Food And Beverage Control And Catering Premises And Equipment Theory

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

Explain three areas of control in the inspection of food commodities in a food and beverage establishment. (6 marks)June/July 2020

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