2016 vce vet hospitality written examination · vce vet hospitality written examination thursday 10...

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