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2.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 2 - 2024 - Paper 1
Question 2
2.1 Study the scenario below and answer the questions that follow. People often casually blame the symptoms of gastroenteritis on 'stomach bugs'. However, there are... show full transcript
Worked Solution & Example Answer:2.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 2 - 2024 - Paper 1
Step 1
Name the actual causes of gastroenteritis.
Answer
The actual causes of gastroenteritis can be attributed to:
- Bacteria, including Salmonella, Staphylococcus, Clostridium, and Escherichia coli (food poisoning).
- Viral infections such as Rota virus.
- Parasitic infections.
- Other factors like contamination from drugs or contaminated food, drinks, and chemicals such as mercury.
Step 2
Step 3
Suggest how food establishments can minimise the spread of the disease.
Answer
Food establishments can minimise the spread of gastroenteritis by:
- Ensuring that food handlers do not work if they have symptoms like diarrhea or vomiting.
- Maintaining strict personal hygiene, including hand washing and sanitation after handling food.
- Storing foods at safe temperatures and keeping food covered to prevent contamination.
Step 4
Evaluate the professionalism displayed by the waiter in the restaurant.
Answer
The professionalism displayed by the waiter can be evaluated on various aspects:
- Service Attitude: The waiter should demonstrate a caring demeanor and attentive service to guests.
- Body Language: Positive body language enhances guest relations; conversely, negative language can reduce satisfaction.
- Appearance: A clean and appropriate uniform signifies professionalism.
- Communication Skills: Effective communication with guests is crucial for ensuring a pleasant dining experience.
Step 5
Discuss how the levels of service impact on the hospitality establishment's profitability.
Answer
The levels of service directly influence profitability through:
- Customer Satisfaction: Higher service levels lead to greater guest satisfaction and loyalty, resulting in repeat business.
- Reputation: Establishments known for excellent service attract more customers, enhancing profitability.
- Service Type: Different service styles can affect the pricing and overall guest experience, influencing their willingness to pay.
Step 6
Describe THREE benefits of using a computerised system when planning a menu.
Answer
The benefits of using a computerised system for menu planning include:
- Efficiency: Automated systems can quickly analyze dish data and aid in decision making.
- Cost Analysis: They can help assess the profitability of items and suggest pricing adjustments.
- Nutritional Tracking: A computerised system can evaluate the nutritional value of menu items, aiding in health compliance and marketing.