HOSPITALITY STUDIES
GRADE 12
NOVEMBER 2019
MEMORANDUM
NATIONAL SENIOR CERTIFICATE

SECTION A
QUESTION 1
1.1 MULTIPLE-CHOICE QUESTIONS Correct order
1.1.1 D√
1.1.2 B√
1.1.3 D√
1.1.4 C√
1.1.5 A√
1.1.6 C√
1.1.7 C√
1.1.8 C√
1.1.9 C√
1.1.10 B√
(10)
1.2 MATCHING ITEMS Correct order
1.2.1 C√
1.2.2 A√
1.2.3 D√
1.2.4 G√
1.2.5 B√
(5)
1.3 MATCHING ITEMS Correct order
1.3.1 B√
1.3.2 E√
1.3.3 G√
1.3.4 A√
1.3.5 D√
(5)
1.4 ONE-WORD ITEMS
1.4.1 Drying√
1.4.2 POS/ Point of sale√
1.4.3 Marbling/ Intra-muscular fat√
1.4.4 Overhead costs/ Overheads√
1.4.5 Allergy/ Allergic reaction√
1.4.6 GDP/ Gross Domestic Product√
1.4.7 Jews/ Jewish/ Judaism√
1.4.8 Sherbet√
1.4.9 Phyllo/ Strudel pastry√
1.4.10 Frosting/ Decorating√
(10)
1.5 SELECTION ITEMS Any order
1.5.1 B√ C√ E√ F√ (4)
1.5.2 B√ C√ (2)
1.5.3 B√ E√ F√ G√ (4)
TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS; HYGIENE, SAFETY AND SECURITY
QUESTION 2
2.1
2.1.1 14-50 days/ 2-6 weeks√
(any number of days/ weeks in range) (1)
2.1.2

• Tiredness/ Fatigue√
• Upset stomach√
• Stomach ache/ Abdominal cramps√
• Diarrhoea/ Watery stools√
• Light-coloured stools√
• Fever/ feverish√
• Nausea√
• Vomiting√
• Loss of appetite√
• Dark yellow urine√
• Yellowish skin or eyes/ Jaundice√ (Any 3) (3)

2.1.3

• Employee is excluded from work for at least 7 days/ 6 weeks√
• There will be a workflow disruption√
• Less workers will lead to low productivity/ less products√
• Hiring & training of new/ temporary staff√
• Less income because of lower productivity√
• People will not be making use of the Industry and that will lead to lower income√
• It will lead to increased financial cost related to care and treatment of employees√
• More money must be spent on buying bottled water for drinking and cooking/ Jojo-tanks can be bought to store water/ sanitizers/ boiling water for washing dishes√
  (Any 3)(3)

2.2

• Food handlers infected with TB should be put on sick leave√ and receive treatment√
• Infected food service workers should only return to work√/ seven days after onset of effective treatment√
• Workers may be suspended from food handling duties√
• Avoid sneezing and coughing over food√
• Wear face mask√
• Try to keep food covered√ (Any 3) (3)

2.3
2.3.1

• Showed tolerance/ patience by recognising others as individuals with different personalities
• Accept each other/ they were not biased /diversity /respect√
• Being objective about the Hotels goals/ work towards the same goal/ focussed√
• Showed willingness to work with others/ Co-operated with each other /work together/ √
• They were fair and honest with all team members√
• Showed understanding and had some thought for their fellow workers /not being selfish√
• Every member pulled their weight/ everybody does their part√
• Reliable team members√
• Enjoyed working with each other/ constructive working relationships/ positive work relationship / practice to work together√
• Good communication/ Talked with each other in a respectful manner and listening to each other√
• Resolve conflict√
• Constantly keeping up with changing trends in the industry√
• Share successes and failures√
• Motivate each other√
• Well-disciplined /punctual√ (Any 3) (3)

2.3.2

• Satisfied customers will become loyal customers√ they will return to the business because the award is attributed to excellence√
• Popularity may increase prices/ satisfied customers are willing to pay more√
• Positive word of mouth/ Hotel more well-known/ good reviews on booking platforms/ because of the award which will attract more customers√ more customer increases the income and profits√
• Increased salaries/ incentives/ wages of the staff√ (Any 3) (3)

