Sunteți pe pagina 1din 4

CONFIDENTIAL

UNIVERSITI PENOIOIKAN SULTAN lORIS

FINAL EXAMINATION
SEMESTER 1 SESSION 2015/2016

CODE: VCF3013 COURSE : FOOD SERVICE AND


PREPARATION
DATE: 2 8 DEC 2015 DURATION: 2 HOURS

INSTRUCTIONS
1. This question paper consists of TWO (2) parts: A and B

2. Answer ALL questions in parts A and TWO (2) questions in part B

3. Answer ALL questions in the answer booklet provided.

4. Question paper will be collected immediately after the examination.

This question paper consists of 4 printed pages including the front page

PROGRAMME:

YEAR CLASS GROUP:

REGISTRATION NO : I I I I I I I
ICNO: I I I I I I I I I I I I I
LECTURER: Nur Amilin Abdul Hallm

DO NOT OPEN THIS QUESTION PAPER UNTIL YOU ARE TOLD TO DO SO

CONFIDENTIAL

� � <t(;::)'��
_�_ ..... , W'�:�':.... -::.f':�=--
VCF3013 " Food Service And Preparation 2

Part A: (60 marks)


Instruction: Answer all questions

1. Define these terms;

a. over.

(2 marks)
b. Rechaud.
(2 marks)
c. A la carte.
(2 marks)
d. Underliner.
(2 marks)
e. Maitre d' hotel.
(2 marks)

2. Why it necessary to study the menu?


(S marks)

3. List the personal hygiene and sanitation of a waiter/ess or server.

(S marks)

4. Why should a server familiarize with the restaurant employee organization?


(S marks)

5. What is the use of a service cloth?


(S marks)

6. List five (5) different shaped glasses commonly used for beverages.
(Smarks)

7. Why do very few restaurants use French service?


(2 marks)

8. List five (5) advantages of American Service.


(S marks)

9. Suggest a banquet set up prior to the seating guest.


(S marks)

10. What is the safe way to pick up broken glass?


(3 marks)

[See next page


VCF30J3:Food Service And Preparation 3

11. How should you handle the complaint when a guest says:

a. "The food is cold!"


b. "My steak is too rare!"
c. "The chilli is too spicy!"
d. "You spilled coffee on me!"
e. "My table is too close to the smoking section!"
(Ill marks)

[See next page


VCF3013:Food Service And Preparation 4

Part B: (40 marks)


Instruction: Answer only two (2) questions.

1. A server should be knowledgeable about food they serve to guests. Briefly explain the
special problems guests may have with certain foods on a menu.

(20 marks)

2. A guest reserved a table for nine people at 7:00 P.M. The hostess became very sick and
had to leave. She did not record the reservation before she left for the day. The restaurant
was very busy and a server who was assigned to handle reservations had to greet the
guests who did not have a table reserved for nine people at 7:00 P.M.

a. What could the server say to help reduce the disappointment of the guest?

b. How can this situation be resolved so the guest who thought his reservation had been
recorded is satisfied with the way the situation is handled?
c. What steps can be taken to prevent this situation from happening again?

(20 marks)

3. Good service is more than following various rules of service. Good service pleased the
customers, which adds to the customer's enjoyment of the meal. Elaborate five (5) main
service styles.

(20 marks)

4. As a server, you observe children going to the buffet and dipping the serving utensil from
one food item into another. You also notice one child picking up food with his hand.
Other guests observe the children. The parents of the children seem to be unaware of the
situation.

a. How would you approach the children's parents concerning this problem?
b. What would you do with the food that was contaminated?
c. What steps should be taken to avoid an occurrence of this sort of situation in the
future?

(20 marks)

END OF QUESTIONS