NATIONAL OPEN UNIVERSITY OF NIGERIA
14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS
SCHOOL OF MANAGEMENT SCIENCES
MARCH 2014 EXAMINATION
COURSE CODE: HPM 304 CREDIT UNIT: 2
COURSE TITLE: FOODS AND BEVERAGES PRODUCTION IV
TIME ALLOWED: 2 Hours
Instructions: 1. Attempt question Number one (1) and any other two (2).
2. Question number 1 is compulsory and carries 30 marks, while the other
questions carry equal marks each
3. Present all your points in coherent and orderly manner
Ques 1.
(a) Identify and explain the four characteristics of the hospitality industry.
(b) Outline and discuss the different types of catering establishments
25marks
Ques 2
(a) Differentiate between commercial and welfare catering
(b) Identify and explain Five (5) none commercial catering segments
15marks
Ques 3.
(a) Define a restaurant
(b) ( i ) Who is the head of food and beverage department?
(ii ), enumerate his or her duties. 15marks
Ques 4.
(a) Discuss the causes of food poisoning
(b) Identify Ten(10) ways of preventing food poisoning 15marks
Ques 5
(a) What is a menu?
(b) Identify and differentiate the two (2) types of menu. 15marks
You can get the exam summary answers for this course from 08039407882
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