PAPER 2 ESSAY [40 marks] Answer five questions only. Each questions carries eight marks Credit will be given for clarity of expression and orderly presentation of materials 1. a. State the six general procedures for taking cash payment in catering establishment [6 marks] b. State two qualities of a supervisor in a catering establishment. [2 marks] 2. a. List two items in a first aid box [2 marks] b. Define the term first aider [2 marks] c. List four firefighting equipment [4 marks] 3. Give the meaning of the following terms in the hospitality industry: a. [2 marks] b. [2 marks] c. [2 marks] d. [2 marks] 4. a. https://stcharlesedu.com [4 marks] b. [4 marks] 5. a. [2 marks] [2 marks] b. [4 marks] 6. a. List four general service equipment found in a restaurant. [4 marks] b. State one use of each of the following types of knives i. Palette knife [1 marks] ii. Bread knife [1 marks] iii. Butcher’s knife [1 marks] iv. Filleting Knife [1 marks]