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Course Name:  Food and Beverage Management
Also Done By:
Diploma in catering and accommodation management

Course Level:  Diploma
Sub Level:       Module III
Course Unit:   Food and Beverage Service and sales Management Theory
Exam body:    KNEC
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1. State four factors that determine the choice furniture to be used in catering establishment. ()
2. procedure of food service Outline the hotplate. ()
3. Highlight the use of four different trolleys in service areas of a large catering establishment. ()
4. Explain the following terms as used in tea purchasing: (a) String and tags; (b) Envelops. ()
5. Highlight two points for each of the following qualities of a good waiter: (a) Mental qualities; (b) Moral qualities. ()
6. Identify the appropriate alcoholic beverage for each of the following food items: (i) Pork and veal; (ii) Lamb and beef (iii) Game (iv) Prawn. ()
7. Differentiate between deferred and voucher billing methods. ()
8. State seven duties of a food and beverage manager. ()
9. Illustrate the organization chart of a small hotel. ()
10. State five unhygienic ways in which waiters should not use their waiter’s cloth. ()
11. Highlight five points a waiter would consider before presenting the guest’s food at the table. ()
12. Explain the following factors considered when planning a bar: (i) area; (ii) Layout; (iii) Safety and hygiene; (iv) Plumbing and power. ()
13. Explain four types of vendering machines used in food service operations. ()
14. Describe the plate powder method of cleaning silver. ()
15. Explain ten causes of accident in the restaurant. ()
16. Outline the service sequence a waiter would follow in the service of cheese. ()
17. Explain how a bar staff member would distinguish to a guest between patent still and pot still methods of producing spirits. ()
18. Describe the following menu terms: (i) savouries; (ii) entre’es; (iii) re leves; (iv) sorbets. ()
19. State the use of three types of linen in the food service area. ()
20. Explain how the following factors influence the attractiveness of a wine and drink list: (i) shape; (ii) colour scheme; (iii) durability; (iv) Flexibility of design and format ; ()
21. Describe the following: (i) Ganymede system; (ii) Reception tea; (iii) Gueridon service. ()

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