain briefly.


b) What do you understand by prospectus? Briefly explain its 3 components.


4. a) Explain the various methods of dry heat cooking.


b) What are the different income and expenditure records in a food service establishment?


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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.


6. a) Differentiate between commissary and conventional food service system.


b) What are the three component of leadership?


c) Define contingency approach to leadership.


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.


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.


Section B - OTQ (Objective Type Questions)

1. a) Define the following:


i. A la carte Menu

ii. Profit and Loss Statement

iii. Simmering

iv. Operative budget

v. Food processing continuum

b) Match the following:


i) Commercial Establishment                     a) Semi-Commercial

ii) Restaurant                                                  b) Pre-plated Service

iii) American Service                                     c) Commercial

v) Tea Stall                                                       d) Silver Service

v) English Service                                           e) Entertainment/Leisure

2. Differentiate betweenthe following:


i) Production forecasting and Production Scheduling

ii) Job Enrichment and Job Descriptions

iii) Mobile equipment and Modular Equipment

iv) Fixed Budget and Zero Based Budget

v) Adulteration and Misbranding

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MFN 007 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.


Dear Learner,

You have to submit one assignment in each course, i.e. MFN 007, MFN 007 and MFN 009. All these are Tutor Marked Assignments (TMAs). Before attempting the assignments, please read the instructions provided in the Programme Guide carefully.

Kindly note, you have to submit these assignments to the Coordinator of your Study Centre within the stipulated time for being eligible to appear in the term-end examination. You must mention your Enrolment Number, Name, Address, Assignment Code and Study Centre Code on the first page of the assignment. You must obtain a receipt from the Study Centre for the assignments submitted and retain it. Keep photocopies of the assignments with you.

After evaluation, the assignments have to be returned to you by the Study Centre. Please insist on this and keep a record with you. The marks obtained by you will be sent by the Study Centre to the Student Evaluation Division at IGNOU, New Delhi.

Guidelines for Doing Assignments

There are five questions in each assignment, all carry equal marks. Attempt all the questions in not more than 500 words (each). You will find it useful to keep the following points in mind:

Planning: Read the assignments carefully. Go through the units on which they are based, make some points regarding each question and then rearrange them in a logical order

Organization and Presentation: Be analytical in your selection of the information for your answer. Give adequate attention to the introduction and the conclusion. Make sure that your answer is logical and coherent; has a proper flow of information.

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