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KMT710S - KITCHEN MANAGEMENT - 1ST OPP - JUNE 2024 |
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n Am I BI A u n IVE Rs ITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : BACHELOROF CULINARYARTS
QUALIFICATION CODE: 07BCNA
LEVEL: 7
COURSE CODE: KMT 7105
COURSE NAME: KITCHEN MANAGEMENT
SESSION: JUNE 2024
PAPER: THEORY (PAPER 1)
DURATION: 3 HOURS
MARKS: 129
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) Mr. RALF HERRGOTT
MODERATOR: MR. SEAN STEVENSON
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
THIS QUESTION PAPER CONSISTS OF_ 4_ PAGES (Including this front page)
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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 Kitchen 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 Egg large
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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Examp Ie Table Menu Costmg: Van, a ,ce cream
Name of raw
Quantities Quantities Price per unit
Material
for 10 pox for 10 pox or packet as
as per
in
purchased
recipe
kg/I/unit
Price per
kg/ liter
or unit
Total
Total
Cost of raw material
Selling price = raw material costs x constant =
=
N$
=
Selling price per person ex. VATper portion =
Selling price per person x 15% VAT
=
Rounded price for 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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