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Thabo is employed as a head waiter at Ingwe Hotel - NSC Hospitality Studies - Question 2 - 2017 - Paper 1
Question 2
Thabo is employed as a head waiter at Ingwe Hotel. He always encourages team work, professionalism and a positive attitude among his colleagues. All the staff member... show full transcript
Worked Solution & Example Answer:Thabo is employed as a head waiter at Ingwe Hotel - NSC Hospitality Studies - Question 2 - 2017 - Paper 1
Step 1
2.1.1 Explain TWO ways in which alertness and co-operation can be achieved at Ingwe Hotel.
Answer
Alertness and co-operation among staff at Ingwe Hotel can be achieved in the following ways:
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Training and Awareness: Staff members should undergo regular training sessions that focus on customer service and security awareness. This ensures that they are always alert and aware of their surroundings, ready to respond to customers' needs swiftly.
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Team Building Activities: Engaging in team-building exercises can foster a spirit of co-operation among staff members. When employees work together in a collaborative environment, it enhances both alertness to customers' needs and teamwork spirit.
Step 2
2.1.2 Determine how good service delivery in the above hotel will impact on its profitability.
Answer
Good service delivery will have a significant impact on the profitability of Ingwe Hotel by:
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Customer Retention: Satisfied customers are likely to return, which directly increases repeat business and revenue.
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Positive Word of Mouth: When customers have a great experience, they share it with others, attracting new customers through positive referrals, ultimately increasing the hotel's income and profit.
Step 3
2.1.3 Outline THREE points on how computers will benefit the chef at Ingwe Hotel during menu planning.
Answer
Computers provide several benefits to the chef at Ingwe Hotel in menu planning:
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Recipe Management: Computers allow for easy storage and retrieval of recipes, making it simpler for chefs to access various dishes quickly.
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Ingredient Cost Calculation: By projecting ingredient costs, computers help chefs to plan menus that are both cost-effective and appealing to customers.
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Nutritional Analysis: Chefs can utilize software to analyze the nutritional content of meals, ensuring that they meet dietary requirements and preferences.
Step 4
2.2 Outline THREE benefits of making online reservations.
Answer
Making online reservations offers several advantages:
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Competitive Pricing: Online reservations allow guests to easily compare prices and find the best deals offered by different hotels.
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Convenience: Guests can reserve rooms at any time without needing to make phone calls, saving time and effort.
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Last-Minute Arrangements: Online systems enable guests to secure bookings quickly, even at the last minute, ensuring better occupancy rates for the hotel.
Step 5
2.3.1 Suggest TWO ways of how cholera transmission takes place.
Answer
Cholera can be transmitted primarily through:
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Contaminated Water: Drinking water that has been contaminated by cholera bacteria, often through contact with feces.
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Contaminated Food: Consuming food that has come into contact with dirty water or has been prepared in unsanitary conditions.
Step 6
2.3.2 Name TWO symptoms of cholera.
Answer
Two common symptoms of cholera include:
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Diarrhea: Rapid onset of watery diarrhea, which can lead to dehydration.
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Vomiting: Frequent vomiting coupled with diarrhea can exacerbate dehydration, making it critical for patients to seek immediate medical attention.
Step 7
2.3.3 Recommend THREE ways, to prevent the transmission of cholera.
Answer
To prevent cholera transmission, the following measures should be implemented:
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Safe Drinking Water: Ensure access to clean and treated water for drinking and cooking.
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Proper Sanitation: Improve sanitation facilities and promote hygiene, particularly in food handling.
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Health Education: Educate communities about cholera prevention methods, including safe food practices and the importance of handwashing.