Hospitality 2017 HSC exam pack (archive)

Students should:

• distinguish the difference between safety and security of the establishment, customers and workers (WHS legislation)  and food hygiene and safety (HACCP and Food Act and food safety legislation)
• distinguish the difference between the sectors and departments within the hospitality industry, beyond the kitchen and restaurant/café
• provide detail and include industry specific terminology and examples
• address the key words and all elements of the question.

Students can prepare for this examination by:

• practising applying workplace examples
• practising past HSC examination questions, referring to the marking guidelines.

Note: The 2017 HSC exam was the final exam for the Hospitality Syllabus based on SIT12v2.

Question 17

In better responses, students were able to:

• identify positive and negative aspects of customer complaints and feedback
• clearly explain why it was important.

Question 18

In better responses, students were able to:

• make a clear link between teamwork/quality customer service and its implications
• describe a range of specific industry  advantages and disadvantages of electronic order taking.

Question 19

In better responses, students were able to:

• explain a variety of reasons for poor crema
• describe the key steps to make a plunger coffee, with reference of how to achieve quality.

Question 20

In better responses, students were able to:  

• provide details about the concept of food safety programs, with reference to features such as monitoring and recording
• identify and discuss a range of consequences to the business.

Question 21

In better responses, students were able to:

• explore why rostered tasks are important
• recognise the principles of EEO legislation and provide examples of groups that may be affected; making a connection to the relevant workplace policies and procedures needed as support.

In better responses, students were able to:

• identify the type of menu and state reasons for its use at a function for 100 guests
• recognise and name special dietary requirements, with some link to menu items.

In better responses, students were able to:

• identify and explain the importance of safe work practices in relation to specific departments and providing relevant examples
• identify the correct legislation and the responsibility of both the worker and PCBU to ensure safety of workers and guests
• explain a range of training required for new employees, for example, manual handling, SDS with regards to chemical use, first aid, PPE and emergency procedures.

Students should:

• distinguish the difference between safety and security of the establishment, customers and workers (WHS legislation) and food hygiene and safety (HACCP and Food Act and food safety legislation)
• distinguish the difference between the sectors and departments within the hospitality industry, beyond the kitchen and restaurant/café
• provide detail and included industry specific terminology and examples
• address the key words and all elements of the question.

Students can prepare for this examination by:

• practising applying workplace examples
• practising past HSC examination questions, referring to the marking guidelines.

Note: The 2017 HSC exam was the final exam for the Hospitality Syllabus based on SIT12v2.

Question 17

In better responses, students were able to:

• link cleaning schedules to pest infestation and make the connection with relevant legislation.

Question 18

In better responses, students were able to:

• make a clear link between teamwork and workflow and the implications for improving customer service
• provide relevant information about dry storage, with  reference to items that are suitable and the environmental conditions of dry storage.

Question 19

In better responses, students were able to:

• define braising and list causes and/or effects of poor quality products
• provide information about the use of measuring devices and utensils, describing their features, with some reference to the method of use.

Question 20

In better responses, students were able to:

• provides relevant information about the concept of a food safety program, with reference to features such as monitoring and recording
• identify and discuss a range of consequences to the businessof failing to observe food safety.

Question 21

In better responses, students were able to:

• provide relevant reasons why rostered tasks are important
• recognise the principles of EEO legislation and provide examples of groups that may be affected; making a connection to  workplace policies and procedures needed to support their response.

In better responses, students were able to:

• identify the type of menu and state reasons for its use at a function for 100 guests
• recognise and name special dietary requirements, with some link to menu items
• describe, with some detail, the specific procedures and tasks for both mise en place and cooking for items across the menu courses
• describe general procedures associated with dining and service delivery with some direct reference to menu items and/or the 100 guests using relevant industry terminology.

In better responses, students were able to:

• identify and explain the importance of safe work practices in relation to specific departments and providing relevant examples
• identify relevant legislation and the responsibility of both the worker and PCBU to ensure safety of workers and guests
• explain a range of training required for new employees, for example, manual handling, SDS with regards to chemical use, first aid, PPE and emergency procedures.