2018 vce vet hospitality written examination · • all written responses must be in english. at...
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VCE VET HOSPITALITYWritten examination
Thursday 8 November 2018 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• Questionandanswerbookof23pages• Answersheetformultiple-choicequestions
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyournameandstudent numberasprintedonyouranswersheetformultiple-choice
questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.
At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisbook.
Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2018
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2018
STUDENT NUMBER
Letter
2018VETHOSPITALITYEXAM 2
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SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
Question 1Inasensoryevaluationofafooditem,textureismostcloselyrelatedtowhichoneofthefollowingsenses?A. sightB. tasteC. smellD. touch
Question 2Assumingcustomersaregoingtomovethroughabuffetfromlefttoright,whichoneofthefollowingdiagramsshowsthemostappropriateset-upforthebuffettoensureeaseofaccessandlogicalprogression?
M P V
Bpl
M PV
Bpl
MPV
Bpl
MPV
B pl
pl plates
M meat
P potatoes
V vegetables
B bread
A.
B.
C.
D.
Key
3 2018VETHOSPITALITYEXAM
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Question 3Acustomerhasaskedaquestionaboutaningredientinadishandthefoodattendantisnotsureofthecorrectresponse.Whatisthemostappropriateactionforthefoodattendanttotake?A. Studythemenumoreclosely.B. Explainthattheydonotknow.C. Seekassistancefromacolleague.D. Explainthattheywillreturnaftercheckingwiththechef.
Question 4Whatisonestandardmeasureofabeverageingredientequalto?A. 30mLB. 25mLC. 20mLD. 15mL
Question 5Whichdocumentshouldbeconsultedtoensureconsistencywhenmakingamocktailforacustomer?A. thetastingnotesB. thestandardrecipeC. theequipmentmanualD. aphotographofthebeverage
Question 6Whichimageshowstheprofessionalwaytocarryatray?
A. holdingonfingertipsonly B. holdingwithtwohands(oneoneachside)
C. holdingonslightlycuppedhand D. holdingwithonehandontheside
2018VETHOSPITALITYEXAM 4
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Question 7Theorderofservicecommontomostrestaurantswouldbetogreetcustomersonarrival,thenA. providethemwithmenusandtakefoodorders.B. seatthem,offerbeveragesandthentakebeverageorders.C. offerbeverages,seatthemandthentakebeverageorders.D. providethemwithmenus,takefoodordersandthentakebeverageorders.
Question 8Followingtheorderofservice,themostappropriatetimetodescribethespecialstocustomersiswhenA. theyareallseated.B. themenusarepresented.C. thebeveragelistispresented.D. pre-dinnerdrinkshavebeenserved.
Question 9Arestauranthasabookingforatableof15.Threeguestsfromthisbookinghavearrived.Whatshouldservicestaffdointhissituation?A. Providemenus.B. Adjustthecutlery.C. Explainthespecials.D. Offerpre-dinnerdrinks.
Question 10ThemostcommonmethodofpreparingajusisA. baking.B. braising.C. steaming.D. reducing.
Question 11Family-styleservicewouldencouragedinerstoorderA. individually.B. extradishes.C. mealstoshare.D. cheapermenuitems.
Question 12Thethree-minutecheckafterservingfoodtoacustomerisimportantinordertoensurethatthecustomerhasA. finishedtheirmeal.B. nofurtherrequirements.C. receivedthecorrectmeal.D. commencedeatingtheirmeal.
5 2018VETHOSPITALITYEXAM
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Question 13Agroupofofficeworkersishavinglunchinabusycafe.Severalmembersofthegrouphavelefttogobacktoworkandtwonewmembershavejustjoinedthegroupatthetable.Whenisthemostappropriatetimetoclearthetable?A. aseachpersonfinishestheirmealB. assoonasallguestshavepaidthebillC. whenthenewmembersjointhegroupforlunchD. whenthecafemanagersaysthetablecanbecleared
Question 14TampingreferstoA. levellinggroundcoffeeinthegrouphead.B. levellinggroundcoffeeinthegrouphandle.C. compactinggroundcoffeeinthegrouphead.D. compactinggroundcoffeeinthegrouphandle.
