GUJARAT TECHNOLOGICAL UNIVERSITY
BE- SEMESTER-V (NEW) EXAMINATION - WINTER 2020
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Subject Code:3151407 Date:03/02/2021Subject Name:Entrepreneurship and Food Plant Management
Time:10:30 AM TO 12:30 PM Total Marks: 56
Instructions:
1. Attempt any FOUR questions out of EIGHT questions.
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2. Make suitable assumptions wherever necessary.3. Figures to the right indicate full marks.
Q.1 (a) Define the terms: i) Lead time ii) Strategic decisions iii) Bills of material 03
(b) What are different ways for value addition in a commodity? How it promotes startup in food processing sector? 04
(c) What is ‘Break Even Analysis’? Explain the components of Break Even Analysis. 07
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Q.2 (a) Why business required working capital? 03
(b) Write a short note on ‘Business Opportunity Identification’ 04
(c) What is planned maintenance? Briefly explain the different types of planned maintenance. 07
Q.3 (a) Listout the objectives of operation management. 03
(b) Differentiate between Batch production system and Process Production system. 04
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(c) Discuss the factors influencing on the choice of a manufacturing system. 07Q.4 (a) Briefly explain principles of Just in Time (JIT). 03
(b) Compare production planning and production control. 04
(c) Discuss independent material purchase process with recorder level, recorder quantity and safety stock relation. 07
Q.5 (a) Highlight on the salient features of Materials Requirement Planning. 03
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(b) The company manufactures fruit cocktail for the constant demand of 1500 kg per month. Calculate the economic batch quantity if the annual holding cost is 10% of the stockvalue, unit price of the product Rs. 180 per kg and machine set up cost is Rs.3000/-. 04(c) Discuss the functions of store department in a food industry. 07
Q.6 (a) Highlight on HML and VED analytical techniques of inventory management. 03
(b) XYZ company uses the following materials. Employ ABC analysis and categorize items with justification. 04
| Item No. | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
|---|---|---|---|---|---|---|---|---|---|---|
| Unit Price (Rs.) | 25 | 12 | 1500 | 75 | 50 | 100 | 500 | 900 | 10 | 200 |
| Annual consumption | 400 | 750 | 100 | 100 | 60 | 300 | 20 | 200 | 1500 | 400 |
(c) Draw a schematic representation of conceptual model of production system and discuss its components. 07
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Q.7 (a) Explain the term ‘Contribution margin’ 03
(b) Define the term depreciation and state the causes for depreciation. 04
(c) Discuss essential qualities of entrepreneur. 07
Q.8 (a) Differentiate between direct and indirect cost. 03
(b) What is the need for maintenance of machines or equipment in the industry? 04
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(c) Discuss the challenges and constraints for food processing industry in India. 07--- Content provided by FirstRanker.com ---
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