Food And Beverage Production Management (Dhtm 026) Question Paper
Food And Beverage Production Management (Dhtm 026)
Course:Education
Institution: Kenya Methodist University question papers
Exam Year:2013
TIME : 2 HOURS
Instructions:
Answer any three questions in the booklet provided.
Question One
Define Food and Beverage Production Management.
(4mks)
Explain five key responsibilities of a food and beverage manager. (4mks)
Outline six factors that influence consumer choice of food.
(6mks)
Question Two
Giving appropriate examples, explain three necessary requirements for good food and beverage production.
(6mks)
Outline six reasons why meals are planned.
(6mks)
Explain four main factors to consider when planning meals.
(8mks)
Question Three
Describe the main characteristics of an a’la carte menu.
(6mks)
Explain six points that are basic characteristics of menu.
(12mks)
Differentiate between a’la carte and table d’hote menu.
(2mks)
Question Four
Distinguish between basic and standard recipes.
(2mks)
Outline five factors to consider when compiling a recipe and give five points to show the importance of using standard recipes.
(10mks)
How is soup classified? Explain, giving two examples in each case, four classes of soup.
(8mks)
Question Five
For each of the following meat, explain the type and three quality signs. (20mks)
Beef
Veal
Pork
Game
Lamb and mutton
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