Observation

Question 3 required the candidates to state the six basic technical skills in food and beverage service in (a) and the uses of serviettes in (b).

Candidates displayed their lack of knowledge of the subject by stating points for welcoming and receiving guests in a hotel whereas the answers required were Holding and using service spoon and fork, carrying plates, using a service salver, using a service plate, carrying glasses and carrying and using large trays. Uses of serviettes was a major strength for many candidates and they provided correct answers such as for protecting diners garment from stains and for cleaning lips during meals.