Management N6 — Memo

November 2018 — N6 — Management

N6 2018 Nated Hospitality

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1.1.1Waar

1.1.2Waar

1.1.3Waar

1.1.4

1.1.5Onwaar Opwaartse kommunikasiemetode

1.1.6Onwaar Die Wet op Lone maak voorsiening vir maksimum aantal werksure, jaarlikse verlof, ens.

1.1.7Onwaar Werks pesifikasie

1.1.8Waar

1.1.9Waar

1.1.10

1.2.1

1.2.2

1.2.3

1.2.4Prestasie evalu ering behels die evalu ering van werknemers se werksverrigting in spesifi ke posisies

1.2.5

1.2.6

1.2.7

1.3

1.4.550

2.1.1

2.1.2

2.2

2.3WERKSBESKRYWING

2.3.1Werkstitel Hoofkok

2.3.2Werksplek Kombuis van Molomo's Rest noem albei vir punte

2.3.3VIER spesifieke daaglikse take Plaas voorraadbestellings aankope Was en skoonmaak van toerusting Maak eie werksarea skoon Gaan gehalte van kos en voorraad na Brandgevare

2.4.2

Q3— Section header —

3.1Albei hande begin en eindig beweging gelyktydig Hande beweeg in teenoorgestelde en simmetriese rigtings Gebruik ge ronde eerder as reguitlynbewegings Gebruik die kleinste moontlike liggaamsdeel om die werk te doen

3.2Identifiseer bestuurstalent in die besigheid (vir ontwikkeling\ Identifiseer toekomstige opleidingsbehoeftes vir ontwikkelingsdoeleindes Identifiseer tekortkominge vir regstellende optrede (soos opleiding\

3.3.1

3.3.2

3.4Missie en visie Doelwitte Bestuur/organisasiestruktuur Hulpbronne Besigheidskultuur (4\

3.5Demografies Ouderdom, geslag, huwelikstatus, gesins grootte, inkomste, opvoeding en etniese oorsprong van gaste is belangrik om in staat te wees om vir spesiale behoeftes voorsiening te maak LET WEL Aanvaar ook sosiale

3.6Help geskikte reklame/bemarkingsmetodes te gebruik Help om die beste geskikte prys vir die diens/produk vas te stel Help verseker dat die produk/diens die behoeftes van die gekose teikengroep aanspreek

4.1

4.2Voorkom krisisse in die kombuis, byvoorbeeld voorraadtekorte Verseker gestandaardiseerde aksies wat doeltreffendheid in die kombuis kan verhoog, byvoorbeeld sorg dat gestandaardiseerde resepte korrek gevolg word

4.3

4.4ONTBYT MIDDAGETE AANDETE Vrugte, graankosse, eiers, vle s, brood/roosterbrood en drankies

4.5

4.6Betroubaarheid Verskaffers moet vertrou kan word om die regte produk op die regte tyd en teen die regte prys af te lewer Prys: Verskaffers moet die beste gehalte teen die beste prys verskaf Gehalte

4.7

Mark Allocation

Sections50 + 50 + 50 + 50 = 200 marks

Paper information

TitleMemo

SubjectManagement

LevelN6

Document typeMemorandum

Year2018

MonthNovember

Pages7

Downloads6

Examination context

Decade2010s

Years ago8y

SeasonSpring (SH)

Start dayThursday

Exam periodNovember 2018

Days since exam2,900

About 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.

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.

understanding question requirements

applying subject knowledge

working under time constraints

checking answers

identifying revision priorities

A practical revision approach

Start by completing the resource without looking at the memorandum. Review incorrect and incomplete answers afterwards and make a short revision list based on the areas that caused difficulty.

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