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FBO510S - FOOD AND BEVERAGE OPERATIONS - 1ST OPP - JUNE 2022 |
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nAml BIA UnlVERSITY
OF SCIEnCE AnDTECHnOLOGY
Faculty of Management Sciences
Department of Hospitality ancl Touri$rn
Beethoven Stre,~t
Prlva r.e BrlH 13388
Wlnc.lhoek
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T: +.264 61 207 209"3
F: ·'264 ff! 2.07 9093
[: tH1t@)nust.rw
VV: www.nust.na
QUALIFICATION:Bachelor of Hospitality Management
QUALIFICATIONCODE: 07BHOM
COURSE: Food and Beverage Operations
DATE: June 2022
DURATION: 2 Hours
LEVEL: 7
COURSECODE: FBO SlOS
SESSION: Paper 1
MARKS: 100
FIRST OPPORTUNITY QUESTION PAPER
EXAMINER: Ms. Alida Siebert
MODERATOR: Ms. H Shiyandja
THIS QUESTION PAPERCONSISTSOF 3 PAGES
(INCLUDINGTHIS FRONTPAGE)
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.
Number answers very carefully and clearly.
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Question 1
(3)
Certain coffees have flavouring added, either in the blend or during the process of making. Which
flavourings must be added to give you the following coffees:
1. Turkish Coffee
2. French coffee
3. Viennese coffee
Question 2
(5)
The characteristics of a Chocolate beverage vary according to the exact ingredients and proportions of the
ingredients used. How does these ingredients impact the beverage?
Question 3
(5x2=10)
In foodservice operations, Customer service is comprised of five characteristics. Discuss these characteristics
and explain how they can be accomplished.
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
(15)
Give examples of as many types of spirits made with the below listed base ingredient or flavouring agent.
1. Potatoes or grain
2. Sap of palm trees
3. Grapes
4. Fruits
5. Juniper berries
6. Anis or liquorice
7. Sugar cane
8. Juice of pulque
9. Cereals
10. Sugar cane
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Question 6
(15x2=30)
Translate the following list of terminology into terms or explanations that your fellow students can
understand:
1) Vinaigrette
2) Charcuterie
3) Vinification
4) Viticulture
5) Consomme
6) Riesling
7) Cafe Royal
8) Fortified wines
9) Brandy
10) Hollandaise Sauce
11) Calvados
12) Hors d'oeuvre's
13) Compound Salad
14) Kirsch
15) Cider
Question 7
(5x2=10)
Breakfast covers are set as per the menu items on offer. Please list the cutlery etc. required for a continental
breakfast consisting of hot croissant or hot toast, butter, preserves and coffee or tea.
Question 8
(3+4+5+3=15)
Wine lists, like menus are the waiter's main sales tool. If you are to compile a wine list for your restaurant,
explain which guidelines you will follow.
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