NATIONAL CERTIFICATE (VOCATIONAL) HOSPITALITY GENERICS NQF LEVEL 2 NOVEMBER 2009

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1 NTIONL ERTIFITE (VOTIONL) HOSPITLITY GENERIS NQF LEVEL 2 NOVEMER 2009 ( ) 23 November (X-Paper) 09:00 12:00 This question paper consists of 16 pages and a 4-page answer sheet.

2 ( ) -2- N1130(E)(N23)V TIME: 3 HOURS MRKS: 200 INSTRUTIONS N INFORMTION nswer LL the questions. Read LL the questions carefully. nswer SETION on the NSWER SHEET attached. Number the answers according to the numbering system used in this question paper. Leave a line open after EH answer. Write neatly and legibly.

3 ( ) -3- N1130(E)(N23)V SETION QUESTION 1 Various options are given as possible answers to the following questions. hoose the answer and make a cross (X) in the block next to the question number ( ) on the attached NSWER SHEET indicates the type of accommodation where a person is offered a room and all services required, such as meals and washing facilities. amping Self-catering accommodation Fully serviced accommodation None of the above-mentioned 1.2 The terms fauna and fflora refer to. fish and margarine. the names of animals. animals and plants. None of the above-mentioned 1.3 Which of the following factors adversely affect the tourism and hospitality industry? i ii iii iv Lack of trained people rime and violence Job opportunities Negative attitudes towards the industry i, ii and iii i, ii and iv ii, iii and iv i, iii and iv 1.4 team can fail because of a lack of trust. a hostile environment. conflict among team members. ll the above-mentioned 1.5 hoose the characteristic of a team: Members of a team depend on each other team's relationship may be short lived. team can consist of one member Team members can work independently

4 ( ) -4- N1130(E)(N23)V 1.6 The following is NOT an example of a team: Quality circles Production line person working independently Training forms 1.7 team is considered effective when i ii iii iv it achieves high levels of both task performance and human resource management. the members have individual goals. it achieves its performance goals. its members work well together. i, ii and iii i, iii and iv ii, iii and iv i, ii and iv 1.8 person should wash his/her hands after sneezing, coughing or blowing his/her nose. every time he/she arrives at work to begin his/her shift. after using the toilet, stationery or money. ll the above-mentioned 1.9 Which of the following is unacceptable behaviour in the kitchen? hanging into uniform at work Tying hair in a pony hewing gum while working ll the above-mentioned 1.10 When food is cooked, it must reach an internal temperature of to ensure that all the bacteria have been killed can be classified as high-risk foods. ll cooked meat and poultry ooked eggs and products made with eggs ll dairy products, shellfish and other seafood ll the above-mentioned

5 ( ) -5- N1130(E)(N23)V 1.12 uring the the cells of micro-organisms adapt to the environment and they start to increase in size and growth. lag phase stationery phase logarithmic stage stage of decline 1.13 The following temperature control should be applied to prevent food spoilage: i ii iii iv Keep hot food above 65 º Keep cold food below 10 º ll food should be kept at 28 º Frozen food should be kept at -18 º i, ii and iii i, iii and iv ii, iii and iv i, ii and iv 1.14 Indicate which statement is INORRET: Yeast and moulds are fungi Most bacteria can be killed at temperatures above 75 º Pathogenic organisms cause disease None of the above-mentioned 1.15 hoose the waste suitable for compost: Left-over food Soiled nappies and sanitary waste Fruit and vegetable peels Paper boxes 1.16 can be disposed of in the electrical garbage disposer. Tin cans Egg shells Large bones ll the above-mentioned 1.17 Identify wet waste from the list: Left-over food Soiled nappies luminium food container Old batteries

6 ( ) -6- N1130(E)(N23)V 1.18 What should you do when a spillage occur? i ii iii iv Wear protective clothing when cleaning lean the area properly with correct cleaning materials Leave it until the end of your shift to clean Place warning signs around the area i, ii and iii i, iii and iv i, ii and iv ii, iii and iv 1.19 What should you NEVER do if you or a fellow worker gets burned? all the supervisor Place butter on the wound Place burned area under cold running water pply appropriate treatment 1.20 When cleaning kitchen utensils, the temperature of the rinsing water should be 21 to to to When you realise that one of your electrical mixers is broken, you must turn the power off and unplug the mixer immediately. attach a warning sign to it, informing others that the machine is broken. fill out a maintenance requisition form and inform the supervisor. ll the above-mentioned 1.22 Where should chemicals be stored? In the dry store room In a separate area In the refrigerator In the food preparation area 1.23 When storing equipment you should store items with similar uses together. check for damages. make sure the shelves are clean and sturdy. ll the above-mentioned

7 ( ) -7- N1130(E)(N23)V 1.24 n abrasive cleaner is a sanitizer. a disinfectant. a chemical with hard particles in. ll the above-mentioned 1.25 What is a chemical disinfectant? cleaning agent that contains particles cleaning agent that kills germs cleaning agent that is neither acid nor alkaline It is not a cleaning agent (25 1) [25]

(11011002) -8- N1130(E)(N23)V QUESTION 2 hoose the South frican heritage site in OLUMN that matches the descriptions in OLUMN. Write only the letters ( G) next to the question number (2.1 2.

