NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 4 SUPPLEMENTARY EXAMINATION

Transcription

1 MARKING GUIDELINE NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 4 SUPPLEMENTARY EXAMINATION 2010 This memorandum consists of 14 pages.

2 (MARKING GUIDELINE) -2- NC1150(E)(M15)V QUESTION A X C D 1.2 A B X D 1.3 X B C D 1.4 A B C X 1.5 A X C D 1.6 X B C D 1.7 A B C X 1.8 A B C X 1.9 A B C X 1.10 A B C X [10] QUESTION The amount of the product that was brought in the shop divided by the amount of the product that will be needed in the recipe and multiplied with the price of the item in the shop. (3) 2.2 R11,70 (2) 2.3 R4,40 (2) 2.4 R2,57 (2) 2.5 R1,32 (2) 2.6 R17,50 (2) 2.7 R4,50 (2) 2.8 R11,25 (2) 2.9 R1,24 (2) 2.10 R54,48 (2) 2.11 R6,81 (2) [23]

3 (MARKING GUIDELINE) -3- NC1150(E)(M15)V QUESTION Fire emergency telephone numbers 3.2 In all visible areas; staff rooms & next to telephone etc. 3.3 Emergency exit 3.4 At all emergency exits/passageways 3.5 Warning- flammable substance 3.6 At any storage area/production area where flammable substances are kept 3.7 Fire extinguishers 3.8 Next to all available fire extinguishers within and around the hotel 3.9 First aid box/room 3.10 Next to first aid room/box available to staff members 3.11 Warning- dangerous substances 3.12 At any storage area/production area where dangerous substances are kept (12 1) [12] QUESTION C 4.2 F 4.3 J 4.4 G 4.5 K 4.6 H 4.7 I 4.8 A 4.9 D 4.10 B (10 1) [10] TOTAL SECTION A: 55

4 (MARKING GUIDELINE) -4- NC1150(E)(M15)V QUESTION Inadequate Safety measures when dealing with hazardous substances and Biological agents Exposure to sharp objects by not providing workers with gloves Slippery floors that could cause sprains and strains from falling Not producing compliance certificates for electrical installations Some failed to produce certificates of compliance for electrical installations Some had no first-aid programmes. General housekeeping was poor. (Any 5) (5) 5.2 Duties Review the effectiveness of Health and Safety measures. Identify potential hazards and potential major incidents. Work with the employer to find the cause of any accident. Investigate any/all complaints by the employees in relation to health and safety at work. Make representation to the employer or a Health and Safety committee on any matters arising from the above, or to an inspector if it s unsuccessful. Inspect the premises at agreed intervals for any breaches in health and safety practices, and report these to the employer. Participate in consultation with inspectors at the workplace and accompany inspectors on inspections of the workplace. Attend meetings of the Health and Safety representative, in connection with any of the above matters. (Any 6) (6)

5 (MARKING GUIDELINE) -5- NC1150(E)(M15)V Management: Do not explain information at basic level. Presentations can be done in format of formal presentation. s can be sent to them with relevant information. A single member of the audience needs to be addressed if information was just send via . Any relevant answer (Any 3) (3) Staff members at ground level: Take into consideration that some staff members may be illiterate. Group discussions will be more successful to ensure complete understanding and inputs given by all staff. Avoid format of formal presentation. Details relevant to staff members must be given through in workshops. Any relevant answer (Any 3) (3) Children s playground: Children may fall from play ground equipment- hurt themselves. If playground equipment is not sufficiently maintained- may break- lead to hazardous items. Children may hurt other children etc. Any other suitable answer (Any 2) (2) Public swimming pool: Hazardous items may fall into pool or lay around pool. Injuries. Drowning may take place in cases of insufficient supervision Inadequate maintenance may lead to dangerous items/ areas in and around pool. Insufficient warning signs- lead to people running- slipping on wet surfaceinjuries Any relevant answers (Any 2) (2)

6 (MARKING GUIDELINE) -6- NC1150(E)(M15)V A kitchen assistant who is suffering from a broken arm Call for emergency reaction. Do not try to move the patient. If the patient must be moved, immobilise the injured body part first. Splint the injured area and the joints above and below the injured area. Apply ice and raise the injured part. Prevent the victim from getting chilled or overheated. Reassure the victim Any suitable answer (Any 5) (5) A room attendant who fainted in one of the guests rooms Help the person to lie down with their head down or their legs raised Loosen any tight clothing. Tell the person to breathe deeply. Check regularly if person is not breathing. Remain with the person until help arrives. Write detailed report on incident. Any suitable answer (Any 4) (4) [30] QUESTION The presentation style of the food service establishment: The presentation style is suitable for a Pizza Restaurant. Type of clientele may provide difficulty upper-class urban area. Menu design & layout suitable for presentation style of restaurant. Menu items limited choice- certain market area may be lost. Any suitable answer (Any 3 answers) (3)

