
	Trending ▼ ICSE CBSE 10th ISC CBSE 12th CTET GATE UGC NET Vestibulares ResFinder

NSW HSC 2005 : HOSPITALITY

18 pages, 29 questions, 0 questions with responses, 0 total responses,

	nsw_hsc	+Fave Message
	Profile Timeline Uploads Q & A

Home > nsw_hsc >

Instantly get Model Answers to questions on this ResPaper. Try now!
NEW ResPaper Exclusive!

Formatting page ...

2005 H I G H E R S C H O O L C E R T I F I C AT E E X A M I N AT I O N Hospitality Total marks 80 Section I General Instructions Reading time 5 minutes Working time 2 hours Write using black or blue pen Board-approved calculators may be used Write your Centre Number and Student Number at the top of pages 9, 11, 13 and 15 Pages 2 6 15 marks Attempt Questions 1 15 Allow about 15 minutes for this section Section II Pages 9 15 35 marks Attempt Questions 16 20 Allow about 45 minutes for this section Section III Pages 17 18 30 marks Attempt Question 21 Attempt ONE other question from Questions 22 24 Allow about 1 hour for this section 174 Section I 15 marks Attempt Questions 1 15 Allow about 15 minutes for this section Use the multiple-choice answer sheet. Select the alternative A, B, C or D that best answers the question. Fill in the response oval completely. Sample: 2+4= (A) 2 A (B) 6 (C) 8 B C (D) 9 D If you think you have made a mistake, put a cross through the incorrect answer and fill in the new answer. A B C D If you change your mind and have crossed out what you consider to be the correct answer, then indicate the correct answer by writing the word correct and drawing an arrow as follows. correct A B C 2 D 1 What is telephone etiquette? (A) Telephone lists and corporate directories (B) Manner when using the telephone and speaking to callers (C) Telephone marketing that promotes hospitality establishments (D) The process used to resolve customer complaints over the telephone 2 Which of the following are examples of internal customers? (A) Guests and local residents (B) Colleagues and workmates (C) Consultants and media personnel (D) Government organisations and tourism industry groups 3 What is the main union that represents hospitality employees? (A) Clubs NSW (B) Restaurant and Catering NSW (C) Hotel, Motel and Accommodation Workers (D) Liquor, Hospitality and Miscellaneous Workers 4 An employee believes that the staff toilets next to the commercial kitchen are not being thoroughly cleaned. Which of the following is the first action that should be taken by the employee? (A) Approach the cleaner (B) Ring the cleaning company (C) Report this to the supervisor (D) Contact the Environmental Health Officer 3 5 Which of the following are examples of the main roles performed by front office employees in a large hospitality establishment? (A) Promote products and services, guest reservations, counselling (B) Payroll requirements, telephone inquiries, function organisation (C) Guest reservations, telephone inquiries, liaison with other departments (D) Payroll requirements, promote products and services, liaison with other departments 6 Which of the following stock control documentation is required to check incoming orders? (A) Delivery dockets, invoices, LILO (B) HACCP, ordering and purchasing, FIFO (C) Invoices, bin cards, computerised stock records (D) Requisitioning, ordering and purchasing, delivery dockets 7 From two applicants, a male was chosen for a position instead of a female because there was no risk he could become pregnant. What is this an example of? (A) Affirmative action (B) Indirect discrimination (C) Allowable discrimination (D) Equal employment opportunity 8 Which of the following best describes an industry award? (A) Regulations for the service and consumption of alcohol (B) Legal document stating pay, leave and other entitlements (C) Workplace agreement of working conditions, pay scales and entitlements (D) Legal responsibilities of an organisation to ensure safety of an employee 4 9 Which of the following is the immediate action employees should take when they notice a workplace hazard? (A) Control the hazard (B) Complete an accident form (C) Contact Workcover Authority (D) Report it to the OHS committee 10 Which of the following is the most effective procedure for handling customer complaints? (A) Listen (B) Listen Establish problem Acknowledge Establish problem Confirm solution Confirm solution Record Action Action Record Follow up (C) Acknowledge Follow up (D) Acknowledge Acknowledge Confirm solution Listen Listen Establish problem Establish problem Follow up Action Confirm solution Follow up Action Record Record 5 11 Which of the following lists contains only examples of perishable foods? (A) Bacon, chicken, onions (B) Dried fruit, nuts, seafood (C) Potatoes, milk, strawberries (D) Boiled rice, fish, rump steak 12 Which of the following is the most effective key control system for a large hotel? (A) Issue master keys to all employees (B) All employees to keep keys at all times (C) Employees keys labelled with matching door numbers (D) Record employee s name when collecting and returning keys 13 Sam enters a room and notices a colleague lying on the floor next to a leaking chemical container. What is the immediate action that should be taken by Sam? (A) Follow DRABC procedures (B) Check the Material Safety Data Sheets (C) Cover the container and notify the supervisor (D) Contact the receptionist and instruct them to call 000 14 At which of the following temperatures do most bacteria grow at the slowest rate? (A) 1 C (B) 8 C (C) 37 C (D) 61 C 15 The Supervisor of Housekeeping collected a guest s completed questionnaire and discussed the comments at the next team meeting. Which of the following does this situation demonstrate? (A) Duty of care (B) Team building (C) Quality assurance (D) Grievance procedure 6 BLANK PAGE 7 BLANK PAGE 8 Board of Studies NSW 2005 2 005 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II 35 marks Attempt Questions 16 20 Allow about 45 minutes for this section Student Number Answer the questions in the spaces provided. Marks Question 16 (7 marks) A busy restaurant on a Saturday night loses power during a storm and is left in total darkness. (a) Identify ONE security breach that may occur in this situation. 