(a) List four accompaniments that go with fish.

(b) State four points to note in making cocktail.

(a) State four basic information required when recording accident at work.

(b) State four steps to be taken when handling complaints.

(a) List eight equipments in the bar.

(b) State four important points in maintenance and care of kitchen equipments.

(a) State five points to consider when selecting methods of cooking.

(b) State three reasons for cooking foods.

In catering craft practice, hospitality entails