Hospitality Management Institute

Ard Jalloul

Scholastic Year 2024-2023 Course: Food & Beverage Management Duration: 60 Mins
Level TS/BT/BP Year/Section: TS2 Date: 13/2/2024
Exam Mid-Year Instructor: Zeina Hassanein Allowed Materials -None/Calculator

Part 1: Determine if each of the following statements is « True » or « False ». (1 point /

question)
1. EPOS technology used in leisure venue catering help managers in tracking customer
preferences and employee productivity as well. t
2. In industrial catering the market is typically unstable. f
3. Rail and air travel catering can both be divided into terminal catering and in-transit/on-board
catering. t
4. Road signs is the main marketing tool for trail catering. f
Part 2: Choose the correct answer to each question or statement. (1 point / question)
1. When employees have the choice to buy food and beverage from providers other than those
provided by the caterer or bring in their meals, they can be best described as a:
a. Free market
b. Captive market
c. Semi-captive market
d. Choice market

2. Weddings, dinner dances, and conferences are all examples of:

a. Industrial catering
b. Banquet and function catering
c. Leisure venue catering
d. Sport venue catering

3. Early bird offers refer to:

a. Leaflets handed to crowds at an event
b. Offering a table service at an event
c. Extending service time to couple of hours before the event
d. Special prices for buyers who arrive hours ahead of event

4. After casino sales, one of the largest revenue generators in cruise lines is:
a. Beverage sales
b. Food sales
c. Shop sales
d. None of the above

Part 3: Answer « Three » of the following questions. (4 points / question)

1. Catering Contracts can be classified into five types. List and explain.
2. Discuss Sport Venue Catering characteristics in the six operating areas.
3. Discuss Airline Catering characteristics in six operating areas (FMPSST).
4. List and explain five of the main advantages associated with vending machines.