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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.
Answer
The types of people who are at risk of being infected with TB include:
- Healthcare workers who are in contact with patients carrying the disease.
- Immigrants from countries where TB is prevalent.
- Individuals living with HIV infection, as they have compromised immune systems.
- Malnourished children and adults, as well as those with poor immune responses.
- Drug users, particularly those who share needles.
- Individuals with chronic diseases such as diabetes or cancer.
- People who have received incomplete treatment for TB in the past.
- Individuals living or working with TB-infected persons, especially in non-ventilated areas.
Step 2
2.1.2 Explain how food handlers may play a role in preventing the spreading of TB.
Answer
Food handlers play a crucial role in preventing the spread of TB by adhering to strict hygiene practices. They must:
- Stay home and avoid contact with others until they have received clearance from a doctor, usually seven days after effective treatment has begun.
- Avoid sneezing or coughing over food, ensuring that they cover their mouth when necessary.
- Use pasteurized milk and ingredients sourced from reputable suppliers.
- Maintain good personal hygiene by washing hands frequently to minimize any risk of contamination.
Step 3
2.1.3 Motivate this statement.
Answer
Identifying TB can indeed be confusing as it shares symptoms with many other respiratory illnesses. While tuberculosis primarily affects the lungs, it can also impact the lymphatic system and blood circulation, leading to a diverse range of symptoms. Key indicators of TB include:
- Unexplained fever and chills
- Night sweats that disrupt sleep
- Persistent chest pain and a cough lasting more than three weeks
- Blood in sputum or coughing up blood
- Loss of appetite and significant weight loss
- Constant fatigue and a general feeling of tiredness. These overlapping symptoms with other diseases can lead to misdiagnosis or delayed treatment, making awareness and proper diagnostic procedures essential.
Step 4
2.2.1 Explain how Sam's attitude will influence the staff.
Answer
Sam's negative attitude will likely create a toxic work environment for the staff. They may:
- Lose motivation and respect for their work, resulting in lower morale.
- Experience increased stress and anxiety, leading to decreased productivity and efficiency.
- Become hesitant to report issues or offer suggestions for improvement, fearing retaliation.
- Seek employment elsewhere due to an unpleasant atmosphere.
Step 5
2.2.2 Predict how Sam's actions will affect profitability at the Hollandaise Restaurant.
Answer
Sam's actions can have a detrimental impact on the restaurant's profitability. Potential outcomes include:
- Decreased customer satisfaction due to poor service and an unpleasant dining experience.
- Loss of repeat customers who are essential for the survival of the business.
- Negative word-of-mouth and reviews that can deter new customers from visiting.
- Ultimately, these factors may lead to a decline in overall sales and profit margins for the restaurant.
Step 6
2.3.1 Recommend an alternative method that the chef de cuisine may use when he needs to purchase goods.
Answer
An alternative method the chef de cuisine could use is online shopping for supplies. He can utilize e-commerce platforms or order directly from suppliers through a secure website. This method saves time and allows him to focus on kitchen management.
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.
Answer
The chef de cuisine should consider the following safe purchasing practices:
- Ensure secure transactions by using websites that start with 'https'.
- Verify that the vendor is legitimate and well-reviewed before making a purchase.
- Use a credit card with a small limit to mitigate potential fraud risks.
- Regularly update antivirus and anti-malware protection on the devices used for online transactions.