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FSS621S - FOOD SERVICE SYSTEMS - 2ND OPP - JAN 2023 |
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n Am I BIA u n IVERs ITY
OFSCIEnCEAno TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENT OF HEALTHSCIENCES
QUALIFICATION: BACHELOROF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE NAME: FOOD SERVICE
SYSTEMS
LEVEL: 6
COURSE CODE: FSS621S
SESSION: JANUARY 2023
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
SUPPLEMENTARY/SECOND OPPORTUNITY QUESTION PAPER
EXAMINER:
MS FIINA NAMUKWAMBI
MODERATOR: MR GEORGEW MUKISA
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLEMATERIALS
NONE
THIS QUESTION PAPER CONSISTS OF 4 PAGES (Including this front page)
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SECTION A
QUESTION 1
(11 MARKS)
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}
1.1 The food service industry is small and is responsible for any food or beverage
preparation outside the home.
1.2 Materials used in food service units must resist deterioration from rapid temperature
and humidity changes and corrosive cooking fumes.
1.3 A single-use menu is the same menu that is used every day.
1.4 A soft diet aims to provide a diet that requires no chewing and can be swallowed with
little effort.
1.5 Assembly food service systems require on-site kitchens as most of the cooking is done
on-site.
1.6 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.
1.7 A servant leader is motivated by a natural desire to serve, not to lead and puts others
before himself.
1.8 The primary objective of commercial catering services is to make a profit.
1.9 Full cream milk can be included in the menu of a clear fluid diet.
1.10 For an organization to effectively achieve its mission, it needs to develop specific targets
or objectives (SMART- Specific, Measurable, Achievable, Realistic, Time-bound).
1.11 Commercial catering services are restricted to a limited number of individuals.
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QUESTION 2
SECTION B
2.1 Explain the following terms and concepts:
2.1.1 Financial planning
2.1.2 Food service management
2.1.3 Leadership
2.1.4 Market
2.1.5 Decision-making
2.1.6 Planning
2.1.7 Systems approach
2.1.8 Therapeutic diet
2.1.9 Flexible budget
(38 MARKS)
{2)
{2)
(2)
(2)
(2)
{2)
{2)
(2)
{2)
2.2 Explain nine {9) step-by-step procedures for menu planning.
{9)
2.3 Discuss the advantages and disadvantages of the commissary
food service system.
{6)
2.4 Give one (1) portion size example of each of the following foods from the food
exchange lists.
(5)
2.4.1 Protein
2.4.2 Starch
2.4.3 Fat
2.4.4 Dairy
2.4.5 Vegetables
QUESTION 3
(27 MARKS)
3.1 Explain four (4) advantages of Hazard Analysis Critical Control Points
(HACCP).
(4)
3.2 Differentiate between the following concepts
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3.2.1 Selective and non-selective menu
(4)
3.2.2 Tabled' hate menu and du jour menu
(4)
3.2.3 Static/ set and single-use menu
(4)
3.2.4 Full-selective and semi-selective menu
(4)
3.3 Highlight three (3) importance of choosing a pre-prepared food system.
(3)
3.4 Discuss the design requirements for dry storage that is intended for non-perishable
foods.
(4)
QUESTION 4
{24 MARKS)
4.1 Outline six (6) potential food safety hazards likely to occur during food handling.
(6)
4.2 Explain any five (5) factors affecting cost control during evaluation.
(10)
4.3 Outline four (4) management theories.
(4)
4.4 Discuss the indications and features of a soft diet.
(4)
GOOD LUCK!!!
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