KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper November 2022 Answers

Answers for Food and Beverage Service and sales Management Theory past paper November 2022

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.

Highlight four measures put in place by supervisors to avoid breakage of service equipment in the restaurant ()

2.

Explain three factors to consider when setting up a temporary bar for a particular function ()

3.

Discuss four ways which managers may motivate staff in catering operations ()

4.

Outline the procedure for the service of port ()

5.

Differentiate between decentralized and centralized room service ()

6.

Identify four mise-en-place tasks for decentralized room service ()

7.

Discuss three advantages of franchising a business ()

8.

Highlight six considerations for banqueting table spacing ()

9.

Identify six obligations of the alcoholic drink control act ()

10.

Explain four ways in which managers build long standing customer relationships in a business ()

11.

Highlight six reasons for briefing food and beverage staff before commencement of the service ()

12.

Outline six steps a cashier should follow when a guest clears the bill using credit card ()

13.

Describe four methods of making cocktails ()

14.

Differentiate between captive and non-captive markets ()

15.

Explain three factors to consider when purchasing restaurant equipment ()

16.

Discuss four principles of setting up a buffet ()

17.

Outline the procedure for taking orders in guerdon service ()

18.

Illustrate features of a catered function list ()

19.

Explain five ways by which a restaurant manager can determine customer satisfaction ()