2.4 Use of computers in menu planning:

• Dish sales can be recorded and analysed to determine popular dishes√
• Menu can be updated with unpopular dishes removed√
• Costing of menu, ingredients, production costs and selling price can be calculated√
• Online dictionary can translate the names of ingredients / spellcheck words√
• Recipe development and changing recipes are simplified√
• Ingredients lists and recipes can be drawn, stored and retrieved√
• Order lists/menu planning can be compiled easily and accurately√
• Nutritional value of food on the menu can be determined√
• Serving sizes can be printed on a recipe√
• Serving suggestions/pictures/ visuals for menu/products√
• Metric conversions can be done automatically√
• Standardised recipes for preparing food and food and beverage products are established√
• It is quicker/easier/saves time to compile the menu√ (Any 4) (4)

TOTAL SECTION B: 20

SECTION C: NUTRITION AND MENU PLANNING; FOOD COMMODITIES
QUESTION 3
3.1
3.1.1 Pâte A Foncer/ Shortcrust√
Pâte sucrée/ Sweet shortcrust√
Pâte brisée/Rich shortcrust√ (Any 1) (1)
3.1.2 

1.      
   • Heat from hands can melt the shortening√
   • The dough can shrink√
   • Gluten development which will cause the dough to not have short crumbs/ dough become elastic/tough√
   • Toughening of the crust/ hard crust (Any 2) (2)
2.      
   • Alter the proportion of fat to flour/ change the ratio of ingredients√
   • Cause the dough to be dry /crack/ fall apart/ crumble√
   • Cause the crust to be hard√ (Any 2) (2)

3.1.3

• Allows trapped air/steam to escape√
• Prevents the pastry from uneven rising/ lifting of pastry/ blistering/ the bottom of the pastry remains flat√ (2)

3.2
3.2.1

1. Step 4:
   
   • To ensure that the batter is thick, smooth and shiny√
   • To form a soft dough that will hold its shape when baked√
   • Pliable to be piped/ spooned√ not runny√
   • Adding too much egg results in a runny batter that cannot be piped/small volume/proportion or ratio can be changed with too much eggs√
   • Controls the consistency/ prevents too much egg being added/ sizes of eggs differ√
   • Easier to mix one egg at a time/ difficult to mix all eggs at one time√
   • Humidity in the air influences the amount of eggs added to the mixture√ (Any 3) (3)
2. Step 7:
   
   • Finishes the baking process/ ensures that the pastry is thoroughly cooked√
   • Allows for the pastry to dry out/ steam can evaporate/ crispy shell√
   • Prevents product from collapsing/ keeps it form√
   • Prevents burning/ ensure golden brown colour√ (Any 3) (3)

3.2.2

• Churros√
• Beignets√
• Aigrettes√
• Pommes/ Potato dauphines√ (Any 2) (2)

3.3
3.3.1

• Enhances the appearance/ improves the shape√
• Keeps the meat moist and succulent√
• Adds flavour/ better taste to the cut of meat√
• Increases the serving portions from the cut/ stretching portions√
• Creates interesting dishes/ variety of dishes√
• Nutritional value of the dish is increased√ (Any 3) (3)

3.3.2

• Chuck√
• Flat rib√
• Brisket√
• Prime rib√ (Any 2) (2)

3.3.3 It will not:

• have a brown surface/ it will be pale in colour/ won’t be desirable in colour√
• have a desirable flavour√

It will:
lose sarcoplasm√ resulting in the beef roll being dry√ because of the loss of moisture√ (Any 2) (2)
3.3.4

• Leave the beef roll to rest after cooking to allow the meat juices to settle/
• Remove the string/ food ties√
• Use a good quality sharp knife/ carving knife/ electrical knife√
• Cut the beef roll against the grain√
• Cut the beef roll using the full length of the blade√
• Cut even slices√
• Use marks of string to guide portioning√ (Any 3) (3)

3.3.5 It will be more expensive due to:

• a lot of labour/ time being involved in removing the bone√
• the cut loses weight because of the absence of the bone√
• the variety of ingredients used to stuff the roll√
• Cost of string/ elastic adds to price√ (Any 2) (2)

3.3.6

The beef roll is boneless therefore the portion is smaller than the T-bone steak that has a bone in√ (Any 2) (2)
3.4
3.4.1

• Pollo-vegetarian /Pollotarian√
• Pollo-pescatarean √
• Flexitarian√
• Semi-vegetarian√ (Any 2) (2)

3.4.2

• Lacto-ovo vegetarian/ Ovo-lacto vegetarian√
• Pollo-vegetarian√
• Pollo-pescatarean√
• Pescatarean/ Pesco-vegetarian√
• Flexitarian√
• Semi-vegetarian√ (Any 2)(2)

