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Assessment Task 1 Short Answer questions HOSPITALITY WORK PLACEMENT STAGE 2 Part A Questions (working all rounder in café) List three (3) types of financial transaction. Answer: List three (3) types of reconciliation records which are likely to be subject to organisational procedures. Answer: List three (3) types of information captured by point-of-sale software. Answer: Explain why the reconciliation process is important for all businesses. Answer: List three (3) security procedures that a business may instigate. Answer: What is GST, to which goods and services does it apply and how does it affect the cost of those goods and services? Answer: List the four (4) steps involved in providing the correct change for cash payments.Answer: What is a cash float? Answer: List three (3) responsibilities you have when it comes to checking customer payments. Answer: 10. List the steps involved in counting and calculating customer payments. Answer: Part B Questions (working all rounder in café) Outline four (4) sources of information on food, including what type of information you can get from them. Answer: Name two (2) past trends and two current or emerging trends in the Australian food industry. Answer: Explain the meaning of the following: Drug-food interactions Food allergy Food intolerance Genetically modified foods. Answer: What information may you need to share with colleagues regarding menu development? Answer: What special dietary requirements might exist for customers? Answer: What business considerations in the provision of information and advice on food do you have? Give a brief description of each and why you need to consider them. Answer: What are the main research methods you can use to update your knowledge about food? Give both informal and formal methods. Which of these have you used? Answer: What are the health and legal consequences of not addressing special dietary requirements? Answer: What are the dietary guidelines for older Australians, children, and adolescents? Answer: Part C Questions (working all rounder in café) Within your job role, provide details of the organisational information that is applicable to you. Answer: Provide an overview of the information applicable to customers, as applicable to your organisation and/or area of hospitality. Answer: What common operational tasks do you need to participate within? Answer: What are end of shift procedures and what do you need to do to fulfil these in your role? Answer: Explain the roles and responsibilities at your organisation/or within your area of hospitality for the following: Your supervisor or manager Your team members and/or work colleagues. Answer: Relay your organisation’s policies and procedures for three of the following: Administration and reporting, e.g., completing financial transaction, completing work plans and schedules and work handovers Hygiene, health, and safety requirements Security requirements Customer service Complaint handling. Answer:
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