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Chtm 0013: Introduction To Food Service Question Paper

Chtm 0013: Introduction To Food Service

Course:Certificate In Hospitality And Tourism Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS

FIRST YEAR EXAMINATION FOR THE AWARD OF
CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT

CHTM 0013: INTRODUCTION TO FOOD SERVICE

STREAMS: CERT (CHTM) Y1S1 TIME: 2 HOURS

DAY/DATE: THURSDAY 15/8/2013 11.30 A.M. – 1.30 P.M.
INSTRUCTIONS:

Answer ALL questions in Section A and any TWO in Section B.

SECTION A (30 MARKS – COMPULSORY)

1. Define the following terms as use in Food and Beverage Service: [5 marks]

(a) Alcohol
(b) Menu
(c) Beverage
(d) Table Cover
(e) A la Carte

2. Differentiate the following menu types: [8 marks]

(a) Table d’hôte
(b) A la Carte menu

3. List two roles played by each of the following key staff in Food and Beverage
Service: [5 marks]
(a) Food and Beverage Manager
(b) Restaurant Manager
(c) Maitre D’hôtel
(d) Station Waiter
(e) Room Service Order Taker
4. Describe the following equipments used in food service: [2 marks]

(a) Crockery
(b) Glassware

5. Describe five Food and Beverage Service areas. [5 marks]

6. Explain the following functions of managing Food and Beverage Service:

(a) Planning
(b) Controlling
(c) Coordinating
(d) Staffing
(e) Organizing

SECTION B: (40 MARKS) Answer any TWO questions from this section.

7. You have been asked to give the personnel at a restaurant the various ways they can serve their meals to customers. Discus FIVE types of food and beverage service you would recommend to them. [20 marks]

8. Discuss the following food and beverage service aspects:

(a) Accidents that may occur during food and beverage service and their
possible remedies. [10 marks]

(b) Hygiene tips for waiters and waitresses. [10 marks]

9. Furniture, fixers and linen used in a restaurant squarely reflect the standard of that restaurant. Describe the factors to consider in their choice. [20 marks]

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Chtm 0013: Introduction To Food Service Question Paper

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