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FBO510S - FOOD AND BEVERAGES OPERATIONS - 1ST OPP - JUNE 2024 |
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nAm I BI A u n IVE RS ITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : Bachelor of Hospitality Management&
QUALIFICATION CODE: 07BHMN &
07BCNA
LEVEL: 7
Bachelor of Culinary Arts
COURSE CODE: FBO510S
COURSE NAME: Food and Beverage
Operations
SESSION: JUNE 2024
DURATION: 2 HOURS
PAPER: THEORY(PAPER1)
MARKS: 100
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) Ms. AAR Siebert
MODERATOR: Ms. H Shiyandja
INSTRUCTIONS
1. Answer ALL the questions.
2. Read all the questions carefully before answering.
3. Number the answers clearly
THIS QUESTION PAPER CONSISTS OF _3_ PAGES (Including this front page}
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Question 1
(10)
Food and Beverage managers has a variety of specific duties. Please describe the duties of a Food and
Beverage manager in a Large Establishment.
Question 2
(10)
Food and beverage service personnel requires a set of very specific attributes. In your opinion, which 10
attributes are the most important?
Question 3
(5)
Define what a "Service Plate" is and describe how it is used during meal service.
Question 4
(4)
Speciality coffees are coffees that includes an identifying liqueur or spirit. Please state the liqueur or spirit
used in the making of the below standing coffees.
a. Jamaican coffee
b. Calypso Coffee
c. Russian Coffee
d. Irish Coffee
Question 5
(7x2=14)
Service can be performed in a variety of ways either in a restaurant or elsewhere. Please state the
specialised forms of service.
Question 6
(3+4+5+3=15)
Wine lists, like menus are the waiter's main sales tool. If you are to compile a wine list for your restaurant,
explain which guidelines you will follow.
Question 7
(10x2=20)
Condiments and accompaniments are items served with food items to enhance their flavour or the
enjoyment of the dish. Please give at least two menu dishes that would traditionally be served with the
following accompaniments.
1. Chutney
2. Cranberry sauce
3. Horseradish sauce
4. Lemon Wedges
5. English Mustard
6. Buttered Brown Bread
7. Apple Sauce
8. Croutons
9. Tabasco sauce
10. Hollandaise sauce
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Question 8
(11x2=22)
Assist the visitors to the career fair by translating the following list of terminology into terms or explanations
that they can understand:
a. Vinification
b. Viticulture
C. Riesling
d. Cafe Royal
e. Lapsang Souchong
f. Secondary Fermentation
g. Fortified wines
h. Brandy
i. Juniper Berries
j. Calvados
k. Riesling
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