Cthm 0025: Food And Beverage Management Question Paper
Cthm 0025: Food And Beverage Management
Course:Certificate In Hospitality And Tourism Management
Institution: Chuka University question papers
Exam Year:2013
CHUKA
UNIVERSITY
UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATIONS FOR THE AWARD OF CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT.
CTHM 0025: FOOD AND BEVERAGE MANAGEMENT
STREAMS: CHTM YIS2 TIME: 2 HOURS
DAY/DATE: TUESDAY 23/4/2013 2.30 PM – 4.30 PM
INSTRUCTIONS:
SECTION 1: (30 MARKS) IS COMPULSORY (ANSWER ALL QUESTIONS :)
1. Define the following terms: [3 Marks]
(a) In-house trade
(b) alcoholic beverage
(c) Sommelier
2. Giving relevant examples, explain two aspects a customer may consider as
indications of quality management in food and beverage operations [5 Marks]
3. Explain any two commercial food and beverage outlets for the general market. [4 Marks]
4. (a) Describe the characteristics of an efficient kitchen. [4 Marks]
(b) State eight responsibilities of a kitchen manager. [4Marks]
5. State any 6 different transactions and services which occur in front office. [3 Marks]
6. Name 3 alcoholic beverages, stating the method of obtaining each. [3 Marks]
7. Describe any 3 factors to be considered while serving wine. [4 Marks]
SECTION II: ANSWER ANY TWO QUESTIONS (40 MARKS)
8. (a) Describe any three kinds of staff in the front office division. [8 Marks]
(b) Discuss the contribution of serving staff to the customers’ meal experience.
[12 Marks]
9. (a) Describe the 4 styles of table service. [8 Marks]
(b) Discuss the different approaches to quality management in a food and beverage operation. [12 Marks]
10. (a) Explain 4 types of food production methods, giving relevant examples. [8 Marks]
(b) Describe the step-by-step process of serving wine. [12 Marks]
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