Food And Beverage Control And Catering Premises And Equipment Theory

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

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

Prepare a stores ledger card using simple average method of material valuation.(8 marks)June/July 2020

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

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

Differentiate between direct and indirect cold water systems. (4 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

Identify five costs incurred during the ordering process in catering establishments.(5 marks)June/July 2020

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

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