7 (MARKING GUIDELINE) -7- NC1150(E)(M15)V The kitchen staff skills Insufficient staff skills for restaurant Uncle -no official training Part- time kitchen assistant only trained for few hours before left in control of restaurant. No mentioning of training given on health and safety; preparation methods or client services. Staff will find it difficult to incorporate new dishes, with no previous training or guidance Any suitable answer (Any 3 answers) (3) Resources that may impact on new menu planning Large equipment Insufficient cooking equipment (only one oven) Storage areas insufficient (No/ limited dry storage; refrigerators or freezers Preparation areas may not be effective (more than one type of dish prepared at same preparation area. Funding Thabiso may have limited funding due to the fact that he will only be exiting college at the end of the year. Personnel limited personnel with no/ insufficient training Any suitable answer (Any 4 answers) (4) Institutional food service organisations All public and private sector institutions with their own particularly dietary requirements based on the target market they serve. Examples: schools; universities; hospitals; nursing homes, prisons and military bases (2 marks = definition and 1 mark = any example) (3) Industrial food service organisations Organisations made up of large corporations, companies and factories that employ people for in-house foodservice operations. Factors such as profit; type of work performed by employees, pricing and costing and food preferences are taken into consideration. Examples: Caterers for functions; factory preparing pre-packed meals. (2 marks = definition and 1 mark = any example) (3)

8 (MARKING GUIDELINE) -8- NC1150(E)(M15)V 6.3 Commercial food service organisation (1) 6.4 I AGREE (1) 6.5 Reasons All ingredients are suitable for lacto-ovo vegetarians Quiches are easy to prepare- thus making it possible for the kitchen staff at Eric s uncle s restaurant Can be prepared in a small unit Any suitable answer (any 2 answers) (2) 6.6 The factor method (1) 6.7 Formula Step 1: The desired yield of a recipe must be divided by the known yield to obtain the basic factor. Step 2: Multiply the amount of the original recipe with the factor. Step 3: Round off the amount to measurable quantities eg. 50 / 8 = 6.25 (the factor) 150g x 6.25 (factor) = g = 940g of mushrooms (6) 6.8 Adapting performance The type of production system will have a great impact on the items that can be included into the menu. Time lag between production and services will be influences if staff is not properly trained on new dishes. With systems where cook-chill and cook-freeze methods are used, specialised menu planning skills will be needed to ensure optimum operations The type of service offered will also affect the type of dishes and training needs of the staff involved Any suitable answer. (3) [30]

9 (MARKING GUIDELINE) -9- NC1150(E)(M15)V QUESTION Short- term goals Short term goals include goals from 1 day to 2 years. These short-range activities are necessary to accomplish long-term objectives. E.g. Eric must finish his level 4 Hospitality NCV certificate. (2) Medium-term goals Medium term planning is the transition phase from short term goals to long term goals. It may stretch from 2-5 years. E.g. compiling a business plan. (2) Long-term goals Long term goals should stretch between 5-10 years. When long term goals are set, it will be easier to compile short term and medium term goals. E.g. Possible expanding of the Pizza business etc. (2) On-the-job training Can work and earn money at the same time as studying. Can apply what is learned immediately in the work environment if it s applicable. The employer pays for the programme. Staff may be promoted to certain positions once the training has been completed Skills programmes Short time versions as full qualifications. Job specific programmes: thus no unnecessary information. Caters for development needs. Broadens the learner s knowledge base. Any suitable answer (Any 3 answers) (3) Can be motivational for the student. (Any 2 answers ) (2)

10 (MARKING GUIDELINE) -10- NC1150(E)(M15)V 7.3 S.W.O.T analysis S = Strengths o Make a detailed list of activities you like to perform. Ask peers & manager to write lists on your strengths. Compare and determine common ground between your views and that of your peers and Manager. W = Weaknesses o Make a detailed list of activities you don t like to perform. Ask peers & manager to write lists on your weaknesses. Compare and determine common ground between your views and that of your peers and Manager. o O =opportunities o Research on possible opportunities whereby you can enhance your development in the specific areas that you identify as weaknesses. T= Threats o Identify possible threats that may act as potential barriers or problems in your path towards improving your current position (2 x 4) (8) 7.4 Advantage of performance evaluation It identifies where performance needs to be improved. It helps management to decide which employees qualify for salary increases. It enhances employee motivation, commitment and productivity. Employee development opportunities becomes clear. Feedback on performance gives employees guidelines for investigating specific career areas (areas of specialisation). It may reveal insufficient staff in the organisation or staff skills in the organisation. It may indicate that job specifications/ descriptions etc are not accurate or are unclear. It leads to better control over the work that needs to be done. It helps to identify goals and objectives for the employee. It may lead to satisfaction of the basic human need for recognition. (Any 5 answers) (5)

