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Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 2 - 2024 - Paper 1
Question 2
Study the scenario below and answer the questions that follow. People often casually blame the symptoms of gastroenteritis on 'stomach bugs'. However, there are mul... show full transcript
Worked Solution & Example Answer:Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 2 - 2024 - Paper 1
Step 1
2.1.1 Name the actual causes of gastroenteritis.
Answer
The actual causes of gastroenteritis can include:
- Bacterial infections such as Salmonella, Staphylococcus, Clostridium and Escherichia coli.
- Viral infections, particularly Rota virus.
- Parasites.
- Intoxication from drugs or contaminated food, drinks, water, or chemicals like mercury.
- Certain medications, such as aspirin and other non-steroidal anti-inflammatory drugs.
Step 2
Step 3
2.1.3 Suggest how food establishments can minimise the spread of the disease.
Answer
Food establishments can minimize the spread of gastroenteritis by:
- Ensuring food handlers practice good hygiene, including handwashing after using the toilet and before handling food.
- Keeping raw and cooked foods separate to prevent cross-contamination.
- Regularly cleaning and sanitizing surfaces that come into contact with food.
- Educating staff to recognize and report symptoms of illness and exclude affected personnel from food handling.
Step 4
2.2 Evaluate the professionalism displayed by the waiter in the restaurant.
Answer
To evaluate the professionalism of the waiter displayed in the restaurant, consider the following:
- The waiter is attentive to guests, actively listening and providing appropriate service.
- He wears a clean uniform and maintains a neat appearance, which contributes positively to the restaurant's image.
- The waiter engages positively with customers, showcasing good body language and maintaining a friendly demeanor. Conversely, signs of poor professionalism may include ignoring guests or demonstrating a negative attitude.
Step 5
2.3 Discuss how the levels of service impact on the hospitality establishment's profitability.
Answer
The levels of service have a significant impact on an establishment's profitability. Higher service levels can lead to:
- Increased customer satisfaction, encouraging repeat business and positive word-of-mouth advertising.
- The ability to charge premium prices for higher quality service, appealing to discerning customers.
- Enhanced efficiency in serving guests, directly impacting turnover rates and overall revenue. Conversely, poor service can lead to customer dissatisfaction, loss of clientele, and reduced profitability.
Step 6
2.4 Describe THREE benefits of using a computerised system when planning a menu.
Answer
Utilizing a computerised system for menu planning offers several benefits:
- Improved accuracy in recording dish sales and analyzing food trends, helping identify popular items.
- Enhanced efficiency through automated processes, allowing for quicker adjustments in pricing and ingredient management.
- The system can provide nutritional information efficiently, ensuring that menu items meet guest dietary requirements and enhancing customer satisfaction.