1 State three ways in which the hospitality industry contributes to the national economy. (3 marks)

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1 Qualification title: City & Guilds level 2 Technical Certificate in Food and Beverage Services Assessment Module: 020 Version: A Base mark: 80 Grading: P/M/D Duration: 2 hours Learners must have access to a calculator 1 State three ways in which the hospitality industry contributes to the national economy. (3 marks) One from each of the following groups GDP Taxation This could include VAT, PAYE, Corporation tax Support services - This could include food suppliers, laundry, insurance Employment - This could include full time, part time, seasonal, casual, indirect Test spec reference: 201 (1.2) Total marks: 3 2 State two important factors to be considered when maintaining the on-line presence of a restaurant business. (2 marks) Any two from the following To protect the business image To present a positive image of the establishment Language used should be appropriate to the business Personal integrity of employers and staff should be protected Test spec reference: 201 (3.2) Total marks: 2 Level 2 Technical Certificate in Food and Beverage Service ( ) 1

2 3 (a) List four factors to consider in order to meet the varying needs of customers. (4 marks) (b) Describe how to deal with a customer who has a dietary requirement. (2 marks) (a) Any four from the following Demographics Customers with special requirements Customers requests Dietary Customer type Cultural Language (b) Communicate with customer to confirm requirements, check suitable menu items, record specific dietary information, communicate information to the kitchen Test spec reference: 202 (1.3) Total marks: 6 4 (a) Describe health and safety responsibilities that waiting staff have to comply with. (5 marks) (b) List three consequences of non-compliance with health and safety legislation. (3 marks) (a) Any five from the following Safety of self and others - duty of care Identify and report/record potential hazards Report/record accidents/incidents Engage in training provided COSHH Fire evacuation procedures Safe use of equipment Follow instructions of supervisors/managers (b) Any three from the following Risk of harm to self, colleagues and customers Internal disciplinary Risk of prosecution Damage to business reputation Loss of customers leading to loss of job/income Test spec reference: 203 (1.1, 3.3 ) Total marks: 8 2 Level 2 Technical Certificate in Food and Beverage Service ( )

3 5 A customer requires a beverage service for a four course celebration dinner menu that includes a seafood starter, a main course consisting of game, a panacotta dessert and cheese and biscuits; (a) Describe considerations for matching the beverages to this menu. (b) Propose beverage service options and justify your recommendations. (c) Describe the equipment and presentation methods required for serving beverages for this menu. (9 marks) Indicative content Considerations for food & beverage matching The occasion and service stage e.g. special events, taster menu, drinks on arrival Customer preference Customer budget Cooking method e.g. steaming, grilling, roasting Sauces used e.g. cream, tomato, reduction Contrasting and compatible flavours e.g. herbs, spices, fruits Relationship between regional food and beverages Beverage options Seafood - light wines, light beers Game - full bodied wines or beers, food with rich sauces require beverages with high acidity Panacotta sweet or sparkling wine, fruit beers and ciders Cheese and biscuits - robust red or port Equipment and presentation methods Use of suitable equipment - Wine buckets and coolers, chilled unit, bottle openers/waiters friend, napkin Selection of glassware red and white wine, beer, port temperature of beverages Non alcoholic beverage equipment e.g. water Quality checks Band 1: 1-3 Some of the considerations were described in general terms. Links were not made to the scenario or their relevance to the menu provided. Beverages were not suggested for all the courses and were not always matched to the menu. Identified basic equipment requirements and some of the presentation methods Band 2: 4-6 Most of the considerations were described with some justification. Links were made to the scenario with some relevance to the menu provided and linked very simply to traditional matches. Beverages were suggested for all the courses and were not always matched to the menu. They might make some links to traditional matches but not explicitly relate this to the dishes. Provided a broad description of the service equipment and presentation methods for the selected beverages Level 2 Technical Certificate in Food and Beverage Service ( ) 3

4 Band 3: 7-9 Considerations were described in detail with links to the scenario. Clear relevance to the menu and the occasion was provided. Specific named beverages were provided for all courses and justified their suitability in relation to traditional matches considering cooking methods, sauces, origin of the dishes. Described the service equipment and service and presentation methods with justifications linked to the beverages selected. Test spec reference: 202 (1.3), 204 (4.1, 4.2), 205 (1.2), 206 (1.5, 3.1, 3.2) Total marks: 9 6 (a) Describe the production methods for cask beers. (6 marks) (b) What equipment is used to dispense cask beers? (1 mark) (a) 1 mark for each correct description of the production methods Malting steeping grain in water to germinate Mashing breaking down protein and starch so yeast can ferment Flavouring adding hops Fermenting yeast is added to ferment with sugars Conditioning and filtering to remove yeast Packaging in cask where it continues to mature (b) 1 mark Cask hand pulled e.g. swan neck Test spec reference: 206 (1.1, 3.1) Total marks: 7 7 State two characteristics of a wheat beer. Any two characteristics from the following Pale in colour Lighter in body Tart flavour Sediment Test spec reference: 206 (1.1) Total marks: 2 4 Level 2 Technical Certificate in Food and Beverage Service ( )

