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<=KNEC Diploma in Food and Beverage Management Module III: Principles and Practice of Management past paper November 2015
Many managers spend most of their time planning organizational activities, a good number of their plans still fails. Highlight five reasons why this happens
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Questions List:
1. Explain five external environment factors which influence the management of a hotel
2. Differentiate between policy and objectives
3. Organizational objectives are set to fulfill personal, organizational and social needs. Identify two objectives in each category
4. Explain five principles of management as presented by administrative school of management
5. Explain five objectives of communication in the management of hotels
6. Explain four reasons for establishing an organizational structure
7. With the aid of diagram, describe a matrix organizational structure
8. Explain the following types of authority relationships: (I) Line (II) Staff
9. Make a comparison between delegation and decentralization of authority
10. Identify four disadvantages of centralization of authority in the management of a hotel
11. Explain four reasons why subordinates may fail to accept delegation of authority
12. Explain four benefits of a comprehensive job description to an organization
13. List four components of a job description for a food and beverage manager
14. Explain four External sources of manpower for a hotel
15. Highlight four roles played by a trade union in an organization
16. Highlight six advantages of using on-the-job training method to train kitchen staff
17. Explain five reasons why employees resist change in an organization
18. Explain the meaning of the term forecasting as used in planning
19. Explain four steps in forecasting process
20. Identify five features of an effective strategy
21. Many managers spend most of their time planning organizational activities, a good number of their plans still fails. Highlight five reasons why this happens
22. Identify five essential features of the control function
23. Explain five control measures used by chef in the production of meals
24. Outline five activities performed by a manager while carrying out the directing function
1. Explain five external environment factors which influence the management of a hotel
2. Differentiate between policy and objectives
3. Organizational objectives are set to fulfill personal, organizational and social needs. Identify two objectives in each category
4. Explain five principles of management as presented by administrative school of management
5. Explain five objectives of communication in the management of hotels
6. Explain four reasons for establishing an organizational structure
7. With the aid of diagram, describe a matrix organizational structure
8. Explain the following types of authority relationships: (I) Line (II) Staff
9. Make a comparison between delegation and decentralization of authority
10. Identify four disadvantages of centralization of authority in the management of a hotel
11. Explain four reasons why subordinates may fail to accept delegation of authority
12. Explain four benefits of a comprehensive job description to an organization
13. List four components of a job description for a food and beverage manager
14. Explain four External sources of manpower for a hotel
15. Highlight four roles played by a trade union in an organization
16. Highlight six advantages of using on-the-job training method to train kitchen staff
17. Explain five reasons why employees resist change in an organization
18. Explain the meaning of the term forecasting as used in planning
19. Explain four steps in forecasting process
20. Identify five features of an effective strategy
21. Many managers spend most of their time planning organizational activities, a good number of their plans still fails. Highlight five reasons why this happens
22. Identify five essential features of the control function
23. Explain five control measures used by chef in the production of meals
24. Outline five activities performed by a manager while carrying out the directing function
