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 II

FOOD AND BEVERAGE SERVICE SALES THEORY - PAPER 1

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.

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 QUESTION ONE
a) Define the following terms as used in food and beverage service.
i) Gueridon
ii) Echelon
iii) Hatch
iv) Captive markets
v) Non-captive markets
vi) Trancheur
vii) In situ service
viii) Vinification (8 marks)

b) Define the term ‘cover’ in two different contexts as used in food and beverage service. (2
marks)
c) State six factors which influence the choice of restaurant furniture. (6 marks)
d) Name any four materials used to make restaurant furniture. (4 marks)

QUESTION TWO
a) Distinguish between the following terms giving an example in each.
i) Outdoor furniture and indoor furniture
ii) Fittings and fixtures
iii) Liquor and liqueur
iv) Aperitifs and digestifs
v) General and restricted markets (20 marks)

QUESTION THREE
a) Highlight five types of dining arrangements. (5 marks)
b) Outline five features of a good service tray. (5 marks)
c) List ten items that are commonly required on the sideboard. (10 marks)

QUESTION FOUR

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a) State and briefly describe the five major categories of food and beverage service
methods. (10 marks)
b) State five factors to be considered in selecting the type of food and beverage service
method. (5 marks)
c) State five basic principles regarding food and beverage service. (5 marks)

QUESTION FIVE
a) State an advantage and a disadvantage of each of the following service methods.
i) Plate service (2 marks)
ii) Silver service (2 marks)
iii) Buffet service (2 marks)
iv) Gueridon service (2 marks)
v) Cafeteria service (2 marks)

b) Name two variants of French service. (2 marks)

c) Highlight the three main types of fuels used to light flare lamps in gueridon service.
(3 marks)

d) State five points to consider in the procedure for gueridon service. (5 marks)

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