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<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper November 2022
Differentiate between captive and non-captive markets
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Questions List:
1. Highlight four measures put in place by supervisors to avoid breakage of service equipment in the restaurant
2. Explain three factors to consider when setting up a temporary bar for a particular function
3. Discuss four ways which managers may motivate staff in catering operations
4. Outline the procedure for the service of port
5. Differentiate between decentralized and centralized room service
6. Identify four mise-en-place tasks for decentralized room service
7. Discuss three advantages of franchising a business
8. Highlight six considerations for banqueting table spacing
9. Identify six obligations of the alcoholic drink control act
10. Explain four ways in which managers build long standing customer relationships in a business
11. Highlight six reasons for briefing food and beverage staff before commencement of the service
12. Outline six steps a cashier should follow when a guest clears the bill using credit card
13. Describe four methods of making cocktails
14. Differentiate between captive and non-captive markets
15. Explain three factors to consider when purchasing restaurant equipment
16. Discuss four principles of setting up a buffet
17. Outline the procedure for taking orders in guerdon service
18. Illustrate features of a catered function list
19. Explain five ways by which a restaurant manager can determine customer satisfaction
1. Highlight four measures put in place by supervisors to avoid breakage of service equipment in the restaurant
2. Explain three factors to consider when setting up a temporary bar for a particular function
3. Discuss four ways which managers may motivate staff in catering operations
4. Outline the procedure for the service of port
5. Differentiate between decentralized and centralized room service
6. Identify four mise-en-place tasks for decentralized room service
7. Discuss three advantages of franchising a business
8. Highlight six considerations for banqueting table spacing
9. Identify six obligations of the alcoholic drink control act
10. Explain four ways in which managers build long standing customer relationships in a business
11. Highlight six reasons for briefing food and beverage staff before commencement of the service
12. Outline six steps a cashier should follow when a guest clears the bill using credit card
13. Describe four methods of making cocktails
14. Differentiate between captive and non-captive markets
15. Explain three factors to consider when purchasing restaurant equipment
16. Discuss four principles of setting up a buffet
17. Outline the procedure for taking orders in guerdon service
18. Illustrate features of a catered function list
19. Explain five ways by which a restaurant manager can determine customer satisfaction
