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Bhtm 211 :Menu Engineering And Costing  Question Paper

Bhtm 211 :Menu Engineering And Costing  

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2014



KENYA METHODIST UNIVERSITY

END OF 1STTRIMESTER 2014 (PT) EXAMINATION
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : BHTM 211
UNIT TITLE : MENU ENGINEERING AND COSTING
TIME : 2 HOURS




INSTRUCTIONS:

Answer three questions
All questions carry equal marks''''''.

Question One
Menu planning is very important. Managers seek help from experts; consultants. Discuss five aspects that must be considered when planning a menu. (20 marks)

Question Two

Using your traditional local dishes, compose the following menu.

Fixed menu
A fixed menu with choices

An ala carte menu

(20 marks)

Question Three
A manager in Mara National Park has to reverse the cost of all ingredients on the menu by 30% from those in his sister hotel in Nairobi. Explain why he does this. (20 marks)

Question Four
Discuss what you would consider when pricing an ala carte menu. (20 marks)

Question Five
The menu card is very important. Discuss five mistakes that are made on a menu card. Explain how you would manage revenge from your restaurant. (20 marks)




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