Neco Model Questions Vol1 2018 English Language Question 79
Practice objective / multiple choice question 79 from the 2018 Neco Model Questions Vol1 English Language examination.
Neco Model Questions Vol1
2018
English Language
Objective / Multiple Choice
Hard Difficulty
Question 79
NECO_MODEL_QUESTIONS_VOL1
•
2018
•
ENGLISH_LANGUAGE
•
objective
A series of complaints have been received about the quality of food served in the school cafeteria. As a member of the student council, you are required to write a formal report to the principal recommending improvements. Your report must include the headings: Introduction, Findings, Recommendations, and Conclusion. Write the complete report.
Answer Options
A.
Report to: Mrs. Okonkwo, Principal
From: Student Council Representative - Food Committee
Date: 20 September 2026
Subject: Review of Cafeteria Service Quality
**Introduction**
This report outlines the concerns raised by students about the cafeteria's food quality and suggests possible actions.
**Findings**
1. **Taste** - 45 % of the 200‑student poll reported that meals are overly salty.
2. **Cleanliness** - 30 % noticed crumbs on tables after meals.
3. **Menu Options** - 60 % would like more international dishes.
4. **Portion Consistency** - 25 % said portions are too large, leading to waste.
**Recommendations**
1. **Reduce Salt Usage** - Train kitchen staff to limit added salt.
2. **Daily Table Wiping** - Assign staff to clean tables after each lunch period.
3. **Introduce World Cuisine Days** - Offer a rotating international menu twice a month.
4. **Standardise Serving Sizes** - Use portion scoops to control amounts.
**Conclusion**
Implementing these steps will enhance student satisfaction and promote healthier eating habits. The council is prepared to assist in monitoring progress.
Respectfully,
[Signature]
Adaeze Nwankwo
Student Council Food Committee
B.
Report to: Mr. Adewale, Principal
From: Student Council - Nutrition Sub‑committee
Date: 25 September 2026
Subject: Cafeteria Food Quality Assessment
**Introduction**
The aim of this document is to present feedback from the student body regarding cafeteria meals and to propose improvements.
**Findings**
1. **Flavor** - 70 % of respondents feel meals lack seasoning.
2. **Hygiene** - 55 % observed that food trays are not sanitized properly.
3. **Variety** - 40 % would appreciate more fruit options.
4. **Portion Size** - 35 % reported portions are too small, leaving them hungry.
**Recommendations**
1. **Seasoning Workshops** - Provide chefs with training on balanced seasoning.
2. **Sanitation Checks** - Implement a twice‑daily inspection of trays and utensils.
3. **Add Fruit Stations** - Place fresh fruit displays at the serving line.
4. **Adjust Portion Guidelines** - Review recipes to increase protein portions.
**Conclusion**
Addressing these issues will improve nutritional intake and overall student morale. The council looks forward to collaborating with cafeteria staff.
Respectfully,
[Signature]
Emeka Iwu
Student Council Nutrition Sub‑committee
Correct Answer
C.
Report to: Mr. Adewale, Principal
From: Student Council Representative - Food Committee
Date: 24 September 2026
Subject: Improving the Quality of Food in the School Cafeteria
**Introduction**
The purpose of this report is to present the concerns raised by students regarding the quality of meals served in the school cafeteria and to propose practical measures that will enhance nutrition, taste, and overall satisfaction.
**Findings**
1. **Taste and Freshness** - 68 % of the 150‑student survey indicated that meals are often bland and lack fresh vegetables.
2. **Hygiene** - 42 % observed that food preparation areas appear untidy, and occasional reports of insects were noted.
3. **Variety** - 55 % expressed disappointment with the limited menu options, especially for students with dietary restrictions.
4. **Portion Size** - 30 % felt that portion sizes are inconsistent, leading to waste or hunger.
**Recommendations**
1. **Introduce a Weekly Menu Rotation** - Plan a rotating menu that includes at least two vegetable‑rich dishes each week, sourced from local farms to ensure freshness.
2. **Implement Strict Hygiene Protocols** - Conduct daily cleaning checklists for kitchen staff, display hygiene certificates, and schedule quarterly inspections by the health officer.
