2016 vce vet hospitality written examination · vce vet hospitality written examination thursday 10...
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VCE VET HOSPITALITYWritten examination
Thursday 10 November 2016 Reading time: 9.00 am to 9.15 am (15 minutes) Writing time: 9.15 am to 10.45 am (1 hour 30 minutes)
QUESTION AND ANSWER BOOK
Structure of bookSection Number of
questionsNumber of questions
to be answeredNumber of
marks
A 25 25 25B 20 20 95
Total 120
• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpeners,rulersandonescientificcalculator.
• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.
Materials supplied• Questionandanswerbookof20pages.• Answersheetformultiple-choicequestions.
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyournameandstudent numberasprintedonyouranswersheetformultiple-choice
questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.
At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisquestionand
answerbook.
Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2016
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2016
STUDENT NUMBER
Letter
2016VETHOSPITALITYEXAM 2
SECTION A – continued
SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
Question 1Whenacustomerenquiresaboutmakingagroupbookingfor10people,therearemanytypesofservicestylesthatcanbeofferedtothegroup.Whichofthefollowingarethemostcommontypesofservicestylesofferedtoasmallgroup?A. buffet,tabled’hôteB. cyclemenu,àlacarteC. tabled’hôte,setmenuD. àlacarte,silverservice
Question 2Inhospitality,atargetgroupreferstoA. agroupofdinerswitharegularbooking.B. agrouporsectorthatabusinessmarketsto.C. agrouporsectorofclientsthatregularlycompletescustomersurveys.D. customerswhoaretargetedduringservicetoencouragethemtospendmore.
Question 3SalesdataforfourdishesforthemonthofSeptemberhasbeencompiledbyarestaurant’smanagement.
Sales data for September
1 2 3week
4
1009080706050403020100
porklambbeefsalmon
number ofdishes sold
Basedonthegraphabove,whichoneofthefollowingwasthemostconsistentlypopulardish?A. porkB. lambC. beefD. salmon
3 2016VETHOSPITALITYEXAM
SECTION A – continuedTURN OVER
Question 4Atacafe’spre-servicebriefing,thechefinformsthewaitingstaffthatasharingmenuwillbeofferedthatnight.Howwouldawaiterexplainasharingmenutothecustomers?A. Asharingmenuisthesameasadegustationmenu.B. Customersatatablecanorderaselectionofdishestoshare.C. Alltablesgetthesamedishesandthecustomersateachtablesharewitheachother.D. Eachcustomeratatablecanorderadishandlettheotherstasteit.
Question 5Whattypeofrestaurantwouldamangolassibeservedat?A. ThaiB. IndianC. ChineseD. Vietnamese
Question 6Whichoneofthefollowingisanappropriatedescriptionforaniçoisesalad?A. bread,slicedtomatoandchoppedbasil,dressedwitholiveoilandvinegarB. fettacheese,dicedtomato,cucumberandSpanishonionwithaherbdressingC. choppedgreenapple,halvedwalnutsanddicedceleryinacreamymayonnaisedressingD. potato,tuna,tomatowedges,greenbeans,olives,anchovyandhard-boiledeggwithavinaigrette
dressing
Question 7ThetimeatwhichafoodorderistakenisrecordedonelectronicandmanualdocketstoA. actasareferenceincaseofdelays.B. monitorthefoodattendant’sactivities.C. indicatetothecustomerwhentheyhaveordered.D. allowthefoodandbeverageservicetobecoordinated.
Question 8Acustomerhasorderedablendedtropicalandwildberryjuicemadeusingfreshpineapple,raspberries,blueberriesandapple.Whichoneofthefollowingwouldbeanappropriateglassforthejuice?
