Food and beverages i UE Past Papers Questions.

A certain hotel is located  in Tanzania. It has been noted through quality auditing that this hotel is experiencing a big problem in controlling the quality of its final products(food and beverages). As a consultant and expert in the field , you have been requested by the hotel management to critically analyze this problem and inform them about five possible causes of variation in quality over time.

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UNSOLVED

You have been invited to Sokoine University of Agriculture as a guest speaker in BTM 103 class to give a lecture on factors influencing tourist food consumption. In your lecture, discuss clearly five major factors that you believe significantly influence tourist food consumption.

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UNSOLVED

1. Explain a “rule of thumb” that is used to determine whether a cocktail should be shaken or stirred.
2. Beer is an alcoholic beverage prefered by many tourists. Mention 4 important ingredients of beer and explain the significance of each ingredient.

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UNSOLVED

Reception is probably the most important part of any big hotel. Discuss briefly five(5) major tasks and responsibilities of a reception staff.

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UNSOLVED

1. Briefly explain the following terms as applied in food and beverage management

1. Service quality
2. Fortified wines
3. Aerated water
4. Sparkling wines
5. Tonic water
6. Garnishing

2. All “bitter lemons” are tonic water but not all “tonic water “ are bitter lemons, discuss.

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UNSOLVED