Chtm 0026: Banqueting And Function Catering Question Paper

Chtm 0026: Banqueting And Function Catering

Course:Certificate In Ecotourism And Hospitality Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATIONS FOR THE AWARD OF CERTIFICATE IN ECOTOURISM AND HOSPITALITY MANAGEMENT.
CHTM 0026: BANQUETING AND FUNCTION CATERING
STREAMS: CHTM YIS2 TIME: 2 HOURS
DAY/DATE: WEDNESDAY 24/4/2013 11.30 AM – 1.30 PM
INSTRUCTIONS:

Answer all questions in section A and any two questions in section B
Section A (compulsory)

1. Define the following terms as used in banqueting and function catering. [5 Marks]

(a) Banquet
(b) Cocktails
(c) Buffet meals
(d) Desserts
(e) Brunch

2. Banquets may be categorized with respect to their level of formality. Describe three of these classes and state two examples of each. [6 Marks]

3. Briefly describe one role of each of the following banqueting staff. [5 Marks]

(a) Banquet manager
(b) Banquet supervisor
(c) Waiters and assistants
(d) Sales representatives
(e) The secretary

4. Briefly explain three types of public relation banqueting functions. [6 Marks]

5. Write two suitable menus for a wedding reception to be held in the month of December. [8 Marks]
SECTION B: 40 MARKS (answer any two questions from this section)

6. Discuss the procedure of taking a banquet booking form a client citing relevant information recorded and its relevance. [20 Marks]

7. (a) Explain using clear examples, five factors to consider when planning guest meals.
[10 Marks]

(b) Describe five factors to consider when planning a layout for a function meal. [10 Marks]

8. (a) Discuss seven functions of catering. [14 Marks]

(b) Explain three considerations to make when seating guests at functions. [6 Marks]

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