HOSPITALITY STUDIES
GRADE 12 
NSC PAST PAPERS AND MEMOS
FEBRUARY/MARCH 2017

MEMORANDUM 

SECTION A 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS 

(10)

1.2 MATCHING ITEMS 

(6)

1.3 ONE-WORD ITEMS 

(10)

1.4 SELECTION 

(4)

1.5. MATCHING ITEMS 

(10) 
TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY  AND SECURITY 
QUESTION 2 
2.1
2.1.1 24–48 hours√ (1) 

2.1.2

• Food handlers with gastroenteritis should inform their employer as  soon possible√
• Food handlers should not work if they have diarrhoea√
• Food handlers should maintain good personal hygiene√/(wash  hands after using the toilet, refuse, after touching your body, your  hair, nose etc..)√
• They should wash and sanitise equipment and surfaces after  handling raw meat and poultry√
• They need to ensure that food is thoroughly cooked especially  chicken, fish and eggs√
• Insects and rodents should be eliminated from the kitchen√ by  installing screen on windows√
• The kitchen should comply with proper storage regulations√
• All food should be covered when stored√
• Cooked foods should be separated from raw foods√
• Food should not be stored on the floor√
• Waste should not be left to accumulate√; lids must be kept on the  bins at all times. √ 
   (Any 5) (5) 

2.1.3 

1. GASTROENTERITIS 

• • Diarrhoea√
  • Nausea and vomiting√
  • Dehydration√
  • Stomach ache√
  • Headache√
  • Fever√
    (Any 3) (3)  

1. TUBERCULOSIS 

• • Continuous cough√
  • Feeling tired all the time√
  • Weight loss√
  • Loss of appetite√
  • Coughing up blood√
  • Night sweats√
  • Chest pains√
  • Shortness of breath√
    (Any 3) (3)

2.2
2.2.1 Good service is meeting customers’ needs timely√, by professional  people√ in a pleasant environment√/in the way they want and  expect them to be met√ (Any 2) (2) 
2.2.2

• The management decides on the level of service they would like in  their restaurant√. The level of training differs√, 
• Service is often linked to the price√ Example: well-trained waiters  work in upmarket restaurants where clients are willing to pay for a  high level of service√
• The more expensive the dish , the better the service is supposed to  be√ (Any 3) (3)

2.3
2.3.1 Point of sale system (POS)√ (1) 
2.3.2 The system will assist restaurant employees to complete their  daily tasks that include : food and beverage orders,√  communication of tasks to the kitchen√, guest bill settlement√,  credit card processing√, and charges posted to guest accounts in  the hotel√ (Any 2) (2)

TOTAL SECTION B: 20

SECTION C: NUTRITION: 
MENU PLANNING AND FOOD COMMODITIES 
QUESTION 3 
3.1
3.1.1

• Make jam√
• It can be glazed√
• It can be canned √ 
• It can be frozen √ (Any 2) (2) 

3.1.2

• Wash and remove the pips from the cherries√
• Prepare a sugar syrup√
• Boil the food in the syrup until soft√
• Scoop the cherries into sterilised jars√
• Fill with syrup and seal√ (Any 4) (4) 

3.2
3.2.1 Net profit: selling price-total cost (food cost + overhead cost)√ 

• = R10 000 – (R3500+R2500) √ 
  = R10 000 – R6000√ 
  = R4000,00√ (Any 3) (3) 

3.2.2 Cost per person= Selling price/number of people 

•  =R10 000/100 people√ 
  = R100,00 per person√ (Any 3) (3) 

3.2.3

• Name of the company, address, contact details√
• Personal information of the client: name, contact number,  address√
• Information regarding the function: date, time, dietary requirement,  type of function√
• Additional charges√
• Special requests√
• Payment terms√ (Any 4) (4)

3.3
3.3.1

1. Step 4: to prevent the eggs from cooking√/curdling√ (Any 1)
2. Step 7:
   • to finish the baking process√, to allow for the pastry to  dry out√, so the cavity is encased in a delicate, crispy shell√
   • To prevent burning√ (Any 2) (3) 

3.3.2

• Chocolate√
• Caramel √
• Vanilla/chocolate icing√
• Fondant√
• Spun sugar√
• Sprinkled with icing sugar√ (Any 2) (2) 

3.3.3 Too much water will evaporate√ resulting in too little steam√ and  the final product will be reduced in volume√ (Any 2) (2)
3.4 (4)   

