FACULTY OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

CERTIFICATE IN FOOD AND BEVERAGE PRODUCTION SERVICE AND SALES

CERTIFICATE IN CATERING AND ACCOMMODATION OPERATIONS

DIPLOMA IN FOOD & BEVERAGE MANAGEMENT

DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT

DIPLOMA IN HOTEL AND CATERING MANAGEMENT

END OF TERM EXAMINATIONS - SEPTEMBER 2021

MODULE I

FOOD AND BEVERAGE SERVICE SALES THEORY - PAPER 2

INSTRUCTIONS TO CANDIDATES

1. Time allowed is 2 ½ hours

2. Write your full Names, Admission number and Course details in the answer booklet
provided.
3. Do NOT write anything in this question paper.
4. Mobile phones are not allowed in the examination room.
5. Any student(s) found copying and/or using any reference materials will be
disqualified on the spot and action(s) taken by supervisor/ invigilator is final.
6. No reference materials are allowed in the exam rooms.
7. Non-programmable calculators are allowed in the exam room.
8. Answer questions in grammatically correct English.
9. Answer ALL questions.

Page 1 of 3
QUESTION ONE
a) Define the following terms as used in food and beverage service.
i) Entrees
ii) Sorbet
iii) Releve’
iv) Chef de rang
v) Carousel
vi) In situ service
vii) Gueridon
viii) Hatch
ix) Echelon
x) Non-captive markets ( 10 marks)
b) What is the difference between the traditional English / Family service and the type of
Silver used in food service operations used in food service operations? (2 marks)
c) State four advantages and four disadvantages of plate service. (8 marks)

QUESTION TWO
a) List five categories of cafeteria service. (5 marks)
b) Give five examples of specialized type of service. (5 marks)
c) State five factors to take into account when stocking a sideboard. (5 marks)
d) Name the waiter’s big five equipment used for service. (5 marks)

QUESTION THREE
a) State five basic principles regarding food and beverage service. (5 marks)
b) List ten items that should be equipped in a gueridon trolley. (10 marks)
c) State five disadvantages of gueridon service. (5 marks)

QUESTION FOUR
a) State five factors to be considered in selecting the type of food and beverage service
method.
(5 marks)
b) Give five reasons why a caterer may offer a buffet. (5 marks)
c) State five advantages and five disadvantages of buffet service. (10 marks)

Page 2 of 3
QUESTION FIVE
a) Name the two methods used to produce alcoholic beverages. (2 marks)
b) Highlight the three scales used to measure alcoholic strength. (3 marks)
c) Name three types of bar. (3 marks)
d) Name two bar personnel. (2 marks)
e) List five dispense bar non-alcoholic beverages. (5 marks)
f) Name five types of tea served in food and beverage operations. (5 marks)

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