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Posted Date: 19 Feb 2022      Posted By:: Jannane.M    Member Level: Gold  Points: 3 (₹ 3)

2021 Food and Beverage M.Sc. Dietetics & Food Service Mgmt. Bharathidasan University, M.Sc Degree Examination, Food Service and Management Dietetics, Food Service Management, Nov 2021. Question paper

Course: M.Sc. Dietetics & Food Service Mgmt.   University/board: Bharathidasan University

Are you looking for the old question papers from Bharathidasan University of Food Service Management paper? Here is the previous year question paper from Bharathidasan University. This is the original question paper of Food Service Management exam conducted in Nov 2021. Feel free to download the question paper from here and use it to prepare for your upcoming exams.

S.No. 3839

P 16 FS 14

(For candidates admitted from 2016–2017 onwards)


Food Service Management and Dietetics


Time : Three hours

Maximum : 75 marks

PART A — (10 × 2 = 20)

Answer ALL the questions.

Expand 5m in management.

List out the functional areas of management.

Give any two advantages of division of work.

List out any two external factors influence planning.

What are the advantages of face to face contact?

Define wages.

List out any four communication barriers.

Define journal.

Expand PERT, CPM.

10. What are opportunities for a dietitians?

PART B — (5 × 5 = 25)

Answer ALL questions, choosing either (a) or (b).

11. (a) Give an account on functions of management.


(b) Distinguish between administration and a management12. (a) Discuss the role of planning in management.


(b) List out the principles of organization.

13. (a) Discuss the needs for decision making in a business undertaking.


(b) Bring out the importance and limitation of verbal means of communications.

14. (a) What is job description and job specifications?


(b) Explain on non budgetary control.

15. (a) Give an account on responsibilities and communication.


(b) Write a short note on trade associations.

PART C — (3 × 10 = 30)

Answer any THREE questions.

16. Enumerate on scope of management.

17. Discuss on the steps and kinds of forecasting.

18. Give a brief note on managerial problems in food service industry.

19. Enumerate on double entry book keeping and balance sheet.

20. Explain on the functions and types of leaders.

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