Accommodation Operations Theory June/July 2016
Exam year:June/July 2016
THE KENYA NATIONAL EXAMINATIONS COUNCIL
TECHNICAL INDUSTRIAL VOCATIONAL AND ENTREPRENEURSHIP
DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT
INSTRUCTIONS TO CANDIDATES
This paper consists of TWO Sections; A and B.
Answer All the questions in section A.
Answer THREE questions from section B.
Question 3 and 4 are COMPLUSORY.
Answers to the questions must be written in the answer booklet provided.
Candidates should answer the questions in English.
SECTION A: CATERING, ACCOMMODATION PREMISES AND HOME NURSING
Answer all questions in this section.
1. a) State four factors which influence the layout of a catering and accommodation premise.
b) State five qualities of glass which makes it popular as building material.
c) Explain three factors to consider in choice of furniture for a building .
2. a) Highlight three physiological needs of a patient.
b) Explain the following terms:
ii) Draw sheet.
c) Explain the procedure of bed making for a bed-ridden patient.
SECTION B: HOUSEKEEPING, LAUNDRY AND FRONT OFFICE (70 MARKS)
Answer THREE questions from this section. Questions 3 and 4 are compulsory.
3. a) State three uses of starch in laundry.
b) Highlight three general rules of stain removal.
c) Explain three factors to consider in choice of fabric for bed linen.
d) Differentiate between the following
i) yarn and fibre;
ii) weaving and knitting.
4. a) State four advantages of the electronic filling system.
b) Explain four basic information a receptionist should ascertain before request for accommodation is accepted.
c) Explain four types of written correspondence handled at the front office.
5. a) State five basic etiquettes that should be observed by the housekeeping staff.
b) Many injuries are caused by poor work habits. Highlight five tips that can correct this.
c) State four disadvantages of thermoplastic floors.
d) Explain three classes of fire common in hotels
e) Explain five factors to consider in choice of clearing agents.
6. a) Throw cushions are common in house keeping premises. Highlight five points in their care.
b) State five points on the importance of clearing public areas.
c) State five disadvantages of carpets as a floor finish.
d) Differentiate between the following house keeping terms:
i) Dry dusting and damp dusting;
ii) Brushing and vacuuming
iii) Sweeping and mopping
iv) Polishing and buffing
v) Daily clearing and weekly clearing.