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FBO510S - FOOD AND BEVERAGE OPERATIONS - 1ST OPP - JUNE 2025 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : Bachelor of Hospitality Management&
QUALIFICATION CODE: 07BHMN &
07BCNA
LEVEL: 7
Bachelor of Culinary Arts
COURSE CODE: FBOSl0S
COURSE NAME: Food and Beverage
Operations
SESSION: JUNE 2025
DURATION: 2 HOURS
PAPER: THEORY(PAPER1)
MARKS: 100
EXAMINER{S)
FIRST OPPORTUNITY QUESTION PAPER
Ms. AAR Siebert
MODERATOR: Ms. H N 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 3 PAGES (Including this front page)
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'I
Question 1
(8x2=16)
The various elements that make up a food service operation can be represented as the eight stages
of the food service cycle. List the eight stages of the food service cycle and explain how these
stages contribute to the service operation.
Question 2
(6)
Customers with hearing or speech impairment or little understanding of English language may
experience communication difficulties. Write a list of actions and precautions you can take to assist
customers with communication difficulties.
Question 3
(6)
There has been a considerable growth in the use of disposables or "throw-aways". Describe the
purpose of use for the main varieties of disposables.
Question 4
(9)
Speciality coffees are coffees that includes an identifying liqueur or spirit. Identify the speciality
coffee made with the below listed liqueur or spirit.
a. Brandy
b. Benedictine
C. Rum
d. Tia Maria
e. Vodka
f. Scotch Whisky
g. Irish whiskey
h. Cointreau
i. Kirsch
Question 5
(7x3=21)
Principal influences on the content of our menus are dictated by customer demand. Discuss how
customer demand is formed and how it influences our food and beverage operations.
Question 6
(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. Aioli
2. Cumberland sauce
3. Soy sauce
4. Lemon Wedges
5. English Mustard
6. Buttered Brown Bread
7. Apple Sauce
8. Croutons
9. Tabasco sauce
10. Mayonnaise
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Question 7
(llx2=22}
Assist the visitors to the career fair by translating the following list of terminology into terms or
explanations that they can understand:
1. Vinification
2. Viticulture
3. Chardonay
4. Charcuterie
5. Lapsang Souchong
6. Risotto
7. Fortified wines
8. Brandy
9. Brie
10. Gorgonzola
11. Gnocchi
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