BVS520S - BEVERAGE STUDIES - 2ND OPP - JANUARY 2024 :: NUST past examination papers between 2020 and 2024

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BVS520S - BEVERAGE STUDIES - 2ND OPP - JANUARY 2024

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BVS520S - BEVERAGE STUDIES - 2ND OPP - JANUARY 2024

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nAmlBIA UnlVERSITY

OF SCIEnCE Ano TECHnOLOGY

FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION

DEPARTMENT OF HOSPITALITY AND TOURISM

QUALIFICATION: Bachelor of Hospitality Management, Bachelor of Culinary Arts

QUALIFICATION CODE: 07BHMN,

07BCNA

LEVEL: 7

COURSE CODE: BVS520S

COURSE NAME: Beverage Studies

SESSION: January 2024

DURATION: 2 HOURS

PAPER: THEORY (PAPER 2)

MARKS: 100

EXAMINER{S)

SECOND OPPORTUNITY EXAMINATION 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 PAPER CONSISTS OF _3_ PAGES (Including this front page)

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Question 1

(5)

According to the Namibian Liquor Act 6, 1988, who may not hold a liquor licence?

Question 2

(3x3=9)

In tabular format, a) state 3 of the major wine regions of Bordeaux, France, and b) the grape variety the

region specialises in and c) a well-known producer of the region.

Question 3

(10+10=20}

Coffee has played an active role in the Worldwide development of trade and culture since the 15th century

when coffee cultivation began on the Arabian Peninsula. Coffee cultivation and processing is therefore of

key importance to the modern world. Write a short essay on how coffee is a. cultivated and b. processed

today.

Question 4

(15)

Write a detailed, step by step instruction manual, explaining the beer production process to a new

employee.

Question 4

(4x3=6)

Espresso is a strong, rich coffee and is usually served by the "shot". It has also become the base for many

popular espresso-based drinks. Describe the composition of the following espresso-based drinks.

4.1 Cappuccino

4.2 Latte

4.3 Mocha

Question 5

(7+3+6=16)

Champagne production and quality is very strictly controlled. Give a detailed explanation of the following

a. the permitted grape varieties used,

[7]

b. the 3 styles of champagne and

[3]

c. the sweetness levels.

(6)

Question 6

(4x4=16)

Differentiate between the different types and categories of liqueurs according to their category, flavour,

generic example and branded example in tabular format as below.