Food And Beverage Control And Catering Premises And Equipment Theory

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

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

Explain the water purification process for distribution to the consumer. (8 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

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

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

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

Explain three day-to-day operational problems of a manual revenue control system.(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

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