1 .

Define following the terms;

i. catering outlet (1mk)
ii. premises(1mk)
iii. workflow(1mk)
iv. building fabrics (1mk)
v. plant (1mk)
2.catering premises are classified into two. Name the two
categories giving two examples in each (6mks)
3.state three non – commercial catering premise operations (3MKS)
4.List three catering and accommodation premises that offer food, drinks
or
accommodation. (3mks)
5.Explain five factors to consider the location of a catering premise
(10mks)
6. Explain five factors to consider when planning the layout of a catering
premise (10mks)
7.outlin three qualities of glass as a material used for building fabrics
(3mks)
8.describe five legal aspects of a catering premise(5mks)
9. state five main components of a building (5mks)
10.there are two types of catering , differentiate the two .(4mks)
11.list the seven tasks or steps in the catering process (7mks)
12.highlight five advantages of the central island type of kitchen layout
(5mks)
13.state four functions of a building fabric in a catering premise (4mks)