<=Back
Viewed: 210 times
Share in:
<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper July 2016
Outline the procedures of calculating the total number of staff required in a restaurant
Viewed: 210 times
Share in:
Questions List:
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
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
