HOSPITALITY STUDIES
FEBRUARY/MARCH 2016
MEMORANDUM
NATIONAL SENIOR CERTIFICATE
GRADE 12

SECTION A
QUESTION 1
1.1MULTIPLE-CHOICE QUESTIONS

1.1.1 D✓ F5M47
1.1.2 A✓ F77M23
1.1.3 C✓ F16M74
1.1.4 B✓ F11
1.1.5 D✓ F20M60
1.1.6 D✓ F193M93
1.1.7 B✓ F37M192
1.1.8 B✓ M193
1.1.9 C✓ F64
1.1.10 C✓ F50M157

(10)

1.2 MATCHING ITEMS

1.2.1  D✓  F199M86      
1.2.2 E ✓
1.2.3 B✓
 1.2.4 H✓
 1.2.5 I✓
 1.2.6 C✓

(6)

1.3 CHOOSE THE INCORRECT TERM

1.3.1  Porterhouse✓  F193M93
 1.3.2  Neck✓  F190M80
 1.3.3  Dry cough✓  F76M22
 1.3.4  Cabernet Sauvignon✓  F48M156

(4)

1.4 ONE WORD ITEMSF11

1.4.1 PAX (Private automatic exchange) ✓ F11
1.4.2 tongs✓ F31M171
1.4.3 billfold✓ F39M195
1.4.4 sparkling✓ F48M156
1.4.5 squashes/cordials✓ F63M160
1.4.6 adulteration✓ M169
1.4.7 tuilles✓ F157
1.4.8 food intolerance✓ F4M51
1.4.9 fritters✓ F16
1.4.10 packaging✓ F135 

(10)

1.5 CHOOSE TWO CORRECT DESSERTS
1.5.1 A Crѐme caramel✓ F147
E Crѐme brulée✓ M136 (2)
1.5.2 B Dried fruit compote ✓ F169
F Pears in red wine✓ M137 (2)
1.5.3 D Orange sorbet✓ F149
H Strawberry granita✓  M139  (2)
1.6 CHOOSE FOUR CORRECT PHYLLO PASTRY PRODUCTS
A✓
D✓
F✓
H✓ 
F207 M115 (4)
TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS
HYGIENE, SAFETY AND SECURITY
QUESTION 2
2.1
2.1.1

  • Watery diarrhoea✓
  • Dehydration✓
  • Nausea✓
  • Vomiting✓
  • Rapid heart rate✓
  • Dry mouth✓
  • Low blood pressure✓
    F78
    M25
    (Any 4) (4)

2.1.2 Because they will suffer from painless, watery diarrhoea that can quickly lead to dehydration and death if not treated. The diarrhoea will cause an electrolyte imbalance.✓ (2)
F78 M25 
2.1.3 Guests will consume food that was prepared and cooked with water that was contaminated.
Guests drinking the contaminated water.✓ (2)
F78 M25
2.1.4

  • Small children✓
  • Elderly people✓
  • People with low immune system✓
  • People with low level of stomach acid✓ (Any 2) (2)
    M25 

2.1.5 It is in his interest to ensure that premises are safe.✓
He is alert.✓
He has reported the outbreak to health officials to prevent further spreading of the disease.✓
He must warn or inform the guests.✓ (Any 2)
M31 (2)
2.2 Professionalism is an unwritten code of behaviour and set of attitudes followed by food service workers. Examples of professionalism are professional ethics, appearance, honesty, integrity, responsibility.(2)
79F
27M
2.3 Computers are used for accounting purposes in the hospitality industry for:

  • Financial planning and budget control
  • Calculating profit and loss
  • Accounts payable and receivable
  • Inventory management
  • Processing customer orders
  • Processing credit and debit card transactions
  • Payroll in store
  • Tracking employee time and attendance
  • Scheduling staff (Any 4) (4)
    M39

2.4

  • Determines which rooms are available✓
  • Determines which rates are available for the specific nights✓
  • Records accommodation sales for a single night✓
  • Prepares reservation cards✓ (Any 2) (2)
    M39

TOTAL SECTION B: 20

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

  • Large number of people can be entertained at the same time✓
  • Small space can be used✓
  • Little cutlery and crockery is needed✓
  • A diverse mix of guests can be accommodated✓
  • Guests have an opportunity to mingle with each other✓
  • The duration of the function is short, usually two hours✓
  • Menus can be inexpensive✓
  • A variety of snacks is served✓ (Any 4) (4)
    F12
    M67