Question 15Whichoneofthefollowingcoffeebeveragesshouldabaristarecommendtoacustomerwhohasrequestedastrong,concentratedcoffee?A. doppioB. ristrettoC. espressoD. cappuccino
Question 16Alongmacchiatoisfinishedwithadropoffreshmilkoradollopoftexturedmilkto‘stain’theespresso.Whichoneofthefollowingisthecorrectwaytomakethecoffeebase?A. espressofirst,hotwaterontopB. hotwaterfirst,espressoontopC. singleshotofespresso,nowaterD. doubleshotofespresso,nowater
Question 17Followingthemanufacturer’sinstructionsforcleaningtheespressomachinewillnotassistwithA. ensuringthatthetaskisperformedsafely.B. extendingtheworkinglifeofthemachine.C. guaranteeingarich,flavoursomecoffee.D. contributingtothefinaloutputofaqualityespresso.
Question 18Awaterfiltrationsystemmaybebuiltintoorusedasanadditiontoanespressomachine.OneofthefunctionsofawaterfiltrationsystemistoA. removemilkresidue.B. removecoffeegranules.C. filterusedwatersoitcanberecycled.D. decreasethebuild-upofmineraldepositsinthepipes.
2018VETHOSPITALITYEXAM 6
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Question 19AsmalljugthatisusedtoservemilktoacustomerisalsoknownasA. apourer.B. aninfuser.C. aplunger.D. acreamer.
Question 20Whichtypeofteaismadewithavarietyofspices,includingcardamom,cinnamon,clovesandpepper?A. chaiB. blackC. greenD. scented
Question 21Inwhatformismatchagreenteasold?A. leafB. flakeC. pasteD. powder
Question 22Itisimportantforacashiertogiveacustomerthecorrectchange.Oneofthestepsinvolvedinprovidingchangetoacustomeriscountingthechangeoutloudtothecustomer.ThemostimportantreasonforcountingoutloudisA. thatdouble-checkingispartoforganisationalprocedure.B. thatspeakingoutloudmakesiteasiertocalculate.C. toallowthecustomertocheckthecalculations.D. togivethecashiertimetocorrectanymistakes.
Question 23Thecashierisrequiredtoseparatethecashfloatfromthedailytakingsattheendofservice.ThemostappropriatewaytocountthedenominationsforthefloatthatistobereturnedtotheregisterdrawerisfromA. lefttoright.B. righttoleft.C. smallesttolargest.D. largesttosmallest.
Question 24PettycashisasmallamountofcashthatisA. usedtopayforincidentalpurchases.B. usedwhenEFTPOSisnotworking.C. keptintheofficeincasethefloatisshort.D. keptintheregistertogivechangetocustomers.
7 2018VETHOSPITALITYEXAM
END OF SECTION ATURN OVER
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Question 25AcustomerwhoisbookingabirthdayeventinaprivateroomatarestaurantmayhavetopayaA. refund.B. deposit.C. premium.D. disbursement.
2018VETHOSPITALITYEXAM 8
SECTION B – continued
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SECTION B
Instructions for Section BAnswerallquestionsinthespacesprovided.
Question 1 (5marks)Buffetserviceisoftenusedinrestaurants,cafesandfunctioncentres.
a. Identifyoneeventoroccasionwherebuffetservicewouldbeappropriate. 1mark
b. Listtwoadvantagesofbuffetservice. 2marks
c. Listtwodisadvantagesofbuffetservice. 2marks
9 2018VETHOSPITALITYEXAM
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Question 2 (4marks)Collectingdatacanbeofbenefittoahospitalitybusiness.
Fromthelistbelow,selecttwoformsofdataanddescribehowthisdatacanbeused:1. customerinformationandfeedback2. bestsellingmenuitems3. numberofcustomerswhochoosetheàlacartemenucomparedtothesetmenu4. proportionofrevenuerelatedtofoodsalescomparedtobeveragesales
Selectionno.
Selectionno.
Question 3 (4marks)Ateammeetingistobeheldtoassistwithdevelopinganewdinnermenu.Therearemanythingstoconsiderwhenselectingitemsforamenu.
Listfour thingsthatshouldbetakenintoaccount.
2018 VET HOSPITALITY EXAM 10
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Question 4 (6 marks)Equipment and service items need to be checked before the service period commences.
Complete the table below by identifying two checks for the equipment or service item listed. An example has been given for each.
Equipment/Service item What to check
glassware Example: Glassware is clean.
1.
2.
condiments/accompaniments Example: Serviceware is clean.
1.
2.
point-of-sale (POS) equipment Example: Any changes to menu item prices have been updated.
1.
2.
Question 5 (6 marks)Provide a detailed definition for each of the following items used when making beverages.
• Knock box
• Coffee grinder
• Tisane
11 2018 VET HOSPITALITY EXAM
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Question 6 (6 marks)Complete the table below by filling in the missing information that relates to three beverages.
