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BVS520S - BEVERAGE STUDIES - 2ND OPP - JAN 2020 |
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NAMIBIA UNIVERSITY
OF SCIENCE AND TECHNOLOGY
FACULTY OF MANAGEMENT SCIENCES
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : BACHELOR OF HOSPITALITY MANAGEMENT
QUALIFICATION CODE: 07BHOM
LEVEL: 7
COURSE CODE: BVS520S
COURSE NAME: BEVERAGE STUDIES
SESSION: JANUARY 2020
DURATION: 2 HOURS
PAPER: THEORY
MARKS: 100
EXAMINER(S)
SECOND OPPORTUNITY QUESTION PAPER
Ms. Alida Siebert
MODERATOR: Ms. Hendriena Shiyandja
THIS QUESTION PAPER CONSISTS OF 2 PAGES (Including this front page)
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Question 1
(6x2=12)
Which growing / cultivation conditions are commonly associated with the production,
quality and flavour of tea?
Question 2
(4x3=12)
Describe the different processing methods coffee beans can undergo after harvesting
Question 3
(3x4=12)
Describe the various stages and temperatures (in Celsius) of roasting coffee beans.
Question 4
(7+3+6=16)
Champagne production and quality is very strictly controlled. Give a detailed explanation on the
permitted grape varieties used, the 3 styles of champagne and the sweetness levels.
Question 5
Distinguish between the pot still and column still methods of distillation
(5x2=10)
Question 6
Write a detailed, step by step explanation of the beer production process.
(10x2 = 20)
Question 7
(6x3=18)
What are the basic types of spirits, what are they made of and where do they originate from?