1. State four rules to follow when using a trolley in the restaurant.

4mks
2. State four factors that determine the seating arrangement in the restaurant 4mks
3. Highlight four causes of accidents inn the food and beverage service area 4mks
4. State four factors that determine the style of food and beverage service 4mks
5. Describe the following beverages
 Soda water.
 Tonic water.
 Dry ginger.
 Bitter lemon
6. State four qualities to look for when purchasing trays 4mks
7. Highlight four causes of bitter coffee 4mks
8. Explain two ways of handling each of the following problematic customers
 Over familiar
 Drunk
9. Identify 8 types of equipment found in the still room 4mks
10. Differentiate between welfare and hotel sector 4mks
11. (a) explain the meaning of the dispense bar 2mks
(b) Identify 6 small equipment found in the dispense bar for preparing cocktails 3mks
(c) Explain five factors to consider when planning a dispense bar 10mks
12. (a) state two advantages of good interior décor in a restaurant 2mks
(b) Explain three principles to follow when setting up for buffet service 6mks
(c) Outline the steps to follow when taking a food and drink order from the customer who is
hearing impaired 7mks.
13. (a) state three post service tasks in a restaurant 3mks
(b) Identify four different types of glasses used to serve the following beverages
 Beer.
 Wines.

(c) Highlight two duties of each of the following food and beverage personnel

 Head waiter
 Lounge staff.
 Apprentice.
 Carver. 8mks
14. (a) differentiate between automatic conveyor and flight conveyor dish washing methods 4mks
(b) Identify two appropriate accompaniments for each of the following
 Irish stew
 Minestrone soup.
 Melon frappe.
 Roast lamb.
 Baked jacket potatoes 5mks
(c) Explain three advantages of family service 6mks
15. (a) State three features of a table d’hôtel menu 3mks
(b) Explain three advantages of using disposable linen in a catering establishment 6mks
 (c) outline the first aid procedure for nose bleeding 6mks
16. Highlight four points a waiter should remember in maintaining personal hygiene 4mks
17. List 8 items stocked in the side board 4mks
18. State four ways of serving soup to a guest 4mks
19. Highlight four reasons for portioning food correctly 4mks
20. Explain two points to note when storing china ware 4mks
21. State four uses of a waiters cloth
22. Describe the following styles of service
 American service.
 English service 4mks
23. Highlight four common customer complaints in the restaurant 4mks
24. State four functions of food and beverage order taking 4mks
25. Highlight for advantages of selling canned beer 4mks
26. (a) outline steps to follow when serving accompanying sauces 4mks
(b) State five reasons for developing good clearing techniques for dirties 5mks
(c) Explain the meaning of the following wines
 Organic wines.
 De-alcoholized wines
 Liqueur wines 6mks
27. (a) highlight three points to consider when designing a menu card 3mks
(b) State two appropriate accompaniments for each of the following
 Minestrone soup.
 Chilled melon
 Prawn cocktail.
 Chicken tikka.
 Roast duck 5mks
(c) Outline the flow of activities in a traditional cafeteria system 7mks
28. (a) list 8 different napkin folds used in a catering establishment 4mks
(b) Highlight five causes of accidents in a restaurant 5mks
(c) State 6 practices that convey a waiters concern for guests 6mks
29. (a) state two reasons for each of the following practices
 Adjusting cover immediately after taking food order.
 Using the title madam to a lady accompanying mr Peterson in a hotel 4mks

(b) Highlight five ways of ensuring comfortability to blind guests in a restaurant 5mks

(c) Describe each of the following

 Aerated waters
 Squashes.
 Natural mineral water 6mks
30. (a)State four functions of interior decoration in a food and beverage service area 4mks
 (b) Outline the steps to follow when washing restaurant utensils manually using two sink method
of washing 5mks
(c) Explain three causes of poor quality drinking chocolate 6mks
31. (a) highlight 5 advantages of using carpets in a restaurant 6mks
(b) State ten benefits of using vending machines in an industrial set up 10mks
32. (a) identify the use of each of the following liquor in lamp cookery and flambé work
 Spirit.
 Fortified wines
 Sparkling wines
 Still wines
 Beer
 Cider 6mks

