Photo AI
3.1.1 Suggest the number of snacks that should be served for each guest - NSC Hospitality Studies - Question 3 - 2024 - Paper 1
Question 3
3.1.1 Suggest the number of snacks that should be served for each guest. 3.1.2 Using the principles of menu planning, critique the choice of snacks under the follow... show full transcript
Worked Solution & Example Answer:3.1.1 Suggest the number of snacks that should be served for each guest - NSC Hospitality Studies - Question 3 - 2024 - Paper 1
Step 1
Step 2
Using the principles of menu planning, critique the choice of snacks under the following headings:
Answer
(a) Colour
The colour variation in the snacks is quite limited. The menu includes Pulled Pork Tacos, which are brown, along with the Lamb Riblets. The other items such as Custard Pancakes, Chocolate Ganache Cakes, and Lemon Meringue Tart have minimal colours as they are mostly yellow and white. This composition may not be visually appealing as it lacks variety and vibrancy.
(b) Type of function
The chosen snacks do not adequately cater to the type of function since they vary in portion sizes and may not be easy to eat in a cocktail setting. Items like the Chicken Riblets and Pulled Pork Tacos could be messy, potentially leading to an unpleasant experience as guests might struggle to maintain decorum while consuming these. Options like the Custard Pancakes and Lemon Meringue Tart are unsuitable as they cannot be conveniently eaten while mingling.
Step 3
Discuss THREE guidelines to follow when presenting/displaying the cocktail snacks at the function.
Answer
- Use a variety of equipment to present the snacks, such as platters and tiered stands, to create visual interest and facilitate accessibility.
- Avoid overcrowding the platters; allow space for guests to easily pick up snacks without difficulty or mess.
- Garnish the snacks attractively to enhance their visual appeal and keep an organized layout on the serving tables.
Step 4
Motivate why the cocktail snack menu is not suitable for a diabetic guest.
Answer
The cocktail menu features items high in carbohydrates and sugars, such as the Custard Pancakes and Chocolate Ganache Cake. These can lead to spikes in blood sugar levels which are detrimental for diabetic guests. Furthermore, the Pulled Pork Tacos contain high levels of fat and cholesterol, which diabetic guests are advised to limit. The overall selection does not accommodate a diabetic’s dietary needs.