KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper July 2016 Answers

Answers for Food and Beverage Service and sales Management Theory past paper July 2016

Course Name:  Food and Beverage Management
Also Done By:
Diploma in catering and accommodation management
Course Level:  Diploma
Sub Level:       Module III
Course Unit:   Food and Beverage Service and sales Management Theory
Exam body:    KNEC
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1.

State five responsibilities of a restaurant supervisor in relation to health, safety and security. ()

2.

Highlight five practices a restaurant supervisor should ensure when selling goods by description ()

3.

Explain five reasons for briefing restaurant staff at the beginning of each session ()

4.

State three responsibilities of each of the following members of the banqueting staff: (i) Banqueting head waiter; (ii) Banqueting manager ()

5.

Explain three reasons a waiter requires the knowledge of food and drink ()

6.

Explain four points to note when cleaning dirties ()

7.

Differentiate between lemon tea and tisanes ()

8.

Describe two ways of serving each of the following: (i) liqueur; (ii) Whiskey ()

9.

Explain four functions of a restaurant control system ()

10.

State four categories of food and beverage operations on trains ()

11.

Explain three reasons for using white gloves in the restaurant ()

12.

Explain five forms of external selling in catering and accommodation operations ()

13.

Highlight five aspects to be taken into consideration when serving wine ()

14.

Outline the procedures of calculating the total number of staff required in a restaurant ()

15.

Explain five health regulations for licensed restaurants ()

16.

Differentiate between table service and assisted service ()

17.

Explain three points to consider when positioning items on breakfast tray ()

18.

Outline the procedure to be followed by employees in the event of a fire alarm ()