HPM2602 May/June Exam Portfolio 2024

HPM2602 May/June Exam Portfolio 2024 ;100 % TRUSTED workings, explanations and solutions. For assistance call or W.h.a.t.s.a.p.p us on ...(.+.2.5.4.7.7.9.5.4.0.1.3.2)........... QUESTION 1 [37] 1.1. Food is the most readily controlled item of expenditure and also the one that can cause great fluctuations in a food service budget. There are certain aspects which controls the effectiveness of food cost control, describe these aspects. (18) 1.2. The foodservice industry is broad and encompasses a wide range of establishments. They may be classified into three major categories. Mention the three major categories into which the foodservice industry is classified and give one example of each category. (6) 1.3. A small restaurant in Durban is famous for a chicken and rice curry. On a normal day, they receive round about the same number of customers in demand for the famous chicken and rice. In the late afternoon on that working day, the food prepared was finished and the store did not have enough ingredients to carry on preparing more food to serve the customers. 1.3.1. Explain which process would be reliable to use in order to deal with such situation. Give three reasons why you would use it. (7) 1.3.2. Describe the results of overproduction and underproduction in the food service. (6) QUESTION 2 [28] 2.1. Analyze the benefits that can be enjoyed by a foodservice operation when it uses standard recipes under the following subcategories: a) The meal b) Profit c) Customers d) Foodservice functioning (8) 2.2. Labour costs form a major part of the expenses of a food- service operation and they are factors that affect cost control. An organisation should determine the minimum number of employees needed because an oversupply will negatively influence the expenses. Outline the conditions that may influence labour costs. (14) 2.3. A successful menu planning process begins with clear objectives that reflect desired outcomes. Understanding the Production and service capabilities is one of the factors to consider in this process. Explain the needs that you need to take into consideration in when menu planning process regarding the factor noted. (6) CONFIDENTIAL Page 4 of 4 HPM2602 MAY/JUNE 2024 QUESTION 3 [35] 3.1. Menu planning can be a strenuous process, which takes a great deal of time and energy. In order to ensure that your menu meets the purpose of the menu planning process, which response will you follow to ensure that the menu planned meets the objectives of the food service operation? (8) 3.2. The menu is the single most impactful management tool in a foodservice operation and there are different types of menus used in different organizations. Considering the different types of menus available, design a Selective menu that you can plan to be used in a conference and training Centre for people who will be attending. Apply the principles of meal and menu planning. Marks will also be awarded for creativity. (10) 3.3. Following question 3.2. above, explain the characteristics of the menu card. (7) 3.4. Convert the following recipe for brown rice from 6 portions to 20 portions by using the factor method. Show all the steps of the procedures. Fruit cake: (6 portions) 500g Mixed Fruit 500 ml Milk 500g Self-rising flour (10) [TOTAL MARKS: 100] Examiners: First: Ms. MN Rikhotso Second: Mr T Tlalanyane © UNISA 2024