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FSS621S - FOOD SERVICE SYSTEMS - 2ND OPP - JANUARY 2025 |
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nAm I BIA un1VERSITY
OF SCIEnCEAnDTECHnOLOGY
Facultyof Health,Natural
ResourcaensdApplied
Sciences
Schoolof HealthSciences
DepartmenotfPreventative
HealthSciences
13Jackson Kaujeua Street
Private Bag 13388
Windhoek
NAMIBIA
T: +264 61207 2
s F: +264 61207
E: dph,@nust.1
W: www.nust.n,
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE:FOOD SERVICESYSTEMS
DATE: JANUARY 2025
DURATION: 3 HOURS
LEVEL:6
COURSECODE: FSS621S
SESSION: 1
MARKS: 100
SECOND OPPORTUNITY/SUPPLEMENTARY EXAMINATION: QUESTION PAPER
EXAMINER:
MODERATOR:
RU-ANNE DIERGAARDT
MS FIINA K. NAMUKWAMBI
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. None
ATTACHMENTS
1. None
This question paper consists of 4 pages including this front page
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QUESTION1
(36 marks)
1.1 Select whether the following statements are True OR False.
(10 marks)
1.1.1 The Systems Approach describes a type of management or leadership where decisions
are made in light of how they affect the organization as a whole, as well as how the
decisions impact on meeting its objectives.
(1)
1.1.2 The food service industry is a small industry and is responsible for any food or
beverage preparation outside the home.
(1)
1.1.3 Full cream milk can be included in the menu of a clear fluid diet.
(1)
1.1.4 Materials used in food service units must resist deterioration from rapid temperature
and humidity changes and from corrosive cooking fumes.
(1)
1.1.5 People are more knowledgeable about nutrition and food safety leading to most
foodservices offering healthier menu choices.
(1)
1.1.6 Purchasing is the process of getting the right product from the market into a facility
and then to the consumer.
(1)
1.1.7 The primary objective of non-commercial catering services is to make a profit.
(1)
1.1.8 Standardised recipe is a statement of ingredients PLUSprocedures required to produce
food items.
(1)
1.1.9 An Operating Budget is a long-term plan prepared to predict the costs of capital
expenditures their financing.
(1)
1.1.10 Before food can be purchased, the quality of foods most appropriate to the
foodservice operation and their use on the menu must be decided.
(1)
1.2 Define the following terms.
1.2.1 Financial planning
1.2.2 Change management
1.2.3 Non-commercial catering services
1.2.4 Menu
1.2.5 Leadership
1.2.6 Food service
1.2.7 Systems approach
1.2.8 A market
1.2.9 Specification
1.2.10 Management
(20 marks)
(2)
(2)
(2)
(2)
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(2)
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Food Service Systems (FSS621S)
2nd Opportunity- January 2025
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1.3 Give one (1) portion size example of each of the following foods from the food exchange lists (6)
1.3.1 Starch
1.3.2 Protein
1.3.3 Fat
1.3.4 Dairy
1.3.5 Vegetables
1.3.6 Starchy vegetables/ B vegetables
QUESTION 2
(11 marks)
2.1 Discussthe logical sequence for developing a design and for completing the construction
of a foodservice facility.
(6)
2.2 Identity five (5) potential food safety hazards during food handling in a food service unit. (5)
QUESTION 3
(25 marks)
3.1 Distinguish between the different types of food service operators available in
commercial catering, describe how they operate and provide one (1) example of each.
(9)
3.2 Name and elaborate on the four (4) factors that food service managers need to consider
during the menu planning process.
(8)
3.3 Explain what forecasting is, why it is necessary in a food service unit and give one (1)
example of a forecasting system.
(8)
QUESTION 4
4.1 Mention and discuss the three phases of the change management system.
(28 marks)
(11)
4.2 Providing a clean and safe food service facility is fundamental to employees, customers and the
operational objectives of a food service organization and applying the HACCPprinciple in a food
service organization can be used to ensure this. Discuss the HACCPmodel under the following
headings:
a) Definition
b) Primary goal
Food Service Systems (FSS621S)
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c) Advantages
(3)
d) Shortcomings
(3)
e) The seven principles
(7)
END OF QUESTION PAPER
Food Service Systems (FSS621S)
2nd Opportunity-January 2025
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