Fbps 040: Food And Beverage Service I Question Paper
Fbps 040: Food And Beverage Service I
Course:Education
Institution: Kenya Methodist University question papers
Exam Year:2011
KENYA METHODIST UNIVERSITY
END OF 3''RD ''TRIMESTER 2011 EXAMINATIONS
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : FBPS 040
UNIT TITLE : FOOD AND BEVERAGE SERVICE I
TIME : 2 HOURS
Instructions:
Answer question ONE and any other TWO questions in the booklet provided
Question One
Define the following terms
(5mks)
Catering
Restaurant
Garnish
Guest/customer
Waiter
Explain the "Big Five" of a waiter
(5mks)
List and briefly explain ten attributes of a waiter
(5mks)
Outline five reasons why waiters wear uniforms
(5mks)
Differentiate between waiter service and self-service, showing at least two advantages of each style of service
(5mks)
Question Two
Differentiate between
Commercial and welfare catering
(3mks)
Restaurants and fast foods outlets
(3mks)
Buffet service and silver service
(3mks)
Explain any three features of a restaurant which create good ambience
(6mks)
Question Three
"The product of any food and beverage outlet is not just the food and drinks itself, but members of staff as well". With respect to the above statement, state any ten professional and hygienic appearances of a food and beverage restaurant personnel
(10mks)
Explain why food and beverage staff should be on duty a few minutes before service
(5mks)
Question four
Define the term ’Menu’
(2mks)
List four table accompaniments and three pieces of linen used for table setting
(7mks)
Outline six general points that must be considered when purchasing equipment for a food and beverage service area
(6mks)
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