Laundry And Catering Premises October/November 2015

Exam year:October/November 2015

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Catering and accommodation operations past papers

THE KENYA NATIONAL EXAMINATIONS COUNCIL
CRAFT CERTIFICATE IN CATERING AND ACCOMMODATION OPERATIONS
MODULE 11
LAUNDRY AND CATERING PREMISES
SECTION A :(40 marks)
Answer ALL questions in this section
1. (a) State four risk factors of drying and folding in the laundry. (4 marks)
(b) (i) Explain the meaning of ”stock taking”. (2 marks)
(ii) Highlight four reasons for stock taking in the linen room. (4 marks)
2. (a) State five advantages of jute a fibre. (5 marks)
(b) Highlight five considerations to make when purchasing linen for accommodation
establishment. (5 marks)
3. (a) Identify five facilities that an employees in catering and accommodation establishment.
(5 marks)
(b) State five safety rules to observe when using machinery in catering and accommodation
establishment. (5 marks)
4. (a) State five disadvantages of rubber floors. (5 marks)
(b) Identify five areas of inspection by the housekeeper when checking cleanliness of a closet
in a hotel room. (5 marks)

SECTION B: (60 marks)
PART 1: LAUNDRY
This part consists of THREE questions.
Answer any TWO questions from this section. Each question is worth 15 marks.
5. (a) (i) Explain the meaning of ”par stock.” (2 marks)
(ii) Explain four benefits of ”par stock” in the linen room. (8 marks)
(b) State four disadvantages of linen hire. (5 marks)
6. (a) State five benefits of a good laundry facility in a catering and accommodation establishment.
(4 marks)
(b) Explain the following term:
(i) Antichlors (2 marks)
(ii) Stain removal (2 marks)
(ii) Viscose (2 marks)
(c) Highlight four uses of discards from the linen room. (4 marks)
7. (a)state five advantages of on-premises laundry (5 marks)
(b) Highlight five points to consider when laundering woolen fabrics. (5 marks)
(c) Enumerate five hygiene and safety points to observe when handling contaminated
Laundry. (5 marks)

PART II: CATERING PREMISES
This consists of THREE questions
Answer any TWO questions from this part. Each questions is worth 15 marks
8. (a) Identify five security risks in hotel and catering establishments. ( 5 marks)
((b) State five responsibilities of fire marshals in catering and accommodation
Establishments. ( 5 marks)
(c) Enumerate five functions of Engineering Department of a five star hotel. ( 5 marks)

9. (a) Identify five potential causes of fires in hotels. ( 5 marks)
(b) Explain three security risks that parking facilities present in catering establishment.
( 6 marks)
(c) Highlight four advantages of terrazzo floors. ( 4 marks)
10. (a) explain the meaning of the following:
i. Risk management ( 2 marks)
ii. Building materials ( 2 marks)
iii. Tarnish ( 2 marks)
(b) Distinguish between ‘garbage’ and ‘ refuse’. ( 4 marks)
(c) Enumerate advantages of using contract services in catering and accommodation
establishment. ( 5 marks)



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