ACCOMMODATION OPERATIONS JULY 2023

2851/104
ACCOMMODATION OPERATIONS THEORY
July/August 2023
Time: 3 hours

THE KENYA NATIONAL EXAMINATIONS COUNCIL

DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT
MODULE II

Instructions to Candidates:

  1. This paper consists of TWO sections: A and B.
  2. Answer ALL questions in Section A.
  3. Answer Question 3 and any other ONE question from Section B.
  4. Write answers in the provided answer booklet.
  5. Use English in your responses.

SECTION A (30 Marks)

Answer ALL questions in this section.

1. (a) Define each of the following terms as used in catering and accommodation premises:
(i) Premises: The physical location or building where catering and accommodation services are provided. (1 mark)
(ii) Bedding: Items such as sheets, blankets, pillows, and mattresses used on a bed for comfort. (1 mark)
(iii) Coir carpet: A natural floor covering made from coconut husks, known for durability. (1 mark)
(iv) Work triangle: A kitchen layout concept connecting the sink, stove, and refrigerator for efficiency. (1 mark)
(v) Holding time: The time food can be kept at a set temperature to maintain safety and quality. (1 mark)

2. (b) Describe three types of non-commercial catering and accommodation services.

  • Institutional Catering: Provided in places like schools, hospitals, and prisons.
  • Welfare Catering: Offered in charitable organizations and shelters.
  • Industrial Catering: Provided in industries for employees during working hours. (6 marks)

3. (c) Explain two types of sewage systems.

  • Septic System: Treats waste onsite using a septic tank and drainage field.
  • Sewer System: Centralized collection and treatment of sewage in a plant. (6 marks)

4. (a) Define each of the following terms:
(i) Porter: A person employed to assist with carrying luggage in hotels. (1 mark)
(ii) Ancillary: Support services in hotels, like laundry or maintenance. (1 mark)
(iii) Heirloom: A valuable item passed down through generations. (1 mark)
(iv) Aftercare: Post-service support such as maintenance or cleaning. (1 mark)

5. (b) Highlight four preventive measures in the spread of infection.

  • Regular handwashing.
  • Use of personal protective equipment (PPE).
  • Proper disposal of waste.
  • Routine disinfection of surfaces. (4 marks)

6. (c) Explain three effects of illness on an individual.

  • Physical Weakness: Reduced strength and stamina.
  • Emotional Stress: Anxiety or depression due to limited activity.
  • Financial Strain: Costs related to medical care and lost income. (6 marks)

SECTION B (70 Marks)

Answer Question 3 and any other ONE question in this section.

7. (a) State two uses of each of the following laundry agents:
(i) Alkali: Neutralizes acids and improves detergent performance. (2 marks)
(ii) Bleach: Removes stains and disinfects fabrics. (2 marks)
(iii) Starch: Provides stiffness and a crisp finish to clothes. (2 marks)

8. (b) Explain four factors that make cotton fiber popular for hospital linen.

  • Breathability: Keeps patients cool and comfortable.
  • Hypoallergenic: Reduces risk of allergic reactions.
  • Durability: Withstands frequent washing.
  • Absorbency: Quickly absorbs moisture. (8 marks)

9. (c) Describe three qualities of well-laundered articles.

  • Clean and stain-free.
  • Fresh scent.
  • Smooth texture with no wrinkles. (6 marks)

10. (a) Explain the importance of each of the following front office documents:
(i) Arrival List: Prepares staff for guest check-ins. (3 marks)
(ii) Departure List: Helps manage guest check-outs. (3 marks)
(iii) Reservation Chart: Tracks room availability and bookings. (4 marks)
(iv) Room Allocation: Ensures guests are assigned suitable rooms. (4 marks)

11. (b) Describe the roles of each front office staff:

  • Receptionist: Manages check-ins, check-outs, and reservations.
  • Concierge: Assists with guest requests, transportation, and local info.
  • Bellhop: Carries luggage for guests.
  • Front Office Manager: Oversees operations and ensures satisfaction. (6 marks)

12. (a) Explain five factors to consider in selecting wall coverings:

  • Durability
  • Maintenance needs
  • Aesthetic appeal
  • Cost-effectiveness
  • Safety features (10 marks)

13. (b) Discuss five safety measures during cleaning:

  • Use PPE.
  • Ensure proper ventilation.
  • Follow chemical use instructions.
  • Display warning signs.
  • Regularly check cleaning equipment. (10 marks)

14. (a) Describe five protective finishes for metals:

  • Galvanizing: Zinc coating to prevent rust.
  • Anodizing: Enhances aluminum durability.
  • Powder Coating: Provides a tough finish.
  • Electroplating: Deposits a metal layer for corrosion resistance.
  • Painting: Protects against rust and improves appearance. (10 marks)

15. (b) Describe five types of bed nets used in hotels:

  • Box Net: Covers the entire bed from four points.
  • Circular Net: Drapes around the bed from one ceiling point.
  • Wedge Net: Covers one side of the bed.
  • Bell Net: Conical net from a single point.
  • Travel Net: Portable, self-supporting net. (10 marks)

16. (a) Identify the uses of five containers in the housekeeping department:

  • Laundry Baskets: Transport soiled/clean linens.
  • Trash Cans: Collect waste.
  • Cleaning Buckets: Hold water and solutions.
  • Storage Bins: Organize cleaning supplies.
  • Spray Bottles: Apply cleaning solutions. (10 marks)

17. (b) Explain five methods for removing loose dirt during daily cleaning:

  • Sweeping: Collect loose debris.
  • Dusting: Remove surface dust.
  • Vacuuming: Deep clean carpets and corners.
  • Wiping: Clean surfaces with damp cloths.
  • Shaking Mats: Remove embedded dirt from doormats. (10 marks)

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