Hospitality Services NCV Level 2 — Document P1
November 2019 — NCV Level 2 — Hospitality Services
NCV Level 2
2019
NCV Hospitality
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Questions — A Preview of What to Expect in the Document
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1can be used as a promotional item for a restaurant. table cloth
1.2Dishwashing machines should be kept clean, undamaged and ready for use so that they can be easily stored. germs do not spread to crockery and cutlery. they are easy to p
1.3/An is used to clean the inside of the toilet bowl. service cloth organic
1.4sed to scrub stubborn dirt or stains and to remove mildew. loths Dusters Gloves
1.5Use a heavy duty to remove heavy dirt build up, stains and marks for low
1.6To ensure that cutlery and cro ckery have a perfect shine, a cloth should be used. wet
1.7reparation before service. Restaurant m enu irst in First O
1.8What does OHS Act stand for Occupational Health and Safety Act Occupational Health Standards Act South African Occupational Act
1.9If the cleaner sees a broken tile at reception, they should ignore it until the next day epo
1.10A speaker at a seminar lectern notepad
Q2— Section header —
2.10\in the ANSWER BOOK.
2.1Sanitis er should be used to clean a mirror in a hotel lift.
2.2If a room attendant is short of housekeeping supplies, he/she should notify the guest.
2.3It is best to dry glasses by drip drying
2.4Crockery should be rinsed before it is placed in the dishwasher to be cleaned and sanitised.
2.5Cr ockery should be stored in piles of approximately 40.
2.6Crockery with small c hip or crack s can still be used during s ervice.
2.7Hot service counters should be turned on early enough to allow time to heat up to the correct temperature to display hot food.
2.8Clean utensils should never be placed on the floor to avoid contamination.
2.9Waiter s friend c onsists of a corkscrew, bottle opener and knife for opening wine and beer bottle s.
2.10Coasters are placed underneath drinks on co unter or table
Q3— Section header —
3.1Choose an item from COLUMN B that matches a description in COLU MN A. Write only the letter (A F\ next to the question number (3.1.1
3.1.5\in the ANSWER BOOK. COLUMN COLU MN
3.1.1
3.1.5igh speed hard floor burnishing Removal o f heavy dirt build
3.2Choose cleaning chemical from COLUMN B that matches the use in COLUMN A. Write only the letter (A F\ next to the question number (3.2.1
3.2.5\the ANSWER BOOK. COLUMN COLUMN
3.2.5Use to cl ean most surfaces Use to clean enamels and ceramics Use
Q4— Section header —
4.1Buffet
4.2Table d te
4.3Data projectors
4.4Flip charts
4.5Salad case
4.6Ro tating brush cleaner
4.7Guest amenities
4.8Rotisserie
4.9Vacuum cleaners
4.10Tally sheet (10 2\ [20] TOTAL SECTION A: 50 SECTION B20
Q5— Section header —
5.1Identify the machine in the illustration above (2\ (11011032\ Copyright reserved
5.2Define the term refresh in terms of a function room. (2\
5.3List FOUR types of environmental control used for functions. (4\
5.4Describe h ow the following situations should be dealt with
5.4.1Jammed or broken machines (3\ 5.
4.2Insufficient supplies or ingredients (3\
5.5Discuss the consequences of the impact of food delays or time delays on food quality a nd customers service. (5\
5.6Provide SIX types of machinery and /or food service equipment to be used in a re staurant. (6\ [25]25
Q6— Section header —
6.1Identify EIGHT of the cleaning materials and equipment from the illustration below , which are (8\
6.2When cleaning a lift in a hotel a customer walks up to a housekeeping assistant to enquire about a service in the hotel. How should the housekeeping assistant interact with the customer? 4\
6.3Provide the procedure for cleaning a public telephone. (4\
6.4
6.5Describe to a room service attendant how he can ensure that leftover food col lected from guest 's
Q7— Section header —
7.1Study the picture below and answer the questions Which ONE
7.1.2\ the ANSWER BOOK.
7.1.1
7.1.2(1\
7.1.3Identify TWO types of kniv es that may be required to set a table for a main course.
7.1Define the term cover. (2\
7.2
7.3Name F OUR basic room set ups that can be considered for large functions such as conferences, seminars or wedding functions
7.5.1How is a switchboard operated (3\
7.5.2Identify THREE sources for obtaining a telephone number. (3\ [25]25
Q8— Section header —
8.1Outline FIVE ways in which you can transport clean linen to the sto rage area. (5\
8.2
8.3.1Provide FOUR quality checks that must be done when receiving clean linen. (4\
8.3.2Give FOUR good hints on ow to s tore clean linen effectively. (4\
8.4Describe FOUR message taking skills that should be followed when you are required to take down a telephone me
Topics Identified
3
Food PreparationMenu PlanningService
Mark Allocation
Total150 marks
Sections10 + 10 + 5 + 20 + 25 + 25 + 25 + 25 = 145 marks
Paper information
TitleDocument
SubjectHospitality Services
LevelNCV Level 2
Document typeQuestion paper
Year2019
MonthNovember
Pages10
Downloads1
Examination context
Decade2010s
Years ago7y
SeasonSpring (SH)
Start dayFriday
Exam periodNovember 2019
Days since exam2,536
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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