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FBO510S - FOOD AND BEVERAGE OPERATIONS - 1ST OPP - JUNE 2023 |
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n Am I BI A u n IVER s I TY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : Bachelor of Hospitality Management
QUALIFICATION CODE: 07BHMN
LEVEL: 7
COURSE CODE: FBO 510S
COURSE NAME: Food and Beverage
Operations
SESSION: JUNE 2023
DURATION: 2 HOURS
PAPER: THEORY (PAPER 1)
MARKS: 100
EXAMINER{$}
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
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 QUESTION PAPER CONSISTS OF _2_ PAGES (Including this front page)
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Question 1
(5)
Vegetarianism derives from cultural, religious, moral, and physiological considerations of our guests. Please
state the five (5) main forms of vegetarianism.
Question 2
(5x2=10)
In foodservice operations, Customer service is comprised of five characteristics. Discuss these characteristics
and explain how they can be accomplished.
Question 3
(10x2=20)
Condiments and accompaniments are items served with food items to enhance their flavour or the
enjoyment of the dish. Please give at least two menu dishes that would traditionally be served with the
following accompaniments.
1. Chutney
2. Cranberry sauce
3. Horseradish sauce
4. Lemon Wedges
5. English Mustard
6. Buttered Brown Bread
7. Apple Sauce
8. Croutons
9. Tabasco sauce
10. Hollandaise sauce
Question 4
(8x2=16)
Disposables are items that is used daily be it as take away container or storage items. Please give a clear
description on the advantages of using disposables.
Question 5
(7x2=14)
Service can be performed in a variety of ways either in a restaurant or elsewhere. Please state the
specialised forms of service.
Question 6
(10x2=20)
The same vine variety, grown in different regions and processed in different ways, will produce wines of
different characteristics. Please discuss the factors that affect the quality and final taste of wines.
Question 7
(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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