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Food And Beverage Service Question Paper

Food And Beverage Service

Course:Bachelor Of Science In Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE
(HOSPITALITY AND TOURISM MANAGEMENT)

HTM 103:
FOOD AND BEVERAGE SERVICE

=================================================================
DATE: MONDAY 14TH SEPTEMBER, 2009

TIME: 2.00 P.M – 4.00 P.M

INSTRUCTIONS

Section A is Compulsory.
Answer any four questions from Section B.

SECTION A (30 MARKS)
1.
Explain the following terms:
a)
Cocktail
b)
Cover
c)
Crumbing down
d)
Adjusting the cover.
(8 marks)
2.
As a wine waiter, describe how you would ensure that glasses are sparkling clean. (2 marks)
3.
Explain how a duplicate billing system works. (4 marks)
4.
Differentiate between a la carte and table d’hote menu. (4 marks)
5.
As a station water, explain how you would change a soiled table cloth.(6 marks)
6.
Highlight three duties of each of the following food and beverage service personnel.
a)
Food and Beverage Manager.
(3 marks)
b)
Sommelier
(3 marks)

SECTION B:
Answer any Four Questions.
7.
Systematically, describe the procedure to follow when serving a bottle of red wine to four guests. (10 marks)
8.
Explain Ten points to consider when purchasing food service equipment. (10 marks)
9.
Explain in details five qualities of a good waiter. (10 marks)
10.
Describe the checklist for service used in restaurants as a guideline to servic efficiency. (10 marks)
11.
Describe any two styles of service commonly used in a five star hotel restaurant. (10 marks)

Food And Beverage Service Question Paper

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