Food And Beverage Control And Catering Premises And Equipment Theory

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

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

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

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

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

Outline the procedure of dealing with breakages in catering establishments.(5 marks)June/July 2020

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

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