THE UNKNOWN SOLUTION TEAM

SECTION A *TOURISM THEORY* (3a) Expenditure pattern refers to the way tourists allocate their spending across various categories during their trip. This includes expenditures on accommodation, transportation, food and beverages, activities and attractions, souvenirs, and other goods and services. (3b) (PICK TWO) (i)Accommodation (ii)Transportation (iii)Attractions and Activities (iv)Food and Beverage (v)Souvenirs and Shopping (vi)Services and Facilities SECTION A *TOURISM* (4) (PICK ANY FOUR) (i)Brochures (ii)Travel Magazines (iii)Newspapers (iv)Travel Guides (v)Posters SECTION A *TOURISM* (5) (PICK ANY TWO) (i)Television has a broad audience reach, allowing tourism companies to showcase their destinations, attractions, and services to a large and diverse audience. (ii)Television allows tourism companies to use visuals and audio-visual effects to create compelling advertisements that capture viewers' attention and evoke emotions (iii)Television networks offer various advertising options, including targeting specific demographics, geographic regions, and time slots to reach the desired audience effectively. (iv)Television provides a powerful platform for tourism companies to build and strengthen their brand image by consistently airing advertisements that highlight their unique selling points, values, and experiences. (1) (PICK TWO ONLY) (i) Beaches - Elegushi Beach (ii) National Parks - Yankari National Park (iii) Cultural Sites - Osun-Osogbo Sacred Grove (iv) Waterfalls - Erin Ijesha Waterfall (v) Historical Sites - Kano City Walls =========================== (2) (PICK TWO ONLY) (i) Location (ii) Price (iii) Amenities (iv) Reviews (v) Accessibility (vi) Safety and security =========================== *SECTION A* TOURISM (10) (PICK ANY FOUR) (i)Yankari National Park (ii)Gashaka Gumti National Park (iii)Kainji Lake National Park (iv)Cross River National Park (v)Old Oyo National Park (vi)Chad Basin National Park SECTION A TOURISM (9) (PICK ANY FOUR) (i)Creativity and Innovation (ii)Resilience and Persistence (iii)Leadership and Vision (iv)Adaptability and Flexibility (v)Passion and Drive (vi)Risk taking SECTION A *TOURISM* (8a) Internet marketing refers to the use of the internet and digital channels to promote products or services, attract customers, and generate sales (8b) (PICK ANY TWO) (i)Website Optimization (ii)Social Media Marketing (iii)Content Marketing (iv)Email Marketing (v)Mobile Marketing [5/2, 10:25 AM] timwhitt: SECTION A *TOURISM* (7) (PICK ANY TWO) (i) Car hire services offer travelers the comfort and privacy of having their own vehicle, allowing them to travel with family or friends and customize their itinerary according to their preferences (ii)Car hire services offer travelers the flexibility to explore a destination at their own pace and convenience. (iii)Renting a car can be more cost-effective than other modes of transportation, especially for families or groups traveling together. (iv)Renting a car provides travelers with access to remote or less accessible areas of a destination that may not be easily reachable by public transportation SECTION A TOURISM (6) (PICK ANY FOUR) (i)Demographic Segmentation (ii)Psychographic Segmentation (iii)Geographic Segmentation (iv)Behavioral Segmentation (v)Motivational Segmentation (11a) (PICK ANY FIVE) (i)People travel to relax, unwind, and enjoy recreational activities such as sightseeing, hiking, beach vacations, cultural experiences, and adventure tourism (ii)Travel allows people to explore new destinations, learn about different cultures, traditions, and cuisines (iii) People travel for educational purposes such as attending study abroad programs, language courses, academic conferences, research projects etc (iv) People travel to attend sporting events, music festivals, cultural festivals, or other special events and attractions .

*TOURISM QUESTIONS ABOVE* 👆👆👆👆

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*CATERING CRAFT* (5) (I) Starchy Vegetable (II) Vegetable (III) Nuts and Seeds (IV)Protein (V) Protein (VI) Grain (VII) Protein (VIII) Vegetable

(4a) (PICK ANY FOUR) (i) Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust. (ii) The high heat of roasting can intensify and concentrate the natural flavors of the food. (iii) Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy. (iv) A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts. (v) Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks. (vi) Roasting can help retain more nutrients in certain foods compared to other cooking methods, such as boiling or steaming. (4b) (PICK ANY FOUR) (i) chicken (ii) potatoes (iii) parsnips (iv) Whole fish or fillets (v) almonds *NUMBER ONE* (1a) (PICK ANY FOUR) (i) Bright, clear eyes: Fresh fish should have bright, clear, and bulging eyes. (ii) Firm, elastic flesh: When you press the flesh, it should feel firm and spring back quickly. (iii) Bright, shiny skin: The skin of fresh fish should be bright, lustrous, and free of discoloration. (iv) Bright, red gills: The gills of a fresh fish should be bright red or pink in color. (v) Minimal or no odor: Fresh fish should have a mild, sweet, or briny aroma, with no unpleasant or fishy odor. (vi) Scales that are firmly attached: The scales of a fresh fish should be firmly attached to the skin. (1b) (PICK ANY FOUR) (i) Fillets (ii) Steaks (iii) Cutlets (iv) Whole fish (v) Loins (vi) Nuggets *NUMBER THREE* (3a) Kitchen safety refers to the practices and measures taken to prevent accidents, injuries, and health hazards in a kitchen environment. It involves identifying and mitigating potential risks associated with the use of kitchen equipment, tools, and the handling of food and substances. (3b) (i) Slips: Slips occur when there is a loss of traction between the person's feet and the walking surface, often due to wet, slippery, or oily floors. (ii) Trips: Trips occur when the foot or leg hits an object, causing the person to lose balance and potentially fall. (3c) (PICK ANY TWO) (i) Maintain a clean and organized work environment. Keep walkways clear of clutter, equipment, and other obstructions. (ii) Secure and tidy electrical cords and cables to prevent them from creating tripping hazards. (iii) Ensure proper lighting throughout the kitchen to improve visibility and make it easier to identify and avoid potential trip hazards. (iv) Use proper signage or markings to indicate any uneven surfaces, steps, or other areas that may pose a tripping risk. (2ai) Microwave (2aii) I - Door II - Display panel III - Timer control IV - Power level control (2b) (PICK ANY ONE) (i )Radiation (ii) Conduction (2c) (PICK ANY TWO) (i) It is used for heating food (ii) It is used for defrosting frozen foods (iii) It is used for cooking (iv) It is used for reheating (v) It used for steaming

👆👆👆👆👆👆👆 *CATERING CRAFT PRACTICAL QUESTIONS*

👆👆👆👆👆👆👆👆 *CATERING CRAFT OBJECTIVE QUESTIONS*

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Another unimportant paper above ☝️

*Photography questions above* 👆👆👆

DO YOUR PAYMENT AND YOU WILL BE ADDED AS SIMPLE AS THAT 🙌🙌🙌🙌🙌🙌🙌

All the best in your other exams , lemme focus on my VIP students , expect here later these evening