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KMT710S - KITCHEN MANAGEMENT - 2ND OPP - JULY 2023 |
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nAmlBIA un1VERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE; HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOROF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE: KITCHEN MANAGEMENT
DATE: JULY 2023
DURATION: 3 Hours
LEVEL: 7
COURSE CODE: KMT 7105
SESSION: Paper 2
MARKS: 129
SECOND OPPORTUNITY/ SUPPLEMENTARY EXAMINATION PAPER
EXAMINER: MR. RALF HERRGOTT
MODERATOR: MR. SEAN STEVENSON
THIS EXAMINATION PAPER CONSISTS OF 4 PAGES
(INCLUDING THIS FRONT PAGE)
INSTRUCTIONS
1.
Answer all questions.
2.
Read all the questions carefully before answering.
3.
Marks for each question are indicated at the end of each question.
4.
Please ensure that your writing is legible, neat and presentable.
PERMISSABLE MATERIALS
1. Calculator
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Question 1: {The origins of classical and modern cuisine)
6 marks
What were the main achievements and changes Georges-Auguste Escoffier {1847-1935) implemented that
had an everlasting impact on how we cook and organize ourselves in the kitchen?
Question 2: {Modern Kitchen Organisation)
8 marks
What is the purpose of kitchen organisation? Is the classical system of organization developed by Escoffier
the best for all types of kitchens? Why or why not? Explain
Question 3: (Modern Kitche.n Organisation)
What are the three basic skill levels of modern kitchen personnel?
9 marks
Question 4: {Modern Kitchen Organisation)
6 marks
Identify the 6 different ranks from top to bottom that are typically found in a classic commercial kitchen.
Question 5: {Key areas of kitchen management)
15 marks
Outline 5 key areas of kitchen management and mention and describe at least two distinct features of each
key area that needed to be looked at when managing commercial kitchens.
Question 6: {Planning the menu)
Write a menu in correct order from the following courses:
7 marks
Hot starter - Meat {main) dish with garnish, vegetables, salad - Sherbet {Sorbet) - Soup - Dessert - Cheese
platter- Cold starter
Question 7: {Food costing)
Explain the following terms:
7.1 Net Profit {3)
7 marks
7.2 Food Cost (4)
Question 8: (Food Costing)
20 marks
Calculate the selling price of one portion of Vanilla Ice cream VAT inclusive, by using a constant of 3 and the
commodity prices as indicated below. Please show all calculations including the table for determining the
actual food cost per recipe.
Vanilla ice cream (makes 10 portions)
10
egg yolk
200
g
sugar
700
ml
milk
300
ml
cream
1
Vanilla pod cut lengthwise
Prices:
1 Egglarge
Sugar King
Milk UHT
Cream fresh
Vanilla pod
= 3.02 N$ each
= 28 N$ per 2 kg
= 15.65 N$ per liter
= 42 N$ per 0.5 liters
= 30 N$ per pod
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Example Table Menu Costing: Vanilla ice cream
Name of raw
Quantities Quantities Priceper unit
Material
for 10 pax for 10 pax or packet as
as per
in
purchased
recipe
kg/I/unit
Priceper Total
kg/ liter or
unit
Total
Cost of raw material
=
N$
Sellingprice = raw material costs x constant =
=
Sellingpriceper person ex. VATper portion =
=
Sellingprice per person x 15% VAT
=
=
Rounded pricefor Menu
=
=
N$
Question 9: (Food costing)
Complete the following calculation: (Show the complete mathematical approach)
8 marks
Turnover
Food costs
Gross profit
Constant
=
N$ 185659.00
=
N$ ?
=
N$ ?
=
?
=
34.00 % of selling price
=
? % of selling price
Question 10: (Purchasing)
15 marks
When doing the procurement for an establishment, certain rules should apply when purchasing goods.
Name and explain the 5 most important rules of effective buying (15).
Question 11: (Storage)
9 marks
How would you organise your store room in order to contribute to an effective and cost effective kitchen
management? Explain your answers with practical examples of sound storeroom organisation.
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Question 12: (Portion control)
9 marks
There are certain items of equipment which can assist in maintaining control of portion size. Give three
examples of
12.1 Utensils:
12.2 Pre-portioned commodities:
12.3 Purchase specifications :
Question 13: (Kitchen equipment)
10 marks
Kitchen equipment is expensive, so initial selection is very important. Name and discuss 5 important
points that should be considered when choosing kitchen equipment before the items are purchased .
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TOTAL
129 marks
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