A. B. C. D.
2016VETHOSPITALITYEXAM 4
SECTION A – continued
Question 9Whatequipmentisrequiredtomakethepopularchildren’sdrinkknownasa‘spider’?A. aglassandanice-creamscoopB. ablenderandanice-creamscoopC. amilkshake-makerandabarspoonD. acocktailshaker,aHawthornestrainerandaglass
Question 10Avirginbloodymaryisacommonmocktail.ItcontainsA. tomatojuice,lemonjuiceandsoysauce.B. orangejuice,lemonjuiceandWorcestershiresauce.C. orangejuice,limejuice,Worcestershiresauceandpepper.D. tomatojuice,lemonjuice,Worcestershiresauce,andsaltandpepper.
Question 11Acustomerhasaskedthewaiteriftheirmaincourseofgarlicprawnscanbeservedinentreesize.ThemostappropriateactionforthewaitertotakeistoA. suggestanalternativemaincoursethatissmallerinsize.B. askthecustomertowaitwhilecheckingfirstwiththekitchen.C. advisethecustomerthatthedishisnotavailableinentreesize.D. acceptthecustomer’srequestandadvisethekitchenwhenplacingtheorder.
Question 12Acustomerhasorderedanentreeofbeefcarpacciosaladandamaincourseofporkfillet.ThecutleryrequiredwouldbeanA. entreefork,andamainknifeandfork.B. entreefork,asteakknifeandamainfork.C. entreeknifeandfork,andamainknifeandfork.D. entreeknifeandfork,asteakknifeandamainfork.
Question 13Acustomerhasinformedthewaiterthatthemealdeliveredtothemwasnotwhattheyhadordered.ThemostlikelyreasonforthiswouldbethattheA. kitchentooktoolongtopreparethemeal.B. correctmealwasnotavailableandwassubstituted.C. mealwasnotcheckedoffagainstthedocketatthepass.D. samemealwasorderedbytwocustomersatthesametime.
5 2016VETHOSPITALITYEXAM
SECTION A – continuedTURN OVER
Question 14Atableismissingoneofitssideordersandthesideorderarrivesjustasthecustomersarefinishingtheirmaincourse.Toacknowledgethedeficiencyinservice,theprocessthewaitershouldfollowistoA. immediatelyinformthesupervisor.B. advisethecustomersthattherewasaproblemwiththesideorder.C. clearthemainplatesandprovidenewplatesforthecustomerstofinishthesideorder.D. findoutwhytheproblemoccurred,apologisetothecustomersandinformthesupervisor.
Question 15Themaincoursesarereadytobeclearedandthewaiternoticesthatsomecustomersdidnotusetheirsideplatesandknives.Whatshouldthewaiterdo?A. Removeallplatesandcutleryfromthetable,andtakethemtothewashingarea.B. Clearuseditems,andreturnunusedplatesandknivestothewaiters’station.C. Leaveunusedplatesandknives,andtakeusedplatesandcutlerytothewashingarea.D. Leaveunusedplatesandknives,andresetremainingsettingswithreplacementplatesandknives.
Question 16Thewaiterhasclearedacustomer’stableoftheunuseddippingoilthathadbeenservedwithcrustybread.Whichoneofthefollowingisconsideredbestpracticeforthedisposalofdippingoilinordertominimiseanyenvironmentalimpact?A. Throwtheoiloutwiththefoodwaste.B. Pourtheoilintoacontainerfordisposalbyawasteoilcollector.C. Pourtheoildownthesinkandrinseafterwardstoremoveresidue.D. Soaktheoilupwithapapertowelanddisposeofitwiththefoodwaste.
2016VETHOSPITALITYEXAM 6
SECTION A – continued
Question 17
1
2
3
Thethreepartsofthecoffeegrinderindicatedbythelabels1,2and3aretheA. hopper,adjustmentcollaranddosinglever.B. hopper,adjustmentcollaranddosingchamber.C. adjustmentcollar,dosingchamberandtamper.D. adjustmentcollar,dosingchamberanddosinglever.
