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Fond 212: Meal Planning And Management Question Paper

Fond 212: Meal Planning And Management

Course:Bachelor Of Science In Ecotourism And Hospitality Management

Institution: Egerton University question papers

Exam Year:2010

1 (a) Describe the components/composition of milk (6 marks)

(b) Explain the table service methods in table service. (6 marks)

(c) explain the importance of nutritional aspect of meal planning. (6 marks)

(d) Describe the considerations of manual workers meals. (6 marks)

(e) Explain any three rules governing table etiquette. (6marks)

SECTION B answer any two questions.

2 (a) describe the critical areas to be considered in food preparation. (10 marks)

(b) Explain the economic aspect related to meal planning. (10 marks)

3 (a) Discuss the points to consider when planning meals for Vegeterians. (10 marks)

(b) Discuss the specialized service methods. (10 marks)

4 Citing relevant examples, explain the influence of meal planning. (20 marks)