(c) Explain 5 ways in which a waiter should conduct himself while serving guests in a restaurant

10mks

33. (a) state four precautions to take when folding napkins 4mks
(b) Explain why it is important to maintain wines at a suitable temperature in
 Storage.
 In service 6mks

(c) Explain five reasons why a restaurant operating license may be revoked 10mks

34. (a) state four rules to observe when brewing tea 4mks
(b) State 6 advantages of plate style of service 6mks
(c) Explain five care points to note when preparing, loading and using trolleys 10mks
35. (a) identify the use of the following
 Oyster fork
 Asparagus holder
 Sundae spoon
 Snail fork
 Pastry slice
 Finger bowl 6mks

(b) Outline four duties of a reception head waiter 4mks

(c) Explain five ways in which to identify a suspicious guest in a catering establishment 10mks

36. (a) Explain the use of each of the following napkin folds in service.
 Rose.
 Triple wave.

(b) State four details entered in an accident report book 4mks

37. (a) State five disadvantages of family service method 5mks

 (b) Explain the meaning of each of the following terms as used in the bar
 Decanting.
 Rose wine.
 Ullages book
(c) Describe each of the following service areas
 Still room.
 Hot plate.
 Silver room 9mks
38. (a) State five advantages of silver style of service 5mks
(b) Highlight four reasons why hygiene is important in the service area 5mks
(c) Explain the reason for each of the following service procedure
 Billing guests
 Clearing from the right
 Service of beverage from the right side of the guest
 Taking an order from the guest
 Crumbing down 10mks
39. (a) Highlight four reasons for switching off electrical appliances at the end of service 4mks
(b) Identify two causes of each of the following:
 Permanent stains on fabrics
 Chipping of china
 Breakages of glasses
(c) Explain five attributes of food and beverage service staff 10mks
40. (a) Highlight four ways in which a waiter can identify the host among a group of diners 4mks
(b) Explain the meaning of the following terms
 Silver service
 Vending
 Hors d’oeuvre
 Gateau
(c) Explain four ideal storage conditions for wines in the cellar 8mks
41. (a) Explain two ways of serving aged red wine 4mks
(b) State four points to note when taking a guests beverage order 4mks
(c) Distinguish between the following
 Aperitifs and bitters.
 Porter and stout.
 Shady and brandy
42. (a) State four instances when white gloves are worn by waiters during service 4mks
(b) Highlight six duties of a restaurant cashier 6mks
(c) Outline ten steps followed when drops of gravy fall on the table cloth 10mks
43. Identify four preparations tasks in readiness for the next food and beverage service shift`4mks
44. Explain two disadvantages of having a gravy smear across a food plate 4mks
45. Highlight four points to consider when purchasing tables for restaurants 4mks
46. Identify four reasons for wearing service uniform 4mks
47. Describe the following catering sectors
  Commercial.
 Welfare. 4mks
48. Describe the following alcoholic beverages
 Rum
 Liqueur 4mks
49. Explain the difference between fixtures and fittings 4mks
50. Outline four responsibilities of employees under the health and safety act 4mks
51. Highlight four factors an establishment will consider when choosing a particular food and
beverage style of service 4mks
52. (a) Identify six cover items for the service of an English breakfast 3mks
(b) State six rules to follow when serving children in a restaurant 6mks
(c) Explain three differences between buffet and cafeteria service 6mks
53. (a) Highlight two ways of ensuring hygiene for each of the following items of service
 Service cloths
 Tea cups 4mks
(b) State five reasons for bitterness in coffee 5mks
(c) Explain three advantages of a ala carte menu 6mks
54. (a) Identify eight categories of glasses used in the restaurant 4mks
(b) State four advantages of computerized system of billing 4mks
(c) Outline the procedure of decanting a bottle of red wine 7mks
55. (a) Outline the steps to follow when dealing with a guest with unsatisfactory appearance 4mks
(b) Highlight five characteristics of take away establishments 5mks
(c) Explain three ways in which table linen is misused by waiters 6mks
56. (a) Highlight five limitations of gueridon service 5mks
(b) Identify four factors responsible for guests satisfaction 4mks
(c) Outline steps to follow when handling a guest who has suffered from electric shock in a
restaurant 6mks