3.5
3.5.1 Selling Price = Total cost / Food cost + overhead cost + labour cost/ + Profit√
R 25 000 + R 5 000 + R 3 500/=R 33 500√
R 33 500 x 35 /100√
R 33 500 + R 11 725√
R 45 225√ (must include R)
(Formula (x1) + Any calculation (x2) + correct selling price (x1)) (4)
3.5.2 Selling price per person = Selling price ÷ Number of people √
R 45 225 ÷ 100√
R 452.25 per person√ (must include R)
(Formula (x1) + ( ÷ 100) + price per person (x1)) (3)
[40]

QUESTION 4
4.1
4.1.1

• No choices in courses/ set menu√
• No choice in dishes√
• Price is given for the whole menu√
• Menu has the correct layout of a table d’hôtel√ (Any 1) (1)

4.1.2

• Creamy Mussel Soup with Croutons√
• Apple Sorbet√
• Leg of Lamb√
• Mornay Sauce√
• Minted Rice Timbales√
• Steamed Beans with Bacon bits√
• Pumpkin Fritters with Caramel sauce√ (Name whole dish)
• Cremora Tart with Biscuit Crust√ (Any 4) (4)

4.1.3

• Creamy Mussel Soup√ with Croutons√
• Mornay Sauce√
• Pumpkin fritters with Caramel sauce/ Pumpkin fritters√
• Cremora Tart with Biscuit Crust/ Biscuit crust√ (Any 2) (2)

4.2
4.2.1 Bottling√ (1)
4.2.2

• Oxygen/ Air has been excluded√ prevents the growth of bacteria√
• It can prevent the decay of organic substances/ prevent oxidation√
• Heat/boiling√ used during bottling destroys micro-organisms and enzymes√
• Natural preservatives√ / sugar and acid is added to prevent growth of micro-organisms√ (Any 2 with reason) (4)

4.3
4.3.1 Chocolate mousse is a cold√, creamy/ smooth√, sweet√, light√, fluffy/ foamy/ airy mixture√ with rich/ chocolate taste√ (Any 2) (2)
4.3.2 The egg whites will NOT foam/foaming will be prevented when:

Related Items

• plastic mixing bowls are used√
• the equipment is greasy and full of fat√
• there are traces of egg yolk in the white√
• the eggs were not at room temperature√
• older eggs will not give proper foaming properties/ watery egg white√

Improving foaming:

• copper mixing bowls causes a catalytic reaction which helps to produce a stable foam√
• Acid e.g. lemon juice and cream of tartar increase foaming ability√
• Using fresh eggs√
• Round shaped mixing bowls/ Fine wired whisks√ (Any 3) (3)

4.3.3

• If chocolate becomes too hot, it will become grainy/ crumbly√ and scorch/ burnt taste√
• Mousse won’t have a smooth texture√/ it will be lumpy/ the mousse might be runny with lumps in√
• The final product will lose flavour√ shine√ and the colour will be dark√ (Any 2) (2)

4.4
4.4.1

1. Hot dessert√ (1)
2. A warm/ baked sponge-based√ with sweetened/sugar√ cream and butter sauce√ poured over the sponge√ (Any 2) (3)

4.4.2

(4)
4.5
4.5.1 Gelatine mixture was not allowed to thicken√ to the consistency of thick egg white to form a gel before fruit was added/ ratio of gelatine not correct/ not enough gelatine used/ pieces of fruit to big√ (Any 1) (1)
4.5.2

• Large quantities of sugar was used√
• Large quantities of acid was used√
• Addition of too much solid ingredients e.g. fruit, vegetables, nuts√
• Adding large quantity of whipped cream or egg whites√
• Addition of too much salt√
• Ratio incorrect/ too little gelatine/ too much liquid√
• Not given enough time to set√
• The temperature was not cold/ low enough√
• Gelatine was overheated or boiled√
• Gelatine was not hydrated and dispersed correctly√
• Adding the hot dispersed gelatine to the cold liquid will form strings/ lumps√ (Any 4) (4)

4.6
4.6.1 Different kinds of raw/fresh vegetables√ The vegetables are generally sliced or cut into sticks√, including carrots, sweet pepper, fresh green beans, cucumber, mushrooms, cocktail tomatoes, celery√ (Any 1) (1)
4.6.2 Rumaki√
Kebab√ (2)
4.6.3

