CRAFT CERTIFICATE COURSE IN EXAMINATION,
NOVEMBER 2017
Food and Beverage Service
RESTAURANT HYGIENE AND WORK SAFETY
(Upto 2015 Batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. Write a brief note on personal health caring.
2. How do you maintain the cutlery and crockery in the
restaurant?
3. What all you do the first aid to a person who has a
fracture in the arm?
4. List out the grooming standard for a waitress.
5. What do you mean Hygiene? Give few examples.
6. Explain the grooming standard for a restaurant staff.
7. List out the attributes of a Waiter in detail.
8. Explain the different dish washing methods.
Part B x 15 60)
Answer any four questions.
9. Draw the layout of restaurant and its outlets.
10. What are the steps involved in maintaining the hygiene
standards for a hotel?
Sub. Code
13
CP-8422
2
WSS
11. "Cleanliness is next to godliness" Explain.
12. Write the importance of work safety in the restaurant.
Explain the precautions to be taken.
13. What do you mean by personality? Explain.
14. List out the different pest found in a hotel. How to control
it?
15. What are the advantages and disadvantages of Dish
Washing?
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