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<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper July 2017
State four qualities of a good wine glass
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Questions List:
1. State four reasons of advertising in catering and accommodation establishment
2. Identify five factors to consider when buying trays for service
3. Highlight five advantages of tray service in hospitals
4. Explain three ways of guarding an establishment against terrorism
5. State four qualities of a good wine glass
6. Explain three advantages of carvery service in a catering establishment
7. Illustrate features of a function list
8. Highlight six points to note when taking payment by cheques
9. Explain each of the following performance measures of food service. (i) Sales per seat available; (ii) stock turnover; (iii) Average check
10. Explain four challenges of outside catering services
11. State four duties of a dispense bar man
12. Explain the following types of fraud which can be perpetrated by bar staff: (i) dilution; (2 marks) (ii) adulteration; (2 marks) (iii) stock substitution
13. Explain five factors that make a menu a marketing tool.
14. Identify six roles of supervision in training in a catering and accommodation establishment
15. State two roles for the storage of each of the following: (i) wine; (ii) beer; (iii) dry tea.
16. State four qualities of a good brewed coffee
17. Differentiate between Espresso and cappuccino
18. Explain the meaning of each of the following terms; (i) Job analysis (ii) Job description; (iii) On-the-job training
19. Explain three advantages of Gueridon service
20. Explain four challenges of sales promotion in catering accommodation establishment
1. State four reasons of advertising in catering and accommodation establishment
2. Identify five factors to consider when buying trays for service
3. Highlight five advantages of tray service in hospitals
4. Explain three ways of guarding an establishment against terrorism
5. State four qualities of a good wine glass
6. Explain three advantages of carvery service in a catering establishment
7. Illustrate features of a function list
8. Highlight six points to note when taking payment by cheques
9. Explain each of the following performance measures of food service. (i) Sales per seat available; (ii) stock turnover; (iii) Average check
10. Explain four challenges of outside catering services
11. State four duties of a dispense bar man
12. Explain the following types of fraud which can be perpetrated by bar staff: (i) dilution; (2 marks) (ii) adulteration; (2 marks) (iii) stock substitution
13. Explain five factors that make a menu a marketing tool.
14. Identify six roles of supervision in training in a catering and accommodation establishment
15. State two roles for the storage of each of the following: (i) wine; (ii) beer; (iii) dry tea.
16. State four qualities of a good brewed coffee
17. Differentiate between Espresso and cappuccino
18. Explain the meaning of each of the following terms; (i) Job analysis (ii) Job description; (iii) On-the-job training
19. Explain three advantages of Gueridon service
20. Explain four challenges of sales promotion in catering accommodation establishment
