Food and beverages i questions.

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.

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.

1. Explain a “rule of thumb” that is used to determine whether a cocktail should be shaken or stirred.
2. Beer is an alcoholic beverage prefered by many tourists. Mention 4 important ingredients of beer and explain the significance of each ingredient.

Reception is probably the most important part of any big hotel. Discuss briefly five(5) major tasks and responsibilities of a reception staff.

1. Briefly explain the following terms as applied in food and beverage management

1. Service quality
2. Fortified wines
3. Aerated water
4. Sparkling wines
5. Tonic water
6. Garnishing

2. All “bitter lemons” are tonic water but not all “tonic water “ are bitter lemons, discuss.

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.

1. Please fill in the following blanks

2. Explain briefly a rule of thumb that can be used to determine whether a cocktail should be shaken or stirred

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.

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.

1. Water and air quality
2. Temperature control and registration

1. Explain five (5) reasons of having a crisis management plan in your food and beverage business.
2. Write short notes on the following beverage menus

1. Full wine menu/ lists
2. Room service beverage menu/ lists