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Chtm 0018: Kitchen Organisation Question Paper

Chtm 0018: Kitchen Organisation

Course:Certificate In Hospitality And Tourism Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATIONS FOR THE AWARD OF CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT.
CHTM 0018: KITCHEN ORGANISATION
STREAMS: CHTM YIS2 TIME: 2 HOURS
DAY/DATE: FRIDAY 19/4/2013 11.30 AM – 1.30 PM
INSTRUCTIONS:

Answer all questions in section A and two questions in section B.
1. Briefly explain three major purposes of kitchen organization. [3 Marks]

2. Outline four points in the care of kitchen cloths. [4 Marks]

3. Mention any three types of kitchen paper and describe the use of each. [3 Marks]

4. (a) Describe any three kinds of kitchen layouts. [6 Marks]

(b) Explain three advantages of a well planned kitchen. [6 Marks]

5. Describe three advantages of locating a kitchen on the top floor of a building. [3 Marks]

6. Kitchen waste can be classified into several classes. Mention three and give two examples for each. [3 Marks]

7. Explain briefly any two auxiliary kitchen amenities, stating their functions. [2 Marks]

Section B: 40 Marks (answer any TWO questions form this section

8. (a) Discuss suitable qualities of kitchen environment with reference to ventilation,
heating, humidity, lighting and acoustics. [10 Marks]

(b) Using examples, describe the responsibilities of the employer and the employee in
maintaining safety in the kitchen workplace. [10 Marks]

9. Explain causes and mode of prevention of fire accidents in the kitchen. [20 Marks]

10. (a) Discuss any five kitchen staff and highlight their responsibilities. [10 Marks]

(b) Explain any five qualities of a good kitchen staff. [10 Marks]

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Chtm 0018: Kitchen Organisation Question Paper

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