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Core paper · Year 3 · Sem 5

Quantity Food Production and Service

4 credits5 units · 29 topicsInternal 25Exam 75
Prep tip

This paper rewards sums and sequences. Practise the conversion-factor, yield, portion and food-cost sums until each takes two minutes, and learn every process (menu construction, purchasing, receiving, a waiter's duties, HACCP) as a numbered chain with one hostel, hospital or canteen example per step.

Suggested order: Unit I, then II, then III, then IV, and V last.

Units

Unit II0 of 6 read

Food selection, purchase and storage

6 sheets · about 48 min reading
Quality factors in procurement and market forms of food7 minFood purchase: definition, types of markets and principles of purchasing7 minThe purchasing process, procedures and methods of purchasing9 minReceiving: functions, process, standard practice and inspection8 minStorage in food service: dry, refrigerated, chilled and freezer storage9 minStorage records and physical and perpetual inventory8 min
Unit IV0 of 6 read

Food and beverage service

6 sheets · about 50 min reading
Table setting: mise-en-scène, mise-en-place, laying a table and covers9 minClassification of beverages, glassware and rules for serving8 minFood service personnel: technical skills, interpersonal skills and attributes7 minDuties of a waiter and rules for waiting at table8 minTable service: silver, family, American, French, Russian, gueridon and bar counter9 minAssisted, self-service, single-point and specialised (tray) service9 min
How the 100 marks split
Internal · Tests (best 2 of 3)10
Internal · Attendance5
Internal · Seminar5
Internal · Assignment5
End-semester exam75
Total100
The usual internal split. Your college may differ.Practise a model paper

Mapped to: Built from the standard university syllabus for this paper (2023-24): Core, Year III, Semester V. Your college's own syllabus may word or order the units a little differently. Something missing? Tell us.