Food And Beverage Service 1 Question Paper

Food And Beverage Service 1

Course:Bachelor Of Science In Hospitality And Tourism

Institution: Kenyatta University question papers

Exam Year:2007

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
MOMBASA CAMPUS
FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY & TOURISM MANAGEMENT)
HTM 103: FOOD & BEVERAGE SERVICE I

DATE: Tuesday 2nd December 2008

TIME: 4.00 pm – 6.00 pm

INSTRUCTIONS:

This paper consists of two sections A and B. Answer all questions in section A and only
ONE question in section B.

SECTION A: (50 marks)
Answer all questions in this section.

1.
Define the following terms:
(i)
Aperitif
(ii)
Dispense Bar
(iii)
Aboyeur
(iv)
Triplicate checking method
(v)
Spare linen store
(vi)
Table accompaniments
1 mark each

Total (6 marks)

2.
Discuss the factors that determine the choice of furniture to be used
in a food and beverage service area.

(4 marks)

3.
Discuss the five main service areas in a food and beverage outlet.
(10 marks)

2

4.
Discuss the variables that make up the “meal experience”.

(10 marks)

5.
The service of food and beverage may be carried out in many ways
depending on a number of factors. Discuss any four such factors.
(10 marks)

6.
Outline any three tasks done by the service staff during each of the
following stages.
(i)
Mis en place

(5 marks)

(ii)
Post service

(5 marks)

SECTION B (20 MARKS)
Answer only one question in this section.

7.
(a)
Discuss five (5) points to observe when polishing wine glasses.
(10 marks)

(b)
Explain five (5) supervisory duties of a restaurant manager
(10 marks)

8.
(a)
Explain the causes of each of the following:

(i)
Corked wine

(5 marks)

(ii)
Bitter Coffee

(5 marks)

(iii)
Flat beer

(5 marks)
(b)
Describe any two categories of garnishes used in alcoholic cocktails.
(5 marks)

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