Applied Management N6 — Memo
June 2019 — N6 — Applied Management
N6
2019
Nated Hospitality
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Q1— Section header —
1.1.1True
1.1.2False Induction or orientation ecruitment is the search for candidates to fill vacancies
1.1.3True
1.1.4False Public relations Marketing promotes the sales and products of the organisation. It deals with the product, price, place and promotion.
1.1.5True
1.1.6True
1.1.7False Internal communication OR external communica tion will be e.g. with clients/ suppliers
1.1.8True
1.1.9False Human resources development maintenance involves remuneration, promotion
1.1.10
1.2.1Involves using techniques like praise or a warning to influenc e the behaviour of an employee/ subordinate to direct the behaviour towards achieving set goals or improve conduct
1.2.2This communication takes place around the fixed organisational structure of the business for example HR offi cer liaising directly with the f inancial manager to organise a meeting.
1.2.3It provides structures and procedures such as mediation or arbitration to deal with disputes
1.2.4Overall financial budget that includes other budgets like e.g. operational, cash and capital budget
1.2.5If an employee is injured during work hours or contracts a work related disease, the employer is obliged to pay for medical expenses
1.2.6Observing employee' s physical actions while performing a job function for example when cook ing or baking a cake
1.2.7Testing (different tests\ and secondly the diagnostic interview.
1.2.8Description of categories of menu items served during each meal e.g. breakfast or lunch etc.
1.2.9It is used in process flow cards in work study to indicate all the activities of the task
1.2.10
1.3Seminars for businesses or other organisations To inform current customers of events and menus that are on offer To increase sales to s urvive in a competitive market/ increase market share or customers
Q2— Section header —
2.1.5
2.2ployees are informed of events/ activities and aware of their responsibilities regarding the event ncourages open discussions and participation ncourages participative planning and better problem solving
2.3The employee has the right to a fair trial and appeal against disciplinary steps that may be viewed as unfair The procedure should focus on prevention, fairness and correction
2.4Recruitment, selection placement : The c orrect procedures should be followed to ensure that the right person is recruited, selected and placed in position suitable to his/ her skills, interests and/ or experience
2.5Workplace Summary of tasks/ duties or responsibilities Equipment/ technology Stock/ material Degree supervision/
3.1.1Use effective methods like automated production processes to prepare food or fill bottles etc. It provides an organised tempo that improves work methods hours.
3.1.2ork study should identify safe work practices to prevent any accidents in the kitchen. loors should not be slippery and there should be no fire hazards. P
3.1.3Ensure safe use of equipment, improved layout, economic use of space and machines that switch off automatically after a process is done.
3.1.4The factory should use space, material, time, equipment and physical effort economically. If the physical design and work procedures are well designed it will save energy and increase productivity
3.1.5
3.2easures the time it should take a trained employee to perform a specific task at an established t empo Helps to determine how many employees, type of equipment or material is needed for the job Provides
Q4— Section header —
4.1It is t get the right product/ service to the right place at the right time the right price and promotion/
4.2Advertising: Use regular ads in local newspa pers, on her website and the radio (Not TV too expensive\ Promotions: Run promotions on certain meals or events and
4.3If she knows what activities they like, she can organise these events e.g. picnics Interests: Their interest in certain events or foods can h elp her to provide for their needs, f or example if they pr
4.4Guest needs, food trends and preferences will determine menu Budget guidelines will determine the type of food to be offered on the menu Production and service abilities of the
4.5The price must correspond with product quality to justify the cost Use standardised recipes when preparing meals to ensure ingredients are used economically Prep aration methods should be economical should
4.6Tender system Cost plus purchasing operative purchasing [50] TOTAL:50
Topics Identified
5
Business EnvironmentsForms of OwnershipBusiness FunctionsLeadershipBusiness Plan
Mark Allocation
Sections50 + 50 + 50 + 50 = 200 marks
Paper information
TitleMemo
SubjectApplied Management
LevelN6
Document typeNated Hospitality
Year2019
MonthJune
Pages7
Downloads4
Examination context
Decade2010s
Years ago7y
SeasonWinter (SH)
Start daySaturday
Exam periodJune 2019
Days since exam2,690
About Applied Management examination preparation
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