Hospitality Generics NCV Level 3 — Document
Februarie 2020 — NCV Level 3 — Hospitality Generics
NCV Level 3
2020
NCV Hospitality
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Q1— Section header —
1.10\ the ANSWER BOOK.
1.1Swooping down and lifting a heavy box. Keep ing your back straight and bend your knees
1.2If a 410 g tin of condensed milk cost R17.50, what will be the cost of 250 g of condensed milk be? R12
1.3Islam Halal. Kosher. Kashrut.
1.4According to the food pyramid cereals, rice and pasta per day is required.
1.5If the cost of a cheese sandwich is R5.50 and the required gross profit is 60%, the selling price will be ... R9
1.6Productivity is defined as he amount of work you can do. he capacity to produce quality with minimum re
1.7Good body language during an interview can mean Do not smoke or chew gum. Be extremely confident and modest. Pay close
1.8one page summary of your skills, experience and education.
1.9A simple ront of house hierarch structure ma
1.10The daily r eservations report includes: Renovation status report. Group status report. Density chart report.
1.11When doing research for jobs the following must be kept in mind: Let them see your sweat
1.12In an interview room, the following m ust be kept in mind: Do not shake hands with an interviewer. Avoid nervous mannerisms. Fidget with your cloth
1.13This person of authority could help you with career options: Business as sociations. Personnel agencies. Chamber of
Q2— Section header —
2.1.10\the ANSWE R BOOK.
2.1The details recorde in the hotel diary are placed in order under dates of arrival his helps in the preparation of an arrival list.
2.2Conflict could stimulate growth, innovation and change.
2.3Domestic pets carry harmful bacter ia therefore they should not be permitted where food is prepared or served
2.4Spoilt high risk foods can easily lead to cross contamination of other foods if stored correctly.
2.5Hot card response means it is safe to continue with the card tra nsaction.
2.6Tokens are usually promotional gifts that are valid for a limited period.
2.7It is not necessary for the duty manager to authorise all refunds and to sign the pre checkout folios.
2.8A refund claim is as open to fraud as any oth er transaction.
2.9Commercial ly important persons are guests who may need extra care and attention such as handicapped guests or the elderly.
2.1010
Q3— Section header —
1.10\in the ANSWER BOOK.
3.1Allocating time to task and ensuring everything is done wi thin a specific time limit.
3.2This letter is used to contact an employer where no known opening exists.
3.3A report on the number of reservations denied.
3.4Information that is not available to the public.
3.5This food group is the pri ncipal source of energy.
3.6An arrangement made by customers to stay at an organisation for a set time.
3.7illing equipment that has space for each type of note and coin.
3.8An amount of money that is given to a cashier at the beginning of a shift.
3.9A means of communication with guest about dishes an establishment has to offer.
3.1010
Q4— Section header —
4.10\in the ANSWER BOOK. COLUMN COLUMN
4.10This type of scan enables one to view every reservation in the system Rooms are classified into groups of similar types and no allocation is made It summarises the information on the
Q5— Section header —
5.1Which factors should be cons idered when menus are developed for different occasions? (5\
5.2Differentiate between the following menu styles
5.2.1Cyclic menu (3\
5.2.2
5.3Certain food combinations complement one another. Mention which sauces o well with the following food items
5.3.1Fish
5.3.2Roast beef
5.3.3
5.4Explain FIVE objectives of a standard recipe. (5\
5.5State FOUR stages during which food can be contaminated with bacteria (4\
5.6What should you check and inspect d uring food deliveries? (5\
5.7Name THREE types of food which are considered a complete source of protein. (3\
5.8How many times per week should we consume the proteins mentioned in
Q5— Section header —
5.9istin guish between menu costing and menu pricing (4\
Q6— Section header —
6.1If, d uring a card transaction the power went off, how would you perform a manual card transaction? (7\
6.2Which relevant stationery should be at pay point at all times? (5\
6.3Explain the impact that unauthorised access to pay points by staff will have on the organisation. (6\
6.4How would you deal with cash discrepancy during cash up? (4\
6.5Advi e how to deal with an upset gue st even after everything possible was done to make him/her feel better.
6.6State THREE types of refunds that an organisation can issue. (3\
6.7sk the new receptionist to distinguish between:
6.7.1Top down selling technique and
6.7.2
6.8Explain to a new eceptionist the process of closing off and cashing up the cash register. (7\ [40]40
Q7— Section header —
7.1Define the term professionalism. (2\
7.2State FIVE characteristics of professionalism. (5\
7.3Describe THREE guidelines for effective communication with your superior (6\
7.4How would you manage your time to become a bet ter organised individual? (4\
7.5State FIVE sources where employment opportunities could be advertised. (5\ (11011003\ 10 Copyright reserved Please t urn over
7.6To increase the chances of getting your desired job you may have to review a number of advertisements. Explain how you would espond to an advertisement. (5\
7.7Rearrange the following format of a covering letter.
7.7.1First paragraph
7.7.2Second paragraph
7.7.3Sign your name and print it
7.7.4Headline
7.7.5Applicant's address
7.7.6Follow up information
7.7.7The recipient's address
7.7.835
Q8— Section header —
8.1Complete the ancel ation form. Wr ite your answers on ADDENDUM A provided in your ANSWER BOOK. (10\
8.2How would Ms Naidoo show good telephone etiquette/manners and, at the same time, promote the establishment (5\ (11011003\ 11
8.3Why is it important to send a guest departure list to t he following departments?
8.3.1Porter s desk
8.3.2Cashier
8.3.3Reservations
8.3.4
8.4State TWO reasons why is important to request a deposit when making a guest booking. (3\ [22] TOTAL SEC TION B: 140 GRAND TOTAL: 18022
Q8— Section header —
Topics Identified
3
Food PreparationMenu PlanningService
Mark Allocation
Total180 marks
Sections15 + 10 + 10 + 10 + 38 + 40 + 35 + 22 + 10 = 190 marks
Key Information
Email Addresschol.res@trivaga.com
Paper information
TitleDocument
SubjectHospitality Generics
LevelNCV Level 3
Document typeQuestion paper
Year2020
MonthFebruarie
Pages12
Downloads4
Examination context
Decade2020s
Years ago6y
Season—
Start day—
Exam period—
Days since exam—
About Hospitality Generics 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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