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FBO510S - FOOD AND BEVERAGES OPERATIONS - 2ND OPP - JULY 2024 |
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nAmlBIA unlVERSITY
OF SCIEnCE Ano TECHn0L0GY
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: FBOSl0S
COURSE NAME: Food and Beverage
Operations
SESSION: JULY 2024
DURATION: 2 HOURS
PAPER: THEORY (PAPER 2)
MARKS: 100
SECOND 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 _2_ PAGES (including this front page)
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Question 1
(4x2+2=10)
The NUSThotel school is considering installing some vending machines but are unsure of which type they
should get. Write an explanation of the different vending machine types and what they do, and suggest the
vending machine you think would be suitable for the school.
Question 2
(4x3=12)
The term cocktail is generally recognised to mean all types of mixed drinks. Give a detailed explanation of
the four main techniques/ methods of making cocktails and give an example for each.
Question 3
(15)
You have been tasked with purchasing a new range of equipment for the restaurant. Which factors must you
take into consideration when you make your selection?
Question 4
(10)
Please explain how a guest's ethical awareness influences today's modern menu items and how this
awareness benefits the restaurant industry in general.
Question 5
(8x2=16)
All sauces served in a restaurant are variations on the 8 basic sauces. List the 8 basic sauces and state their
characteristic ingredients.
Question 6
Please identify the base ingredient or flavouring agents of the below standing Spirits
(8x2=16)
1. Brandy
2. Eau de Vie
3. Gin
4. Rum
5. Schnapps
6. Tequila
7. Vodka
8. Whiskey
Question 7
(9)
The students at the Hotel School have decided to open a small tea cafe for the students and staff on campus.
You have been given the responsibility to plan the purchasing methods/ means and storage of the tea
ingredients. a. Please discuss the different means of purchasing tea, and indicate which means of purchasing
is better for the proposed tea cafe and b. describe the correct storage methods of tea you will advise.
Question 8
(6x2=12)
Accompaniments are items served with a main dish to enhance the flavour of said dish. Please suggest 2
(two) accompaniments for the below standing dishes.
a. Roast Pork
b. Fried fish in a batter
c. Hot Asparagus
d. Chicken liver pate
e. Cheese board
f. Apple Tart
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