Food And Beverage Control And Catering Premises And Equipment Theory

Enumerate three disadvantages of each of the following waste disposal methods: (i) incineration. (2 marks) (ii) recycling. (2 marks)June/July 2020

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

Identify three methods of extinguishing a fire. (3 marks)June/July 2020

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

Explain two functions of a ceiling in a building. (4 marks)June/July 2020

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

Explain four non-chemical methods of pest control. (8 marks)June/July 2020

Explain the meaning of the term ‘water hammer’. (2 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

Outline the procedure of unblocking a bottle trap in a catering establishment.(8 marks)June/July 2020