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Food And Beverage Service 1 Question Paper

Food And Beverage Service 1

Course:Bachelor Of Science In Hospitality And Tourism Management

Institution: Kenyatta University question papers

Exam Year:2008

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

HTM 103: FOOD & BEVERAGE SERVICE I

DATE: _MONDAY 1ST DECEMBER 2008_____TIME: 8.00 A.M. – 10.00 A.M.
INSTRUCTIONS: Answer THREE questions. Question 1 is compulsory.

Q1.
Describe the following food service operations.

(a)
Bistro

[4 marks]

(b)
Gastrodome

[4 marks]

(c)
First class restaurant

[4 marks]

(d)
Ethnic restaurant

[4 marks]

(e)
Grill room

[4 marks]

Q2.
(a)
Outline any five duties of a waiter.

[5 marks]
(b)
List any five preparatory/mis en place takes in a restaurant. [5 marks]
(c)
Having a positive attitude has a lot to do with the success in serving food
and drink. Identify five attributes of positive attitude
[5 marks]
(d)
Using a diagram describe a standard table d’hote over.
[5 marks]

Q3.
Describe the following technical skills.

(a)
Polishing cutlery

[4 marks]

(b)
Polishing glassware

[4 marks]

(c)
Carrying a loaded tray

[4 marks]

(d)
Crumbing down

[4 marks]

(e)
Clearing dirty plates after the main course.

[4 marks]

Q4.
Discuss any our food service styles.

[20 marks]

Q5.
(a)
Explain the general procedure for beverage order taking. [10 marks]

(b)
Explain the presentation and service of red wine.

[10 marks]

Q6.
(a)
Define the following terms:
i)
Aperitif
ii)
Dispense bar

1
iii)
Aboyeur
iv)
Triplicate checking method
v)
Spare linen store
vi)
Table accompaniments

[6marks]

(b)
List the factors that determine the choice of furniture to be used in a food
and beverage service area.

[4 marks]
(c)
Discuss five main service areas in a food and beverage outlet. [10 marks]

Q7. (a)
Discuss the variables that make the meal experience.
[10 marks]
(b)
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]

Q8.
(a)
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]

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

Q9. (a)
Explain the cuase 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 of garnishes used in
alcoholic cock tails.
[5 marks]

Food And Beverage Service 1 Question Paper

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