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FBO510S - FOOD AND BEVERAGE OPERATIONS - 2ND OPP - JULY 2025 |
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nAmI BI AunIVE RSITY
OF SCIEn CE Ano TECHn OLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND 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: JULY 2025
DURATION: 2 HOURS
PAPER: THEORY (PAPER 2}
MARKS: 100
EXAMINER(S)
SECOND 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 _2_ PAGES (Including this front page)
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Question 1
(8)
Disposable items are being used more and more; however, it is important to consider products that are
environmentally friendly in that they are compostable and biodegradable. List the renewable resources used
in making environmentally friendly disposable items.
Question 2
(10}
Allergens are food items that are known to cause allergic reactions after consumption or exposure. List 10 of
the allergens covered by the European Union Regulations.
Question 3
(5x2=10}
Cheesesare distinguished by flavour and categorised according to their texture. Name the recognised
categories and give an example for each category.
Question 4
(7x2=14}
You are the person responsible for training new students on how to make proper tea. Write clear
instructions on the a. tea leaf measurements and b. methods of preparing a good pot or cup of tea.
Question 5
(8x2=16}
All sauces served in a restaurant are variations on the 8 basic sauces. List the 8 basic sauces and state their
characteristic ingredients.
Question 6
NUST Hotel School
Gala Dinner
Table D' Hote Menu
(10x2+22=42}
28/06/2025
Cesar Salad
***
Poached Hake in a lemon butter sauce served with buttered brown bread
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Steak Dianne served with seasonal vegetables and roast potatoes
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Apple fritters on a sauce anglaise
Review the above menu and answer the following related questions:
a. Sketch the table setting and placement of the cutlery for below set menu. Number and name each
item carefully.
[10x2=20]
b. Compile a detailed sequence of service detailing the order of the meal service. [22]
2