2013 Notes from the Marking Centre – Hospitality
Introduction
This document has been produced for the teachers and candidates of the Stage 6 Hospitality course. It contains comments on candidate responses to the 2013 Higher School Certificate examination, highlighting their strengths in particular parts of the examination and indicating where candidates need to improve.
This document should be read along with:
- the Hospitality Curriculum Framework Stage 6 Syllabus
- the 2013 Higher School Certificate Hospitality examination
- the marking guidelines
- advice for candidates attempting VET examinations
- Advice for HSC students about examinations
- other support documents developed by the Board of Studies, Teaching and Educational Standards NSW to assist in the teaching and learning of Hospitality in Stage 6.
Section II
Candidates showed strength in these areas:
- defining compliance and linking this to the hospitality industry (Q.16a)
- identifying a piece of legislation, such as the Work Health and Safety Act 2011 (Q.16a)
- understanding the relevance of the Protection of the Environment Act to the hospitality industry (Q.16b)
- identifying a range of consequences of poor workplace hygiene for BOTH customers and employers (Q.17a)
- describing cleaning/hygiene practices that are relevant to public areas and storage areas (Q.17b)
- identifying the benefits of showing respect and empathy in the workplace (Q.18a)
- understanding and using terms such as cultural awareness, subtext, Anti-discrimination Act 1977, productivity, teamwork, customer satisfaction (Q.18)
- using relevant examples of legislation such as the Privacy Act (Q.19)
- identifying ethical responsibilities and issues (Q.19)
- providing relevant detailed examples with specific workplace scenarios (Q.19)
- accurately identifying a range of barriers that affect the operation of a hospitality establishment (Q.20).
Candidates need to improve in these areas:
- familiarity with syllabus and industry terminology
- avoiding use of acronyms that are not in common usage
- knowledge of legislation that is relevant to the hospitality industry (Q.16b)
- not confusing personal hygiene with workplace hygiene (Q.17a)
- recognising the difference between colleagues and customers (Q.18)
- understanding the term ‘confidentiality’, which was confused with confidence (Q.19).
Section III
Question 21
Candidates showed strength in these areas:
- understanding WHS legislation
- appropriate use and application of a range of industry examples drawn from a range of areas such as commercial cookery and Food and Beverage and the general workplace
- understanding PPE, MSDS, workplace hazards and injuries, and WorkCover.
Candidates need to improve in these areas:
- using industry terminology such as PCBU
- familiarity with codes of practice
- knowledge of responsibilities of employers/employees other than supplying PPE
- knowledge of the role of WorkCover
- correctly using key terms in the question, for example ‘explain’ requires cause/effect
- a greater understanding of legislation and its relevance to the hospitality industry.
Section IV
Question 22
Candidates showed strength in these areas:
- providing descriptions of acceptable and non-acceptable criteria for selection of dairy and eggs
- naming specific examples of dairy foods requiring different storage requirements and types of eggs that may be desired for specific establishments
- knowledge of potential food hazards (classification) and how these could develop into high-risk situations
- providing relevant workplace examples, which supported the link between hazards/high-risk situations and food safety.
Candidates need to improve in these areas:
- specifically identifying the relationship of hazards (classification) and high-risk situations to food safety (contamination)
- selecting appropriate industry examples to support the response, such as correct terminology, relevant temperatures for food storage, specific equipment, high-pressure situations.
Question 23
Candidates showed strength in these areas:
- providing detailed descriptions of acceptable and non-acceptable criteria for selection of dairy and eggs
- naming specific examples of dairy foods requiring different storage requirements and types of eggs
- demonstrating knowledge of potential food hazards (classification) and how these could develop into high-risk situations
- responding directly to the question, rather than writing a prepared HACCP response
- providing relevant workplace examples, which supported the link between hazards/high-risk situations and food safety.
Candidates need to improve in these areas:
- selecting appropriate industry examples to support the response, such as correct terminology, relevant temperatures for food storage, specific equipment, high-pressure situations
- discriminating between the context of the kitchen (part a) and context of food and beverage attendant (part b).
Question 24
Candidates showed strength in these areas:
- identifying the indicators that a housekeeping attendant would use to determine unusual or suspicious situations
- explaining the procedures necessary to manage mail effectively in a large hotel
- identifying the different types of mail received and its effective management
- supporting answers with relevant industry examples.
Candidates need to improve in these areas:
- describing the indicators that a housekeeping attendant would use to determine unusual or suspicious situations.