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<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper November 2018
State four stages of evaluating wine in a catering establishment.
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Questions List:
1. Describe each of the following types of bars found in a large hotels: (i) Mobile bar; (ii) Dispense bar.
2. Highlight six guidelines for professional and effective room service.
3. Enumerate five ways guests may steal revenue from catering and accommodation establishment.
4. Enumerate five ways of preventing guests from walking out without paying bill.
5. State five disadvantages of gueridon service.
6. Explain three faults in beer.
7. Differentiate between job rotation and job enrichment
8. State five disadvantages of job rotation.
9. State four stages of evaluating wine in a catering establishment.
10. Describe each of the following beverage stock records: (i) Cellar inventory control ledger; (ii) Ullage and beverage books; (iii) Empties outward book.
11. Explain five emerging trends in hospitality industry.
12. State five reasons for service staff reporting on duty before commencement of service.
13. Outline the procedure for making coffee parisienne.
14. Explain four ways food service staff can promote the establishment of products through personal selling technique.
15. State four customer service skills a waiter must have in catering and accommodation establishment.
16. Highlight six details recorded in an event booking form when the booking has been confirmed.
17. Explain the meaning of revenue control;
18. Explain three billing methods used in food and beverage revenue control.
19. State six duties carried out in the bar prior to service.
20. Explain three types of sales promotion useful for food and beverage service operation.
21. Explain three ways by which waiting staff can save time during working hours.
1. Describe each of the following types of bars found in a large hotels: (i) Mobile bar; (ii) Dispense bar.
2. Highlight six guidelines for professional and effective room service.
3. Enumerate five ways guests may steal revenue from catering and accommodation establishment.
4. Enumerate five ways of preventing guests from walking out without paying bill.
5. State five disadvantages of gueridon service.
6. Explain three faults in beer.
7. Differentiate between job rotation and job enrichment
8. State five disadvantages of job rotation.
9. State four stages of evaluating wine in a catering establishment.
10. Describe each of the following beverage stock records: (i) Cellar inventory control ledger; (ii) Ullage and beverage books; (iii) Empties outward book.
11. Explain five emerging trends in hospitality industry.
12. State five reasons for service staff reporting on duty before commencement of service.
13. Outline the procedure for making coffee parisienne.
14. Explain four ways food service staff can promote the establishment of products through personal selling technique.
15. State four customer service skills a waiter must have in catering and accommodation establishment.
16. Highlight six details recorded in an event booking form when the booking has been confirmed.
17. Explain the meaning of revenue control;
18. Explain three billing methods used in food and beverage revenue control.
19. State six duties carried out in the bar prior to service.
20. Explain three types of sales promotion useful for food and beverage service operation.
21. Explain three ways by which waiting staff can save time during working hours.
