Food And Beverage Control And Catering Premises And Equipment Theory

Identify five costs incurred during the ordering process in catering establishments.(5 marks)June/July 2020

Outline the procedure of dealing with breakages in catering establishments.(5 marks)June/July 2020

Explain four factors that determine stock levels in catering establishments. (8 marks)June/July 2020

Describe four steps in the procedure of placing an order for commodities from a supplier in a catering establishment. (8 marks)June/July 2020

State four reasons for having a well organized storage area. (4 marks)June/July 2020

Prepare a stores ledger card using simple average method of material valuation.(8 marks)June/July 2020

Explain three areas on which initial volume forecasting is based. (6 marks)June/July 2020

Explain three day-to-day operational problems of a manual revenue control system.(6 marks)June/July 2020

Explain three areas of control in the inspection of food commodities in a food and beverage establishment. (6 marks)June/July 2020

Explain the meaning of each of the following terms: (i) production control; (2 marks) (ii) pre-costing. (2marks)June/July 2020