Question 1:
i) What is departmentalization in hotel business? Support your answers with appropriate examples from the industry.
ii) How is departmentalization applied in kitchen organisation and management?
iii) Draw an organisation chart showing the dissimilar sections of a main kitchen.
Question 2:
Explain concisely the following
• Nutrition
• Hygiene
• Health & Safety
• The Food Act
• HACCP
• Microorganisms
Question 3:
i) Make a distinction between Commercial and Institutional Catering.
ii) How are cost factors treated in the Commercial and Institutional Catering?
iii) What kind of Food and Beverage staffing structure would you suggest for these two different types of caterers?
Question 4:
i) Describe the different stages in the production of wine.
ii) What do you understand by the term aperitifs? Give four (4) examples to support your answer.
iii) What is an appetizer? Give four (4) instances to support your answer.