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FBO510S - FOOD AND BEVERAGE OPERATIONS - 2ND OPP - JULY 2022 |
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nAm I BI A un IVE RSITY
OF SCIEnCE Ano TECHnOLOGY
Faculty of Management Sciences
Department of Hospitality ancl Tourism
Ber1thoven Street
Private Han 1:Erna
Windhoek
NI\\MIBIA
T: '-26.:t 61 207 20~FJ
F: •·264 fi1 2.07 9093
[: dht@1nust.na
W: www.nust.na
QUALIFICATION: Bachelor of Hospitality Management
QUALIFICATION CODE: 07BHOM
COURSE: Food and Beverage Operations
DATE: July 2022
DURATION: 2 Hours
LEVEL: 7
COURSE CODE: FBO 5105
SESSION: PAPER 2
MARKS: 100
SECOND OPPORTUNITY QUESTION PAPER
EXAMINER: Ms. Alida Siebert
MODERATOR: Ms. H Shiyandja
THIS MEMORANDUM CONSISTS OF 2 PAGES
(INCLUDING THIS FRONT PAGE)
INSTRUCTIONS
1.
Answer all questions.
2.
Read all the questions carefully before answering.
3.
Marks for each question are indicated at the end of each question.
4.
Please ensure that your writing is legible, neat and presentable.
5.
Please number your answers very carefully.
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Question 1
(3)
Which type of wines can be classified as still or light wine?
Question 2
(2x7 = 14}
Service can be performed in a variety of ways either in a restaurant or elsewhere. Please indicate the
specialised forms of service.
Question 3
(5x2=10}
Eau de Vie (water of life) is the fermented and distilled juice of fruits. Please name the fruit used to produce
the following spirits.
1. Calvados
2. Kirshwasser
3. Mirabelle
4. Pore William
5. Framboise
Question 4
(5x2+5=15}
Your class are planning a cheese and wine evening for a group of friends and you are responsible for
purchasing the cheeses and their accompaniments. a. Compile a detailed shopping list according to the
various categories and examples of cheeses you will serve with the cheese board. b, list 5 accompaniments
you will serve with your cheese board.
Question 5
(10x2=20}
According to the traditional menu sequence, most dishes are served with very specific accompaniments.
Please state two traditional accompaniments to be served with the following dishes.
a. Grilled fish
b. Deep fried fish
C. Pasta dishes
d. Roast beef
e. Sushi and sashimi
f. Roast pork
g. Steak
h. Salads
i. Cheese
j. Baked pudding
Question 6
(10x2=20}
The same vine variety, grown in different regions and processed in different ways, will produce wines of
different characteristics. Please discuss the factors that affect the quality and final taste of wines.
Question 7
(9x2=18}
The students at the Hotel School have decided to open a small coffee shop for the students and staff on
campus. You have been given the responsibility to plan the a. purchasing methods/ means and b. storage
of the coffee ingredients. a. Please discuss the different means of purchasing coffee, and indicate which
product is better for the coffee shoppe and b. describe the correct storage methods you will advise.
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