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Bshm 211 :Menu Engineering &Amp; Costing  Question Paper

Bshm 211 :Menu Engineering &Amp; Costing  

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2014



KENYA METHODIST UNIVERSITY

END OF 2''ND ''TRIMESTER 2014 (FT) EXAMINATION
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : BSHM 211
UNIT TITLE : MENU ENGINEERING & COSTING
TIME : 2 HOURS




INSTRUCTIONS

Answer any Four Questions in the answer booklet provided

Question One

Briefly explain the following terms:

(5 Mks)

Menu engineering
Yield management
Main dish
Costing sheet
A course

Discuss five essential considerations in planning menus.

(10 Mks)

Question Two

Why is it necessary to plan meals?

(5 Mks)

Explain the advantages and disadvantages of cyclic menus.

(10 Mks)

Question Three

Briefly explain the basic menu criteria.

(5 Mks)

Discuss five different methods of menu pricing.

(10 Mks)

Question Four

Briefly explain the importance of menu engineering.

(5 Mks)

Discuss five key factors to put into account in meal planning and management.

(10 Mks)

Question Five

Briefly explain five different types of menus.

(5 Mks)

Write down a well balanced and attractive three course luncheon menu and cost it.

(10 Mks)

Question Six

Briefly explain five different types of costs incurred in food production and management.

(5 Mks)

Discuss the importance of food costing.

(10 Mks)




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