5 8 (a) Describe the processing method and characteristics of black tea. (3 marks) (b) What equipment is required to serve Earl Grey tea? (4 marks) (c) List the accompaniments required for the service of Earl Grey tea. (2 marks) (a) Fully oxidised, strong malty taste, dark in colour (b) Four marks from the following Tea cup and saucer Sugar bowl Tea spoons Tea strainer Sugar tongs Tea pot Hot water jug (c) Two marks from the following White sugar Lemon Test spec reference: 206 (2.2, 3.1, 3.2) Total marks: 9 9 List equipment and materials that should be checked and prepared when setting up the payment point. (2 marks) Any two from the following Till and float POS terminals Stationery e.g. blank bills, loyalty cards Chip and pin machines Test spec reference: 205 (2.4) Total marks: 2 Level 2 Technical Certificate in Food and Beverage Service ( ) 5

6 10 Describe what is meant by each of the following costing factors. (4 marks) (a) Gross operating profit (b) Net profit (c) Fixed costs (d) Variable costs (a) Gross operating profit - amount required for business to cover costs and profit margins (b) Net profit amount left over after costs have been deducted (c) Fixed costs - static costs e.g. direct labour, insurance, rent, rates (d) Variable costs - vary depending on business levels e.g. utilities, raw materials Test spec reference: 208 (1.2) Total marks: 4 11 A menu costs to produce and a 65% gross profit is required. Calculate the following showing your working out: (a) The gross profit (2 marks) (b) The selling price (2 marks) Allocate 1 mark for applying the correct formula and 1 mark for the correct answer (a) Gross profit X 65 = = (b) Selling price X 100 = = Test spec reference: 208 (1.2) Total marks: 4 6 Level 2 Technical Certificate in Food and Beverage Service ( )

7 12 A complaint which has not been well handled has resulted in poor reviews being published on social media. The complaint centres on a customer who informed serving staff that they had a food allergy and was subsequently served food which was harmful to them. (a) Discuss the potential impact of this incident on the organisation. (b) Describe the actions that should be taken by the organisation following this incident. (9 marks) Indicative content. (a) Loss of customers/revenue Customer illness Breach of legislation Loss of reputation/ bad publicity/ impact on brand Disciplinary action for staff member Financial - compensation claims/refunds (b) Requirement for staff training transfer of information, knowledge of allergens & different diets Review Standard Operating Procedures record keeping/complaint handling/ recording information Examine risk assessment procedures/ adherence to HACCP Band 1: 1-3 Brief description of some impacts on the organisation and /or customers. Limited understanding of the implications of the incident were provided. Simplistic or brief overview of the incident and actions to be taken Band 2: 4-6 Explained the main impacts and showed some analysis of the key implications related to the incident considering both organisation and customer. Some reasonable recommendations and conclusions were provided but with limited justification. Band 3: 7-9 Comprehensive and detailed analysis including both the main impacts and implications of the incident on the customer and business. Evaluated the incident and presented relevant conclusions. Made appropriate recommendations for improvements which were fully justified Test spec reference: 202 ( , 2.3, Total marks: 9 2,4), 203 ( , 2.1, 2.3, 3.3), 204 (3.2), 205 (1.2, 1.3, 2.2), 208 (1.3) Level 2 Technical Certificate in Food and Beverage Service ( ) 7

8 13 Describe advantages and disadvantages of a restaurant offering a cook to order menu (a la carte). (5 marks) Any five from the following Advantages Business image e.g. wider target market, increased sales Costs controlled e.g. reduced waste Customer expectations e.g. items can be cooked to meet customer requirements Disadvantages Stock levels e.g. wider range of stock required Staff skills e.g. increased skills level to produce cook to order dishes Costs e.g. increased staff costs Test spec reference: 204 (1.4) Total marks: 5 14 (a) What dietary requirements should be considered when describing a menu to a customer? (2 marks) (b) What are the key nutrients required for maintaining a healthy diet? (3 marks) (a) Any two from the following Low fat Low salt Diabetic Low carbohydrate Gluten intolerance Lactose intolerance Vegan Vegetarian (b) 1 mark for each of the following Carbohydrates Protein Fat Test spec reference: 204 (3.1, 3.2) Total marks: 5 8 Level 2 Technical Certificate in Food and Beverage Service ( )

9 15 (a) Identify two ways in which the restaurant industry can have a negative impact on the environment. (2 marks) (b) Describe three ways that restaurants can reduce their impact on the environment. (3 marks) (a) Any two from the following Transportation and deliveries Energy consumption Packaging and use of disposable products Poor waste management (b) Any three from the following Product sourcing knowing the provenance Food production methods Use of seasonal produce from local reputable suppliers Implementation of effective management systems to control stock Waste and energy consumption Test spec reference: 201 (4.1, 4.2) Total marks: 5 Level 2 Technical Certificate in Food and Beverage Service ( ) 9