Htm103:Food And Beverage Service Question Paper

Htm103:Food And Beverage Service

Course:Bachelor Of Science In Food Science

Institution: Kenyatta University question papers

Exam Year:2011

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2011/2012
INSTITUTE OF OPEN,DISTANCE AND E-LEARNING
FIRST SEMESTER EXAMINATIONS FOR THE DEGREE OF BACHELOR OF SCIENCE

HTM103:FOOD AND BEVERAGE SCIENCE
DATE:THURSDAY 15TH DECEMBER 2011 TIME:8.00AM-10.00AM

INSTRUCTIONS:section A is compulsory.Answer any other TWO from section B.

SECTION A

Q1.
(a)Briefly explain the four reasons or needs that a customer might be seeking when they eat out.(4marks)
(b)What is customer satisfaction?(2marks)
(c)Briefly explain the following terms:
(i)Crumbing down (2marks)
(ii)A menu (2marks)
(iii)A course (2marks)

Q2.(a)Briefly explain four challenges facing waiting staff in a food and beverage area (6marks)
(b)Discuss the following methods of food service:
(i)Silver style service (4marks)
(ii)Buffet service (4marks)
(iii)Gueridon style of services (4marks)

SECTION B

Q3.Describe the procedure of service of a white wine to a host guest in a restaurant (20marks)

Q4.Describe any three of the following back-of-house service areas:
(i)Stillroom (5marks)
(ii)Wash up (5marks)
(iii)Hot plate (5marks)
(iv)Spare linen store (5marks)

Q5.Differentiate between a Table dhote and A la Carte type of food menus (20marks)

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