Solve 2011 CBSE : Meal planning and service question paper Set 1
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1. (a) What are the advantages of pre-costing menus? 3
(b) What are the prerequisites for a good menu card for a restaurant? 4
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2. What is a balanced meal ? What factors would you keep in mind while planning meals for a preschooler? 5
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3. (a) What do you understand by production forecast? What information is used for production forecast? 4
(b) What is the importance of portion control in quantity food production? How can it be ensured? 3
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4. What do you understand by 'buffet service' ? How does it differ from 'waiter service' ? Give a banquet menu for a wedding party. 6
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