Name of beverage Ingredients Method Glassware Garnish
virgin pina colada pineapple, coconut milk
colada glass
Angostura bitters, lime juice cordial, lemonade
build lemon slice
virgin caipiroska mint leaves, lime, sugar, soda or lemonade
mint leaves and lime
Question 7 (3 marks)Before serving beverages to customers, a server will use some of their senses to check and evaluate every drink made.
For each of the senses listed in the table below, provide one example of what the server will check for.
Sense What the server will check for
sight
smell
touch
2018VETHOSPITALITYEXAM 12
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Question 8 (3marks)Anexperiencedserverisrequiredtocarryatrayofninedrinks.
Usethediagrambelowtodeterminethesafestpositionsforcarryingdifferenttypesofglasses(labelledA,BandC)onthetray.CompletethetablebyplacingthelettersA,BorCinthecorrectboxinthe‘safestposition’column.Useeachletteronlyonce.
Aerial view of drink tray Type of glass Safest position
sideoftrayfurthestfromserver’sbody
A
AA
B B
B
C
C
C
sideoftrayclosesttoserver’sbody
thetallestglasses
thesmallestorlightestglasses
theheaviestglasses
Question 9 (2marks)Identifytwobenefitsofverballyexplainingspecialstocustomersratherthanrelyingonthedailyspecialsboard.
1.
2.
13 2018VETHOSPITALITYEXAM
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Question 10 (4marks)Acustomerhasaskedthewaiterformoreinformationaboutoneofthedailyspecials,‘steakfrites’.
Howshouldthewaiterdescribethisdishsothatitappealstothecustomer?
2018VETHOSPITALITYEXAM 14
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Question 11 (5marks)a. ‘Allfoodispreparedinourkitchen,wherenuts,gluten,dairyandotherallergensarepresent.’
Explainwhythewarningabovemayappearonamenu. 1mark
b. Aguesthasanallergytonuts.
Describetwoactionsthatshouldbetakenbyrestaurantstaffateachstagegivenbelowtoensurethattheguest’shealthisnotcompromised. 4marks
• Atthetimeofmakingthereservation
• Whenthemealisorderedandservedtotheguest
15 2018VETHOSPITALITYEXAM
SECTION B – Question 12–continuedTURN OVER
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Question 12 (18marks)
ECLIPSE
EntreeHomemademinestronewithrusticbread
Vegetable tempurawithmixedspicesandchillisauceSugar-curedocean troutandAsianpickleswithfennelandhorseradishsauce
Aranciniwithbroadbeans,mintandfettaSearedscallopswithdillbriocheandalightmustardsauce
Linguiniwithbluecheese,pearandwalnuts
Main courseSlow-cookedbeefandwildmushroomrisotto
Warmsaladofchickpeas,roastedpeppers,redonionandgreenbeanswithalimeandchillidressingLamb shankwithaportandredwinesauce
BasilandricottastuffedchickenbreastservedwithpinenutmashandtomatoconfitParmesanandoliveencrustedsalmon withroastedasparagus
Charsuipork filletwithmangosalsaandAsiangreens
DessertBerrysemifreddowithstrawberrycoulisandsaltedpistachios
Steamedpassionfruit and tangelo puddingwithrosewaterice-creamandbloodorangesauceSummer pudding
Saltedcaramelchocolate tartletRoastedpears withespressocream
2018VETHOSPITALITYEXAM 16
SECTION B – Question 12–continued
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a. Refertothemenuonpage15.Thefooddocketbelowindicateswhichentreesandmaincourseshavebeenorderedbyagroupofcustomers.
Quantity Item Cover number
1 linguini 1
2 minestrone 2,4
1 vegetabletempura 3
1 chicken 1
1 lambshank 2
1 chickpeas 3
1 salmon 4
Table:6 Covers:4 Time:7pm Server:Chris
Basedontheorder,completethetablebelowtoidentifytheadditionalcutlerythatwillneedtobeaddedtotheàlacartetablesetting. 4marks
Cover number Additional cutlery
1
2
3
4
17 2018VETHOSPITALITYEXAM
SECTION B – Question 12–continuedTURN OVER
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b. Thereisawiderangeofallergiesandintolerancesthataffectwhatcustomersmayormaynotconsume.Usethekeywordsinboldtypeonthemenuonpage15toanswerbothpartsofthisquestion.
i. Listthemealselectionsthatwouldbeinappropriateforacustomerwithanutallergy. 2marks
Entree
Maincourse
ii. Suggestappropriaterecommendationsfromthemenuforcustomerswiththefollowingdietaryrequirementsorintolerances. 6marks
• Wheat(gluten)intolerance
Entree
Dessert
• Dairy(lactose)intolerance
Maincourse
Dessert
• Vegan
Entree
Maincourse
2018VETHOSPITALITYEXAM 18
SECTION B – Question 12–continued
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c. i. Fortaxationpurposes,aguesthasrequestedawrittenreceiptfortheirlunch.
