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Edexcel A Level 2018 Business Paper 1 | Marketing, people and global businesses
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Edexcel A Level 2018 Business Paper 1 | Marketing, people and global businesses
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Centre Number Candidate Number
Pearson Edexcel
Level 3 GCE
Business
Advanced
Paper 1: Marketing, people and global
businesses
Thursday 7 June 2018 - Afternoon Paper Reference
Time: 2 hours 9BS0/01
You do not need any other materials. Total Marks
Instructions
• Use black ink or ball-point pen.
• centrethe
Fill in boxes at the top of this page with your name,
number and candidate number.
• Answer all questions.
• A– nswer the questions in the spaces provided
there may be more space than you need.
Information
• The total mark for this paper is 100.
• –Theusemarks for each question are shown in brackets
this as a guide as to how much time to spend on each question.
• Y
ou may use a calculator.
Advice
• Read each question carefully before you start to answer it.
• Try to answer every question.
• your answers if you have time at the end.
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©2018 Pearson Education Ltd.
1/1/1/1/1/1/1/1
, Answer ALL questions.
SECTION A
Read the following extracts (A to D) before answering Question 1.
Write your answers in the spaces provided.
Extract A
Takeaway consumption and median income in the UK
Average number of takeaway
Median annual income for
meals consumed per year,
full-time employees
per person
2013 140 £27 000
2014 144 £27 195
(Sources: adapted from © Crown copyright, © 2017 RetailMeNot
UK Limited and © Associated Newspapers Ltd)
Extract B
Eating behaviours at fast food restaurants
Which of the following statements, if any, apply to you?
Concerns about the healthiness
of fast food have caused me to 31%
limit the amount I eat
Meal deals at fast food
restaurants make me eat more 22%
than I usually would
I have ordered healthier dishes
17%
at a fast food restaurant
I only eat gourmet burgers
when I can afford it 13%
I have switched from fast food
restaurants to gourmet burger 7%
restaurants
None of these 35%
(Source: adapted from © 2017 All rights reserved built by interconnect/it)
2
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, Extract C
‘High frying’ Norwich entrepreneurs
Lord Somerleyton and his business partner Toby Marchant opened Hot Chip in Norwich
in June 2013. Within a year, it had won best chip shop in Norfolk at the National Chip
Week awards.
They now plan to open a ‘Hot Chip Saloon’, to target the late-night economy. Lord 5
Somerleyton said: “Before we can turn Hot Chip into a national brand we know we need
to have between three and five successfully trading shops.”
The entrepreneurs also hope to open a Hot Chip van. The idea came from visiting Great
Yarmouth’s chips stalls and the incredible success of chips as a meal in themselves on the
continent. Lord Somerleyton said: “We went around 30 to 40 fish and chip shops in East 10
Anglia and found as much as 50% of their sales were just portions of chips.”
Hot Chip sales data showed that chips and cheesy chips had initially been most popular,
but customers were increasingly trying more adventurous toppings and sauces, such as:
hot salt beef, gherkin relish, melting Swiss cheese and mustard mayonnaise.
(Source: adapted from © 2017 Archant Community Media Ltd)
Extract D
Fast food management styles
‘My Secret Life on the McJob’ by Jerry Newman shows the range of management styles
used in the fast food business.
Newman found managers differ in the way they operate: “How employees were treated
was part of an individual store culture”. He describes Toxic Managers as those who use 5
sarcasm or disrespect toward workers; Mechanical Managers were just doing their job
– “as if fast food was a slow death”. On rare occasions, Newman discovered Relationship
Managers whose caring and kindness was extended to workers, even when they were
not on the job. He defined Performance Managers as leaders who built relationships to
serve as a “means to ensure performance”. 10
Newman was frustrated by the general lack of training and high employee turnover rates.
He includes a chapter called ‘Training the Utterly Confused’, which explains the missed
opportunity to instil the correct work habits immediately. This matches other experts’
advice to “give applicants a realistic preview of what to expect on the job”. What the
customer sees of working in a fast food restaurant can be misleading: “What you see, is 15
not what you get”, he says.
(Source: adapted from © 2017 Dow Jones & Company, Inc. All Rights Reserved.)
*P52303RA0324*
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