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Afa 2104 Catering and Accommodation Control

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16 views

Afa 2104 Catering and Accommodation Control

Uploaded by

y mugambi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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lOMoARcPSD| 36168869

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CATERING AND ACCOMMODATION CONTROL

AFA 2104

MARCH/APRIL 2024

TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION


COUNCIL MAIN EXAMINATION (CBET)

WRITTEN ASSESSMENT

TIME: 3 HOURS

INSTRUCTIONS TO CANDIDATES

1. This paper has two sections A and B


2. You are provided with a separate answer booklet.
3. Marks for each question are as indicated.
4. Do not write on the question paper.

This paper consists of 3 printed pages

Candidates should check the question paper to ascertain that all

pages are printed as indicated and that no questions are missing.

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SECTION A (40 Marks)

Answer all questions in this section

1. What is Food and beverage control? (2mk)


2. Explain the role of the control office (3mks)
3. Control cycle involves continuous monitoring, evaluation, and adjustment of a system or
process to maintain its desired performance. Discuss five main stages of the control cycle
(5mks)
4. Explain elements of costs (5mks)
5. Overstocking involves keeping of stock beyond the maximum stock level. Discus the
dangers of overstocking (5mks)
6. The receiving clerk should be in possession of particulars of all goods which have been
ordered and should have these filled by day of delivery and by supplier. Outline the
procedure of receiving goods (3mks)
7. State and explain advantages of contract purchasing (3mks)
8. Describe the organization of stores (5mks)
9. Explain standard purchase specification (2mks)
10. Receiving is to ensure that the establishment is obtaining food and beverage of the correct
quality and quantity ordered in the agreed price. Explain the aims of receiving goods
(5mks)
11. Discuss the methods of payment in catering industry. (4mks)

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SECTION B (60MKS)

Answer any three questions in this section.

12. a. Purchasing in any establishment is important and curial process. State and explain
methods of purchasing (10mks)
b. A purchasing officer in hotel establishment is very important personnel. Discuss the
characteristic of the purchasing personnel (6mks)
c. Tagging is act of labeling expensive items received using tags. Discuss the tagging
purposes (4mks)

13. a. Describe the records and documents used in receiving goods (10mks)
b. Explain types of stock levels (5mks)
c. Explain the importance of portion control (5mks)

14. a. Explain methods of pricing issues (7mks)


b. Explain billing methods in catering and accommodation management (7mks)
c. The control processes are a series of action which are used by food and beverage
control system to produce a charge that can enable the establishment reach its goals. State
the control processes: (6mks)

15. a. Discuss methods of pricing products and services (10mks)


b. Discuss the Portion control equipment (5mks)
c. Discuss the dangers of understocking (5mks)

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