NATIONAL OPEN UNIVERSITY OF NIGERIA
FACULTY OF AGRICULTURAL SCIENCES
SECOND SEMESTER EXAMINATION
JULY, 2018
COURSE TITLE: FOOD AND BEVERAGE PRODUCTION IV
COURSE CODE: HCM 304
INSTRUCTION: Answer questions one and any other 3 questions.
Question 1 is compulsory and carries 25 marks while all others carry 15marks each.
1a. Identify four characteristics of Hospitality Industry.8mks
b. Define a Consortium 3mks
c. Differentiate between On-Premise Catering and Off-Premise Catering? 4mks
d. Explain the following terms: i. Franchising ii. Commercial catering segment iii. Leisure –linked catering. Iv. Hot buffet catering v. Non-commercial catering segment 10mks
2a. Differentiate between Café and Coffeehouse. 3mks
b. Discuss two ways that food can be contaminated or poisoned and suggest ways by which ill-health that occurs as a result of food poisoning could be prevented12mks
3a. What is a Menu? 4mks
b. In a tabular form, differentiate between à la carte and Table D’hôte menus. 6mks
c. List five basic Principles of organising a Menu. 5mks
4a. Why do you think different colours and shapes of equipment are necessary when handling food. Outline seven (7) colours of chopping boards and knives indicating their different purposes.10mks
b. Enumerate at least four personal habits that you need to cultivate as a food handler. 2mks
c. Mention three good industrial hygiene practices 3mks.
5a. Identify five practical implications of the temperature control regulations. 5mks
b. Write out 10 basic principles of organising a Menu 10mks
6a. Explain the following terms: cook-chill, cook-freeze and sous vide 6mks
b. i. What is offal? 3mks
ii. Enumerate the quality points to look for when choosing:
(a) Kidneys (b) Liver (c) Sweet bread 2mks each
You can get the exam summary answers for this course from 08039407882
Check anoda sample below
