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 2ND TRIMESTER 2013 (EVENING) EXAMINATION
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : BHTM 224
UNIT TITLE : FOOD & BEVERAGE MANAGEMENT
TIME : 2 HOURS
Instructions: Answer any THREE Questions.
Question One
State five different occasions when you might eat out of the home and give a different business to each occasion.
(5 Marks)
Taking the FIVE occasions and businesses identified above categorise them into their cost or market orientation.
(5 Marks)
Explain FIVE duties and responsibilities of a food and beverage manager.
(10 Marks)
Question Two
What are the common techniques used by restaurateurs to promote their establishments in comparison to those used by bar and night club owners.
(10 Marks)
Discuss the characteristics of popular catering with special reference to Galito’s in Nairobi.
(10 Marks)
Question Three
What are the production and service styles commonly used in event catering?
(10 Marks)
Identify atleast TWO potential sources of funding for a 50 cover restaurant in your local area.
(5 Marks)
Explain what you would do to ensure you stand the best chance of getting funding from your identified sources.
(5 Marks)
Question Four
Explain FIVE advantages to the franchisee and FIVE disadvantages to the franchisor.
(10 Marks)
Discuss feasibility study and why it is important for a new operation.
(10 Marks)
Question Five
Explain FIVE functions of purchasing.
(10 Marks)
Discuss how stock control could improve profitability.
(10 Marks)
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