KNEC Diploma in Food and Beverage Management Module III: Principles and Practice of Management past paper November 2015 Answers

Answers for PPM November 2015

Course Name:  Food and Beverage Management
Also Done By:
-Diploma in Catering and Accommodation Management
-Diploma in Baking Technology
Course Level:  Diploma
Sub Level:       Module III
Course Unit:   Principles and Practice of Management
Exam body:    KNEC
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1.

Explain five external environment factors which influence the management of a hotel ()

2.

Differentiate between policy and objectives ()

3.

Organizational objectives are set to fulfill personal, organizational and social needs. Identify two objectives in each category ()

4.

Explain five principles of management as presented by administrative school of management ()

5.

Explain five objectives of communication in the management of hotels ()

6.

Explain four reasons for establishing an organizational structure ()

7.

With the aid of diagram, describe a matrix organizational structure ()

8.

Explain the following types of authority relationships: (I) Line (II) Staff ()

9.

Make a comparison between delegation and decentralization of authority ()

10.

Identify four disadvantages of centralization of authority in the management of a hotel ()

11.

Explain four reasons why subordinates may fail to accept delegation of authority ()

12.

Explain four benefits of a comprehensive job description to an organization ()

13.

List four components of a job description for a food and beverage manager ()

14.

Explain four External sources of manpower for a hotel ()

15.

Highlight four roles played by a trade union in an organization ()

16.

Highlight six advantages of using on-the-job training method to train kitchen staff ()

17.

Explain five reasons why employees resist change in an organization ()

18.

Explain the meaning of the term forecasting as used in planning ()

19.

Explain four steps in forecasting process ()

20.

Identify five features of an effective strategy ()

21.

Many managers spend most of their time planning organizational activities, a good number of their plans still fails. Highlight five reasons why this happens ()

22.

Identify five essential features of the control function ()

23.

Explain five control measures used by chef in the production of meals ()

24.

Outline five activities performed by a manager while carrying out the directing function ()