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Food And Beverage Services And Sales Management (Dhtm 036) Question Paper

Food And Beverage Services And Sales Management (Dhtm 036)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2011

TIME : 2 HOURS

Instructions:
Answer any four questions in the answer booklet provided

Question One
State and explain three styles of service
(9mks)
Describe the procedure of serving wine
(6mks)

Question Two
Using examples, explain three classes of catering china
(6mks)
Explain the order of service for a lunch meal
(9mks)

Question Three
Discuss four general responsibilities of a food and beverage manager (8mks)
Briefly explain six attributes of a Walter
(6mks)

Question four
Briefly explain five hygiene rules followed during food and beverage service
(5mks)
Outline the general classification of restaurants
(2mks)
Differentiate between `Ala' carte menu and table d' hÔte menu (8mks)

Question five
List and explain the functions of five types of linen used in food and beverage service and give the use of each
(5mks)
Explain five reasons which can make a magistrate to revoke the license of a catering premise or refuse to grant one (10mks)

Question Six
Mention three types of transport catering (3mks)
Explain six factors to consider while selecting equipment for a restaurant
(12mks)

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