Food And Beverage Control And Catering Premises And Equipment Theory

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

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

Explain the meaning of the term ‘water hammer’. (2 marks)June/July 2020

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

Enumerate five disadvantages of using carpets as floor finishes. (5 marks)June/July 2020

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

Prepare a stores ledger card using simple average method of material valuation.(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

Differentiate between direct and indirect cold water systems. (4 marks)June/July 2020

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