ASSIGNMENT 3
(ALL ASSIGNMENTS FOR THIS MODULE MUST BE SUBMITTED
ELECTRONICALLY BECAUSE THIS IS AN ONLINE MODULE)
ASSIGMENT 3
QUESTION 1 [32]
1.1 Explain why is it important for a hospitality manager to know the various levels of law
making and how it affects the business. (5)
1.2 With reference to the constitution, describe the various competencies assigned to
each tier of government. (6)
1.3 Explain the concept of contributory negligence and provide your own example, which
you think illustrates this concept. (2)
1.4 List five (5) elements that constitute a delict. (5)
1.5 Discuss the two basic types of remedies that are granted to the injured person in case
of a delict. (4)
1.6 Discuss a contract of sale and give a scenario as an example that can be identified as
a contract of sale. (3)
1.7 Briefly explain the purpose of the National Credit Act. (4)
1.8 Discuss Lease agreements. (3)
QUESTION 2 [22]
1.1 Give and briefly explain the two parties to a contract of employment.
(4)
1.2 Tabulate the duties of an employer and employee. (5)
1.3 Define the term “Franchise’. (2)
1.4 List at least four (4) advantages and four (4) disadvantages of a franchise.
(8)
1.5 Discuss what is meant by restraints of trade. (3)
QUESTION 3 [15]
3.1 Discuss the objectives of the Consumer Protection Act. (2)
3.2 Explain the purpose of the liquor legislation and give the name (s) of these national acts
applicable in South Africa. (4)
, 3.3 Distinguish between the two National liquor acts applicable to South Africa. (4)
3.4 List and discuss the requirements for opening a pub in the Knysna forest, considering: (5)
a) Land/premises
b) Business
c) Operational
d) Employment
e) Other
QUESTION 4 [31]
4.1 Discuss Food handling regulations and HACCP regulations and control systems. (4)
4.2 The regulations place the burden of food safety regulations and control systems
compliance on the person in charge. List 5 duties of a hospitality establishment manager
and or owner concerning the above statement. (5)
4.3 Why is it important to comply with health and hygiene legislation? (2)
4.4 Discuss tobacco legislation and give signage requirements that should be displayed in
hospitality establishments that has smoking and non-smoking areas. (5)
4.5 Briefly explain the minimum legal requirements for a person to obtain a licence to work in
a casino. (5)
4.6 Under what conditions may a trade union and its members engage in a lawful strike? (8)
TOTAL [100]
End of Assignment 3
(ALL ASSIGNMENTS FOR THIS MODULE MUST BE SUBMITTED
ELECTRONICALLY BECAUSE THIS IS AN ONLINE MODULE)
ASSIGMENT 3
QUESTION 1 [32]
1.1 Explain why is it important for a hospitality manager to know the various levels of law
making and how it affects the business. (5)
1.2 With reference to the constitution, describe the various competencies assigned to
each tier of government. (6)
1.3 Explain the concept of contributory negligence and provide your own example, which
you think illustrates this concept. (2)
1.4 List five (5) elements that constitute a delict. (5)
1.5 Discuss the two basic types of remedies that are granted to the injured person in case
of a delict. (4)
1.6 Discuss a contract of sale and give a scenario as an example that can be identified as
a contract of sale. (3)
1.7 Briefly explain the purpose of the National Credit Act. (4)
1.8 Discuss Lease agreements. (3)
QUESTION 2 [22]
1.1 Give and briefly explain the two parties to a contract of employment.
(4)
1.2 Tabulate the duties of an employer and employee. (5)
1.3 Define the term “Franchise’. (2)
1.4 List at least four (4) advantages and four (4) disadvantages of a franchise.
(8)
1.5 Discuss what is meant by restraints of trade. (3)
QUESTION 3 [15]
3.1 Discuss the objectives of the Consumer Protection Act. (2)
3.2 Explain the purpose of the liquor legislation and give the name (s) of these national acts
applicable in South Africa. (4)
, 3.3 Distinguish between the two National liquor acts applicable to South Africa. (4)
3.4 List and discuss the requirements for opening a pub in the Knysna forest, considering: (5)
a) Land/premises
b) Business
c) Operational
d) Employment
e) Other
QUESTION 4 [31]
4.1 Discuss Food handling regulations and HACCP regulations and control systems. (4)
4.2 The regulations place the burden of food safety regulations and control systems
compliance on the person in charge. List 5 duties of a hospitality establishment manager
and or owner concerning the above statement. (5)
4.3 Why is it important to comply with health and hygiene legislation? (2)
4.4 Discuss tobacco legislation and give signage requirements that should be displayed in
hospitality establishments that has smoking and non-smoking areas. (5)
4.5 Briefly explain the minimum legal requirements for a person to obtain a licence to work in
a casino. (5)
4.6 Under what conditions may a trade union and its members engage in a lawful strike? (8)
TOTAL [100]
End of Assignment 3
