 |
FSS621S - FOOD SERVICE SYSTEMS - 1ST OPP - NOV 2022 |
|
|
1 Page 1 |
▲back to top |
n Am IBIA u n IV ERsITY
OFSCIEnCEAno TECHn OLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE NAME: FOOD SERVICE
SYSTEMS
LEVEL: 6
COURSE CODE: FSS621S
SESSION: NOVEMBER 2022
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
EXAMINER:
FIRSTOPPORTUNITY QUESTION PAPER
MS FIINA NAMUKWAMBI
MODERATOR: MR GEORGE W MUKISA
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLEMATERIALS
NONE
THIS QUESTION PAPER CONSISTS OF 5 PAGES (Including this front page)
1
|
|
2 Page 2 |
▲back to top |
SECTION A
QUESTION 1
(10 MARKS)
Evaluate the following statements in each numbered section and select the most appropriate
answer from the given possibilities. Write the appropriate letter next to the number of the
statement/phase in the ANSWER BOOK. (Each question carries 1 mark.)
1.1 Which of the following is not a component of financial planning:
A. Financial Resources (FR)
B. Financial Tools (FT)
C. Financial Operation (FO)
D. Financial Goals (FG)
1.2 Physical hazard includes:
A. Glass from service ware and staples from packaging material
B. Nails and toxic metals
C. Staples from packaging material and pesticides
D. Jewellery and fungi
1.3 The following are quick-service food operators except:
A. Canteens
B. Carryout restaurants
C. Buffets
D. Fine dining restaurants
1.4
Planning involves developing the activities required to accomplish organizational
objectives and finding the most effective ways of doing so. Which of the following
are steps in the planning process:
A. Develop the organization's vision, philosophy, mission, and strategic planning.
B. Develop the organization's mission, vision, philosophy, and strategic planning.
C. Develop the organization's strategic planning, vision, philosophy, and
mission.
D. Develop the organization's philosophy, vision, mission, and strategic planning.
1.5
a The la carte menu:
A. All food items are priced separately.
B. It is planned, written, and priced daily.
C. Offers a complete meal at a fixed price, usually with a choice of some items.
D. All of the above.
1.6 Full-service food operators include:
A. Casual dinning restaurants.
B. Business catering.
C. Carryout restaurants.
D. All of above.
2
|
|
3 Page 3 |
▲back to top |
QUESTION 2
(10 IVIARKS}
Assess the following statements and decide whether they are true or false. Write only the
number of the question and next to it indicate your answer as true or false in the ANSWER
BOOK. (Each question carries 1 mark)
2.1 The systems approach describes a type of management or leadership where decisions
are made considering how they affect the organization, as well as how the impact of the
decision meeting its objectives.
2.2 Full cream milk can be included in the menu of a clear fluid diet.
2.3 People are more knowledgeable about nutrition and food safety leading to most
foodservice offering healthier menu choices.
2.4 The primary objective of non-commercial catering services is to make a profit.
2.5 Before food can be purchased, the quality of foods most appropriate to the food service
operation and their use on the menu must be decided.
2.6 A servant leader is motivated by a natural desire to serve, not to lead and puts others
before himself.
2.7 A soft diet aims to provide a diet that requires no chewing and can be swallowed with
little effort.
2.8 The commercial catering services are restricted to a limited number of individuals.
2.9 Assembly food service systems require on-site kitchens as most of the cooking is done
on-site.
2.10 Organizing involves the activities necessary to develop the formal structure of authority
through which work is subdivided, defined, and coordinated to accomplish the
organization's objectives.
3
|
|
4 Page 4 |
▲back to top |
QUESTION 3
SECTION B
3.1 Explain the following terms and concepts:
3.1.1 Food service operation
3.1.2 Food service management
3.1.3 Menu
3.1.4 Leadership
3.1.5 Change management
3.1.6 Planning
3.1.7 Financial planning
3.1.8 Budget
3.1.9 Sanitation
(36 MARKS)
{2}
{2}
{2}
(2)
(2)
(2)
{2}
(2)
{2}
3.2 Differentiate between on-site and off-site catering services.
(2)
3.3 Discuss the adjustments that are made in the process of developing therapeutic
diets.
(6)
3.4 List four (4) types of food service systems.
(4)
3.5 Discuss the following three (3) types of Catering food operators.
3.5.1 Special Event Catering.
(2)
3.5.2 Business Catering.
{2}
3.5.3 Mobile Catering.
(2)
QUESTION 4
(28 MARKS)
4.1 In table format, differentiate between commercial and non-commercial food services
under the following headings.
4.1.1 Main goals
(2)
4.1.2 Other objectives
(2)
4
|
|
5 Page 5 |
▲back to top |
4.1.3 Accessibility
(2)
4.1.4 Examples
(2)
4.2 Highlight four (4) importance of choosing a conventional system.
(4)
4.3 Southern Africa is facing major challenges in the food service industry. Name
three {3) of these and how the food service industry can work together to overcome
these challenges.
{6)
4.4 Discuss the following types of frequency of change menu with relative examples:
4.4.1 Static/ set menu
{2)
4.4.2 Single-use menu
(2)
4.4.3 Cycle menu
(2)
4.5 Enumerate any four (4) food service equipment.
(4)
QUESTION 5
SECTION C
5.1 Explain the five (5) importance of a budget.
5.2 Outline four (4) management theories.
5.3 Explain any five (4) functions of management.
5.4 List any three {3) personality traits of an effective leader.
(20 MARKS}
(5)
(4)
{8)
{3)
GOOD LUCK!!!
5