1 serial site of flowers in the Eastern ape and Western ape Provinces made up of eight protected areas including Table Mountain radle of Humankind Robben Island Vredefort ome 2.

8 ( ) -8- N1130(E)(N23)V QUESTION 2 hoose the South frican heritage site in OLUMN that matches the descriptions in OLUMN. Write only the letters ( G) next to the question number ( ) on the attached NSWER SHEET. OLUMN OLUMN 2.1 serial site of flowers in the Eastern ape and Western ape Provinces made up of eight protected areas including Table Mountain radle of Humankind Robben Island Vredefort ome 2.2 These sites have produced abundant scientific information on the evolution of the human being and are situated in Gauteng E F Table Mountain, ape Town ape Floral Region Kruger National Park This piece of land was used at various times between the 17th and 20th centuries as a prison, a hospital for socially unacceptable groups and a military base This is the oldest and largest meteorite impact site in the world G UKhahlamba-rakensberg 2.5 Natural and cultural world heritage site, including San rock art [5]

9 ( ) -9- N1130(E)(N23)V QUESTION 3 omplete the following sentences by filling in the missing word. Write the word in the indicated blocks on the crossword puzzle provided on the NSWER SHEET , for example books, money, paper, computers, et cetera are used by teams to obtain goals., both verbal and written, is very important in teamwork. The team is the team supervisor. uring. storming a team comes up with various possible solutions to a problem. Team is an activity designed to help a group function better as a team. team works together to reach a specific. is a formal group made up of independent individuals who are responsible for the attainment of a mutual goal. team performs the day-to-day operations. The team is responsible for sweeping floors, vacuuming carpets, changing bed linen, et cetera. The chef is the team leader of the kitchen team. [10]

(11011002) -10- N1130(E)(N23)V QUESTION 4 Name the following uniform items.

10 ( ) -10- N1130(E)(N23)V QUESTION 4 Name the following uniform items. Write the answer next to the question number on the NSWER SHEET [5]

(11011002) -11- N1130(E)(N23)V QUESTION 5 hoose the

(5.1 5.8) on the NSWER SHEET. 5.1 OLUMN OLUMN mop peeler 5.

11 ( ) -11- N1130(E)(N23)V QUESTION 5 hoose the equipment name from OLUMN that matches the picture in OLUMN. Write only the letter ( J) next to the question number ( ) on the NSWER SHEET. 5.1 OLUMN OLUMN mop peeler 5.2 colander broom E corer 5.3 F G buckets grater H whisk 5.4 I J polisher squeegee [8]

12 ( ) -12- N1130(E)(N23)V QUESTION 6 hoose the correct word or term in OLUMN that matches the definition in OLUMN. Write only the letter ( K) next to the question number ( ) on the NSWER SHEET OLUMN When germs get transferred from one object to another Food preparation waste, such as vegetable peels, plate waste, et cetera OLUMN hygiene HP cross-contamination 6.3 Refers to all practices and procedures that will ensure that food does not become contaminated E salmonella food contamination hemicals, cleaning products, broken glass and paint The study of health and the prevention of disease F G H incinerated organic waste food safety Sanitary waste should be disposed of in this way Glass, paper and cans are kept separate for this purpose I J K compactor machine hazardous waste recycling 6.8 bacterium which contaminates poultry, meat products, dairy products and egg products L otulism [8] QUESTION 7 Indicate whether the following statements are TRUE or FLSE. hoose the answer and write only 'true' or 'false' next to the question number ( ) on the attached NSWER SHEET. Motivate your answer Lack of water will not influence the life processes of micro-organisms. Some of our best foods are made with micro-organisms. acteria reproduces very slowly by means of cell devision. n incinerator squashes rubbish.

