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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