Usingtheinformationfromthefooddocketinpart a.andtheadditionalinformationinTable1below,completethereceiptonpage19byperformingcalculationstofillintheblankspaces.Thefoodorderhasbeensubtotalledforyou. 5marks
Table 1
Additional information
PricesdonotincludeGST.
Date14/10/2018
Themethodofpaymentwascashwith6×$50notes.
Beveragesorderedasbelow.
Quantity Item Price (each)
2 lemon,limeandbitters $4.00
2 housewhite(glass) $8.00
4 coffees $5.00
19 2018VETHOSPITALITYEXAM
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Receipt
Eclipse123AlphabetSt
MelbourneVIC3000ABN:121231234
Date: Table:
Server: Covers:
No. Item Amount Total
2 minestrone $9.50 $19.00
1 linguini $16.50 $16.50
1 vegetabletempura $14.00 $14.00
1 chicken $22.00 $22.00
1 lambshank $24.00 $24.00
1 chickpeas $18.50 $18.50
1 salmon $27.00 $27.00
3 summerpudding $11.50 $34.50
1 chocolatetartlet $12.00 $12.00
Subtotal food $187.50
Subtotal food and beverage
$231.50
GST
Total inc. GST
Received $300.00
Change $45.35
2018 VET HOSPITALITY EXAM 20
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ii. In Table 2 below, identify the breakdown of denominations for the change of $45.35 to be returned to the customer, so that the customer receives the least number of notes and coins possible. 1 mark
Table 2
Coin Number given Note Number given
5 c $5
10 c $10
20 c $20
50 c $50
$1 $100
$2
Question 13 (3 marks)Outline three reasons why a shift handover is important for an incoming waiter.
Question 14 (3 marks)The standard practice for clearing tables is to wait until all guests have completed their meals. However, there are times when a customer’s actions may indicate to the attendant that they should clear the customer’s plate immediately.
List three actions that an attendant may observe.
21 2018VETHOSPITALITYEXAM
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Question 15 (4marks)Explainthedifferencebetweenagrouphandleandagrouphead,anddescribehowthesetwoitemsofequipmentareusedtogethertoproduceespressocoffee.
Question 16 (3marks)Completetheblankspacesbelowbyprovidingtheproportionofingredientsforthepicturedcoffeebeverages.
Source:happydancing/ Shutterstock.com
Source:YKTR/Shutterstock.com Source:wsantina/ Shutterstock.com
1.latte
2. cappuccino
3.shortblack
2018VETHOSPITALITYEXAM 22
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Question 17 (2marks)Thelunchservicehasjustfinishedandthesupervisorhasaskedthebeverageattendanttocleantheespressocoffeemachine,placethesteamwandinaglassofwaterandleaveittosoakuntilthedinnerservice.
a. Whyisitincorrecttosoakthesteamwand? 1mark
b. Whatisthecorrectwaytocleanthesteamwand? 1mark
Question 18 (3marks)Whenpreparingcoffeebeveragesorcleaningtheespressomachine,considerationmustbegiventowaysofminimisingwastageandreducingtheconsumptionofwaterandenergy.
Describehowabaristacanworkeffectivelytoreducetheenvironmentalimpactofeachofthefollowing.
• Wastage
• Energyuse
• Wateruse
23 2018VETHOSPITALITYEXAM
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Question 19 (5marks)Gasfromgasbottlesisusedtoaddcarbonation(bubbles)topost-mixsoftdrinks.
a. Listthetwoothercomponentsofpost-mixsoftdrinks. 2marks
b. Whensettinguppost-mixgasbottles,whatdocumentcouldabeverageattendantrefertoinordertocarryoutthistasksafely? 1mark
c. Listtwo precautionsthatabeverageattendantneedstotakewhenhandlinggasbottles. 2marks
Question 20 (6marks)Acashierisworkinginabusy,casualdiningestablishmentwherecustomerscometothecountertopay.Afterreceivingtheirchange,acustomercomplainsthatthechangeisincorrectandtheyareowedanadditional$20.
a. Whatstepsshouldthecashiertaketorectifytheissueanddealwithothercustomerswhoarewaitingtopay? 4marks
b. Otherthancountingthechangeoutloudtothecustomer,describetwoactionsthecashiercouldhavetakenthatmayhavepreventedthecomplaint. 2marks
END OF QUESTION AND ANSWER BOOK