FOO3714 Assignment 1 DUE DATE 25 MARCH 2024

FOO3714 Assignment 1 DUE DATE 25 MARCH 2024.100% correct questions, answers, workings, and explanations...Question 1 [10] 1.1 You have been appointment as the food and beverage manager at a restaurant. Describe how you will plan for a banquet, and have been asked to make sure the condiments, High Ball and Tines be included in your planning. You also have to ensure that HACCP is followed. Explain what this entails. Question 2 [45] The courses of meal around the world vary in number from as small as just one to as wide as 17, in case of a traditional French meal. There are different food profiles according to the country’s culture and customs. Generally, there are at least three courses of a meal. 2.1 List and describe the three (3) courses of a meal and provide one (1) example to each) (9) 2.2 Describe five types of menus that are usually found in the restaurants. (10) 2.3 Discuss the five types of services that is often provided in a food establishment. Give two (2) examples to each service. (20) 2.4 Explain the French Service offered in a restaurant and give two variants of this service. (6) Question 3 [35] You as a final year student have been invited to give motivation to Grade 12 learners who wish to pursue a career in Consumer Sciences. 3.1 The learners asked you what the difference between food and beverages is. Provide examples to substantiate your answer by using your resources given to you in class. 3.2 Explain to the class, the two broad types of food and beverage operation you have learned aboutgiving examples to each. (10) 3.3 Draw a simple cycle often provided in a conventional foodservice operation. (10) 3.4 Explain the importance of colour and lighting in a food establishment. (5) Question 4 [10] 4.1 The pantry room plays an important role for the storage of specific types of food and equipment. Elaborate on what you as the restaurant owner will discuss with your new employee what can be stored in a pantry room. TOTAL = [100]