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Food And Beverage Management Question Paper

Food And Beverage Management

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 308: FOOD AND BEVERAGE MANAGEMENT

DATE: WEDNESDAY, 26TH AUGUST 2009
TIME: 11.00 A.M. – 1.00 P.M.

INSTRUCTIONS: Answer all questions in section A, and any one question in section B.

SECTION A (30 MARKS)
1.
Explain the production activities that take place in the following sections in the kitchen.:
i)
Garde manger
ii)
Saucier
iii)
Larder
(6 marks)
2.
Name and explain five critical points at which food contamination can occur in a food production plant, and therefore good control measures need to be put in place. (10 marks)
3.
Compare the Silver/English and cafeteria style of service, and give examples of functions where each style of service would be appropriate. (6 marks)
4.
Explain four factors that influence the potential through put in a cafeteria. (8 marks)

SECTION B
5.
Describe the purchasing process, indicating the relevant documents involved in each process. (20 marks)
6.
Discuss five “elements of supervision” that a food and beverage manager requires for effective supervision. (20 marks)