3. **Offer Alternative Meal Options** - Provide a vegetarian and a low‑sugar option on the menu to cater to diverse dietary needs.
4. **Standardise Portion Controls** - Use measured serving utensils to ensure consistent portion sizes and reduce waste.
5. **Student Feedback System** - Install a suggestion box and conduct a brief monthly poll to monitor satisfaction and adjust the menu accordingly.
**Conclusion**
Addressing the identified issues will improve students' nutritional intake, boost morale, and reflect the school's commitment to a healthy learning environment. The student council is ready to collaborate with the catering staff to implement these recommendations and monitor progress.
Respectfully,
[Signature]
Chinedu Okafor
Student Council Food Committee
D.
Report to: Mr. Adewale, Principal
From: Student Council Representative - Food Committee
Date: 28 September 2026
Subject: Enhancing Cafeteria Meal Standards
**Introduction**
This report summarizes the main problems identified in the school cafeteria and outlines suggested solutions.
**Findings**
1. **Taste and Freshness** - 80 % of the 180‑student questionnaire said meals are often overcooked and lack fresh ingredients.
2. **Cleanliness** - 50 % reported that the serving area is sometimes greasy.
3. **Menu Diversity** - 65 % want more vegan and gluten‑free choices.
4. **Portion Consistency** - 20 % noted that some meals are overly large while others are insufficient.
**Recommendations**
1. **Weekly Fresh Produce Deliveries** - Partner with local farms to supply vegetables daily.
2. **Deep‑Cleaning Schedule** - Introduce a weekly deep‑clean of the kitchen and serving counters.
3. **Introduce Vegan/Gluten‑Free Options** - Add at least two plant‑based meals each week.
4. **Portion Standardisation** - Use calibrated ladles for soups and measured trays for main dishes.
**Conclusion**
By implementing these recommendations, the cafeteria will provide healthier, tastier, and more inclusive meals, enhancing the overall school experience.
Respectfully,
[Signature]
Chidinma Okeke
Student Council Food Committee
Correct Answer
C
Correct Option:
Report to: Mr. Adewale, Principal
From: Student Council Representative - Food Committee
Date: 24 September 2026
Subject: Improving the Quality of Food in the School Cafeteria
**Introduction**
The purpose of this report is to present the concerns raised by students regarding the quality of meals served in the school cafeteria and to propose practical measures that will enhance nutrition, taste, and overall satisfaction.
**Findings**
1. **Taste and Freshness** - 68 % of the 150‑student survey indicated that meals are often bland and lack fresh vegetables.
2. **Hygiene** - 42 % observed that food preparation areas appear untidy, and occasional reports of insects were noted.
3. **Variety** - 55 % expressed disappointment with the limited menu options, especially for students with dietary restrictions.
4. **Portion Size** - 30 % felt that portion sizes are inconsistent, leading to waste or hunger.
**Recommendations**
1. **Introduce a Weekly Menu Rotation** - Plan a rotating menu that includes at least two vegetable‑rich dishes each week, sourced from local farms to ensure freshness.
2. **Implement Strict Hygiene Protocols** - Conduct daily cleaning checklists for kitchen staff, display hygiene certificates, and schedule quarterly inspections by the health officer.
3. **Offer Alternative Meal Options** - Provide a vegetarian and a low‑sugar option on the menu to cater to diverse dietary needs.
4. **Standardise Portion Controls** - Use measured serving utensils to ensure consistent portion sizes and reduce waste.
5. **Student Feedback System** - Install a suggestion box and conduct a brief monthly poll to monitor satisfaction and adjust the menu accordingly.
**Conclusion**
Addressing the identified issues will improve students' nutritional intake, boost morale, and reflect the school's commitment to a healthy learning environment. The student council is ready to collaborate with the catering staff to implement these recommendations and monitor progress.
Respectfully,
[Signature]
Chinedu Okafor
Student Council Food Committee
About This Question
This is Neco Model Questions Vol1 2018 English Language Question 79. It is one of the objective questions from the 2018 Neco Model Questions Vol1 English Language examination.
Difficulty level: Hard .
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