4 marksCatering for Special Needs, Budgets, and Table Service

CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 7(b)(ii)

A Food and Nutrition class is asked to prepare a luncheon for fifty members of staff.

Outline four guidelines to ensure that the buffet service for the luncheon is efficient.

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Other parts of this question

7(a)(i)Explain the principles involved in pressure cooking.[3 marks]
7(a)(ii)Explain the principles involved in microwave cooking.[3 marks]
7(b)(i)Suggest six ways, apart from using labour-saving equipment, by which time and fuel may be saved in preparing the meal.[6 marks]

More practice: the rest of this paper · more Catering for Special Needs, Budgets, and Table Service questions · all CSEC Food and Nutrition past papers