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problem 1:

i) What is departmentalization in hotel business? Support your answers with appropriate exs 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.

problem 2:

describe concisely the following

• Nutrition

• Hygiene

• Health & Safety

• The Food Act

• HACCP

• Microorganisms

problem 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?

problem 4:

i) Describe the different stages in the production of wine.

ii) What do you understand by the term aperitifs? Give four (4) exs to support your answer.

iii) What is an appetizer? Give four (4) instances to support your answer.

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