Type 2 Examination

Module name: Food & Beverage Operations

Module code: HM21
Location: Apeldoorn
Teacher(s): E. Muchoki
Block: 4 (Retake) Type 2 Examination 100% of final mark
Year: 2020-21
Exam instructions:
Students are required to check the Moodle for:
EEG_PART 5a - Academic Writing Handbook and
Plagiarism Policy.

Teacher’s note:

Please read the instructions and criteria carefully

Use the required literature: CIA. (2014). Remarkable service.

John Wiley & Sons

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Type 2 Examination
Wittenborg University of Applied Sciences
www.wittenborg.eu
Food & Beverage Operations [HM21]
Instructions

• Bachelor Students are to write an individual essay of minimum 2000 and maximum
3000 words. Before embarking to the assignment, you should read Part 5a
(Academic Writing handbook) and 5b_ (Plagiarism Policy) of the Education and
examination Guide (EEG)

• Students must submit their essay on or before the deadline through Turnitin
submission online areas.

• All submitted files should be in a digital editable format preferably MS Word.

• Students will be randomly selected for Presentations. Therefore, all students should
be prepared. Details will be communicated to the selected students.

• In case of a retake, students are not allowed to revise their original exams submitted
at the end of the respective teaching block. They must hand in a ‘new’ assignment
based on a different company other than the one used in this exam previous exam
attempt.

Assignment

Assume that you are a new entrepreneur entering the food and beverage service industry. Your
task is to ensure that your restaurant provides remarkable service to get repeat guests.
Generate a report that will describe how you will ensure that your guests will decide to come
back again. Based on your knowledge of food and beverage operations, you are required to:

1. Design a menu matching food and beverages, giving detailed reasons for your choices. The
menu must contain at least three options for starters, mains, and desserts, with a suitable
dish accompaniment and a beverage that will enhance each.
2. Further describe the main items required for each of the dishes above. In your response you
must provide a detailed account of the accompaniments and covers for each dish.
3. Prepare a training plan for your new service staff explaining how to prepare and set the
dining room tables based on the menu designed and steps how to deal with different guest
complaints when they arise.
4. Describe the style of service that will be used in the establishment and provide the reasons
behind your choice.
5. Discuss the key elements that you will bring together to enhance the guest experience.

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Type 2 Examination
Wittenborg University of Applied Sciences
www.wittenborg.eu
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Type 2 Examination
Wittenborg University of Applied Sciences
www.wittenborg.eu