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

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NATIONAL OPEN UNIVERSITY OF NIGERIA

FACULTY OF AGRICULTURAL SCIENCES

JANUARY/FEBRUARY, 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.
Q 1 a. Explain the term catering industry and highlight the commercial segment of food service catering industry.
b. Differentiate between On-Premise Catering and Off-Premise Catering?
c. Mention four ways by which meat can be preserved. What are those qualities you must consider when choosing: i) Liver  ii) tongue and  iii) Ox
d. What are those precautionary measures to be taken to keep milk to ensure safe and good quality (of milk).
e. Describe six principles of purchasing.
2 a. Identify all the various types of catering establishment in catering industry.
b. Explain restaurant services and transport catering.
3 a. Explain the term Franchising in catering industry and give three advantages of Franchising.
b. Describe five methods of preserving fruits.
4 a. Describe the term portion control. What are those points to consider in portion control?.
b. Differentiate between the following types of fish i). Oily fish  ii). White flat fish. iii). Shell fish and; give five examples of each.
5 a. Identify the classes of vegetable with 2 examples each.
b. What are those four qualities and purchasing you must look for in fruits when buying.
 
6 a. List seven important steps a food and beverage purchaser must remember before making  or when purchasing foods.
b. In a tabular form, differentiate commercial functions and non-commercial functions.
You can get the exam summary answers for this course from 08039407882

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NATIONAL OPEN UNIVERSITY OF NIGERIA

14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS

SCHOOL OF MANAGEMENT SCIENCES

MARCH 2014 EXAMINATION

 
COURSE CODE: HCM 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

Check anoda sample below