Instructions to candidates:
allowed: Three hours (plus an extra ten minutes’ reading time at the start – do
not write anything during this time)
Answer any FIVE questions
questions carry equal marks. Marks for each question are shown in [ ]
Standard Industrial Classification (SIC) is used to classify official statistics
across the different sectors of food and beverage premises.
Describe the primary operation of EACH of the following sectors, and give ONE
example of the type of establishment that may be included in EACH sector:
Leisure attraction 
Discuss different factors that will influence a customer’s meal experience.
balance is required in restaurant lighting and equipment to complement decor
whilst at the same time enhance food appearance.
Compare and contrast benefits and drawbacks of incandescent lighting with those
of fluorescent lighting. 
Compare and contrast flatware with hollow-ware items of tableware. 
Describe the qualities of a good wine glass. 
Whether aiming to make a profit or working to a budget, compiling a menu will
be one of the restaurateur’s most important jobs.
Identify TEN points that need to be considered when planning a menu for a
function organized for members of a local club. 
Compile a three-course menu, excluding coffee, suitable for a cold buffet
Varieties of coffee are named after the area in which the coffee tree that
produced the bean was grown.
how coffee is made in EACH of the following methods:
checklist on the procedure for service to a guest will greatly assist in
employee’s training. Identify procedures that should take place from the moment
a guest arrives at the restaurant entrance until the guest’s departure. 
provision of room service in a hotel takes place in an area not conventionally
designed for service.
Identify THREE methods by which a guest may place an order for room service.
Explain the main differences between laying a tray for room service and laying
a table for restaurant service. 
Examine points that need to be considered when positioning items on a tray for
room service. 
banqueting head waiter is in charge of a number of banqueting suites plus the
organisation required to prepare these suites for various functions.
Examine the differences between the roles of permanent waiting staff and casual
Outline TWO methods by which wines may be paid for at a banquet. 
Identify factors that will influence the type of table plan agreed for a
particular function. 
Creating and maintaining customer satisfaction is an essential requirement for
restaurant managers and staff.
Discuss TWO skills a supervisor will require so that good customer relations
can be developed and maintained. 
Describe symptoms that would indicate that there may be customer relations
problems in a food and beverage operation.