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Food And Beverage Management Question Paper

Food And Beverage Management

Course:Bachelor Of Science In Food Science

Institution: Kenyatta University question papers

Exam Year:2007

KENYATT A UNIVERSITY
UNIVERSITY EXAMINATIONS 200712008
FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY AND INSTITUTIONAL MANAGEMENT)
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DATE: Monday 3rd December, 2007
TIME: 2.00 p.m. - 4.00 p.m.
INSTRUCTIONS
This paper comprises of Section A, Band C. Answer all questions in Section A & B.
Answer one question in Section C.
SECTION A
1.
Discuss the general guide to matching food and the various wines. Include comments on salads, eggs, asparagus and wine. [20 marks]
2.
Compose a balanced table d'hote menu in both French and its English translation. It should have at least 5 courses. [15 marks]
3.
Discuss the control documentation process from originating of requisitions to banking. [15 marks]
4.
In your new appointment as a Restaurant Manager you need to talk to your staff on food hygiene rules. What are the 5 common food handling practices that staff need reminding?

SECTION B
5.
Your employer is keen to start a restaurant in the Central Business District of Nairobi. He intends to operate a high class 50 seater table d'hote - waiter-service restaurant. He needs your advise on space that should be rented for this purpose.
(a)
Calculate the total area that may be required. [2 marks]
2
(b)
Give justification of the space by breaking it up into all the necessary ancilliary areas.

SECTION C
Answer one question from this Section.
6.
A professional hotel buyer follows certain basic principles that allow him to deliver the requirements to the various heads of departments. Enumerate 8 of these principles and explain how each of them guides the day-to-day operations at the purchasing department. [15 marks]
7.
(a)
Explain the difference between the unitary method of pricing and control and the gross profit method of pricing and control in a restaurant.
(b)
Explain the different circumstances under which the different methods are used.

Food And Beverage Management Question Paper

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