BHM 202 FOOD AND BEVERAGE SERVICE Click to view

MAASAI MARA UNIVERSITY

REGULAR UNIVERSITY EXAMINATIONS 2013/2014 ACADEMIC YEAR
SECOND YEAR SECOND SEMESTER

SCHOOL OF BUSINESS AND ECONOMICS
BACHELOR OF HOTEL AND HOSPITALITY MANAGEMENT

 

COURSE CODE: BHM 202
COURSE TITLE: FOOD AND BEVERAGE SERVICE
DATE:17TH APRIL 2014 TIME: 2.00PM – 5.00PM
INSTRUCTIONS TO CANDIDATES
SECTION A is compulsory
Answer any TWO questions in SECTION B

This paper consists of 2 printed pages. Please turn over.
SECTION A
1. a) Distinguish between commercial and non commercial food service operations (8 marks)
b) With the aid of an organization chart, describe the responsibilities of various personnel in food and beverage department (12 marks)
2. Elaborate on various tasks and responsibilities of a restaurant manager (10 marks)
SECTION B
3. a) Describe the following terms and their service styles:
i. Fondue
ii. Flambé
iii. Gueridon
iv. Carving (12 marks)
b) Elaborate on at least FOUR factors to be considered when setting up a food service business (8 marks)
4. a) Describe the various categories of equipment used in food and beverage service and their handling techniques (8marks)
b) Identify FOUR different service methods and discuss the salient differences among them (12 marks)
5. A restaurant manager will ensure new members of staff are given a list of procedures to follow throughout the service of a meal. Identify procedures that should take place from the moment a server reports to work until departure of the last guest. (20 marks)

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