Cthm 0025: Food And Beverage Management Question Paper

Cthm 0025: Food And Beverage Management

Course:Certificate In Hospitality And Tourism Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATIONS FOR THE AWARD OF CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT.
CTHM 0025: FOOD AND BEVERAGE MANAGEMENT
STREAMS: CHTM YIS2 TIME: 2 HOURS
DAY/DATE: TUESDAY 23/4/2013 2.30 PM – 4.30 PM
INSTRUCTIONS:
SECTION 1: (30 MARKS) IS COMPULSORY (ANSWER ALL QUESTIONS :)
1. Define the following terms: [3 Marks]

(a) In-house trade

(b) alcoholic beverage

(c) Sommelier

2. Giving relevant examples, explain two aspects a customer may consider as
indications of quality management in food and beverage operations [5 Marks]

3. Explain any two commercial food and beverage outlets for the general market. [4 Marks]

4. (a) Describe the characteristics of an efficient kitchen. [4 Marks]

(b) State eight responsibilities of a kitchen manager. [4Marks]

5. State any 6 different transactions and services which occur in front office. [3 Marks]

6. Name 3 alcoholic beverages, stating the method of obtaining each. [3 Marks]

7. Describe any 3 factors to be considered while serving wine. [4 Marks]

SECTION II: ANSWER ANY TWO QUESTIONS (40 MARKS)

8. (a) Describe any three kinds of staff in the front office division. [8 Marks]

(b) Discuss the contribution of serving staff to the customers’ meal experience.
[12 Marks]

9. (a) Describe the 4 styles of table service. [8 Marks]

(b) Discuss the different approaches to quality management in a food and beverage operation. [12 Marks]

10. (a) Explain 4 types of food production methods, giving relevant examples. [8 Marks]

(b) Describe the step-by-step process of serving wine. [12 Marks]

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