ACCOMMODATION OPERATIONS MANAGEMENT I AND LAW THEORY 2015

THE KENYA NATIONAL EXAMINATIONS COUNCIL
TECHNICAL, INDUSTRIAL, VOCATIONAL AND ENTREPRENEURSHIP TRAINING
DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT MODULE II
ACCOMMODATION OPERATIONS MANAGEMENT I AND LAW THEORY
Time: 3 hours

Instructions to candidates:

  • Answer all the questions in the spaces provided.
  • Use blue or black ink for writing and a pencil for drawings.
  • Mobile phones are not allowed in the examination room.
  • Misuse of examination materials is prohibited.
  • Do not remove any part of this question paper from the examination room.

1. (a) Explain the meaning of the following:
(i) Covenant
Answer: A formal agreement or promise between two or more parties, particularly in a legal or formal context.

(ii) Fraud
Answer: A wrongful or criminal deception intended to result in financial or personal gain.

(b) State four cases that can be tried at the court martial.
Answer: Cases involving military personnel such as:

  1. Mutiny
  2. Desertion
  3. Treason
  4. Misconduct in the line of duty

(c) Explain three acts that qualify as invasion of privacy.
Answer:

  1. Intruding into someone’s personal space or home without permission.
  2. Publicly disclosing private facts about an individual without consent.
  3. Appropriating someone’s name or likeness for personal gain without consent.

(d) Explain four duties of porters in a hotel enterprise.
Answer:

  1. Assisting guests with luggage during check-in and check-out.
  2. Providing guests with information about hotel facilities and local attractions.
  3. Escorting guests to their rooms and explaining room features.
  4. Delivering messages, packages, and room service items.

(e) Explain the meaning of detention.
Answer: The action of keeping someone in custody or confinement, especially during legal proceedings.

2. (a) State four duties of an employer in a commercial food outlet.
Answer:

  1. Ensuring a safe and healthy working environment for employees.
  2. Providing proper training and supervision to staff.
  3. Complying with employment laws and regulations.
  4. Paying employees fairly and on time.

(b) Explain the following rights of an innkeeper:
(i) The right of lien
Answer: The right to retain a guest’s personal property as security for unpaid services.

(ii) The right of payment
Answer: The legal entitlement of an innkeeper to receive payment for services rendered.

(iii) The right to control inn
Answer: The right to enforce house rules and maintain order within the establishment.

(iv) The right to evict
Answer: The right to remove guests who violate hotel policies or fail to pay for services.

(c) Explain four ways in which a contract may be ended.
Answer:

  1. By mutual agreement between the parties involved.
  2. Completion of the contract terms and obligations.
  3. Breach of contract by one of the parties.
  4. Frustration, where unforeseen events make fulfilling the contract impossible.

3. (a) A cleaning supervisor requires a wide range of knowledge and skills. Discuss.
Answer: A cleaning supervisor must have knowledge of different cleaning methods, equipment, and chemicals, as well as organizational, communication, and leadership skills to manage staff effectively.

(b) Differentiate between washing and ironing as methods of fabric construction.
Answer: Washing involves the removal of dirt and stains from fabric using water and detergent, while ironing is the process of smoothing out wrinkles and creases from fabric using heat.

4. (a) Explain the term ‘self-service.’
Answer: Self-service refers to a system in which customers serve themselves, typically found in cafeterias or buffets where guests help themselves to food and beverages without assistance from staff.

(b) Highlight five points to consider when preparing store requisitions.
Answer:

  1. Checking inventory levels to avoid over-ordering.
  2. Ensuring items requested are necessary for operations.
  3. Considering the budget and available funds.
  4. Accurately listing the quantity and type of items needed.
  5. Ensuring compliance with company procurement policies.

5. (a) Explain five fabrics finished used to improve linen.
Answer:

  1. Anti-static finish to prevent the buildup of static electricity.
  2. Water-repellent finish to make the fabric resistant to water.
  3. Flame-retardant finish to enhance fire safety.
  4. Stain-resistant finish to prevent absorption of stains.
  5. Softening finish to improve the texture and feel of the fabric.

(b) Discuss three points on the importance of supervising cleaning.
Answer:

  1. Ensures cleaning standards are maintained and tasks are performed effectively.
  2. Helps identify areas that require additional attention or different cleaning methods.
  3. Encourages staff productivity and adherence to cleaning schedules.

6. (a) Highlight five details recorded when payment is made through credit card.
Answer:

  1. Credit card number
  2. Cardholder’s name
  3. Expiration date
  4. Payment amount
  5. Authorization code

(b) Differentiate between guaranteed and non-guaranteed bookings.
Answer: Guaranteed bookings are confirmed by the guest’s credit card or advance deposit, ensuring a room is held regardless of arrival time. Non-guaranteed bookings are held only until a specified time, after which the room may be released.

(c) Explain three factors which determine the quality of a finished article in laundry.
Answer:

  1. The type and quality of detergent used.
  2. The laundering method, including temperature and handling.
  3. The quality of the fabric and its pre-treatment before laundering.

(d) Explain the following terms:
(i) Jau Procedure
Answer: The steps followed in managing and processing laundry items, from collection to cleaning and return.

(ii) Block cleaning
Answer: A systematic cleaning process, often for large spaces, where tasks are divided into blocks or sections.

(iii) Par stock
Answer: The predetermined minimum level of linen or supplies that must be maintained in a hotel or accommodation facility to ensure smooth operations