TIBS COLLEGE

“Highway to Future Success” THIKA INSTITUTE OF BUSINESS

STUDIES
FACULTY OF HOSPITALITY & INSTITUTIONAL MANAGEMENT

DIPLOMA IN FOOD & BEVERAGE MANAGEMENT

DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT

DIPLOMA IN HOTEL AND CATERING MANAGEMENT

CERTIFICATE IN FOOD AND BEVERAGE PRODUCTION SERVICE AND SALES

CERTIFICATE IN CATERING AND ACCOMMODATION OPERATIONS

MODULE I

END OF TERM EXAMINATIONS - JULY 2021

FOOD AND BEVERAGE SERVICE 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. Answer questions in grammatically correct English.
8. Answer all questions.
1. Distinguish between the following terms as used in food and beverage service.
i) Hors d’oeuvres and appetizers. (4 marks)
ii) Hotel and restaurant. (4 marks)
iii) Table d’hote menu and a’ la carte menu. (4 marks)
iv) Boiling and stewing. (4 marks)
v) Deep frying and shallow frying. (4 marks)

2. a) Highlight four points that should be noted when laying table cloths. (4 marks)
b) Highlight four duties performed by waiters at the end of service. (4 marks)
c) State four benefits of cleaning tables correctly. (4 marks)
d) State four advantages of using disposable table linen in a restaurant. (4 marks)
e) State four functions of a menu. (4 marks)

3. a) State the three categories of soups giving an example in each. (6 marks)

b) Describe the cover and state the accompaniment for spaghetti dish. (6 marks)
c) State four categories of vegetables. (4 marks)
d) List the accompaniment for a savoury such as Croute Diane. (4 marks)

4. a) State the cover and accompaniments for fried salmon. (5 marks)

b) State the cover and accompaniments for avocado pear. (5 marks)
c) Outline four attributes of food and beverage service personnel. (4 marks)
d) State the rationale for each of the following service procedures:
i) Placing items according to guest position at the table. (2 marks)
ii) Serving of women first before men. (2 marks)
iii) Silver service of food from the left side of guest. (2 marks)

5. a) State six factors to consider when purchasing linen for a restaurant. (6 marks)
b) Enumerate four uses of a waiter’s cloth. (4 marks)
c) State six functions of table napkins. (6 marks)
d) Give four reasons why simple napkin folds are better than the more complex ones. (4
marks)