3.5
3.5.1 White beans will take on the colour of the red speckled beans√ (1)   
3.5.2 It takes longer to cook√, and the beans may break or separate from  the skins√ (Any 1) (1)   
3.6
3.6.1 3-5 cocktail snacks√ (1)   
3.6.2

• The snacks must be bite sized√
• Include hot and cold savoury snacks√
• Include two to three sweet snacks√
• They must be visually attractive and colourful√
• They must be tasty and well-seasoned√
• They must include a variety of flavours√
• Ingredients should be easily recognisable√
• Personal and kitchen hygiene is essential√ (Any 4) (4) 

3.6.3 Unsuitable√ 

• The guest will dirty their fingers√, or may need a finger bowl√
• Need a side plate to serve√ (3) 

3.6.4

• Fruits dipped in chocolate√
• M7ilk tartlets√
• Chocolate truffles√
• Scones√ (Any relevant answer) (3) 

[40]  

QUESTION 4 
4.1
4.1.1 (4) 

4.1.2

• It is a tough cut of meat/contains a lot of connective tissue√ 
• Stewing is a moist heat cooking method√, converting the white  connective tissue to gelatine√, this slow cooking method makes is  tender √ (Any 2) (2) 

4.1.3

• Mashed potatoes√
• Cous cous√
• Pap√ (Any relevant answer) (1) 

4.2
4.2.1 A banquet is a formal meal to which a group of guests will be  invited to celebrate an event, to honour special guests or any other  type of special occasion√ (2) 
4.2.2

• Food and Beverage Service√ 
• Food preparation√ (2) 

4.2.3

• Jews only consume food that is kosher/clean√
• They do not eat the hindquarter of an animal√
• They may not mix meat and dairy products during a meal√
• All shellfish, snails and birds of prey are forbidden√
• Pork and pork products are not permitted√ (Any 3) (3)

4.2.4 8-10 waiters√ (1)
4.3
4.3.1 Puff pastry√ (1)
4.3.2

1. Butter: contributes to the rich flavour√, contributes to colour√ (2)
2. Water: develops the gluten in the flour√, transforms into  steam√ and helps to leaven the pastry√. (Any 2) (2) 

4.3.3

• Creamed spinach√
• Chicken and mushroom √
• Steak and kidney√
• Mince√
• Fish√ ( Any relevant answer) (2) 

4.3.4

• Light in texture√
• Flaky layers√
• Light golden brown colour√
• Uneven surface√ (Any 3) (3)

4.4
4.4.1

• Flavoured and unflavoured√
• Powdered/Granulated√
• Leaf/sheet√ (Any 2) (2) 

4.4.2

1. Too much sugar will weaken the gel√, retards the setting  process√ (Any 1) (1)
2. Weakens the jelly√, retards the setting process√, will melt more  easily√ (Any 1) (1) (c) Dish will start to melt√ (Any 1) (1) 

4.5
4.5.1

• The batter is steamed in moulds in a steamer or a big pot with  water and then turned out for service. √
• Make sure that no water splashes into the bowl when steaming as  this will cause the pudding to be soggy. √ (2) 

4.5.2

• Choose the right size and shape of the plate√
• Pudding must be turned out on the middle of the plate√
• Arrange, decorate and garnish the pudding on the plate√
• The dessert can be flambéed√ – pour brandy over and set it alight√  (Any 2) (2) 

4.5.3

• Custard√
• Cream√
• Ice Cream√
• Brandy sauce√ (Any 2) (2) 

4.6
4.6.1

• People with HIV have greater nutritional needs and adequate diet  is essential to promote a strong immune response to help HIV  people to manage the symptoms√.
• Good nutrition slows down the progression from HIV to Aids√, and  is required to optimise the benefits of Anti retro viral drugs√.
• A healthy diet can prevent and cure malnutrition, but it cannot cure  HIV and Aids√
• People with Aids need to maintain a healthy body weight and take  in enough protein so that they can maintain their muscle mass√
• The diet should consist of fresh fruits and vegetables in order to  boost the immune system√ (Any 4) (4)

  [40] 
TOTAL SECTION C: 80

SECTION D: FOOD AND BEVERAGE SERVICE 
QUESTION 5 
5.1
5.1.1. The target market will be determined by: 

