37 Duke Street, London W1U 1LN

EXAMINATION

CTH Level 5 Advanced Diploma

Unit: Food and Beverage Management (FB MGT)

Series: March 2013

Time: 3 hours

Instructions

You are allowed 10 minutes to read through this paper before the examination
starts.

Please read ALL questions very carefully.

Make sure that your name, CTH membership number, module name and
centre name are clearly marked on each page of the answer sheet and any other
material you hand in.

This examination paper contains two sections.

Section A is 40% of the examination grade, and Section B is 60% of the

examination grade.

You must answer all questions in Section A.

You must answer any THREE questions in Section B.

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Compulsory Section A

Read the following information and answer the following questions. This section
carries a total of 40 marks.

Question 1

Case Study

You have been appointed as the new manager for The Regency Hotel, a small
coastal hotel in Brighton on Englands south coast.

The hotel has 30 bedrooms which have recently been refurbished. The
restaurant seats 70 and currently offers a traditional menu, which would benefit
from an update.

There is a bar serving drinks and snacks throughout the day and this area has
managed to retain constant sales figures which are mainly due to its high profile
position with prime sea-views.

The Regency Hotels owner is relying on you to increase the revenue of overall
food and beverage sales significantly over the next 12 months.

You have just heard that a large multi-national finance company is relocating to
the area shortly and you need to focus on procuring their custom for their
frequent visiting business people.

1.1 Identify five offerings which you could make to the finance company in
order to secure their custom on a regular basis.

(10 Marks)

1.2 Suggest five quick wins which you could implement to increase the
profitability of your food offering with your established customers.

(10 Marks)

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1.3 Design an incentive scheme to involve your staff team in raising the
profitability of your hotel.

(10 Marks)

1.4 Identify and discuss five market research actions which you could start to
increase your overall customer footfall.

(10 Marks)

Compulsory Section A Total Marks: 40

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Section B

Answer any 3 questions in this section. Each question carries a total of 20 marks.

Question 2

2.1 A cleaning schedule enables a systematic approach to cleaning. Draw up

a schedule for a routine kitchen clean which ensures all key points are
addressed.

(12 Marks)

2.2 Discuss four methods of purchasing fresh fruit and vegetables for your
hotel, indicating the advantages of each.

(8 Marks)

Question 2 Total Marks: 20

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Question 3

3.1 Demonstrate your understanding of Average Spending Power (ASP) by a

clear example of how this works to your advantage when overseeing costs.

(6 Marks)

3.2 A coach party of 45 people is booked and coming into your restaurant for
lunch today.

Describe the key ways in which you can ensure:

a) your staff team are prepared.

b) the customer experience will be positive.

(14 Marks)

Question 3 Total Marks: 20

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Question 4

4.1 Define work-flow within a hotel kitchen. For a hotel or restaurant kitchen of
your choice explain how their workflow system operates in practice. Name
the hotel or restaurant in your answer.

(12 Marks)

4.2 a) Identify and explain four key conditions for effective wine production.

(4 Marks)

b) Discuss four conditions for effective wine storage within a hotel or

restaurant operation.

(4 Marks)

Question 4 Total Marks: 20

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Question 5

5.1 Describe the main stages of a HACCP plan and the importance of each
stage to the organisation.
(10 Marks)

5.2 For a hotel of your choice explain how you would promote their beverage
offering to maximise sales.

Name the organisation and suggest a pricing structure that could be

implemented in order to achieve profitability.

(10 Marks)

Question 5 Total Marks: 20

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Question 6

6.1 You are supervising a wedding party for 80 guests. Explain how you would
ensure that the event will be a success from an operational perspective.

(12 Marks)

6.2 Discuss a hotels responsibilities under legislation which allows alcohol to

be served on the premises.

(8 Marks)

Question 6 Total Marks: 20

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