WAEC Catering Craft Practice Question And Answer (Obj & Essay) – 2022

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Catering Craft Obj
1CCCAAABCDC
11CBBAACDADC
21AADBBBAADD
31DCCAAACDAA

Completed

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THEORY ANSWERS

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(1)
– Separate Cash Management Duties
– Assign One Employee to – One Cash Drawer
– Perform Regular Cash Drops
– Create Strict Rules for Discrepancies
– Track Your Cash Movements
– Utilize Modern Technology

(1b)
– Time and Priority Management
– Effective Communication

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(2a)
– Antiseptic Wipes
– Bandages

(2b)
A first aider is someone who is qualified to give first aid treatment in the event of an injury or illness

(2c)
– Hose pipe
– Flamezorb
– Fire extinguisher
-Fire Sprinklers

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(3a)
Check-in is the process whereby people announce their arrival at an office, hotel, airport, hospital, seaport or event.

(3b)
A reservation is therefore is a bilateral contract between a hotel and a guest, according to which the hotel must provide the specified room type to the guest and the guest must agree to pay all relevant charges.

(3c)
Forecasting is a tool to help owners anticipate future business performance based on a range of factors.

(3d)
A Guest who arrives at a hotel without a reservation.

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(5ai)
– Small birds
– Game proper

(5aii)
– Quail
– Goose

(5b)
– Leghorn
– Plymouth Rock
– Rhode Island Red
– Orpington

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(6a)
– Furniture.
– Restaurant Tables.
– Restaurant Chairs.
– High Chairs and Booster Seats

(6b)
(I) It is used for applying paint to the canvas, mixing paint colours, adding texture to the painted surface, paste.
(II) Bread knives are used for cutting bread and are one of many kitchen knives used by cooks
(III) It is used for the butchering or dressing of animal carcasses.
(IV) It is used to filet and prepare fish.

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Completed

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