This section provides a quick preview of questions from the document. It may not display every question or the complete wording of each one. For the full content, including diagrams, tables and other information, view the original PDF above.
Q1— Section header —
1.1Indicate whether the following statements are TRUE or FALSE. Choose the answer and write True or False
1.1.13\the ANSWER BOOK. Correct the statement if it is FALSE.
1.1.1Production management deals with the acquisition of required raw material for the production processes of the organisation.
1.1.2Management is the process of getting things done through people and resources.
1.1.3Control is the integration of objectives and tasks in all departments of an organisation to ensure that it functions as a unit.
1.1.4Selection refers to placing a new employee correctly in a suitable position.
1.1.5A technical skill is the ability to correctly use procedures and equipment in a certain job.
1.1.6First level management is responsible for the tactical functions in the restaurant.
1.1.7Decoding in communication is to formulate information into an understandable message.
1.1.8The Labour Relations Act makes provision for the registration of trade unions, employee organisations and industrial councils.
1.1.9Therbligs symbols are used in work measurement.
1.1.10A job specification indicat the required experience and skills for a position.
1.1.11Validity refers to the degree o which personnel evaluation measures the qualities it is supposed to measure.
1.1.12Direct time studies are used in work measurement processes.
1.1.13
1.2Briefly describe a performan ce test and give an example of one being conducted at the restaurant. (2 + 2\ (4\
1.3Describe the following types of communication channels at the restaurant:
1.3.1Horizontal communication and THREE suitable methods. (2 + 3\ (5\
1.3.2Upward communication and FOUR suitable methods. (3 + 4\ (7\
1.450
Q2— Section header —
2.1Choose a description from COLUMN B that matches a item in COLUMN A. Write only the letter (A E\next to the question number (2.1.1
2.1.5\ the ANSWER BOOK. COLUMN COLUMN
2.1Personnel budget Marketing budget Capital budget Operating budget Master budget
2.2Mr Adams appointed a new kitchen supervisor w ho will oversee the kitchen operations and staff at the restaurant. Compile a job description for the ki tchen supervisor. Identify and describe any SIX elements that are required for this job
2.3
2.4Discuss work study under the following headings:
2.4.1The definition of work study (6\
2.4.2The objective of work study in the restaurant. (4\
2.4.3List FOUR factors that directly impact work study. (4\ [50] 40 9057650
Q3— Section header —
3.1Mr Adams has implemented a personnel evaluation system at the restaurant to ensure that employees can perform to the best of their abilities. Describe FIVE objectives of personnel evaluation at the restaurant.
3.2.1Describe critical incidents using a personnel evaluation technique as an example (6\
3.2.2
3.3Briefly explain how anagement bjectives (MBO \can be used at the
3.4The Manager needs to market the restaurant by using the four P s of the marketing mix. Briefly describe the FOUR Ps and give an example of how the anager can
3.5List SIX variables that relate to the micro environment of the restaurant. (6\
3.6Complete the following sentences by writing down the missing words next to the question number (3.6.1
3.6.2\the ANSWER BOOK.
3.6.1such as inflation, recession and exchange rates.
3.6.250
Q4— Section header —
4.1
4.2
4.3
4.4
4.5Lis t FOUR types of costs that the anager of the restaurant must control. (4\
4.650