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)
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