• Large number of people can be entertained at once√
• A fairly small space can be used√
• Little/no cutlery and crockery is required√
• Less tables and chairs are required√
• They don’t have to lay covers for guests√
• No waiting period for serving of courses/shorter function time√
• The menu/ venue can be relatively cheap when planned well√
• Variety of snacks are served/ variety of cultures and religions can be accommodated√
• Can be eaten easily√
• A special/ social atmosphere is created as the guests are allowed to mingle with everyone√
• Allows more creativity with regards to the dishes√
• A table plan is not necessary√
• Fewer serving staff needed/ guests serve themselves√ (Any 6) (6)

[40]
TOTAL SECTION C: 80

SECTION D: FOOD AND BEVERAGE SERVICE
QUESTION 5
5.1
5.1.1 Strengths:

• Jane is self-motivated√
• Jane is hard working√
• She will get her commodities from the local suppliers√
• Her employees are from the area/ she managed to get cleaners, delivery personnel and cooks√
• She already has a target market identified/school children√
• She designed her own pamphlet, she is very creative√
• No other competition in the area/ no other food outlets√
  (Any 3) (3)

5.1.2

1. Jane must include the following in description of business:
   
   • Business address/ 7 Dutywa EC√
   • Form of business e.g. sole owner/ Jane’s Catering√
   • Branding/ Company name/ Logo/ Uniforms for the employees/ Jane’s Catering√
   • She must set short, medium and long term goals/ targets√
   • She must include a street map showing the location of the business/ GPS coordinates -32.0965˚S; 28.3111˚E√
   • She must include a site plan√ (Any 2) (2)
2. Jane must include the following in her operational plan:
   
   • Purchasing and suppliers√ /Names of the local suppliers√/ date and times of delivery√/ Payment terms√ / Stock control and storage√
   • Personnel plan√ / Organogram√/ Details of the two cooks, the two cleaners and the delivery personnel’s job descriptions/ duties√, their responsibilities√ (Any 4) (4)

5.1.3

• The name of the products can be added√
• Product description√
• A picture of the finished products√
• The price of the products√
• The address and contact number/ website√
• Times/ trading hours that products will be available√
• Promotions e.g. lunch packets, specials, private catering√
  (Any 4)  (4)

5.2
5.2.1

• Polish and setting the cutlery√
• Place all other/ correct cutlery required for the menu√ on the table on the outside of the main course knife and fork√/ in the order the dishes will be served, 1st course cutlery will be on the outside√
• Blades of knives must be facing left√
• Place the dessert spoon and fork across the top of the cover√ the handle of the dessert spoon is always placed to the right and above the dessert fork which is placed with its handle to the left√
• Place bread/ entrée knife on the right edge of the side plate, parallel with the main course knife√, blades facing left, so that a bread roll can be placed on the plate√
• Position the main course knife and fork 1- 2,5 cm from the edge of the table/ a thumb√
• There should be 25-29 cm between the knife on the right and the fork on the left (depending on the size of the establishment’s dinner plate)√ (Any 3) (3)

5.2.2

• Steam and polish all glasses√
• Correct glasses according to the menu√
• Position white wine glasses 2.5cm from the tip of the main course knife√
• Additional glassware is positioned at a 45° angle to the left of the first/white wine glass√
• White wine glasses first√ and red wine glasses second√
  (Any 2) (2)

5.2.3 Table decorations:

• The theme of the table decorations should be appropriate for the type of function and must blend with rest of the décor√ e.g. if the theme is local or ethnic the table decoration should have an ethnic theme or colouring√
• Not hamper the vision of guests/ not too high√
• The colours of the flowers, tablecloths and serviettes should blend with the colour scheme/ theme√
• The flowers should not have overpowering fragrance√
  (Any 2) (2)

5.2.4 Table numbers:

• Large enough to be visible√
• Pointing towards the entrance√ (Any 1) (1)

5.3
5.3.1

• Administration office√
• Gymnasium√
• Swimming pool√
• Parking√
• Marketing√
• Laundry√
• Human Resources /HR√
• Finance/Accounting√
• Maintenance√
• Security√ (Any 3) (3)

5.4
5.4.1 Greeting of the guests:

