I achieved 94% for this exam. Unfortunately I was not given the marked answer script as UNISA students are not given them.
Questions NOT included in the doc.
My answers are very detailed and well organised. Can be used for your assignments as well..
5th Century
• In this century, religious orders, royal households, colleges, and inns were
among the earliest organizations to practice quantity of food production.
10th Century
• Sung Dynasty, China: A restaurant culture was established in the cities of
Kaifeng and Hangchow.
12th Century
• Through the Middle Ages, in Europe, colleges and universities developed
hostels which was accepted for student living. Food was managed by the
students in these hostels.
14th Century
• Ming Dynasty, China Tourism become a popular; restaurants were in
demand; take-outs and catering also became popular.
16th Century
• Constantinople: The first cafes were established to sell snacks and drinks
and were places where people met to share ideas and theories.
17th Century
• Seventeenth century foodservices were established in colleges and
hospitals or were places to meet to conduct business or socialize.
• Advances in the fields of microbiology, physics, and industrial engineering
led to improvements in how food was produced.
• The restaurant industry begun in France.
• Innovative leaders & pioneers of the commercial foodservice sector
introduced many new foods and concepts that continue to enjoy
widespread use today.
20th Century
• World Wars I and II had a major impact on foodservice operations
throughout the twentieth century.
• Several pieces of key legislation have affected both fine-dining and school
foodservice programs in the past and continue to do so today.
• The popularity of automobile travel created the need for quick-service,
drive-in, drive-through, and fast-food places.
Page 2 of 10
, 21st Century
• The successful foodservice operators of the future will continue to learn
from the past and build on the foundations that have been laid by those
who went before.
• The economic conditions in the country have a major impact on the
foodservice industry in all sectors.
QUESTION TWO
2.1 First off, John needs to implement a structured system, which is a set of
interdependent parts working together with a clear vision to achieve the same
goal. A system has inputs, operations, outputs, controls, memory, management
functions and linking processes.
John also needs to see that there are subsystems implemented. Each subsystem
if dependent upon the other to survive. All parts of a system must work together
and work well in order for the system as whole to survive.
Jon needs to make sure that he has skilled personnel working for him and that his
manager is well versed in the factors involved in selecting equipment and
employing skilled workers to operate these instruments.
The systems approach to his business will afford him THREE main
consequences:
1. Effective problem solving.
To understand and solve a problem in a system, it is important for John to get to
the cause of the problem instead of treating the symptoms alone as that will
temporarily ease the situation but won’t find a permanent solution.
2. More effective communication.
If John keeps communication open and constant, allowing feedback from internal
and external parties to matter, he will allow the system to exist and thrive. John
needs to understand how the system and subsystems work to achieve the
common goal in order to understand what communication is essential and to
whom.
3. More effective planning.
In order to plan effectively, John’s company must have a clear vision and mission
statement; as well to determine which outputs will yield certain results. It is also
Page 3 of 10
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