Foods and Nutrition Paper 2, WASSCE (SC), 2023

Question 1

 

In this question, candidates were excepted to

Explain five factors in a catering establishment that should be considered when planning
a food fair

 

 

OBSERVATION

Major of the candidates did not respond positively to this question and it was one of the weaknesses they exhibited. The candidates were unable to explain factors in a catering establishment that should be considered when planning a food fair correctly. Therefore, the candidates performed poorly. The excepted answers are

  • Products to exhibit: - The objective of the fair will determine the products to prepare e.g whether the fair is to make people aware of lesser-known food items, to improve nutritive value e.t.c
  • Objective/Theme of the fair: - This determines the products, where to exhibit, how i.e the logistics of the exhibition.
  • Where to exhibit: - The venue should be easily accessible, spacious with toilet facility to accommodate the expected number of people each day.
  • Cost: - The cost involved in the planning should be known for the organizer to determine whether they can afford to hold the fair or not e.g cost of product, venue e.t.c
  • Mounting/Display of products: - This should be well planned so that the products will be appealing taking into consideration, texture, colours, shapes and sizes
  • Labelling of dishes/Products: - This will allow the public/people to know the kind dishes/products they taste and purchase.
  • Duration: - The numbers of days to be used for the fair
  • Duration determines the cost of venues and dishes, types of dishes: - This will help the organizes to know how much to pay for the venue.
  • Time of opening and closing: - This will allow the public/people to have an idea of when visit the fair.E.t.c.