Hospitality Services NCV Level 2 — Document
November 2018 — NCV Level 2 — Hospitality Services
NCV Level 2
2018
NCV Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1A safe way of stacking crockery is up 10
1.2To ensure that cutlery and crockery have a perfect shine, a ... cloth should be used.
1.3Glasses should be stored in an open cupboard in a lock ed
1.4To warn guests hat cleaning is in progress, a should be used
1.5To prepare tiled floors for cleaning sweep the floor first switch on the lights first
1.6We use to deliver food during room service. bain
1.7What should you do if you find guests clothes lying on the floor while cleaning their room
1.8is a compound capable of killing algae and bacteria and to maintain an effective level of disinfection. Disinfectant
1.9tem used for counter services to dish up for customers. adle soup spoon
1.10Preparation befo re service stand for FIFO principles
Q2— Section header —
2.1Choose a drinks machine from COLUMN B that matches description in COLUMN A . Write only the letter (A F\ ne xt to the question number (2.1.1
2.1.5\ the ANSWER BOOK. COLUMN A COLUMN B
2.1.5Contains already prepared drinks, e.g. fruit juice Enclosed cabinet, using ice or mechanical refrigeration , to dispense premixed soda or combine soda wate and syrup stored in a cabinet Floor or counter mounted machine with
2.2Choose service equipment from COLUMN B that ma tches picture in COLUMN A. Write only the letter (A F\ next to the question number
2.2.5\ the ANSWER BOOK. COLUMN A COLUMN B
2.2.5cold pan hot cupboards bains
Q3— Section header —
3.10\in the ANSWE R BOOK. Correct the statement if it is FALSE.
3.1FIFO should be applied when restocking vending machine.
3.2When filter coffee machine is broken customers will be happy to order something else.
3.3The person caring for glass must ensur e that there are no fingerprints visible.
3.4A tankard glass is not used to serve lager (beer\.
3.5An o ptic is a measuring instrument used to measure liquor
3.6A h ighball glass can take approximately 250 ml 400 ml
3.7A c ocktail is a non alcoholic drink
3.8Napkins and serviettes are not all made of the same material.
3.9Red wine is served and stored at 18 C (temperature\
3.1015
Q4— Section header —
4.10\the ANSWER BOOK
4.2are used to protect hands from bacteria, chemicals and dangerous items.
4.3is used for polishing windows, mirrors, tiles and other glazed surfaces.
4.5is a sheet that fits securely over mattress.
4.6sed to cover pillow
4.8is use to dry crockery.
4.1010
Q5— Section header —
5.5\the ANSWER BOOK.
5.510
Q6— Section header —
6.1What type of room setup is shown in the picture? (2\
6.2Name TWO environmental control systems that should be available in a windowless room like this. (4\
6.3How should you set the two above mentioned systems so that it will be com fortable for the guests? (2 2\ (4
6.4Name TWO table items shown in the picture. (2\
6.5The duration of the meeting in the room will be 7 hours.
6.5.1Give THREE reasons hy the room should be refreshed during the
6.5.2When should the room be refreshed? (2\
6.5.3Give THREE examples of h ow the room should be refreshed (3\ (11011032\
6.6One of the duties of a night anager is to prepare room service breakfast trays and deliver early breakfasts as well as to collect trays
6.6.1The people on the shift before him did not complete their tasks of preparing the service area
6.6.2He walks down the corridor and there are trays outside the doors where guests had room service
6.6.3He has two room service orders for breakfast to be delivered at 07:30
6.6.4The service area has a lot of space and he has time on hand before the first room service order is placed
6.6.5When he delivers food, the guest complains about dirty cutlery (5 2\ (10\ [30]30
Q7— Section header —
7.1Why is it important to keep storage areas clean, tidy and free from rubbish? (3\
7.2Provide SIX guidelines to ensure the food display contributes to sales during counter service. (6\
7.3Which packaging can be used for the following food items during take away:
7.3.1Burger
7.3.2
7.4.1ame TWO types of beds found in a hotel. (2\
7.4.2How s hould housekeeping attendant handle a situation where they discover damaged linen while servicing the guest bedroom? (3\
7.5.1If one would not wear the correct protective clothing while cleaning the bathroom, what could happen? (4\
7.5.2Name THREE types of protective clothing. (3\
7.6Explain how to operate a vacuum cleaner correctly. (6\
7.7How would you deal with the following unexpected situation
7.7.1Faulty equipment (4\
7.7.2Shortages of stock (2\ 35] (11011032\ 11 NC1450
Q8— Section header —
8.1Why can a receptionist not give out personal information about a guest to anyone? (2\
8.2Provide the procedure to deal with an abusive caller. (5\
8.3When can a receptionist transfer a call? (2\
8.4Name ONE sou rce of where to find a telephone number. (1\
8.5Provide THREE guidelines on how to store linen correctly. (3\
8.6Explain the procedure for receiving of external laundry. (7\
8.7dvi e a new staff member on how to interact with customers in a polite and friendly manner while cleaning public areas. (5\
8.8How does one clean a public telephone? (5\ [30] TOTAL SECTION B: GRA ND TOTAL 105 15030
Topics Identified
1
Service
Mark Allocation
Total105 marks
Sections10 + 10 + 15 + 10 + 10 + 30 + 30 = 115 marks
Paper information
TitleDocument
SubjectHospitality Services
LevelNCV Level 2
Document typeQuestion paper
Year2018
MonthNovember
Pages11
Downloads3
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,900
About Hospitality Services examination preparation
Hospitality combines food preparation, service, and hospitality management. The examination tests both practical skills and theoretical knowledge of hospitality principles.
How to use this resource for revision
A TVET past examination paper is most useful when it is treated as an active revision exercise. Try the questions yourself before checking the corresponding memorandum. Where you make an error, identify the reason — was it a knowledge gap, a calculation mistake, an interpretation issue, or an examination technique problem?
For stronger examination practice, complete the paper without unnecessary interruptions and keep track of the questions that take the most time. Afterwards, review the memorandum and separate knowledge gaps from mistakes caused by interpretation, calculation, structure, or examination technique.
food preparation techniques
service standards
food safety principles
hospitality management
customer service skills
A practical revision approach
Focus on food safety, preparation methods, and service standards. The memorandum rewards correct terminology, practical reasoning, and knowledge of hospitality regulations.
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