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Food And Beverage Service I Question Paper

Food And Beverage Service I

Course:Bachelor Of Science In Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY AND TOURISM MANAGEMENT)
HIM 103: FOOD AND BEVERAGE SERVICE I

DATE: FRIDAY 3RD APRIL 2009
TIME: 2.00 P.M. – 4.00 P.M.

INSTRUCTIONS:
Section A is Compulsory.
Answer Four questions from section B.

SECTION A – (30 MARKS) COMPULSORY.
1.
a)
Explain five qualities of a good waiterless. (5 marks)
b)
Describe the procedure for opening napkins. (4 marks)
c)
Define the following terms:-
i)
Waiter
ii)
Restaurant
iii)
Cocktail
iv)
Wine
v)
Station mis-en-place
(5 marks)
d)
List all items found on a table d’hote cover. (6 marks)
e)
Describe any three types of restaurants. (6 marks)
f)
Highlight two responsibilities of each of the following staff:
i)
Food and Beverage Manager
(2 marks)
ii)
Head Waiter
(2 marks)

SECTION B – (10 MARKS EACH)
ANSWER FOUR QUESTIONS.
2.
a)
Compare and contrast ala carte and table d’hote menu. (6 marks)
b)
Enumerate four basic etiquette for restaurant staff. (4 marks)
3.
a)
Giving an example in each case, describe three types of cocktails. (6 marks)
b)
Draw the following types of glasses:
i)
Champaign flute
ii)
Cocktail glass
iii)
Brandy Ballon
iv)
Elgin sherry glass
(4 marks)
4.
Explain five functions of a menu in the restaurant. (10 marks)
5.
a)
Describe the technique of crumbing down. (5 marks)
b)
Service staff should portray a very high standard of hygiene. Give five reasons. (5 marks)
6.
a)
Draw and label a food order check. (3 marks)
b)
Describe the procedure for order-taking (food). (7 marks)

Food And Beverage Service I Question Paper

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