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Food &Amp; Beverage Service Question Paper

Food &Amp; Beverage Service

Course:Bachelor Of Science In Hospitality And Tourism Management

Institution: Kenyatta University question papers

Exam Year:2008

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2007/2008
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY & TOURISM MANAGEMENT)
HIM 206: FOOD & BEVERAGE SERVICE
DATE: MONDAY, 16TH JUNE 2008

TIME: 2.00 P.M. – 4.00 P.M.

INSTRUCTIONS: This paper comprises of sections A & B. Section A is compulsory.

Answer any One question from section B.

SECTION A: COMPULSORY (25 MARKS)

1.
(a)
Describe the following terms:
(i)
Restaurant
(ii)
Table d o
h te
?
(iii)
Silver service.
(6 marks)

(b)
Illustrate and explain the layout of an a? la carte cover.

(5 marks)
(c)
Name four (4) types of
(i)
cups
(ii)
plates
(iii)
spoons
(6 marks)

(d)
Highlight four (4) categories of wines expected in a dispense bar. (2 marks)

(e)
Give four (4) functions of a waiter’s cloth.

(2 marks)

(f)
Give four (4) items referred to as table accompaniments

(2 marks)

(g)
Name four (4) linen items required in a high class restaurant.
(2 marks)

2
SECTION B: (25 MARKS)
Answer any One question from this section.

2.
(a)
You are a restaurant manager incharge of a six member brigade.
Your outlet is open Monday to Saturday.
Identify the mis en place tasks in the restaurant and make a duty rota.

(20 marks)
(b)
Write demonstration notes on how to take a food order from a
guest.

(5 marks)

3.
Food and Beverage control is essential during service.
(i)
Describe how you can ensure that all items of food and drinks are
accounted for.

(10 marks)

(ii)
Giving reasons, identify a method of effective F & B control.
(5 marks)

(iii)
Write training notes on how to serve white wine to a couple.
(10 marks)

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Food &Amp; Beverage Service Question Paper

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