11 (MARKING GUIDELINE) -11- NC1150(E)(M15)V Manager assistance He provides a unique perspective to inform personal evaluation. He is able to point out strengths and qualities that can be developed in order to increase promotional potential He can indicate weaknesses which may act as barriers in the development of strengths and qualities Any suitable answer. (3) The input of subordinates can be very valuable in evaluating factors such as: communication skills leadership skills. motivational skills. planning and organisation. It can also be used as a tool to improve communication between the subordinates and Eric. 7.6 Step 1: Set objectives Step 2: Know how you spend your time Step 3: Set priorities by using the ABC Method: Step 4: Do one major thing at a time: Step 5: Schedule your work Step 6: Delegate your work to suitable candidate (Any suitable answer) (4) ( any 5 steps = 5) (5) [36]

12 (MARKING GUIDELINE) -12- NC1150(E)(M15)V QUESTION Disadvantages of working for himself: Financial risks, because there is not guarantee that the business will be a successes. A possible decrease in quality of life, because entrepreneurs work a hour day An increase of pressure, because you have to take responsibility for everything Entrepreneurial stress, because there may be only limited sources to consult (4) The risk of not having the right abilities and resources Advantages of working for himself It provides independence. You make your own decisions It gives you freedom to be creative and fulfil your own potential. It is an opportunity to reap excellent financial rewards. It provides you with recognition and achievement. (4) 8.2 A business plan should comprise of the following: 1. Table of contents. 2. Executive summary. 3. General company description 4. The opportunity, industry and market. 5. Strategy. 6. Business model. 7. Team management and organisational. 8. Marketing plan 9. Operational plan. 10. Start-up expenses and capitalisation. 11. Financial plan 12. Appendices (Any eight answers) (8)

13 (MARKING GUIDELINE) -13- NC1150(E)(M15)V Close corporation A close corporation is formed by filing a founding statement with the Registrar of close corporations. Private companies with qualified members can be converted into private companies and visa versa. It does not have shareholders- only members who all have an interest in the enterprise. It may be formed by at least one but not more than 10 members. Close corporations are managed by their members and there is no separate board of directors or management body. The close corporation is self-regulating Sole proprietor Any suitable answer (5) It is an enterprise that belongs to only one person, and has no partners or co-owners. The owner can appoint people to work for him/ her. He/she provides the capital, takes all the decisions alone. He/she manages the enterprise and accepts all the responsibility for the profits and the debts. The lifetime of the enterprise is linked to the lifetime of the owner. There is no difference between private and business property. Any suitable answer (5) Private company It refers to ownership of a business company in two ways a) Ownership by non-governmental organisations b) ownership of the company s stock by a relatively small number of shareholders who do not trade the stock publicly on the stock market It refers to any business, not owned by the state. The company is a legal person in its own right.

14 (MARKING GUIDELINE) -14- NC1150(E)(M15)V Private companies must be audited and full accounts must be produced for auditors The company will be kept liable for any losses etc. The company can be sold if so wish any suitable answer (5) 8.4 You will reduce the risk of losing your business. A better choice can be made, when different options of businesses are compared. It helps you to understand your chosen business environment better. Any suitable answer (Any 3 answers) (3) [34] QUESTION Culture, religion, diet preferences Vegetarian will not be able to eat main dishes Islamic girl needs Halaal meat Islamic girl does not eat pork (3) 9.2 Medical/diet Girl with gluten intolerance can not eat wheat products like bread, pancakes or baked chocolate pudding Girl with lactose intolerant can not eat milk products like custard sauce and white sauce (au gratin) (3) (3) 9.3 Healthy lunch Day 4: Too much fried products Day 2: Too few vegetables/fruit No fruit except for banana on Friday (3) 9.4 Combinations, flavour and colours Colours not well chosen in day 2 and day 4: Too much white food Banana salad suitable for curried dish Crepe suzette not suitable: Flamed dish with alcohol (Any other correct answers acceptable) (3) [15] TOTAL SECTION B: GRAND TOTAL: