(a) State the six general procedures for taking cash payment in a catering establishment.

(b) State two qualities of a supervisor in a catering establishment.

(a) List two items in a first aid box.

(b) Define the term first aider.

(c) List four fire fighting equipment

Give the meaning of the following terms used in the hospitality industry.

(a) Check-in; 

(b) Reservation;

(c) Forecast;

(d) Walk-in.

(a) State four points to consider when selecting and serving beverages.

(b) Highlight four characteristics of alcoholic beverages.

(a)(i) List the two types of game.

(ii) Give one example of each type of game listed in 5(a)(i) above.