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Food And Beverage Service Question Paper
Food And Beverage Service
Course:Bachelor Of Science In Hospitality And Tourism Management
Institution: Kenyatta University question papers
Exam Year:2009
KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2009/2010
FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE
HTM 203:
FOOD AND BEVERAGE SERVICE
=================================================================
DATE:
TUESDAY 29TH DECEMBER 2009
TIME: 8.00 A.M. – 10.00 A.M.
INSTRUCTIONS
Section A carries 30 marks and Section B carries 20 marks.
Answer ALL Questions in Section A and Two (2) Questions from Section B.
1.
Outline the Procedure of taking a booking for a meal on telephone, indicating all the information that is required. (5 marks)
2.
State the difference between the following. (10 marks)
i)
Syrup and Squash
ii)
Larger and stout
iii)
A digestif and an aperitif
iv)
Aerated waters and natural mineral / spring waters
v)
Irish coffee and monks coffee
3.
Explain 5 ways through which a service plate can be used in the restaurant. (5 marks)
4.
A guest in the restaurant was served deep fried whole tilapia that was selling 250.00; after tasting the fish, the guest complained that it was not fresh and requested a replacement with roast chicken selling at 270.00. Prepare a returned food check. (4 marks)
5.
State covers and accompaniment for the following dishes. (6 marks)
Dish Cover
Accompaniment
Hors-d’oeuvres
Corn on the cob
Smoked salmon
Snails
Tomato sauce
Minestrone
Consomme julienne
Spaghetti
Roast beef
Grilled steaks
Omelette
Assorted fruits
Section B:
Answer any two Questions
6.
a)
Explain the following styles of service; Gueridon service, French service, plate service and buffet service. (10 marks)
7.
Describe the ingredients, and preparation methods for each of the following cocktails. (10 marks)
i)
Between the sheets
ii)
Bloody Mary
iii)
Satan’s whiskers
iv)
Sunrise
8.
Order the dishes listed below into a sequenced 10 course menu. (10 marks)
Crepes Suzette, coffee, sole meunie’re, chateaubriand, Consomme julienne,
Potato salad, Italian meringue, roast turkey, lyonnaise potatoes, omelette espagnole, spaghetti bolognaise.
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