2.1 Answer the following questions with regard to TB - NSC Hospitality Studies - Question 2 - 2016 - Paper 1
Question 2
2.1 Answer the following questions with regard to TB.
2.1.1 State the types of people who are at risk of being infected with TB.
2.1.2 Explain how food handlers ma... show full transcript
Worked Solution & Example Answer:2.1 Answer the following questions with regard to TB - NSC Hospitality Studies - Question 2 - 2016 - Paper 1
Step 1
2.1.1 State the types of people who are at risk of being infected with TB.
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Individuals who are at risk of being infected with TB include:
Healthcare workers due to their exposure to infected patients.
Immigrants from countries where TB is prevalent, as they may have been exposed prior to arriving.
People living with HIV infection, who have weakened immune systems.
Malnourished children and adults, particularly those with poor immune systems.
Individuals using drugs intravenously, which can spread infections.
People with diabetes or cancer, who are more susceptible to infections.
Those who have received incomplete treatment for TB in the past.
Individuals living or working in close proximity to people infected with TB, such as in crowded, non-ventilated areas.
Step 2
2.1.2 Explain how food handlers may play a role in preventing the spreading of TB.
99%
104 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Food handlers can help prevent the spread of TB by:
Ensuring that any employees showing symptoms of TB are put on sick leave to avoid spreading the infection.
Only returning to work after receiving a doctor's confirmation that they are no longer infectious, typically requiring at least seven days after the completion of treatment.
Practicing good hygiene by washing hands frequently and covering their mouth while sneezing or coughing to prevent the spread of droplets.
Step 3
2.1.3 Identifying TB may be confusing: TB may be more than just a cough. Motivate this statement.
96%
101 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Identifying Tuberculosis (TB) can be challenging due to its resemblance to other diseases. While TB primarily affects the lungs, it can also impact other systems in the body. Symptoms such as fever, night sweats, and weight loss can easily be attributed to other illnesses. Moreover, TB can present itself without the classic cough, especially in extrapulmonary cases, making it critical for healthcare providers to consider these varied manifestations to ensure timely diagnosis and treatment.
Step 4
2.2.1 Explain how Sam's attitude will influence the staff.
98%
120 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Sam's negative attitude will likely have several adverse effects on the staff:
They may become demotivated and fail to take pride in their work, leading to decreased job satisfaction.
Productivity may drop as staff may not work efficiently or attentively under stress.
A hostile work environment may develop, where employees feel nervous or anxious, resulting in unsafe work practices.
There could be an increase in staff turnover, as unhappy team members look for more positive work situations.
Step 5
2.2.2 Predict how Sam's actions will affect profitability at the Hollandaise Restaurant.
97%
117 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
Sam's poor attitude can negatively impact the restaurant's profitability in multiple ways:
Customers may become dissatisfied with the service and choose not to return, resulting in loss of business.
Negative word-of-mouth can harm the restaurant's reputation, leading to fewer new customers.
Increased staff turnover and recruitment costs can further reduce profitability as the restaurant spends time and resources replacing staff.
Step 6
2.3.1 Recommend an alternative method that the chef de cuisine may use when he needs to purchase goods.
97%
121 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
One effective alternative for the chef de cuisine could be to use online shopping or e-procurement services. This method allows for efficient purchasing without the need to travel outside the restaurant.
Step 7
2.3.2 List FOUR safe purchasing practices that the chef de cuisine may apply when he uses the method mentioned in QUESTION 2.3.1.
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
When using online shopping, the chef de cuisine should adhere to the following safe purchasing practices:
Always ensure to use a secure connection that starts with 'https'.
Only shop from reputable organizations with strong customer reviews.
Regularly update antivirus software and enable security notifications on the computer.
Review terms and conditions before completing a purchase to ensure they are favorable.