Food And Beverage Service Question Paper

Food And Beverage Service

Course:Bachelor Of Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2008

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2007/2008
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY & TOURISM MANAGEMENT)
HIM 206: FOOD & BEVERAGE SERVICE
DATE: MONDAY, 16TH JUNE 2008 TIME: 2.00 P.M. – 4.00 P.M.
==============================================================================
INSTRUCTIONS: This paper comprises of sections A & B. Section A is compulsory.
Answer any One question from section B.

SECTION A: COMPULSORY (25 MARKS)
1.(a) Describe the following terms:
(i) Restaurant
(ii) Table d hote
(iii) Silver service. (6 marks)
(b)Illustrate and explain the layout of an a la carte cover. (5 marks)
(c) Name four (4) types of
(i) cups
(ii) plates
(iii) spoons (6 marks)
(d) Highlight four (4) categories of wines expected in a dispense bar. (2 marks)
(e) Give four (4) functions of a waiter’s cloth. (2 marks)
(f) Give four (4) items referred to as table accompaniments (2 marks)
(g) Name four (4) linen items required in a high class restaurant. (2 marks)

SECTION B: (25 MARKS)
Answer any One question from this section.

2.(a)You are a restaurant manager incharge of a six member brigade.
Your outlet is open Monday to Saturday. Identify the mis en place tasks in the restaurant and make a duty rota. (20 marks)

(b) Write demonstration notes on how to take a food order from a guest. (5 marks)

3. Food and Beverage control is essential during service.
(i) Describe how you can ensure that all items of food and drinks are accounted for. (10 marks)
(ii) Giving reasons, identify a method of effective F & B control. (5 marks)
(iii) Write training notes on how to serve white wine to a couple. (10 marks)

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