3.1.2
Consider:

  • The age group of the soccer players/manager, coaches✓
  • Their gender ✓
  • Their special nutritional/dietary needs✓
  • The food habits of the players and religious beliefs of the players✓ (Any 3) (3)
    F3
    M44

3.1.3

  • Flat bread topped with smoked springbok carpaccio✓
  • Rare springbok fillet cocktail rolls with onion marmalade✓
  • Ribbons of springbok carpaccio with cream cheese on savoury pancakes✓
  • Springbok satays with chilli sauce✓
  • Short crust pastry tart filled with springbok✓
  • Springbok strips with honey and mustard dip✓
  • Mini pizzas with springbok biltong dust✓ (Any 6) (6)
    F16
    M69

3.1.4

  • The mayonnaise-filled eggs are unsuitable✓
    Because the players cholesterol is closely monitored:
  • Players should avoid consuming food with high amounts of fat ✓
  • The egg yolks and mayonnaise contain high amounts of fat✓(3)
    F3
    M44

3.2

3.2.1

  • Name of company and contact details✓
  • Date✓
  • Time✓
  • Dietary requirements, special requests✓
  • Type of function, number of covers, type of venue✓
  • Menu✓
  • Additional charges✓
  • Costing✓
  • Payment terms✓ (Any 4) (4)
    M63

3.2.2

  • Cost of the menu items
  • = R18,50+R13,00+R27,00+R9,00+R15,00+R10,50✓
  • = R93,00✓ (2)
    F24
    M58 

3.2.3

  • Total food cost = Cost of the menu items x number of guests✓
  • =R93 x 40✓
  • =R3 720✓ (Any 2) (2)
    F24
    M58

3.2.4

  • Total cost = Food cost + overhead cost + Labour cost✓
  • = R3 720 + R1 200 + R1 500✓
  • = R6 420✓ (Any 2) (2)
    F24
    M58

3.3
3.3.1 Cold dessert✓
F148
M136 (1)
3.3.2

  • Hydration✓ (1)
    Reason:
  • Powdered gelatine must be soaked in cold liquid✓
  • The gelatine absorbs the liquid and softens✓ (Any 1) (2)
    F161
    M129

3.3.3

  • Grapes are neatly arrange at the base of the mould✓
  • A thickened gelatine mixture is poured over the grapes✓(2)
    F162
    M131

3.3.4 It is good to substitute with pineapples✓ because they are cheaper,✓ but the chef needs to be cautious when using fresh pineapples as they contain the enzyme bromelin.✓ This is a proteolytic enzyme that will prevent the formation of a gel. ✓ The chef will have to cook the raw pineapple to kill the enzymes before adding it to the gelatine mixture. ✓ (Any 3) (3)
F163
M132
3.4 The crѐme anglaise should be prepared in a double boiler and stirred constantly.✓ It should be cooked just until it coats the back of the spoon✓ and not for too long.✓ The milk must not be boiling when added to the egg-yolk mixture. ✓ The temperature of the stove must not be too high.✓ (2)
F148
M137
3.5

BAVAROIS  PARFAIT
Set dessert.✓
Made from hot egg custard to which gelatine✓ and whipped cream is added.✓
Mixture poured into a mould and chilled until set. Unmould for service.✓
Frozen dessert.✓
Custard mixture can also be frozen✓ in a cylindrical mould and cut into slices for service.✓ Ice-cream base✓ alternated with toppings, fruit or sauce and served in a tall glass.✓

(4)
F149
M138 
[40]

QUESTION 4
4.1
4.1.1 Soya✓ (1)
F180
M104
4.1.2 TVP products are:

  • High in proteins✓
  • Rich in carbohydrates and dietary fibre✓
  • Low in kilojoules✓
  • Low glycaemic index✓
  • Low in cholesterol✓
  • High in vitamins and minerals✓ (Any 3) (3)
    F181
    M105

4.1.3

  • Lacto✓
  • Ovo✓
  • Vegan✓(3)
    F178 M99

4.1.4

  • Glazing✓
  • Brushing✓ of the pastry with egg wash or milk✓(2)
    F211 M116

4.1.5

Related Items

  • By not stretching the pastry✓
  • Pastry needs to be rested✓ and chilled after each stage of making and assembling✓
  • By not over handling the pastry✓(Any 3) (3)
    F209 M119

4.1.6

  • Flour✓
  • Butter✓
  • Eggs✓
  • Milk✓ (Any 3)(3)
    F206 M113

4.2
4.2.1

  • Neck
  • Thick rib✓
  • Leg✓
  • