NOV ,2019

DIPOMA, CAT
COURSE: DIPLOMA IN CATERING AND ACCOMMONDATION MANAGEMENT
UNIT: CATERING AND ACCOMMONDATION CONTROL
INSTRUCTIONS: ANSWER ALL QUESTIONS
TUTOR: ERUSTUS

1.Food wastage can be kept to a minimum through the introduction of a number of control
measures. Discuss aspects that a food and beverage control system should achieve. [10]

2. Discuss the role of the goods receiving department in a food and beverage operation. [10]

3.The operational phase of the control cycle is in five main stages. Discuss aspects that need to
be considered during EACH of the following procedural
stages:
a) Purchasing [5]
b) Receiving [5]
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