Food and beverages i UE Past Papers Questions.

Describe clearly ten(10) general pointers that may be followed by hotel attendants when advising the customers on which beverage to choose to accompany a meal. i.e matching food and drinks.

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UNSOLVED

1. Please fill in the following blanks

2. Explain briefly a rule of thumb that can be used to determine whether a cocktail should be shaken or stirred

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UNSOLVED

After completing an exercise of developing a purchasing manual for black and white restaurant, the final step is to submit such a manual to the hotel authorities. Propose five (5) significant factors that should be included in the document / manual to guide the restaurant management in choosing and placing of furniture, linen, tableware, small equipment and glassware.

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UNSOLVED

For any food and beverage service facility , work methodology and surrounding conditions should be controlled and created to allow the production of hygienic and safe products. Explain how you should implement the following pre-requisite programmes.

1. Water and air quality
2. Temperature control and registration

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UNSOLVED

1. Explain five (5) reasons of having a crisis management plan in your food and beverage business.
2. Write short notes on the following beverage menus

1. Full wine menu/ lists
2. Room service beverage menu/ lists

Answer / Solution

UNSOLVED