Free Access to KNEC College Past Examination Papers
This Past Paper examination was examined by the Kenya National Examination Council (KNEC) and it applies to the following Certificate courses
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THE KENYA NATIONAL EXAMINATION COUNCIL (KNEC)
TECHNICAL INDUSTRIAL VOCATIONAL AND ENTREPRENEURSHIP TRAINING
DIPLOMA FOOD AND BEVERAGE MANAGEMENT (TVET)
DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT
FOOD AND BEVERAGE SERVICE AND SALES MANAGEMENT THEORY
June/July 2015
Time: 3 hours
1. (a) State four types of wine and drinks lists. (4 marks)
(b) Highlight six duties of a cashier for a table and assisted service. (6 marks)
(c) Explain each of the following performance measures in Food and Beverage service:
(i) Seat turnover;
(ii) Sales per square metre;
(iii) Sales per seat available;
(iv) Sales per square metre;
(iii) Average spend per head;
(v) Stock turn over. (10 marks)
2. (a) State four uses of a service plate. (4 marks)
(b) Describe the following revenue control systems:
(i) Satellite stations;
(ii) Pre-checking system;
(iii) Manual system.
(c) Outline rules to be observed when making coffee in bulk. (6 marks)
3. (a) Highlight six after service clearing tasks carried out by counter service staff. (6 marks)
(b) Explain three techniques used to enhance visual selling in Food and Beverage Service. (6 marks)
(c) Outline the procedure for under taking service of Food and Beverage in hospitals. (8 marks)
4. (a) Explain five points to consider when carving meat. (4 marks)
(b) Explain three reasons for evaluating wines and other drinks. (6 marks)
(c) Explain five problems associated with outdoor catering. (10 marks)
5. (a) State five roles of the management in Health and Safety at work Act 1974. (5 marks)
(b) Highlight five points to consider when taking Food and Beverage orders from children. (5 marks)
(c) Explain the meaning of each of the following terms as used in the Food and Beverage Service operations.
(i) Crumb down;
(ii) Draught beer;
(iii) Garnish
(iv) Sorbet;
(v) Waiter’s friend. (10 marks)
6. (a) Highlight four ways of enhancing product knowledge of staff in Food and Beverage (4 marks)
(b) Giving two examples in each case, identify four categories of Non-a1coholic beverages dispensed from the bar. (6 marks)
c) Outline the procedure for taking bookings by telephone (10 marks)
