JUNE 2013
RESTAURANT SERVICES
Instructions to candidates:
a)
Time allowed: Three hours (plus an extra ten minutes’ reading time at the start – do not write anything during this time)
b)
Answer any FIVE questions
c)
All questions carry equal marks. Marks for each question are shown in [ ]
1.
In every restaurant brigade of waiters and waitresses, there will be a number of specialist personnel. Describe
the duties and responsibilities of EACH of the following members of staff:
a) Apprentice
b) Buffet assistant
c) Carver
d) Floor waiter
e) Lounge waiter
f)
Maître d’hôtel
g) Reception headwaiter
h) Station headwaiter
i)
Station waiter
j)
Wine butler
[20]
2.
Vending machines may be found throughout the hotel and catering industry dispensing a wide range of products.
Examine the advantages in providing an automatic vending service to customers.
[20]
3.
A traditional à la carte menu is divided into sections, and each section may be considered as a separate course.
Describe EACH of the following courses, and give ONE example of a suitable dish that may be served during that
course:
a) Hors d’oeuvre
b) Pasta
c) Entrée
d) Vegetable dish
e) Sorbet
f)
Relevée
g) Cold buffet
h) Cheese
i)
Dessert
j)
Savoury
[20]
4.
Coffee is a beverage that is sold in specialist cafés and restaurants throughout the world. Explain how coffee is
made in EACH of the following methods:
a) La cafetière
b) Percolator
c) Vacuum infusion
d) Filter
e) Espresso
[20]
5.
Technical skills performed by members of waiting staff will influence how the standard of a restaurant is
perceived by a customer.
a) Identify FIVE basic technical waiting skills that a waiter or waitress may carry out during service at a table.
b) List FIVE different ways in which a service plate may be used.
c) Describe the service of an omelette.
d) Explain how a waiter or waitress should deal with a small amount of roast gravy spilled on a customer’s
tablecloth.
[5]
[5]
[5]
[5]
continued overleaf
6.
The service of food and drink to a customer will involve the use of skills that will follow a recognised procedure.
a) Describe the type of service that will take place during a flight on an aeroplane.
[10]
b) Describe briefly the food and beverage operation on board a train.
[5]
c) Explain the issues that will need to be considered when contemplating a home delivery.
[5]
7.
A function to be held outdoors needs to be planned in every detail. Discuss aspects that should be considered
when carrying out an initial survey for a forthcoming event.
[20]
8.
The control of alcoholic beverages will assist in the prevention of wastage, theft and loss of profit. Describe the
function of EACH of the following records that may be used in a control system:
a) Goods received book
b) Ullage book
c) Transfer book
d) Stock ledger
e) Bin card
[20]
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