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Dthm 0232:Food Service And Sales Question Paper

Dthm 0232:Food Service And Sales

Course:Diploma In Tourism And Hotel Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS

SECOND YEAR EXAMINATION FOR THE AWARD OF
DIPLOMA IN TOURISM AND HOTEL MANAGEMENT

DTHM 0232:FOOD SERVICE AND SALES

STREAMS: DTHM Y2S1 TIME: 2 HOURS

DAY/DATE: THURSDAY 8/8/2013 8.30 A.M. – 10.30 A.M.
INSTRUCTIONS:

Section A is compulsory and carries 30 marks.
Section B – choice of two questions 40 marks.

SECTION A

1. (a) Explain briefly seven attributes of a waiter/waitress of a classified hotel
[3 ½ marks]
(b) Highlight the responsibility of the sommelier. [1 ½ marks]

2. (a) Explain the duties and responsibilities of the following personnel.

1. Chef-de rang [1 mark]
2. The demi-chef de-rang [1 mark]
3. The commis de rang [1 mark]
4. The debarasseur (apprentice) [1 mark]
5. The carve r(trancheur) [1 mark]

3. (a) Explain briefly the meaning of the term “still room” [1 mark]
(b) List any ten points which must be considered when purchasing equipments
for food and beverage services area. [5 marks]

4. (a) Illustrate using a diagram an a la carte cover and a tabled list cover. [11 marks]

(b) Explain how gueridon service is carried out. [3 marks]

SECTION B

5. (a) Compare and contrast the services of white wine and red wine to a seated guest.
[10 marks]

(b) Discuss the accompaniments and the cover required when serving a snail
(les-escargots). [10 marks]

6. Discuss control in relations to cashier sheet flowchart used in an ideal establishment.
[20 marks]

7. Discuss the mise-en-seen, mise-en-place, actual service, cleaning and post service duties carried on by waiter in a classified hotel. [20 marks]

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Dthm 0232:Food Service And Sales Question Paper

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