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FBM710S - FOOD AND BEVERAGE MANAGEMENT - 2ND OPP - JULY 2023 |
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n Am I BI A u n IVER s I TY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF COMMERCEH, UMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY & TOURISM
QUALIFICATION: BACHELOR OF HOSPITALITY MANAGEMENT
QUALIFICATION CODE: 07 BHMN
LEVEL: 7
COURSE CODE: FBM 7105
COURSE NAME: FOOD & BEVERAGE MANAGEMENT
SESSION: JULY 2023
DURATION: 2 HOURS
PAPER: 2
MARKS: 100
EXAMINER(S):
MODERATOR:
SECOND OPPORTUNITY QUESTION PAPER
MR. G. CLOETE
MRS. C. SUNDE
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
INSTRUCTIONS
THIS QUESTION PAPERCONSISTSOF _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)
Question 7
Product augmentation plays a vital role in delivering 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)
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Question 10
Methods of food production vary from establislunent 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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