Chtm 0013: Introduction To Food Service Question Paper
Chtm 0013: Introduction To Food Service
Course:Certificate In Hospitality And Tourism Management
Institution: Chuka University question papers
Exam Year:2013
CHUKA
UNIVERSITY
UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATION FOR THE AWARD OF
CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT
CHTM 0013: INTRODUCTION TO FOOD SERVICE
STREAMS: CERT (CHTM) Y1S1 TIME: 2 HOURS
DAY/DATE: THURSDAY 15/8/2013 11.30 A.M. – 1.30 P.M.
INSTRUCTIONS:
Answer ALL questions in Section A and any TWO in Section B.
SECTION A (30 MARKS – COMPULSORY)
1. Define the following terms as use in Food and Beverage Service: [5 marks]
(a) Alcohol
(b) Menu
(c) Beverage
(d) Table Cover
(e) A la Carte
2. Differentiate the following menu types: [8 marks]
(a) Table d’hôte
(b) A la Carte menu
3. List two roles played by each of the following key staff in Food and Beverage
Service: [5 marks]
(a) Food and Beverage Manager
(b) Restaurant Manager
(c) Maitre D’hôtel
(d) Station Waiter
(e) Room Service Order Taker
4. Describe the following equipments used in food service: [2 marks]
(a) Crockery
(b) Glassware
5. Describe five Food and Beverage Service areas. [5 marks]
6. Explain the following functions of managing Food and Beverage Service:
(a) Planning
(b) Controlling
(c) Coordinating
(d) Staffing
(e) Organizing
SECTION B: (40 MARKS) Answer any TWO questions from this section.
7. You have been asked to give the personnel at a restaurant the various ways they can serve their meals to customers. Discus FIVE types of food and beverage service you would recommend to them. [20 marks]
8. Discuss the following food and beverage service aspects:
(a) Accidents that may occur during food and beverage service and their
possible remedies. [10 marks]
(b) Hygiene tips for waiters and waitresses. [10 marks]
9. Furniture, fixers and linen used in a restaurant squarely reflect the standard of that restaurant. Describe the factors to consider in their choice. [20 marks]
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