GTN311 Foos Service Management

Section A (Answer all)

1. Ebby owns a restaurant in the heart of busy Kuala Lumpur. Although business was good,
after a recent inventory, she estimated about RM700 worth of food are being wasted each
month.
(a) What is the analysis that she should have conducted prior to purchasing the necessary
goods and name the 4 factors that influences the analysis. (5m)
(b) Provide 5 suggestions on how to reduce food wastage produced by Ebbys business.
(5m)
2. CareForU is a new non-profit organization dedicated for terminally ill patients. The Board of
Directors have minimum knowledge in terms of financial management.
(a) Suggest financial statements that they should be aware of and the use of it. (4m)
(b) Explain, analyse and interpret the ratio shown in table. (Given Gross Profit Margin) (6m)
3. Given a desserts recipe.
(a) Calculate unit cost for raw ingredients needed for the recipe. (4m)
(b) Calculate recipe cost. (4m)
(c) Calculate portion cost. (2m)
4. You and your business partner are planning to open a Spanish themed restaurant in Kuching,
Sarawak. You are in-charge of planning the menu. Outline the process in menu planning and
provide justification for each of the process. (10m)
5. Given flame-grilled chicken, corn on the cob, and custard tarts.
(a) Suggest 2 cooking equipment and provide justification. (4m)
(b) How will you determine the ideal portion size for the dishes? Provide 3 steps and
justification. (6m)

Section B (Answer 2 out of 4)

1. Abstract about the review of NOMA restaurant is given. Discuss various factors which
influenced customers satisfaction and anticipation to dine in NOMA from a foodservice
management perspective. (25m)
2. News article on Cadbury chocolate bar is given.
(a) Suggest 2 product evaluation test lead to finding of contamination and give your
justification. (5m)
(b) Discuss some product evaluation test which may have been part of the companys
quality control to maintain the taste. (10m)
(c) As a consumer, how would you establish quality of Cadbury chocolate bar? Provide
factors that you will consider and justification for your selection. (10m)
3. Article is given. Discuss the basic senses which influence a consumers acceptability and
consumption of food. (25m)
4. Article on hospital food is given.
(a) Discuss factors that influence patients food consumption. (15m)
(b) Compare cooking methods used in hospitals cook-chill and cook-serve. (15m)
 GTD 311/3 FOOD SERVICE 2015/2016

All questions 10 marks each.

Part A: Answer all

1. Food handler as a source of food borne pathogen.

2. Give two examples of foodservice
a. Self service
b. Tray service
c. Wait service
d. Portable meals
e. Room service
3. Calculate cost for selling using mark up costing by factor 25%.
4. Analyze break-even graph
a. Break-even point
b. Fixed cost
c. Variable cost
d. Loss
e. Profit
5. Differentiate centralized and decentralized food service in Malaysia public hospitals.

Part B choose 5 of 7

6. Definition of financial
a. Asset
b. Liabilities
c. Revenue
d. Profit
7. 5 risk factors of food borne illness.
8. Factors affecting selection of equipment/design and layout.
9. Situation: you are training new staffs in term of customer service. Explain the components of
training.
10. Explain the need of budgeting in a fast food outlet.
11. Situation: opening a Korean restaurant that target customers with family. Suggest renovation
and give reason.
a. Lighting
b. Decoration
c. Cutlery
d. Table and chair
e. Music and sound
12. Steps in menu planning.