<=Back
<=KNEC Diploma in Food and Beverage Management Module III: Food and Beverage Service and sales Management Theory past paper July 2022
State the responsibilities of each of the following staff:
(i) Event head wine waiter;
(ii) Banqueting head waiter.
(i) Event head wine waiter;
(ii) Banqueting head waiter.
Viewed: 229 times
For Better experience and learning,for video answers, after video ends playing, click next question in the questions list!!!
Share in:
Questions List:
1. Explain the difference between cream tea and high tea.
2. Identify eight items required for cream tea cover.
3. Outline the procedure for evaluating the total number of waiters required in a restaurant.
4. Explain four work related traits of a supervisor.
5. Identify five challenges of social media in the hospitality industry.
6. State five hygiene and safety rules to be observed during gueridon service.
7. Explain five benefits of line organization in a catering establishment.
8. Outline the procedure for taking bookings by telephone.
9. State six reasons why the sommelier should have knowledge on the characteristics of different types of wine.
10. Explain five challenges faced by catering managers in the hotel industry.
11. Differentiate between drive-thru and drive-in methods of services.
12. Explain four factors that make menu a selling tool.
13. Describe four ways in which waiting staff may save time during service.
14. Highlight four factors that determine the seating arrangement in a dining area.
15. State the responsibilities of each of the following staff: (i) Event head wine waiter; (ii) Banqueting head waiter.
16. Explain five factors to consider when decorating a restaurant.
17. Highlight four indicators of service staff job dissatisfaction.
18. Explain four ways of sales promotion used in food service operations.
19. Describe four wine characteristics that guide a waiter in matching wine with food.
1. Explain the difference between cream tea and high tea.
2. Identify eight items required for cream tea cover.
3. Outline the procedure for evaluating the total number of waiters required in a restaurant.
4. Explain four work related traits of a supervisor.
5. Identify five challenges of social media in the hospitality industry.
6. State five hygiene and safety rules to be observed during gueridon service.
7. Explain five benefits of line organization in a catering establishment.
8. Outline the procedure for taking bookings by telephone.
9. State six reasons why the sommelier should have knowledge on the characteristics of different types of wine.
10. Explain five challenges faced by catering managers in the hotel industry.
11. Differentiate between drive-thru and drive-in methods of services.
12. Explain four factors that make menu a selling tool.
13. Describe four ways in which waiting staff may save time during service.
14. Highlight four factors that determine the seating arrangement in a dining area.
15. State the responsibilities of each of the following staff: (i) Event head wine waiter; (ii) Banqueting head waiter.
16. Explain five factors to consider when decorating a restaurant.
17. Highlight four indicators of service staff job dissatisfaction.
18. Explain four ways of sales promotion used in food service operations.
19. Describe four wine characteristics that guide a waiter in matching wine with food.
