use your own word. thank you.
Assessment Task 1 Short Answer questions
HOSPITALITY WORK PLACEMENT STAGE 2
Part A Questions (working all rounder in café)
List three (3) types of financial transaction.
Answer:
List three (3) types of reconciliation records which are likely to be subject to organisational procedures.
Answer:
List three (3) types of information captured by point-of-sale software.
Answer:
Explain why the reconciliation process is important for all businesses.
Answer:
List three (3) security procedures that a business may instigate.
Answer:
What is GST, to which goods and services does it apply and how does it affect the cost of those goods and services?
Answer:
List the four (4) steps involved in providing the correct change for cash payments.
Answer:
What is a cash float?
Answer:
List three (3) responsibilities you have when it comes to checking customer payments.
Answer:
10. List the steps involved in counting and calculating customer
payments.
Answer:
Part B Questions (working all rounder in café)
Outline four (4) sources of information on food, including what type of information you can get from them.
Answer:
Name two (2) past trends and two current or emerging trends in the Australian food industry.
Answer:
Explain the meaning of the following:
Drug-food interactions
Food allergy
Food intolerance
Genetically modified foods.
Answer:
What information may you need to share with colleagues regarding menu development?
Answer:
What special dietary requirements might exist for customers?
Answer:
What business considerations in the provision of information and advice on food do you have? Give a brief description of each and why you need to consider them.
Answer:
What are the main research methods you can use to update your knowledge about food? Give both informal and formal methods. Which of these have you used?
Answer:
What are the health and legal consequences of not addressing special dietary requirements?
Answer:
What are the dietary guidelines for older Australians, children, and adolescents?
Answer:
Part C Questions (working all rounder in café)
Within your job role, provide details of the organisational information that is applicable to you.
Answer:
Provide an overview of the information applicable to customers, as applicable to your organisation and/or area of hospitality.
Answer:
What common operational tasks do you need to participate within?
Answer:
What are end of shift procedures and what do you need to do to fulfil these in your role?
Answer:
Explain the roles and responsibilities at your organisation/or within your area of hospitality for the following:
Your supervisor or manager
Your team members and/or work colleagues.
Answer:
Relay your organisation’s policies and procedures for three of the following:
Administration and reporting, e.g., completing financial transaction, completing work plans and schedules and work handovers
Hygiene, health, and safety requirements
Security requirements
Customer service
Complaint handling.
Answer:
