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FBM710S - FOOD AND BEVERAGE MANAGEMENT - 2ND OPP - JULY 2022 |
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n Am I BI A u n IVER s ITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY & TOURISM
QUALIFICATION: BACHELOR OF HOSPITALITY MANAGEMENT
QUALIFICATION CODE: 07 BHMN
LEVEL: 7
COURSE CODE: FBM 710S
COURSE NAME: FOOD & BEVERAGE MANAGEMENT
SESSION: JULY 2022
DURATION: 2 HOURS
PAPER: 2
MARKS: 100
EXAMINER(S)
SECOND OPPORTUNITY QUESTION PAPER
MR. G. CLOETE
MODERATOR: MRS. C. SUNDE
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
THIS QUESTION PAPER CONSISTS OF _3_ PAGES (Including front page)
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Question 1
Explain the following terms and provide clear examples where possible:
1.1 Popular catering (2)
1.2 Outdoor catering (2)
Question 2
Customer service can be defined as being a combination of five characteristics. Briefly
explain these characteristics.
(5)
Question 3
A substantial part of considering the business environment is also about considering the
legal framework in which the food service organization must operate. Briefly discuss the
legal framework.
(10)
Question 4
There are various steps that must occur for purchasing and receiving functions to be
successful. Analyze these steps.
(6)
Question 5
The food service industry's products may be defined as a set of satisfactions or
dissatisfactions which a customer receives from the food service experience. Explain!
(10)
Question 6
Critically Evaluate what the key elements in "quality management" for most organizations in
hospitality include.
(11)
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Question 7
Product augmentation plays a vital role in delivering of food & beverages and service.
Discuss!
(12)
Question 8
Contrast and compare the traditional and system approach in relation to Food & Beverage.
(12)
Question 9
People eat out for various reasons. Identify the factors and briefly explain why people are
eating out.
(14)
Question 10
Methods of food production vary from establishment to establishment. In addition, the
resources available play a vital role too. Identify and discuss the various methods found in
the industry today with relevant examples.
(16)
Good Luck
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