Applied Management N6 — Memo
June 2021 — N6 — Applied Management
N6
2021
Nated Hospitality
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Q1— Section header —
1.1.10False applic ation software is the software used to perform certain computer tasks e.g. Word (memo\ or Excel (stock report\ False Variable cost as it changes depending on food needs fixed cost remains the same irrespective of production needs
1.3.1It is a recipe that produces a known/set quality and quantity of dish and helps to control waste and costs
1.3.2It is a measurement the time it takes a trained worker with the required knowledge, skills and experience to perf orm a specific task at a specific or established rate or tempo
1.3.4Human resources plan provides guidelines for staffing needs for the short, medium or long term for the business. t identifies current and future staffing needs for the hotel to ensure it can achieve its objectives. HR plan should be based on its
1.3.5Collective bargaining is the process where trade unions (worker representative b odies\ negotiate with management to reach an agreement
1.3.6A trade union is a permanent organisation created by workers to protect themselves in the work situation, to improve working conditions and standard of living by collective bargaining or oth er procedures like mediation
1.4.350
Q2— Section header —
2.1.9Top level mana gement Strategic function Recruitment, training, performance evaluation, maintain sound labour relations, marketing and financial management, etc. (Any 2 Conceptual AND/OR human skills
2.2Bring about direct contact between conflicting par ties by a meeting to get suggestions for a possible solution to the problem Ensure the guidelines for a conflict interview is followed e.g. listen to both
2.3.1Job analysis is the gathering of relevant information through ervation Helps to determine the number type of positions and the required qualities for each position
2.4.1Method study is the analysis of existing methods and procedures so that time, space, energy, and material can be used optimally to increase efficiency and productivity Health and safety Equipment design
2.5.1Ensure sufficient light at the work areas so that kitchen staff can clearly see here should be no direct light shining into their eyes as this may cause heada ches or eye strain. Use diffusers and indirect lighting to cut down the glare from the
Q3— Section header —
3.1Helps to determine correct number of workers, machines and material Is a means of production control to measure production versus time Helps to determine standard time for tasks and processes Determine costs and prices if the organisation tenders for projects
3.4Interviewer must study work reports rating forms and discuss feedback Interviewer is not always a direct supervisor, can be someone from HR Interviews are more ob jective than observation but should be used with
3.5.1Involves the four of the marketing mix (place, product, price and promotion\ Aims to establish customer satisfaction to achieve the best profits
3.5.2To i ncrease customer demand for the service or product To i dentify and use new market opportunities To increase sales and market awareness Relates to the food, accomm odation and other services offered
Q4— Section header —
4.1Relates to internal environmental factors of the hotel (2\
4.2Objectives or goals Management (structure\ Culture o r climate of hotel Resources like money, manpower, markets methods and material (Any TWO of these\ (6\
4.3The (negotiating\ power of the customers/guests The size of the market e.g. if it is a small market, competitor impact may be greater The impact of suppliers e.g. buying o f stock for the hotel (pricing or
4.4.1Control is the proces s by which management ensures that activities correspond with the set objectives or goals of the organisation/hotel (2\
4.4.2Control in creases standardised practices or actions that in turn increase efficiency Control can prevent theft, malprac tice and wastage due to
4.6Large number of dishes on menu Dishes with large variety of ingredients or expens ive ingredients Poor forec ast of demand of certain dishes (dishes not ordered often\ Incorrect usage of standardised recipes
Topics Identified
3
Business EnvironmentsBusiness FunctionsLeadership
Mark Allocation
Sections50 + 50 + 50 + 50 = 200 marks
Paper information
TitleMemo
SubjectApplied Management
LevelN6
Document typeMemorandum
Year2021
MonthJune
Pages7
Downloads6
Examination context
Decade2020s
Years ago5y
SeasonWinter (SH)
Start dayTuesday
Exam periodJune 2021
Days since exam1,958
About Applied Management examination preparation
This TVET examination resource can be used as part of a structured revision programme. Past papers are most useful when learners attempt questions independently, work within a realistic time limit, and review their answers afterwards.
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A practical revision approach
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