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KMT710S - KITCHEN MANAGEMENT - 1ST OPP - JUNE 2023 |
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nAmlBIA UnlVERSITY
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: MAY/JUNE 2023
DURATION: 3 Hours
LEVEL: 7
COURSE CODE: KMT 710S
SESSION: Paper 1
MARKS: 128
FIRST OPPORTUNITY EXAMINATION PAPER
EXAMINER: MR. RALF HERRGOTT
MODERATOR: MR. SEAN STEVENSON
THIS EXAMINATION PAPER CONSISTS OF 3 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)
8 marks
Which events, persons, and invention during and before the French revolution changed the organisation and
existence of kitchens and lead to a system that we still follow today? Explain
Question 2: (The origins of classical and modern cuisine)
9 marks
How have the following developments changed the food-service industry: development of new equipment;
availability of new food products; greater understanding of food safety and nutrition? Explain in brief
Question 3: (Modern Kitchen Organisation)
8 marks
What are five (4) personal characteristics that are important to the successof a food-service professional?
Explain in brief.
Question 4: (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 5: (Planning the menu)
11 marks
5.1 Which main points must be taken into consideration when planning a menu? Name at least 5 points (5)
5.2 Explain 2 of the points mentioned in 5.1 in detail. (6)
Question 6: (Food costing)
Which particular costs are combined in the term additional costs? Name 5 of them.
5 marks
Question 7: (Food Costing)
23 marks
Calculate the selling price of one portion of cauliflower cream soup 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.
Cauliflower cream soup (makes 5 portions)
1
head cauliflower (ca. 800 g)
5
g
salt
1
I
stock, water from the cooked cauliflower
50
g
rice (or cake) flour
100
ml
cream
50
g
butter
2
g
white pepper
1 cauliflower
2 kg Salt
1 kg cake flour
0.5 liter cream
500 g butter
100 g white pepper
=36 NAO
=8.26 NAO
=14.50 NAO
=42 NAO
=60 NAO
= 16.20 NAO
=
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Example Table Menu Costing: Cauliflower cream soup {250 ml portion)
Name of raw
Quantities Quantities Price per unit Price per
Material
for 5 pox for 5 pox or packet as kg/ liter or
as per
in kg/unit purchased
unit
Recipe
Cauliflower
Salt
Flour
Cream
Butter
White pepper
ground
Total
Total
Cost of raw material
=
Selling price =raw material costs x constant
=
=
Selling price per person ex. VAT per portion
=
=
Selling price per person x 15% VAT
=
=
Rounded price for menu item
=
=
Question 8: Food costing
Complete the following calculation: (Show the complete mathematical approach)
N$
8 marks
Food costs
Additional costs
Selling price
Constant
= N$
=
N$
=
N$
=
3.3
?
?
185.00
=?
=
?
% Of selling price
% Of selling price
Question 9: (Stock Cycle)
12 marks
Describe in logical steps the stock cycle in a commercial Hotel kitchen from the chefs needing the food
supplies to the payment of the Invoice.
Question 10: (Storage)
10 Marks
10.1 At what temperature does one store dry goods in a dry store and why should it be dark and dry in
the storeroom? Explain in more detail why we store at these conditions. (6)
10.2 Give the different storage temperatures for Fruits and Vegetables, Milk and Dairy products, Meat
and Meat products and Fish. (4)
Question 11: (Portion Control)
9 marks
Explain Portion Control in detail in the context of running a sound and cost-effective catering operation.
Question 12: (Technical kitchen planning)
10 marks
When planning a new kitchen layout and or renovating or modernising an existing kitchen certain standard
requirements and design features should be fulfilled. Highlight 5 important points that should be considered
when planning a new kitchen and explain your answers in brief.
TOTAL
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3
128 marks