Bhtm 224:Food And Beverage Operations Management Question Paper
Bhtm 224:Food And Beverage Operations Management
Course:Hospitality & Tourism
Institution: Kenya Methodist University question papers
Exam Year:2013
KENYA METHODIST UNIVERSITY
END OF 3''RD ''TRIMESTER 2013 (DAY) EXAMINATION
SCHOOL : BUSINESS AND ECONOMICS
DEPARTMENT : ACCOUNTING, FINANCE AND INVESTMENT
UNIT CODE : BHTM 224
UNIT TITLE : FOOD AND BEVERAGE OPERATION MANAGEMENT
TIME: 2 HOURS
Instructions: Answer all questions in Section A and any two in section B.
SECTION A
Question One
Define two types of menus
Outline two pricing models used in pricing menus.
(2mks)
Briefly outline four types of beverage lists.
(4mks)
Briefly explain three classifications of food services methods. (3mks)
State the core functions of managers in a food and beverage outlet. (3mks)
Outline the merits of a cyclic menu.
(2mks)
State four outlets that qualify as commercial food and beverage operations outlets.
(2mks)
State ways in which a manager can motivate staff at the workplace. (4mks)
State the advantages of using EPOS in an establishment.
(4mks)
Briefly explain the methods a manger may use to promote the menu of a restaurant.
(3mks)
SECTION B
Question Two
The food and beverage department is one of the most complex departments to manage in the hotel. Discuss external factors that affect the food and beverage function. (15mks)
Question Three
In recent years, people have become more health conscious and therefore watch what they eat. Discuss the concept of eating healthy and two other emerging trends that may affect the operations of food and beverage outlets. (15mks)
Question Four
It is important for customers to be aware of the food and drinks on offer in an establishment by advertising through a menu. Discuss the various modes of menu merchandising that can influence the demand of food and drink. (15mks)
Question Five
Human Resource is one of the most important resources is food and beverage operations, considering that it is a service industry. With the aid of a chart, discuss staffing in the food and beverage department and outline the roles of members of the department. (15mks)
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