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Fbps 041: Food And Beverage Service Ii Question Paper

Fbps 041: Food And Beverage Service Ii

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2013

KENYA METHODIST UNIVERSITY
END OF 1''ST ''TRIMESTER 2013 (DAY) EXAMINATIONS
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : FBPS 041
UNIT TITLE : FOOD AND BEVERAGE SERVICE II
TIME : 2 HOURS

Instructions:
Answer any three questions in the booklet provided.
Question One
Define Food and Beverage Services.
(2mks)
Explain any six qualities of a good waiter.
(12mks)
Describe the service tools of a waiter.
(6mks)
Question Two
Describe the following terms as used in food and beverage service giving an example of each:
(6mks)
Mis-en-place
Mis-en-scene
Tableware
Using illustrations explain four instances that would necessitate the writing out of special checks.
(12mks)
State two uses of a service salvers.
(2mks)
Question Three
Explain five reasons that may cause a person to go to dine away from home.
(10mks)
Give two duties of the following service personnel:
(10mks)
Head waiter
Station waiter
Waiter
Sommelier
Cashier
Question Four
Explain the importance of food and beverage revenue control, describing five points to explain the function of a revenue control system.
(10mks)
Outline five duties of a cashier.
(5mks)
State five basic information required for sales summaries.
(5mks)

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