Food And Beverage Control And Catering Premises And Equipment Theory

State four commercial ways of treating hard water in catering establishments.(2 marks)June/July 2020

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

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

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

Explain the water purification process for distribution to the consumer. (8 marks)June/July 2020

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

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

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

Highlight five safety precautions to be taken when using electric energy. © 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