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FBM710S - FOOD AND BEVERAGE MANAGEMENT - 1ST OPP - JUNE 2025 |
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r
nAmI BI AunIVE RSITV
OF SCIEn CE Ano TECH n OLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY & TOURISM
QUALIFICATION : BACHELOR OF HOSPITALITY MANAGEMENT
QUALIFICATION CODE: 07 BHMN
LEVEL: 7
COURSE CODE: FBM 7105
COURSE NAME: FOOD & BEVERAGE MANAGEMENT
SESSION: JUNE 2025
DURATION: 2 HOURS
PAPER:1
MARKS: 100
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION
MR. G. CLOETE
MODERATOR: MRS. C. SUNDE
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
THIS QUESTION PAPER CONSISTS OF 3 PAGES (Including front page)
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Question 1
In the context of Food & Beverage Management, the Hotel School operates not only as a
provider of food and beverage services but also engages in various other daily operations.
Discuss the unique selling points {USPs) of the Hotel School that distinguish it from typical
food and beverage establishments.
{10)
Question 2
Food production methods vary across different establishments, and the resources available
play a significant role in determining the approach used.
Identify and discuss the various methods of food production currently used in the industry,
providing relevant examples for each.
{15)
Question 3
"Menu Engineering" plays a vital role in sales and targets to be achieved daily in provision
of Food and Beverages. Illustrate and briefly explain the term, its components and
potential action to be taken!
{10)
Question 4
Luderitz Fishing Industries decided to announce a 12 % Increase on all Seafood & Fishing
Products with effect from 01 May 2025. As the newly employed Food & Beverage Manager of
your unit; {i) what would you consider as aspects that led to this decision and {ii) what
immediate steps would you take in the department to avoid a drop in revenue and
consequently major losses. Discuss!
{10)
Question 5
Every Food & Beverage outlet must take into account various macro-environmental factors
that can influence its operations.
Discuss the impact of these macro-environmental factors on the Food & Beverage industry.
{10)
Question 6
Describe the functions of the Food & Beverage Manager in Food & Beverage
Establishments.
(10)
Question 7
Franchising becomes more and more the better option in businesses and in the lives of
entrepreneurs. Discuss the advantages to the Franchisee.
(10)
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Question 8
Food & Beverage Managers deals daily with Internal and External constrains that offers
major implications to the business. Discuss!
Only (5)
Question 9
Discuss the various ways of financing a Restaurant or Bar operation or establishment.
Question 10
Only (10}
Briefly discuss the five forces model pertaining to a Food & Beverage environment.
(10}
Good Luck
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