13 ( ) -13- N1130(E)(N23)V Fungi can cause disease, however they are also used to produce antibiotics. Kitchen dustbins must be cleaned once a week. If you have diarrhoea or vomiting you should not handle food. (7 2) [14] TOTL SETION : 75 SETION QUESTION 8 Sophie has just completed her studies in the hospitality and tourism field, and decides to start with a part-time job at the Skukuza Restaurant in the Kruger National Park In the light of South frica hosting the 2010 World up, describe how the country will benefit from visiting foreign tourists. There are four different sectors within the hospitality and tourism industry. Name the FOUR sectors and discuss how they can work together in order to ensure that foreign tourists have a pleasant stay in the Kruger National Park. (4 2) (4) (8) [12] QUESTION 9 Sophie is working as a ommis chef (junior chef) and forms part of the kitchen brigade. The members of the team are continuously arguing. The hef de Partie does not understand English. The Executive hef (first in charge) and the Sous-chef (second in charge) are fighting over who is in charge. They constantly give contradictory instructions and don't agree on the type of food to be served. The storekeeper, who is in charge of orders, regularly orders the wrong ingredients, forcing the team to improvise with what they have received What is the purpose of the kitchen brigade in the Skukuza Restaurant? What will Sophie's job as ommis chef require of her? There are various factors that can influence the effectiveness of a team. Indicate and briefly discuss SIX factors that might affect the kitchen brigade as a team. (6 x 2) The executive chef is constantly complaining about the structure and management of Skukuza Restaurant. iscuss the influences the structure of the organisation can have on teamwork. (2) (2) (12) (6) 9.5 Evaluate the effectiveness of the kitchen brigade as a team using examples from the case study above. (4) [26]

14 ( ) -14- N1130(E)(N23)V QUESTION 10 efore Sophie goes to work in the kitchen, she has to ensure that she is clean and looks professional How often does Sophie need to take a bath? Except for the required uniform, what other personal hygiene rules should Sophie abide by? Explain why it is important for Sophie to maintain personal hygiene practices and health habits when working at Skukuza Restaurant. One of Sophie's co-workers, Marie, is feeling ill; she is showing signs of chicken pox. What should she do? (1) (4) (4) (4) [13] QUESTION 11 One of the local tourists complained about vomiting and diarrhoea after eating a chicken mayonnaise sandwich Explain the meaning of the following terminology and demonstrate how it plays a role in the food industry: Micro-organisms Mould acteria High-risk foods (2) (2) (2) (2) 11.2 Indicate the main differences between inhibiting micro-organisms and killing micro-organisms and how it can be done. (2 2) (4) Sophie's supervisor asked her to compile an HP analysis. What is the meaning of the acronym HP? Indicate the main hazards, according to the HP analysis, that may occur in the following critical control points in a food preparation area: (5) Receiving of food Re-heating leftovers (3) (4) [24]

15 ( ) -15- N1130(E)(N23)V QUESTION 12 Waste in and around the kitchen is a problem for the personnel at Skukuza Restaurant because the restaurant is situated in the centre of a national game park. ssist the personnel of the restaurant with this dilemma by answering the following questions Indicate FIVE reasons to the management of Skukuza Restaurant why all kinds of waste should be disposed of correctly. Prescribe any FIVE general guidelines for preparing the waste for collection. (5) (5) 12.3 Select the correct procedures for handling the following waste items: Razors Paper (3) (3) 12.4 Sipho's supervisor was enquiring about the effects of recycling some of the waste that was gathered at the camp's dumping site. Explain the benefits and the problems of recycling to management. Redraw the table below in the NSWER OOK and complete the table. enefits of recycling Problems of recycling (8) [24] QUESTION 13 Part of Sophie's training as ommis chef (junior chef) is that she understands the basic cleaning procedures for equipment Explain to Sophie what a bain-marie is. emonstrate to her how you will clean a bain-marie. Indicate how equipment and utensils are generally handled and stored after cleaning. (1) (6) (6) [13]

16 ( ) -16- N1130(E)(N23)V QUESTION 14 Sophie has to work with cleaning equipment and chemicals. To ensure that she is safe while doing so, answer the following questions Indicate to Sophie why it is important that cleaning equipment is cleaned and stored correctly. The access to cleaning equipment should be controlled. Explain to Sophie what unauthorised access is and why it is important to prevent it. What should Sophie look for when inspecting and using electrical equipment? What should Sophie do if one of her co-workers gets an electrical shock? (3) (3) (3) (4) [13] TOTL SETION : 125 GRN TOTL: 200

17 ( ) -17- N1130(E)(N23)V NSWER SHEET EXMINTION NUMER: SETION QUESTION (25 1) [25] QUESTION [5]

18 ( ) -18- N1130(E)(N23)V NSWER SHEET EXMINTION NUMER: QUESTION R 3.2 M U I 3.3 E 3.5 N [10] QUESTION [5]

19 ( ) -19- N1130(E)(N23)V NSWER SHEET EXMINTION NUMER: QUESTION [8] QUESTION [8]

20 ( ) -20- N1130(E)(N23)V NSWER SHEET EXMINTION NUMER: QUESTION (2) 7.2 (2) 7.3 (2) 7.4 (2) 7.5 (2) 7.6 (2) 7.7 (2) [14] TOTL SETION : 75

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