Question 18Whichoneofthefollowingisnotespresso-based?A. chailatteB. flatwhiteC. macchiatoD. cappuccino
Question 19Whenpreparingalatteandacappuccino,whichitemofequipmentwouldbeappropriate?A. singlegroupheadB. doublegroupheadC. singlegrouphandleD. doublegrouphandle
7 2016 VET HOSPITALITY EXAM
END OF SECTION ATURN OVER
Question 20When presenting a cafe latte in a glass to a customer, it should be presented with aA. parfait spoon, side plate, napkin and sugar. B. saucer, cocktail napkin, teaspoon and sugar. C. jug of warm milk, teaspoon and cocktail napkin.D. saucer, stirring stick, cocktail napkin and chocolate powder.
Question 21Minimising wastage is important to maximising profitability.How can wastage be minimised when using milk products?A. Mix the leftover milk with fresh milk. B. Re-use all milk that has been textured.C. Purchase cheaper milk-based products. D. Texture only enough milk for an order.
Question 22A guest has ordered an Earl Grey tea and has asked the waiter what accompaniments they could have with it.Which of the following would be the most suitable accompaniments?A. milk, sugar, slice of limeB. sugar, fresh mint leaves, milkC. milk, sugar, slice of lemon, honeyD. honey, sugar, fresh ginger, slice of lemon
Question 23Corn that has had its DNA altered is referred to as A. processed.B. snap-frozen.C. dried naturally.D. genetically modified.
Question 24A barista could consult a Material Safety Data Sheet (MSDS) when usingA. cleaning chemicals.B. espresso equipment.C. different types of milk.D. different types of coffee bean.
Question 25Customers can use the method of tapping or waving on an EFTPOS terminal when settling an account.Which one of the following statements accurately describes this method?A. It can be used with debit cards only.B. It requires no signature or PIN.C. It can be used for transactions over $100.D. It can be used with credit cards only.
2016VETHOSPITALITYEXAM 8
SECTION B – continued
SECTION B
Instructions for Section BAnswerallquestionsinthespacesprovided.
Question 1 (3marks)Describethree benefitsofchangingarestaurant’smenuregularly.
1.
2.
3.
Question 2 (6marks)Itisimportanttoconductsensoryevaluationoffooditemsanddishesonamenu.
a. Listthree sensesandexplainhoweachcanbeusedtoevaluatefooditemsanddishesonamenu. 3marks
1.
2.
3.
b. Achefisorganisingatastingsessionforanewmenuforthefoodandbeverageattendants.
Listthreeopportunitiesthiswillprovidethestaff. 3marks
1.
2.
3.
9 2016VETHOSPITALITYEXAM
SECTION B – continuedTURN OVER
Question 3 (6marks)Explainthefollowingterms.
• Buffet
• Fingerfood
• Setmenu
Question 4 (8marks)Thefoodserviceattendanthasbeenaskedtosetupandservefromthebain-marieforthebreakfastservice.Thefollowingitemsneedtobedisplayedinthebain-marie:scrambledeggs,bacon,bakedbeans,grilledtomatoes,hashbrownsandsautéedmushrooms.
a. Listfourtasksthatthefoodserviceattendantshouldcompletewhensettingupthebain-marie andserveryareabeforethebreakfastservicestarts. 4marks
Example:Putwaterinthebain-marieandturniton.
1.
2.
3.
4.
b. Listfourongoingtasksthatthefoodserviceattendantshouldcompletewhileworkingbehind thebain-marieandserveryareaduringthebreakfastservice. 4marks
Example:Communicatewiththekitchenstafftoensureresupplyoffood.
1.
2.
3.
4.
2016VETHOSPITALITYEXAM 10
SECTION B – continued
Question 5 (3marks)Thefollowingmenuisforafunction.Starter: ThaibeefsaladMain: chickenWellingtonDessert: lemontart
A.soup spoon
B.dessert spoon
C.teaspoon
D.main fork
E.entree fork
F.main knife
G.entree knife
Thediagrambelowshowsapartialtablesettingforthefunction.
