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Food And Beverage Service I Question Paper

Food And Beverage Service I

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 103: FOOD AND BEVERAGE SERVICE I

DATE: Monday
28th December 2009
TIME: 8.00a.m – 10.00a.m

INSTRUCTIONS
Answer any five questions
Question 1
Distinguish four types of Food and Beverage operations in Kenya, and briefly explain the characteristics of each. [10marks]
Question 2
Food and Beverage waiters require specific attributes that enable them serve effectively as the link between Food and Beverage operations and customers. Explain five of then. [10marks]
Question 3
Explain the following terminologies as applicable to Food and Beverage Operations in Kenya.
i) Finance planning
ii) Operations planning
iii) Customers focus
iv) Cost control
[10marks]
Question 4
i)
Explain the use of the menu as a tool for planning the purchase of equipment.
ii)
How does the menu determine the restaurant theme? [10marks]
Question 5
Explain five duties of the Food and Beverage Manager of specialty restaurant equipment.
Question 6
Explain five considerations in planning and purchase of Restaurant equipments. [10marks]
Question 7
i)
Briefly explain the stages of the manufacture of wine, from the harvest to bottling.
ii)
What is the difference between wine and Vodka? [10marks]
Question 8
Write brief notes on the following beverages found in Kenyan Food and Beverage Operations.
i) Whiskey
ii) Brandy
iii) Beer
iv)Hot beverages

[10marks]

Food And Beverage Service I Question Paper

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