1 ............................................................................................................................... ............................................................................................................................... (b) Identify TWO hazards that may arise in this situation, and demonstrate how these could be controlled. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 175 9 6 Marks Question 17 (7 marks) (a) Identify ONE major category of hospitality customers who are considered to have special needs. 1 ............................................................................................................................... (b) For the group identified in part (a), recommend and justify strategies that may be used within the hospitality industry to meet their special needs. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 10 Board of Studies NSW 2005 6 2 005 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Marks Question 18 (7 marks) (a) Identify TWO effective communication skills required when using the telephone to deal with customers from different cultural backgrounds. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Demonstrate how an understanding of cultural groups enhances the operation of a hospitality establishment. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 176 11 5 BLANK PAGE 12 Board of Studies NSW 2005 2 005 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Marks Question 19 (7 marks) (a) Propose ONE strategy that an Environmental Health Officer could use to investigate a food poisoning complaint. 1 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Compare the hygiene procedures required for TWO different key departments of a hospitality establishment. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 177 13 6 BLANK PAGE 14 Board of Studies NSW 2005 2 005 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Marks Question 20 (7 marks) (a) Outline the responsibilities of a hospitality establishment under the Gaming Machines Act 2001 and Gaming Regulations 2002. 3 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Describe TWO ethical issues that could be faced by an employee working in the gaming department of a hospitality establishment. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 177a 15 4 BLANK PAGE 16 Board of Studies NSW 2005 2 005 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Section III 30 marks Attempt Question 21 Attempt ONE other question from Questions 22 24 Allow about 1 hour for this section Answer each question in a SEPARATE writing booklet. Extra writing booklets are available. In your answers you will be assessed on how well you: demonstrate relevant knowledge and understanding communicate ideas and information, using precise industry terminology and appropriate workplace examples organise information in a well-reasoned and cohesive response solve proposed issues or problems Question 21 (15 marks) In the hospitality industry there are issues of concern within the areas of environment, employment and international tourist markets. Identify issues of concern within each of these areas, and explain how they are being addressed. Please turn over 178 17 In your answers you will be assessed on how well you: demonstrate relevant knowledge and understanding communicate ideas and information, using precise industry terminology and appropriate workplace examples organise information in a well-reasoned and cohesive response solve proposed issues or problems Question 22 Commercial Cookery (15 marks) Analyse the safe work practices, hygienic use of, and maintenance procedures for a range of food processing and cooking equipment. OR Question 23 Food and Beverage (15 marks) Analyse the selection, preparation and safe use of crockery, glassware and equipment required to prepare and serve a range of non-alcoholic beverages. OR Question 24 Accommodation Services (15 marks) Analyse the selection, operation and safe use of equipment and supplies for an office and for the servicing of rooms. End of paper 18 Board of Studies NSW 2005

Formatting page ...

Additional Info : New South Wales Higher School Certificate Hospitality 2005
Tags : new south wales higher school certificate hospitality 2005, nsw hsc online hospitality, nsw hsc hospitality syllabus, hospitality model exam papers, hospitality solved sample papers, hospitality course., australia new south wales, nsw hsc online, nsw hsc past papers, nsw hsc papers, nsw hsc syllabus, nsw board of studies, higher school certificate new south wales, nsw australia, hsc syllabus, nsw hsc exams, nsw hsc question papers, nsw hsc solved question papers, nsw hsc previous exam papers, nsw university.

nsw_hsc chat

Horizontal lines at:
Guest Horizontal lines at:
AutoRM Data:
Box geometries: