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Establishment & Management Of Food Service Unit (Theory) 2010 Question Paper For CBSE Class XII Exams

1. (a) Explain the following method of purchasing : (5 Marks)

   (i) Open-market buying
   (ii) Blanket order purchasing

   (b) What is a market? What is the difference between primary and secondary market?

2. (a) Which foods are most suitable for dry storage? What are the most suitable? Temperature and ventilation conditions in dry storage? (5 Marks)
   (b) Discuss perpetual inventory in detail. (2.5 Marks)
   (c) What is AGMARK standard? (2.5 Marks)

3. (a) Discuss the sanitary guidelines to be kept in mind by all food handlers in a Food service unit. (5 Marks)
   (b) Suggest ways of controlling food costs in an establishment. (2.5 Marks)
   (c) What is a budget? What is the need of budgeting in any establishment? (2.5 Marks)