(a) State the six general procedures for taking cash payment in a catering establishment. (b) State two qualities of a supervisor in a catering establishmen...

(a) State four points to consider when selecting and serving beverages. (b) Highlight four characteristics of alcoholic beverages.

(a) List two items in a first aid box. (b) Define the term first aider. (c) List four fire fighting equipment

(a) List three methods of table service. (b) List three holloware used in table setting. (c) Explain the term garnish.

(a) List five general service equipment found in a Restaurant (b) List four knives and state their uses

Give the meaning of the following terms used in the hospitality industry. (a) Check-in; (b) Reservation; (c) Forecast; (d) Walk-in.

(a) List four ingredients for making pineapple drink. (b) In four points, state the procedures for preparing pineapple drink.

(a) State four features of a good cake. (b) State four defects that could occur in cakes.

(a)(i) List the two types of game. (ii) Give one example of each type of game listed in 5(a)(i) above.