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EXAMINATION CTH Diploma in Hotel Management Subject: Series: Time Allowed: Instructions:

You are allowed TEN MINUTES to read through this examination paper before the commencement of the examination. Please read the questions carefully, paying particular attention to the marks allocated to each question or part of a question, and taking account of any special instructions or requirements laid down in any of the questions. This Examination Paper contains TWO SECTIONS. Answer ALL questions in Section A. Answer any THREE questions in Section B.

Food and Beverage Operations (DHM 102) June 2009 2.5 hours

On completion of your examination:

Make sure that your name, CTH membership number, and centre name are clearly marked at the top of each answer sheet and on any other material you hand in.

Marks Allocation

Section A = Section B = 40% of the module grade 60% of the module grade

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DHM 102: Food and Beverage Operations Examination – June 2009

SECTION A Answer all questions in this section. This section carries a total of 40 marks. A1. A2. A3. A4. A5. A6. A7. A8. A9. A10. A11. A12. A13. A14. A15. Describe four attributes of a professional waiter. List two ways to cook pasta. Name any two hot dishes that may be found on a breakfast buffet. Why is plate service quicker than silver service? Give two examples of international fast food outlets. Name four pieces of equipment found on a room service breakfast tray. Why is attention to detail so important when taking a restaurant reservation? Give two reasons why team work is important in a restaurant. Name two catering outlets that would have cook-freeze operations. How can you evaluate a customer’s meal experience? Give four key aspects of a table d’hote menu. Name any four pieces of information that you would find on a function sheet. Explain what is meant by cook-chill. Name four items of equipment used in a bar. Describe a current trend in...