 |
FBO510S - FOOD AND BEVERAGE OPERATIONS - 2ND OPP - JULY 2023 |
|
|
1 Page 1 |
▲back to top |
nAm I BIA u n IVE RSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : Bachelor of Hospitality Management
QUALIFICATION CODE: 07BHMN
LEVEL: 7
COURSE CODE: FBOSl0S
COURSE NAME: Food and Beverage
Operations
SESSION: JULY 2023
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 MEMORANDUM CONSISTS OF _2_ PAGES (Including this front page)
|
|
2 Page 2 |
▲back to top |
Question 1
(10)
The characteristics of good coffee is good flavour, aroma, colour, and body. Explain the factors that
contributes to bad quality coffee.
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
(9)
You have been tasked with training a new waiter and you are discussing children in the restaurant. Which
points would you advise your trainee to pay special attention to, when taking orders for children?
Question 4
(6x2=12)
Disposables are items that is used daily be it as take away container or storage items. Describe the main
varieties of disposables available to the Food and Beverage industry and how or where they will be used.
Question 5
(Sx2+3=13)
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 on the cheese board. B, list 3 accompaniments
you will serve with your cheese board.
Question 6
(13x2=26)
Please identify the base ingredient or flavouring agents of the below standing Spirits
1. Aquavit
2. Arrack
3. Brandy
4. Eau de Vie
5. Gin
6. Grappa
7. Marek
8. Pastis
9. Rum
10. Schnapps
11. Tequila
12. Vodka
13. Whiskey
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.
2