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<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper July 2021
State four qualities of performance measures used in catering operations.
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Questions List:
1. Highlight five reasons for sales promotion in catering establishment.
2. Enumerate five limitations of room service in catering establishment.
3. Explain three reasons for hiring a caterer during a function.
4. Differentiate between raw and fully prepared beverages in relation to beverage production methods.
5. Explain three objectives of using a point of sale control system in revenue control.
6. Explain five benefits of staff organization in a catering establishment.
7. Highlight five details included in the daily briefing of staff in a restaurant.
8. Explain three characteristics of good tea.
9. Illustrate each of the following types of table plans used in formal functions: (i) conference; (ii) Comb-shape; (iii) Banquet.
10. State four qualities of performance measures used in catering operations.
11. Describe three methods of billing in a catering operation.
12. Explain five points a manager should consider when planning for a buffet.
13. Highlight six legal aspects a supervisor should enforce when selling beverages by description.
14. Explain three duties and responsibilities of a supervisor in a catering operation.
15. Explain four differences between airline and hospital catering service.
16. Outline the procedure of tasting wine.
17. Explain three reasons for using signs and posters for advertising catering facilities
18. Explain four limitation of the gueridon style of service.
1. Highlight five reasons for sales promotion in catering establishment.
2. Enumerate five limitations of room service in catering establishment.
3. Explain three reasons for hiring a caterer during a function.
4. Differentiate between raw and fully prepared beverages in relation to beverage production methods.
5. Explain three objectives of using a point of sale control system in revenue control.
6. Explain five benefits of staff organization in a catering establishment.
7. Highlight five details included in the daily briefing of staff in a restaurant.
8. Explain three characteristics of good tea.
9. Illustrate each of the following types of table plans used in formal functions: (i) conference; (ii) Comb-shape; (iii) Banquet.
10. State four qualities of performance measures used in catering operations.
11. Describe three methods of billing in a catering operation.
12. Explain five points a manager should consider when planning for a buffet.
13. Highlight six legal aspects a supervisor should enforce when selling beverages by description.
14. Explain three duties and responsibilities of a supervisor in a catering operation.
15. Explain four differences between airline and hospital catering service.
16. Outline the procedure of tasting wine.
17. Explain three reasons for using signs and posters for advertising catering facilities
18. Explain four limitation of the gueridon style of service.
