HOSPITALITY WORK PLACEMENT STAGE 2
Part A Questions (working all rounder in café)
- List three (3) types of financial transaction.
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- List three (3) types of reconciliation records which are likely to be subject to organisational procedures.
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- List three (3) types of information captured by point-of-sale software.
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- Explain why the reconciliation process is important for all businesses.
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- List three (3) security procedures that a business may instigate.
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- What is GST, to which goods and services does it apply and how does it affect the cost of those goods and services?
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- List the four (4) steps involved in providing the correct change for cash payments.
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- What is a cash float?
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- List three (3) responsibilities you have when it comes to checking customer payments.
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10. List the steps involved in counting and calculating customer
payments.
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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.
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- Name two (2) past trends and two current or emerging trends in the Australian food industry.
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- Explain the meaning of the following:
- Drug-food interactions
- Food allergy
- Food intolerance
- Genetically modified foods.
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- What information may you need to share with colleagues regarding menu development?
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- What special dietary requirements might exist for customers?
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- 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.
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- 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?
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- What are the health and legal consequences of not addressing special dietary requirements?
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- What are the dietary guidelines for older Australians, children, and adolescents?
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Part C Questions (working all rounder in café)
- Within your job role, provide details of the organisational information that is applicable to you.
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- Provide an overview of the information applicable to customers, as applicable to your organisation and/or area of hospitality.
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- What common operational tasks do you need to participate within?
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- What are end of shift procedures and what do you need to do to fulfil these in your role?
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- 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.
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- 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.
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