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Htm 207: Wine And Beverage Management Question Paper

Htm 207: Wine And Beverage Management 

Course:Bachelor Of Science In Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2012



1.State the functions of the following bar equipment (4 Marks)
a)Coaster
b)Hawthorn strainer
c)Carafe
d)Percolator
2.Explain the following terms
a)Vintage
b)Frosted glass
c)Frappe
d)Mash
e)Mellow
3.Name 6 pieces of information found on a wine label (6 Marks)
4)Describe the characteristics of wine of the moselle (5 Marks)
5)Differentiate between the following (6 Marks)
a)Cappuccino and espresso
b)Juice and squash
c)Porter and an ale
d)Pot still and patent still distillation
e)Lager and a stout
f)Brandy liquer and liqueur brandy
6.Describe the process of opening a white wine and serving to 4 seated guests (10 marks)
7.Explain the possible causes of the following faults in tea (6 Marks)
a)Weak tea
b)Flat tea
c)Grey tea
8.Explain the following functions of aperitifs in a meal (3 Marks)
SECTION B (ANSWER ANY TWO(2) QUESTIONS)
9.Describe the vinification of sherry (10 marks)
10.Describe the vinification of sparkling wine (10 marks)
11.Describe the distillalation of whiskey (10 Marks)
12.Discuss the role of the CIVC(Comite Interprofessional Du Vin De Champagne)in the Champagne region of France (10 Marks)




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