• Demographic factors√ e.g. marital status, age, family size i.e. Pay  a single midweek rate and your friend/partner stays free when  sharing with you, Needs and income√
• Psychographic factors: activities√ i.e. Daily game drives, tennis and  sauna√
• Product related factors√, which describe which products or  services the customers prefer i.e. Luxurious accommodation on a  game farm midway between Cathcart and Queenstown, in the  heart of Eastern Cape. √ (Any 3) (3) 

5.1.2

• Yes promotion has been used√
  Give away 2 for 1: pay the single midweek rate of R600 and your  friend/partner stays free when sharing with you. √ (2) 

5.1.3 It is expensive√ because you are getting only one amount for two  people√. (1) 
5.1.4.

• The size of the container should not mislead the customer as to the  size of the actual contents√
• Packaging should be easy to handle√
• Information on packaging should be clear√
• Packaging should be suitable for the contents√
• It should be strong, hygienic and clean√
• If possible, it should be recyclable and reusable√ (Any 2) (2) 

5.1.5

• Business address√
• Form of business√
• Branding√
• Short, medium and long term goals√
• Street map√
• Site plan showing the layout of the business√ (Any 4) (4) 

5.1.6 Springbok Game lodge contributes to job creation by:  

• Direct job creation: positions in the hospitality industry√ examples:
  Lodge receptionist√, Room attendant√, Tour guide√, Masseurs√ ,  chef√, waiters√, doorman√ (Any 2)
• Indirect job creation: positions that does not form part of the  hospitality industry√ examples:
  Manufacturers of the linen used in  the lodge√, suppliers of food, drinks√, producers of furniture√   (Any 2) (4)

5.2
5.2.1 (6) 

5.2.2 These two departments depend on each other because sales and  marketing is responsible for making potential customers aware of  the products and services that the establishment offers√. They ensure that customers make use of the products and services  which provides an income for the business√. The financial  department ensures that the income is spent according to the  budget and needs of the establishment√. (Any 2) (2) 
5.2.3

• Supervises personnel√, property√ and key control√
• They must protect the establishment, staff and the guests from the  following criminal activities:
  • credit card skimming√
  • liability or insurance fraud
  • terrorism√
  • information technology√
  • gambling fraud√ (Any 3) (3) 

5.2.4

• Movable cocktail bar√/Liquid chefs√
• Drinks on wheels√
• Vendor√
• children birthday party drinks√ (Any 3) (3) 

[30]

QUESTION 6 
6.1
6.1.1 Refers to getting equipment (cutlery, crockery) and tablecloths  ready before meal is served√./ to put in place√/pre-preparation√ (2) 
6.1.2 Check to see if the table cloth is: 

• Clean √and has no food stains√ or wax stains from candles√.
• not burnt, shabby or worn out√ ironed√
• hanging evenly from each side of the table√
• not upside down√ (Any 3) (3) 

6.1.3

• The glass should be washed in warm water with dishwashing  liquid√
• Rinse in clean warm water√
• Airdry√
• Steam the glass over a bowl of boiling water√
• Polish using a clean, dry cloth√ (3) 

6.1.4 Chardonnay is suitable√ because white meat (fish) goes well with  white wine√ 
6.1.5 The red wine glass must be positioned 2.5cm√ from the tip of the  main course knife√ and at 45° angle to the left of the white wine  glass√ White wine glass first and red wine glass second√ M159 F 52 (2) (Any 3) (3) 
6.1.6

• The red wine needs to be stored in the dark√ to avoid damage from  ultra violet light√
• Place red wine bottles on their side so that the corks stay moist 
• and swollen√ providing an airtight seal.
• Store red wine bottles upside down in a box√
• Store similar wines together√
• Pack and store wine bottles with the label to the top or to the front√ Wine prefers a slightly damp location free from vibration√ 
  (Any 4) (4) 

6.2
6.2.1 (4) 

6.2.2 In plated service food is plated directly onto individual plates√ in  the kitchen or at a service point√ and then served to customers√ on  the right hand side√ (3)
6.2.3

• Better portion control√
• Less wastage√
• More creativity from the chef who plates the food√
• Specialised training in terms of serving food from the platter is not  required√
• Skilled waiters for carrying plates without disturbing food  arrangement on the plates√ (Any 3) (3) 

6.3

• Food will be spoiled√
• Food wastage will cost the lodge√
• The menu may need to be adapted and therefore the guests may  not receive their preferred orders √failure e.g. a gelatine dish wont  set√
• Unexpected cost will be incurred in order to fix the fridge.√ 
   (Any 3) (3) 

TOTAL SECTION D: 60 
GRAND TOTAL: 200