Hospitality Services NCV Level 2 — Document P1
November 2023 — NCV Level 2 — Hospitality Services
NCV Level 2
2023
NCV Hospitality
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Q1— Section header —
1.5\in the ANSWER BOOK.
1.1can spread bacteria to other food being prepared. food particles and dust food and bacteria dust, mo
1.2Vinegar Acid detergents Air fresheners Abrasive cleaners
1.3the way you express yourself in words. making a telephone call. creating new friends. wearing of protective clothing.
1.4keep food warm for a long time. ish
1.525 10 18
Q2— Section header —
2.10\n the ANSWER BOOK.
2.1To avoid a shortage of customer supplies one should always check that you have sufficient supplies before you start to clean.
2.2When interacting with customers in a professional and friendly manner one day/Good afternoon/Good evening
2.3When taking a telephone message have a message pad and pencil available.
2.4It is important to keep storage areas clean, tidy and free from refuse.
2.5Guests will be satisfied if the bed(s\ in the bedroom are not clean and neatly made up.
2.6Gas cylinders should always be turned off after use.
2.7Coasters and drip mats are normally used to put drinks on the counter or table.
2.8When cleaning a coffee percolator machine, one should wash the jugs, hotplates and the exterior of the machine with clean water and dry these with a lint free cloth.
2.9Hot service counters should not be turned on before service starts. These counters do not need time to heat up to the correct temperature in order to keep food items warm.
2.1010
Q3— Section header —
3.10\n the ANSWER BOOK. COLUMN A COLUMN B
3.10ables are arranged in double rows, with every two tables end to end down the length of the room
Q4— Section header —
4.10\ in the ANSWER BOOK. rotisserie; new arrivals; abrasive cleaner; stay; mattress protector; hot and cold cups; counter service; scourers; rubber gloves; coverings; multi purpose cleaner
4.1When the guest leaves the hotel, the bed(s\ in the bedroom should be stripped of all dirty linen and bed coverings and then made with the correct, clean linen
4.2for any stains and tears. Should the linen be dirty it mu st be replaced with clean fresh linen.
4.4customer collects a tray before proceeding along the service counter.
4.5floor finish where soil has become embedded.
4.6from coming into contact with harmful or harsh chemicals.
4.7are made from insulated paper or coated board and are used to keep beverages hot or cold and to protect the hands.
4.8fired ceramics or electric heating elements and is often used to grill food items.
4.9Guests who have made a reservation at a hotel and will be staying for the first
4.1010
Q5— Section header —
5.1Explain how you would handle each of the following:
5.1.1Cracked/Chipped plates
5.1.2No hot water in the hotel
5.1.3
5.2Maintaining the glass storage area in a restaurant is very important. List FIVE ways of keeping a glass storage area clean, hygienic, safe and well (5\
5.3Study the picture below and answer the questions that follow:
5.3.1
5.3.2What will the importance of the FIFO principle be when using the machine (in the illustration above\n a take away establishment? (5\
5.4
5.5
5.6Define the term condiments. (2\ [40] 1101103240
Q6— Section header —
6.1
6.2List FIVE ways to take care of furniture in a service area where customers will be served. (5\
6.3
6.4Explain how you would advise a newly appointed housekeeper to clean each of the following public areas in a hotel:
6.4.1A guest's bathroom
6.4.2A lobby
6.4.3A lift
6.4.4
6.5Define the term partly assisted service. (1\ [30]30
Q7— Section header —
7.1Study the illustrations below. Select the type of bed from those in the block below and write your answer next to the question number (7.1.1
7.1.6\in the ANSWER BOOK. sleeper couch; bunk bed; single bed; king size bed; double bed; queen size bed
7.1.111011032 Copyright reserved Please turn over
7.1.2(Sleeps two persons. Size of the bed: approximately 350 cm 650 cm. Often used in a otel or a uest House.\
7.1.3(Sleeps one to two persons. Size of the bed: approximately 350 cm 550 cm. Often used in a uest
7.1.4(Sleeps one to two persons. Size of the bed: approximately 200 cm 200 cm. Often used in a standard bedroom of a hotel or a child
7.1.6(6 2\ (12\
7.2State TWO examples of cleaning equipment that should be used to clean the bathroom in a hotel bedroom. (2\
7.3How can a receptionist in front office take down a telephone message accurately? Write down FIVE important facts that should be considered. (5\
7.4Identify SIX examples of packaging that can be used in a take away establishment. (6\ [25] 1101103225
Q8— Section header —
8.1Customer satisfaction is very important in any hospitality establishment where food and beverages are served. State SIX ways to serve drinks correctly and professionally to customers in a restaurant. (6\
8.2For hygiene and safety reasons, all cutlery needs to be dried properly and then stored in a safe and correct manner to ensure customer satisfaction. Recommend SIX ways in which staff should dry and store cutlery.
8.3
8.4Give ONE way each of the TWO problems which you have mentioned in
Q8— Section header —
Topics Identified
2
Food SafetyService
Mark Allocation
Total150 marks
Sections10 + 10 + 10 + 40 + 30 + 25 + 20 = 145 marks
Paper information
TitleDocument
SubjectHospitality Services
LevelNCV Level 2
Document typeQuestion paper
Year2023
MonthNovember
Pages11
Downloads4
Examination context
Decade2020s
Years ago3y
SeasonSpring (SH)
Start dayWednesday
Exam periodNovember 2023
Days since exam1,075
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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