Food And Beverage Control And Catering Premises And Equipment Theory

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

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

Explain four factors that determine stock levels in catering establishments. (8 marks)June/July 2020

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

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

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