Completethetablesettingbyselectingtheappropriatemissingitemsofcutleryfromthelistaboveandwritingthecorrespondingletterinthecorrectpositiononthediagrambelow.Youmayuseitemsmorethanonceifrequired.ExamplesD.,E.,F.andG.havebeenprovided.
E.
G. D. F.
11 2016VETHOSPITALITYEXAM
SECTION B – continuedTURN OVER
Question 6 (2marks)Priortorestaurantservicecommencing,thecashregisterhassomecashnotesandcoinsinit.
Whatisthismoneyknownasandwhatisitspurpose?
Question 7 (3marks)Shownbelowisagreensmoothiethathasbeenpreparedusingkale,freshpineappleandcoconutwater,andgarnishedwithorange.
Describethreeadjustmentsthatcanbemadetothegreensmoothieandtheorangegarnishshownabovetoimprovetheirpresentationpriortobeingservedtoacustomer.
1.
2.
3.
2016VETHOSPITALITYEXAM 12
SECTION B – continued
Question 8 (5marks)Acustomerisconsideringorderingacaesarsalad.Thecustomerasksthewaiterformoreinformationabouttheingredientsinthedish.Thecustomerinformsthewaiterthattheyrequirekosherfoodandtheyhavecoeliacdisease.
a. Howshouldthewaiterdescribethecaesarsalad? 2marks
b. Whatadviceshouldthewaiterprovidetothecustomeraboutorderingtoaccommodatetheirdietaryandculturalrequirements? 3marks
13 2016VETHOSPITALITYEXAM
SECTION B – continuedTURN OVER
Question 9 (7marks)Achefhasdevelopedthefollowingmaincourseoptionsforafunction.
Cannellonifilledwithroastedredcapsicum,toastedhazelnutsandbutteredmushroomsPanko-coated,deep-friedsnapperwithcucumbers,peasandlemons
Roastedbreastofcorn-fedduckwithcaramelisedonionandcandiedfigstuffingPorktenderloinwithbabyspinachandmaplesyrupglaze
Poachedchickenwithsteamedbabypakchoy,andgingerandstaranisebroth
Fourguestsattendingthefunctionhavespecificdietaryrequirements.
a. Identifythemostsuitablemaincourseforeachofthelistedrequirements.Youmayusethekeywordsinboldtypeinthemenu. 4marks
Diabetic
Coeliac
Vegetarian
Pescetarian
b. Explaintwoconsequencesofnotaddressingspecialdietaryrequirements. 2marks
c. Otherthansearchingtheinternet,describehowinformationaboutdifferentdietaryrequirementscanbesourcedandupdated. 1mark
2016VETHOSPITALITYEXAM 14
SECTION B – continued
Question 10 (7marks)At8.00pm,agroupoffourguestsseatedatTable3ordersthefollowingmeals.
Guest number Entree Main
1 chilliprawns chickencaesar(noanchovy)
2 pumpkinsoup Atlanticsalmon
3 chargrilledcalamari chickencaesar
4 pumpkinsoup rareporterhouse
a. Completethedocketbelowfortheorder. 4marks
Quantity Item Cover
Table: Waiter:Jack Time: Covers:
b. Listthreereasonswhythewaitermayneedtoverballycommunicatewiththechefwhenplacingtheorder. 3marks
1.
2.
3.
15 2016VETHOSPITALITYEXAM
SECTION B – continuedTURN OVER
Question 11 (8marks)Listanappropriatecondimentandaccompanimentforeachofthefollowingdishes.
Dish Condiment Accompaniment
friedfish
sushi
roastbeef
Indianlambcurry
2016VETHOSPITALITYEXAM 16
SECTION B – continued
Question 12 (6marks)Inacasualdiningvenue,theguestsseatedatthetableshowninthediagrambelowhavejustfinishedtheirmaincourse.Theyenjoyedthefollowingmeals:• Cover1–steak,servedonaroundplate• Cover2–abowlofpasta,servedonanunderplate• Cover3–friedfish,servedonaroundplate• Cover4–chicken,servedonaroundplate
Theguestsalsosharedasidesaladandsomebruschettaservedonabreadboard.
pastabruschetta
chicken
fish
steak
salad
Cover 3
Cover 1
Cover 4Cover 2
ThewaiterisstandingnexttoCover3andtheguestasksthewaitertocleartheemptyplatesanddishesimmediately.
