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<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper June-July 2014
State four advantages of training programmes
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Questions List:
1. Highlight five roles of a supervisor in training food and beverage personnel
2. Outline seven factors that affect customer's meal experience in a restaurant
3. Differentiate between Espresso and Cappuccino
4. Highlight eight factors that determine good wine cellar management
5. Describe three types of buffet used in function catering
6. Explain the following terms in relation to staff training (i)Job analysis(2mks) (ii)Job Description(2mks) (iii)Job specification(2mks) (iv) Task analysis (2mks) (v)Task identification (2mks)
7. Outline steps to be taken if a customer is suspected by a waiter to have consumed too much alcohol in a restaurant
8. Explain four merchandizing tools employed by food and beverage establishment
9. Mention six details a restaurant supervisor highlights during briefing session
10. Differentiate between advertising and merchandizing
11. Describe each of the following types of coffee i)Cappuccino (2mks) ii)Expresso(2mks) iii)Macchiato(2mks)
12. Explain five factors that determine the choice of food and drink consumed away from home
13. State four advantages of training programmes
14. Explain four qualities of an efficient revenue control system
15. Explain how the following billing system work (i) Pre-paid billing system (2mks) (ii) No charge (2mks) (iii) Voucher (2mks) (iv) Deferred (2mks)
16. With the help of illustration, indicate the basic details to be recorded in a booking form
17. Outline steps to be taken when taking an order from a customer with communication difficulties
18. Explain four ways a waiter can promote sales through personal selling
1. Highlight five roles of a supervisor in training food and beverage personnel
2. Outline seven factors that affect customer's meal experience in a restaurant
3. Differentiate between Espresso and Cappuccino
4. Highlight eight factors that determine good wine cellar management
5. Describe three types of buffet used in function catering
6. Explain the following terms in relation to staff training (i)Job analysis(2mks) (ii)Job Description(2mks) (iii)Job specification(2mks) (iv) Task analysis (2mks) (v)Task identification (2mks)
7. Outline steps to be taken if a customer is suspected by a waiter to have consumed too much alcohol in a restaurant
8. Explain four merchandizing tools employed by food and beverage establishment
9. Mention six details a restaurant supervisor highlights during briefing session
10. Differentiate between advertising and merchandizing
11. Describe each of the following types of coffee i)Cappuccino (2mks) ii)Expresso(2mks) iii)Macchiato(2mks)
12. Explain five factors that determine the choice of food and drink consumed away from home
13. State four advantages of training programmes
14. Explain four qualities of an efficient revenue control system
15. Explain how the following billing system work (i) Pre-paid billing system (2mks) (ii) No charge (2mks) (iii) Voucher (2mks) (iv) Deferred (2mks)
16. With the help of illustration, indicate the basic details to be recorded in a booking form
17. Outline steps to be taken when taking an order from a customer with communication difficulties
18. Explain four ways a waiter can promote sales through personal selling
