Food and beverages i questions.
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1 | A certain hotel is located in Tanzania. It has been noted through quality auditing that this hotel is experiencing a big problem in controlling the quality of its final products(food and beverages). As a consultant and expert in the field , you have been requested by the hotel management to critically analyze this problem and inform them about five possible causes of variation in quality over time. Short answers |
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2 | You have been invited to Sokoine University of Agriculture as a guest speaker in BTM 103 class to give a lecture on factors influencing tourist food consumption. In your lecture, discuss clearly five major factors that you believe significantly influence tourist food consumption. Short answers |
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4 | Reception is probably the most important part of any big hotel. Discuss briefly five(5) major tasks and responsibilities of a reception staff. Short answers |
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6 | 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. Long answers |
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8 | 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. Short answers |
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9 | 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.
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10 |
Short answers |