ANWSER
Question 1a:
Answer:
i. Menu: A detailed list of food and beverage items available in a food service establishment, including descriptions, pricing, and categorization (e.g., appetizers, main courses).
ii. Hygiene: Practices and conditions that maintain cleanliness and prevent contamination, ensuring food safety and health standards.
iii. Personnel Management: The process of recruiting, training, managing, and retaining employees to achieve organizational goals effectively.
Question 1b:
Answer: Functions of a menu include:
– Informing customers about available options.
– Guiding kitchen operations and workflow.
– Assisting in inventory management and purchasing.
– Marketing the establishment’s specialties.
– Ensuring portion control and dietary compliance.
Question 1c:
Answer: Main functions of distribution channels in food services:
– Procuring raw materials from suppliers.
– Ensuring timely delivery of ingredients.
– Maintaining quality and safety during transportation.
– Reducing costs through efficient logistics.
– Managing storage and inventory.
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Question 2a:
Answer: Types of system approaches to food service management:
1. Conventional System: Food is prepared and served immediately (cook-serve).
2. Commissary System: Centralized production with distribution to satellite units.
3. Ready-Prepared System: Food is cooked, chilled/frozen, and reheated before serving.
4. Assembly-Serve System: Pre-prepared items are assembled and served (minimal onsite cooking).
Question 2b:
Answer: Importance of food service management:
– Ensures efficient resource allocation.
– Maintains food quality and safety standards.
– Controls operational costs.
– Enhances customer satisfaction.
– Complies with health regulations.
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Question 3a:
Answer: Reasons food services are essential:
– Provides nutrition for health and well-being.
– Supports patient recovery in healthcare settings.
– Facilitates daily operations in institutions (e.g., schools, offices).
– Generates revenue for hospitality businesses.
Question 3b:
Answer: Levels of quality control:
1. Preventive QC: Standards set before production (e.g., ingredient checks).
2. Concurrent QC: Monitoring during production (e.g., temperature checks).
3. Corrective QC: Inspecting finished products (e.g., taste tests).
Question 3c:
Answer: Importance of quality control:
– Ensures consistency in food quality.
– Prevents foodborne illnesses.
– Reduces waste and costs.
– Builds customer trust and loyalty.
Question 3d:
Answer: Roles of a personnel manager:
– Recruitment and onboarding.
– Training and development.
– Performance evaluation.
– Conflict resolution.
– Ensuring compliance with labor laws.
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Question 4a:
Answer: Types of menus:
1. À la Carte: Items priced separately.
2. Table d’Hôte: Fixed-price multi-course meal.
3. Cycle Menu: Repeated over a set period (e.g., weekly).
4. Static Menu: Remains unchanged for long periods.
5. Prix Fixe: Fixed price for a full meal with limited choices.
Question 4b:
Answer: Major types of quality control in food services:
– Inspections (e.g., hygiene audits).
– Testing (e.g., microbial analysis).
– Process Control (e.g., HACCP protocols).
– Customer Feedback Systems.
Question 4c:
Answer: Functions of personnel management:
– Workforce planning and staffing.
– Employee training and development.
– Performance management.
– Ensuring workplace safety and compliance.
– Managing employee relations and welfare.
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Question 5 (Unnumbered):
Answer:
Factors in menu planning:
– Nutritional requirements.
– Budget constraints.
– Seasonal ingredient availability.
– Customer preferences.
– Kitchen equipment and staff skills.
Forms of Hygiene:
– Personal hygiene (e.g., handwashing).
– Food hygiene (e.g., proper storage).
– Equipment hygiene (e.g., sanitization).
– Environmental hygiene (e.g., clean dining areas).
Tools for effective management:
– SWOT analysis.
– Gantt charts for project management.
– KPIs (Key Performance Indicators).
– Communication tools (e.g., team meetings, software).