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)
More Question Papers
Exams With Marking Schemes
Popular Exams
Mid Term Exams
End Term 1 Exams
End Term 3 Exams
Opener Exams
Full Set Exams
Return to Question Papers