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Fond 212: Meal Planning And Management Question Paper

Fond 212: Meal Planning And Management

Course:Bachelor Of Science Degree In Ecotourism And Hospitality

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS
SECOND YEAR EXAMINATIONS FOR THE AWARD OF BACHELOR OF SCIENCE DEGREE IN ECOTOURISM AND HOSPITALITY
FOND 212: MEAL PLANNING AND MANAGEMENT
STREAMS: BSC (ECOT & HOSP) Y2S1 TIME: 2 HOURS
DAY/DATE: TUESDAY 23/4/2013 8.30 AM – 10.30 AM
INSTRUCTIONS:

• Examination has two sections.
• Section A is compulsory (30 marks)
• section B- attempt two questions out of the choice given (40 marks)

SECTION A

1. (a) Define the term standard recipe. [2 Marks]

(b) Outline five advantages of using a standard recipe when planning a given menu.
[5 Marks]

2. Outline four features of a “la”carte menu. [4 Marks]

3. Explain briefly seven factors you consider when planning a given menu. [7 Marks]

4. Define the term food. [2 Marks]

5. Clearly show the format followed when costing /pricing a given menu. [5 Marks]

6. Describe briefly five types of menus. [5 Marks]

SECTION B

7. Discuss the cooking of tomato soup from preparation to serving in relation to ingredients
and procedure. [20 Marks]

8. Discuss in details the following cooking methods boiling, Steaming, Roasting, Baking and Frying and in each give two dishes prepared using the method giving detailed cooking procedure. [20 Marks]

9. Discuss the procedures followed when costing a banqueting function of a wedding reception. [20 Marks]

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Fond 212: Meal Planning And Management Question Paper

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