BHM 203 FOOD AND BEVERAGE MANAGEMENT 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 203
COURSE TITLE: FOOD AND BEVERAGE MANAGEMENT

DATE: 14TH APRIL, 2014 TIME: 9.00 A.M. – 12.00P.M.
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. Attempt all the questions from this section. 30 Marks

Question one
a) As the food and beverage manager of your establishment, identify the general considerations that you would make in setting up a new outlet for your establishment. (10 Marks)
b) Explain the following subsystems of the food and beverage system;
i) Purchasing (5 Marks)
ii) Storing (5 Marks)
iii) Issuing (5 Marks)
iv) Menu planning (5 Marks)

Section B. Attempt any TWO questions from this section. 40 Marks

Question two
a) Describe the following types of bars;
i) Front bar
ii) Service bar
iii) Special purpose bar (10 Marks)
b) Explain the role of the menu in the management of food and beverage establishment. (10 Marks)

Question three
You have been appointed as the head of the secretariat formed by your hotel for the purpose of developing a menu to be used in your new outlet in Kigali Rwanda. Identify and explain the factors that would affect the task of developing the menu. (20 Marks)

Question four
a) Define meal experience (4 Marks)

b) Describe the general factors affecting a customer’s choice of a meal experience. (16 Marks)

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