1a.

Outline five steps to be taken to determine the financial policy of a

catering establishment (5MKS)
b. Explain three importance of food and beverage control in the hotel
and catering establishment (6mks)
b. Explain each of the following objectives of food and beverage control
i. Establishment and maintenance of standards (2mks)
ii. Pricing and quotations (2mks)
2a. Explain three reasons why control systems used in food and
beverage establishments may not be totally efficient. (6mks)
b. Explain three limitations of control systems (6mks)
c. List four examples of frauds by customers (4mks)

3a. Explain the three main objectives of “control after the event”. (6mks)
b. Explain five factors to be considered when coming up with a catering
policy(10mks)
4a. State three functions of control in an establishment (3mks)
b. Planning phase is a very essential control tool in every catering
establishment. describe any two policies contained in this phase. (6mks)
5a. Define the term cost (2mks)
b. Giving two examples in each case explain the three element of
costs(9mks)
c. List three examples of food service costs that are variable (3mks)