• Maître d hotel should acknowledge new guests within 30 seconds of entering the restaurant √
• Maître d hotel greet guests in a professional manner/ polite/ friendly/ welcoming way√
• Check the reservation/ ask if they got a booking/ note the name of the host√
• Maître d hotel introduce guests to waiter√
• The waiter greets in a friendly manner√
• Address host in his/her preferred language√ (Any 3) (3)

5.4.2 Presenting the bill:

• When presenting a bill at the table, give it to the host /hostess√ from the left hand side√
• The bill should be folded and placed on a side plate or in a folder, amount to be paid cannot be seen√
• If there’s no host/ hostess, place the bill in the centre of the table√
• Allow enough time to for the customer to place the correct amount of money in the folder/ suggest alternative payment methods√
• Collect the folder with the money and bill, take it to the cashiers√ (Any 3) (3)

[30]

QUESTION 6
6.1
6.1.1 (first 4 only)

• Name of the wine√
• Origin√
• Vintage/ Harvest year√
• Cultivar/ Grape variety/ Type of wine√
• Bottle volume√
• Producer/ Estate/ Unique name/ Brand name√
• Health warning√
• Authenticity seal√
• Barcode – to identify the bottle of wine√
• Suggested serving temperature/ serve the wine at 15-20˚C√
• Matching food – e.g. pair food with red wines√/ Red meat dishes√
• Flavour description of the wine√
• Country of origin- not compulsory for the local market√
• Alcohol strength in percentage – e.g. 12% of the volume√
• Seller’s code number/ name/ address√
• Class designation√ (Any 4) (4)

6.1.2

• Store wine at the temperature of 10-12°C/ cool temperature√
• Must be kept in the dark away from ultra violet light/ no direct sunlight√
• No noise or vibrations√
• Damp/ moist area√
• Bottles must be placed on their side, corks to remain moist and swollen√
• Red wine bottles must be in a slightly raised position√
• Wines must be rotated on a regular basis√
• Wines that are similar must be stored together√
• Pack and store wines with label to the top or to the front√
• When storing wines in card boxes arrows should face up√
  (Any 4) (4)

6.1.3

• Offer host a taste of the wine√
• Pour a mouthful into the host glass√
• Bottle must never touch the glass√
• Don’t pick up the glass to pour the wine√
• Label of the bottle must face the guest√
• Pour from the right hand side of the guest√
• After the host approves the wine, fill the glasses of the other guests, and end with the host√
• Pour for the ladies first√
• Move anti-clockwise√
• Pour the glass ½ full√
• Ensure that you have enough wine for all the guests√
• When done with pouring place the wine on the table√
• Refill glasses as required√
• When the bottle is empty, ask the host if he would like the same or present the wine list√ (Any 5) (5)

6.2
6.2.1

• On consumption allows the customer to consume/drink liquor on the premises where it is bought√ and the liquor cannot be taken off the premises/ restaurant√ (2)
• Off consumption governs outlets that sell liquor that is bought from a store/ liqour store√ and consumed elsewhere√ (2) (4)

6.3
6.3.1 Shaken/ shaking and straining√ (1)
6.3.2

• Syrup√
• Cordials√
• Fruit juices√ (Any 2) (2)

6.4
6.4.1

• Barman must use system of First-in-first-out (FIFO)/ use older stock first√
• Have a system of minimum (enough) and maximum (not too much) stock levels√
• Place order/ requisition as soon as minimum stock level is reached/ before stock runs out√
• Daily stock taking necessary when bartenders change shifts√
• Computer based stock control systems can also be used√
• Stock ordering must be done in advance to allow delivery time to prevent stock from running out√
• Requisition stock from the store man in advance to prevent shortages during the evening√ (Any 3) (3)

6.4.2

• The barman must control his emotions/ be calm/ professional/ polite√
• The barman must maintain eye contact and a positive body language√
• The barman must not argue with the guest√
• Apologise about situation√
• If barman cannot handle the situation, he must call the Maître d hotel/ Manager√
• Ask the guest if they would like to order another mocktail/ offer other options√ (Any 3) (3)

6.5

• Deal with the situation calmly and professionally√
• Explain/ Announce the situation to the customers√
• Apologise√ and present a limited menu√ which does not include any dish or beverage that needs an electrical appliance for preparation e.g. salads and cold beverages√
• Start up the generator if the establishment has one√
• Restaurant staff should organize lighting such as candles√
• Turn of electrical equipment and unplug√
• Use gas stoves and gas equipment√ (Any 4) (4)

[30]
TOTAL SECTION D: 60
GRAND TOTAL: 200