Major of the candidates did not respond positively to this question and it was one of the weaknesses they exhibited. The candidates were unable to explain factors in a catering establishment that should be considered when planning a food fair correctly. Therefore, the candidates performed poorly. The excepted answers are

• Products to exhibit: - The objective of the fair will determine the products to prepare e.g whether the fair is to make people aware of lesser-known food items, to improve nutritive value e.t.c
• Objective/Theme of the fair: - This determines the products, where to exhibit, how i.e the logistics of the exhibition.
• Where to exhibit: - The venue should be easily accessible, spacious with toilet facility to accommodate the expected number of people each day.
• Cost: - The cost involved in the planning should be known for the organizer to determine whether they can afford to hold the fair or not e.g cost of product, venue e.t.c
• Mounting/Display of products: - This should be well planned so that the products will be appealing taking into consideration, texture, colours, shapes and sizes
• Labelling of dishes/Products: - This will allow the public/people to know the kind dishes/products they taste and purchase.
• Duration: - The numbers of days to be used for the fair
• Duration determines the cost of venues and dishes, types of dishes: - This will help the organizes to know how much to pay for the venue.
• Time of opening and closing: - This will allow the public/people to have an idea of when visit the fair.E.t.c.