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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