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Q1— Section header —
1.1Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only 'True' or 'False' next to the question number (1.1.1
1.1.10\the ANSWER BOOK . Correct the statement if it is FALSE.
1.1.1Quality control is a production management function.
1.1.2Procurement management involves dealing with suppliers of goods.
1.1.3Public relation management involves liaising with guests and staff.
1.1.4Coordination is the process of comparing actual performance with set goals.
1.1.5A grievance procedure is a downward communication method
1.1.6The Basic Conditions of Employment Act makes provision for minimum wages in certain industries.
1.1.7The requirements for a job such as experience level, are part of a job description.
1.1.8Evaluating a kitchen cook preparing a dish is a skills test.
1.1.9Work study can improve the design of work equipment.
1.1.10
1.2Define each of the following terms
1.2.1Productivity
1.2.2Marketing management
1.2.3Financial management
1.2.4Performance evaluation
1.2.5pen system in business 4090576
1.2.6Labour relations
1.2.7
1.3Briefly differentiate between a disciplinary procedure and a grievance procedure (3 + 3\
1.4Choose an example from COLUMN B that matches the type of marketing mix element in COLUMN A. Write only the letter (A
1.4.5in the ANSWER BOOK. COLUMN A COLUMN B
1.4.5Target market Promotions Product/S ervice Price Place
Q2— Section header —
2.1Briefly describe each of the following procedures for dealing with disputes:
2.1.1Mediation
2.1.2
2.2
2.3Mrs Molomo must com pile a job description for irst cook. It must include the given job criteria with clear descriptions of each applicable to the guesthouse.
2.3.5Job title Workplace FOUR specific daily tasks TWO possible hazards Supervision
2.4.1Define job analysis (2\
2.4.2Name FOUR areas Mrs Molomo can focus o n for the task analysis of the first cook' s job. (4\
2.5Briefly differentiate between work study and method study 3 + 3
2.6Briefly describe the aim of work measurement for a business. (4\
2.7List FOUR techniques that can be used for method study and work measurement. (4\ [50] 409057650
Q3— Section header —
3.1
3.2
3.3Briefly describe the shortcomings of each of the following evaluation techniques:
3.3.1Halo effect (2\
3.3.2
3.4The guesthouse functions in a micro and macro environment. List FOUR elements of the micro environment that Mrs Molomo should focus
3.5Study the diagram of the macro environment variables of the guesthouse below. Describe with suitable examples
3.650
Q4— Section header —
4.1
4.2
4.3Define a meal pattern (2\
4.4
4.5
4.6The itchen supervisor must ensure that she /he uses the best suppliers for the guesthouse. Briefly describe the THREE main criteria that should be considered when
4.7List SIX factors that can negatively impact control and food costs in the kitchen. (6\
4.8Mrs Molomo needs to buy financial software for her computer that will be used to manage all the financial administration of the guesthouse. Write down TWO software specifications needed to improve her business