Whereshouldthewaiterstartclearingtheemptyplatesanddishes,andinwhatdirectionshouldthewaitermovearoundthetabletoensureefficiencyandcollectallitemsfromthetableatthesametime?Providereasonsfortheorderindicated.
17 2016VETHOSPITALITYEXAM
SECTION B – continuedTURN OVER
Question 13 (4marks)Explaintwodifferentwaystheextractionrateofanespressocoffeecanbeevaluated.
1.
2.
Question 14 (4marks)Describetwomethodsabaristacanusetomonitorthetemperatureofthemilkwhentexturing.
1.
2.
Question 15 (3marks)Awaiterisdeliveringthreecoffeestoatablewhenacustomerbumpsintothemandsomeofthedrinkscarriedinthewaiter’slefthandspillontothesaucers.
Identifythreeactionsthewaitershouldtakeinthissituation.
1.
2.
3.
2016VETHOSPITALITYEXAM 18
SECTION B – continued
Question 16 (5marks)Acustomerisinterestedintryingaloose-leaftisane(herbal,floralorfruitinfusion).
a. Suggestatisaneforthecustomer. 1mark
b. Describeyoursuggestedtisanefrompart a.andexplainhowitcouldbenefitthecustomer. 2marks
c. Listtheequipmentneededtoservethetisanetothecustomeratthetable. 2marks
Question 17 (3marks)Whenacustomerreceivestheirbillorinvoice,ataxisincluded.
a. Whatisthefullnameofthistax? 1mark
b. Provideadescriptionofthistax. 1mark
c. Explainhowthetotalamountofthistaxwouldbecalculated. 1mark
19 2016VETHOSPITALITYEXAM
SECTION B – continuedTURN OVER
Question 18 (3marks)Belowisapositiondescriptionforafoodandbeverageattendant.
Identifythreeend-of-shifttasksfromthelistofresponsibilitiesgivenbyticking()thecorrespondingboxes.
Position description
Position title FoodandBeverageAttendant
Department FoodandBeverage
Reports to ShiftManager
Position summaryToperformallfront-of-housedutiesrelatedtotheserviceoffoodandbeveragetocustomers,andprovideahighlevelofcustomerservicewhilefollowingpoliciesandprocedurestoensurehighstandardsareattained
Responsibilities Greetallcustomersinafriendlyandcourteousmanner. Provideahighlevelofcustomerservice. Effectivelymanagecustomercomplaints. Cleanequipment,anddismantlefurnitureifnecessaryandstoreinanappropriatearea. Provideaccurateinformationonmenuitemsandbeverages. Takecustomerorders. Provideefficientfoodandbeverageservicethroughoutashift. Attendstaffbriefings. Maintainasafeandcomfortableenvironmentfordiners. Followhealth,safetyandworkplaceguidelinesandpolicies. Ensureworkstationmiseenplaceiscompleted. Prepareforthenextserviceperiod(includespolishingglassware,resettingtables andrestocking).
2016VETHOSPITALITYEXAM 20
Question 19 (4marks)Acashierisbalancingandreconcilingallcustomerpaymentsattheendofashift.Thecashamountfromthebeginningoftheshifthasbeencountedandputaside.Aftercountingthetakings,thereisanextra$15.60incash.
a. Givetworeasonswhythismayhaveoccurred. 2marks
b. Whattwoactionsshouldthecashiertake? 2marks
Question 20 (5marks)Afoodandbeverageattendanthasdroppedamealonacustomer’slap.Thecustomerisveryangry.
Howshouldtheattendantrespondandwhatactionsshouldtheytake?
END OF QUESTION AND ANSWER BOOK