Food And Beverage Control And Catering Premises And Equipment Theory

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

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

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

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

Highlight five safety precautions to be taken when using electric energy. © marks)June/July 2020

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

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

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

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

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