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Food And Beverage Testing And Control (Dhtm 048) Question Paper

Food And Beverage Testing And Control (Dhtm 048)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2012

TIME : 2 HOURS

Instruction:
Answer any four questions in the answer booklet provided.
Question One
State and explain three objectives of food and beverage control. (6mks)
Explain four challenges of food and beverange control. (4mks)
Briefly discuss fraud management in the hotel industry. (5mks)

Question Two
Differentiate between initial forecast and final forecast.
(4mks)
Explain two aids to volume forecasting.
(4mks)
Briefly discuss the basic policies of food and beverage costing and control.
(7mks)

Question Three
Discuss the catering control cycle. (15mks)

Question Four
Briefly explain why food control is more difficulty than beverage control.
(4mks)
Explain different methods of controlling food portions in a hotel. (6mks)
Explain the following:
Purchase specification
Cyclic menu
Yield testing
(5mks)

Question Five
List the elements of costs. (3mks)
Explain the following with relevant examples:
Gross profit
Net margin
Net profit
(6mks)
Discuss the factors that influence menu pricing.
(6mks)

Question Six
Differentiate between table d’ hotel menus and A’ lacarte menus. (4mks)
Explain the basic steps in the preparation of a budget.
(6mks)
Using appropriate illustration, explain the concept of break even analysis.
(5mks)

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