Series OSS                                                                                                                              Code No. 157

                                       ESTABLISHMENT & MANAGEMENT OF FOOD SERVICE UNIT
                                                                      (Theory) Paper III

Time allowed : 2 hours                                                                                               Maximum Marks : 30

Instructions :
Attempt all questions.

1. (a) Explain the following method of purchasing    5
    (i) Open-market buying
   (ii) Blanket order purchasing

   (b) What is a market ? What is the difference between primary and secondary market ?     1+4=5

 

 

2. (a) Which foods are most suitable for dry storage ? What are the most  suitable  temperature  and ventilation conditions  in dry storage ?    5

   (b) Discuss perpetual inventory in detail.             5/2

   (c) What is AGMARK standard ?             5/2

 

3. (a) Discuss the sanitary guidelines to be kept in mind by all food handlers in a food service unit.             5

    (b) Suggest ways of controlling food costs in an establishment.             5/2

    (c) What is a budget ? What is the need of budgeting in any establishment ?             5/2