Food and beverages i UE Past Papers Questions.

With the aid of a diagram, differentiate between hospitality and tourism industry

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After completing an exercise of developing a training manual about consequences of foodborne illnesses and foodborne injuries for Kibo Palace Hotel, the final step is to write and submit such a manual to the hotel authorities. Propose five(5) significant consequences of foodborne illnesses and foodborne injuries that should be included in the document.

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Briefly discuss 4 major factors that further compound the planning of food service facilities.

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One of the management responsibilities in any food and beverage establishment is to make sure that food and beverages are produced in the most hygienic way. Briefly explain 5 significant benefits of good food hygiene as discussed in class.

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From a professional stand point, all receptionists must posses multidisciplinary skill. Discuss and support your discussion by giving at least two examples.

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