Meal Management And Service Question Paper

Meal Management And Service

Course:Bachelor Of Education

Institution: Kenyatta University question papers

Exam Year:2008

KENY A TT A UNIVERSITY
SCHOOL BASED (SSP)
UNIVERSITY EXAMINATIONS 2007/2008
EXAMINATION FOR THE DEGREE OF BACHELOR OF EDUCATION
HFN 305:
MEAL MANAGEMENT AND SERVICE
DATE: WEDNESDAY, 2NDJANUARY 2008
TIME: 8.00 A.M. -10.00
A.M.
INSTRUCTIONS:
Question ONE is Compulsory. Answer any other TWO from the remaining FOUR questions.
ALL questions should be answered in the Answer Booklet provided.
1.
a)
Time is a resource in meal management.
Outline Five ways in which you
can make the most of your time as a meal manager.
(5 marks)
b)
The main goal of meal management is Achieving Nutritional adequacy.
Briefly explain why this goal is most important.
(5 marks)
c)
List five Nutrients that each of the following foods contribute to our diets.
Meat
(2~ marks)
Eggs
(2~ marks)
Green Leafy Vegetables
(2~ marks)
d)
Lycopene of tomatoes, Cryptoxanthin of com, Xanthophyl of oranges, and
Capsanthin of peppers are plants pigments known as Phytochemicals. What is the
importance of these Phytochemicals in our bodies?
(2~ marks)
2.
You are responsible for managing a Staff Cafeteria where you cater for about 80
workers with a three course meal daily as well as snacks. These workers are men and
women of different nationalities.
a)
Name and describe the type of menu you would choose to plan for their
lunch.
(4 marks)
b)
Discuss five factors you would have to take into consideration while
planning the menu.
(5 marks)

c)
Outline two advantages and two disadvantages
of this menu.
(2 marks).·
....~·"
d)
Which serving method would you use in the Cafeteria?
Give three reasons.
(4 marks)
3.
The major degenerative
diseases for the elderly include cancer, cardio vascular
diseases, type II diabetes and immune weakness.
a)
Plan a dietary for one day for the three main meals for your 70 year old
grandmother
in order to avoid the above mentioned disorders.
(5 marks)
b)
What four factors influences the eating habits of the elderly?
(2 marks)
c)
What two foods would you avoid as much as possible while planning a
menu for her?
(2 marks)
d)
Outline 2. factors you would consider when planning meals for each of the
following groups.
Pre-Schoolers
(2 marks)
Adolescents
(2 marks)
Pregnant Woman
(2 marks)
4.
a)
Discuss the three ways in which styles of food service differ.
(6 marks)
b)
List five factors that determine the pattern of food service.
(2Y2 marks)
c)
State five styles of food service.
(2Yz marks)
d)
Explain the artistic and practical aspects of serving food.
(4 marks)
5.
a)
Discuss in details the importance of colour, texture and flavour in food.
(9 marks)
b)
Using illustrations show how you can combine the three to come up with a
three course menu for Dinner.
(3 marks)
c)
List three ways of preventing oxidation in cut-up fruits and vegetables.
(1 Y2 marks)
d)
How can you cook the following vegetables to maintain colour for
attractive serving:
Red Cabbage
(Yz mark)
Cauliflower
(Yz mark)
French beans
(Yz mark)

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