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Bhtm 224:Food And Beverage Operations Management Question Paper

Bhtm 224:Food And Beverage Operations Management

Course:Hospitality & Tourism

Institution: Kenya Methodist University question papers

Exam Year:2013

KENYA METHODIST UNIVERSITY

END OF 2ND TRIMESTER 2013 (EVENING) EXAMINATION
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : BHTM 224
UNIT TITLE : FOOD & BEVERAGE MANAGEMENT
TIME : 2 HOURS

Instructions: Answer any THREE Questions.

Question One

State five different occasions when you might eat out of the home and give a different business to each occasion.

(5 Marks)

Taking the FIVE occasions and businesses identified above categorise them into their cost or market orientation.

(5 Marks)

Explain FIVE duties and responsibilities of a food and beverage manager.

(10 Marks)

Question Two

What are the common techniques used by restaurateurs to promote their establishments in comparison to those used by bar and night club owners.

(10 Marks)

Discuss the characteristics of popular catering with special reference to Galito’s in Nairobi.

(10 Marks)

Question Three

What are the production and service styles commonly used in event catering?

(10 Marks)

Identify atleast TWO potential sources of funding for a 50 cover restaurant in your local area.

(5 Marks)

Explain what you would do to ensure you stand the best chance of getting funding from your identified sources.

(5 Marks)

Question Four

Explain FIVE advantages to the franchisee and FIVE disadvantages to the franchisor.

(10 Marks)

Discuss feasibility study and why it is important for a new operation.

(10 Marks)

Question Five

Explain FIVE functions of purchasing.

(10 Marks)

Discuss how stock control could improve profitability.

(10 Marks)

Bhtm 224:Food And Beverage Operations Management Question Paper

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