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NSW HSC 2010 : HOSPITALITY

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2010 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 S ection 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, 15 and 17 Pages 2 5 15 marks Attempt Questions 1 15 Allow about 20 minutes for this section S ection II Pages 9 17 35 marks Attempt Questions 16 20 Allow about 50 minutes for this section S ection III Page 19 15 marks Attempt Question 21 Allow about 25 minutes for this section S ection IV Page 20 15 marks Attempt ONE question from Questions 22 24 Allow about 25 minutes for this section 1200 Section I 15 marks Attempt Questions 1 15 Allow about 20 minutes for this section Use the multiple-choice answer sheet for Questions 1 15. 1 In a large hotel, who is responsible for organising menus, ordering stock, and managing staff? (A) Head chef (B) Sous chef (C) Kitchen hand (D) Chef de partie 2 A housekeeping supervisor tells an employee to put extra towels in a guest room. In which part of the communication process would the employee indicate whether they have understood the instruction? (A) Sending (B) Message (C) Feedback (D) Receiving 3 In relation to the storage of food, to what does the term first in first out (FIFO) refer? (A) Expiry dates (B) Stock rotation (C) Temperature zones (D) Packaging requirements 4 Which type of question requires examination of existing knowledge before giving a thoughtful response? (A) Open (B) Closed (C) Reflective (D) Rhetorical 2 5 Which of the following lists contains THREE examples of environmental hygiene risks? (A) Open cuts, vermin, poor work practices (B) Poor garbage storage, dust, not washing hands (C) Irregular cleaning, vermin, poor garbage storage (D) Not washing hands, open cuts, poor work practices 6 Which sectors of the hospitality industry are being used when a tourist stays overnight in a hotel, consults a tourist brochure and attends the theatre? (A) Accommodation, gaming, tourism services (B) Accommodation, visitor information, entertainment (C) Meetings and events, food and beverage, entertainment (D) Meetings and events, tourism services, food and beverage 7 What are THREE characteristics of effective verbal communication? (A) Active listening, personal space, courteous tone (B) Suitable language, clear voice, appropriate body language (C) Good questioning techniques, active listening, clear voice (D) Courteous tone, audible volume, appropriate body language 8 A hospitality employee has spilt a cleaning chemical on the floor. Which document should the employee consult to ensure correct safety procedures are followed? (A) A risk assessment (B) A cleaning schedule (C) A maintenance policy (D) A material safety data sheet 9 Which type of food poisoning bacteria causes the symptoms of constipation, double vision, headaches and paralysis? (A) Salmonella (B) Clostridium botulism (C) Staphylococcus aureus (D) Clostridium perfringens 3 10 In the workplace both employers and employees have responsibilities under the Occupational Health and Safety Act 2000 (NSW). Which of the following is a specific responsibility of an employer? (A) To not disrupt the workplace by creating false health or safety fears (B) To provide and maintain systems of work that are safe without risks (C) To take reasonable care of the health and safety of themselves and others (D) To not interfere with or misuse things provided for the health, safety or welfare of persons at work 11 Which document provides guidance on conduct and acceptable ways of complying with standards in the workplace? (A) An act (B) A policy (C) A regulation (D) A code of practice 12 What is the conflict resolution outcome that promotes the concept of win-win? (A) The issue is resolved to the satisfaction of both parties. (B) The issue is resolved quickly to maintain workplace morale. (C) The issue is resolved to accommodate the most aggrieved person. (D) The issue is resolved in favour of the employer to prevent conflict spreading. 13 An organisation creates an Occupational Health and Safety committee when (A) there are 20 or more employees. (B) WorkCover requests an inspection of the premises. (C) the organisation receives a direction from the local council. (D) the employer establishes one in consultation with employees. 4 14 What piece of legislation has been enacted to ensure the fair treatment of customers and employees? (A) Trade Practices Act 1974 (Cth) (B) Anti-Discrimination Act 1977 (NSW) (C) Equal Employment Opportunity Act 1987 (Cth) (D) Occupational Health and Safety Act 2000 (NSW) 15 Which list contains principles of Hazard Analysis Critical Control Points (HACCP) in the correct sequence? (A) Conduct a hazard analysis, establish corrective action, establish critical limits (B) Establish corrective action, determine critical control points, establish critical limits (C) Establish monitoring procedures, establish record keeping, conduct a hazard analysis (D) Determine critical control points, establish critical limits, establish monitoring procedures 5 BLANK PAGE 6 BLANK PAGE 7 BLANK PAGE 8 Board of Studies NSW 2010 2010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II 35 marks Attempt Questions 16 20 Allow about 50 minutes for this section Student Number Answer the questions in the spaces provided. These spaces provide guidance for the expected length of response. Question 16 (6 marks) (a) What is the function of the front office in a large hotel? 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Describe the interrelationship of TWO of the following departments in a large hotel. Housekeeping Human resources Food and beverage ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 1201 XXX 9 4 BLANK PAGE 10 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Question 17 (7 marks) (a) Define the term cross-contamination. Provide an example to support your answer. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Explain how hygiene procedures can prevent cross-contamination in the hospitality industry. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 1202 XXX 11 5 BLANK PAGE 12 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Question 18 (7 marks) (a) Outline how job function and Occupational Health and Safety issues influence personal presentation standards in the workplace. 3 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Describe factors influencing customer needs and expectations in the hospitality industry. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 1203 13 4 BLANK PAGE 14 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Question 19 (7 marks) Explain how safe work practices and procedures prevent breaches of health, safety and security in the workplace. Use appropriate industry examples to support your answer. ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... 1204 15 7 BLANK PAGE 16 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Centre Number Section II (continued) Student Number Question 20 (8 marks) Explain how the following factors may contribute to potential conflict when working with customers and colleagues. Barriers to communication Misunderstandings regarding roles Prejudice and intolerance ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... 1205 17 8 BLANK PAGE 18 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Hospitality Section III 15 marks Attempt Question 21 Allow about 25 minutes for this section Answer the question in a writing booklet. Extra writing booklets are available. In your answer you will be assessed on how well you: demonstrate knowledge and understanding relevant to the question communicate ideas and information using relevant workplace examples and industry terminology present a logical and cohesive response Question 21 (15 marks) Justify the importance of implementing environmentally sustainable work practices in the hospitality industry when using: materials energy equipment and associated consumables. Please turn over 1206 19 Section IV 15 marks Attempt ONE question from Questions 22 24 Allow about 25 minutes for this section Answer the question in a SEPARATE writing booklet. Extra writing booklets are available. Question 22 Commercial Cookery (15 marks) (a) Describe the mise en place activities carried out in a commercial kitchen. (b) Analyse the importance for customers and colleagues of workflow in the preparation of food items in the hospitality industry. In your answer, provide industry examples. 5 10 OR Question 23 Food and Beverage (15 marks) (a) Describe the information that food and beverage attendants may be required to provide to customers. 5 (b) Analyse the procedures required for the preparation and service of non-alcoholic beverages to ensure customer satisfaction. In your answer, refer to TWO non alcoholic beverages, one of which is served hot. 10 OR Question 24 Accommodation Services (15 marks) (a) Describe the information that should be supplied and confirmed to guests when making a room booking. 5 (b) Analyse the procedures required to service a check-out room in a large hotel. In your answer, provide industry examples. 10 End of paper 20 Board of Studies NSW 2010

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Additional Info : New South Wales Higher School Certificate Hospitality 2010
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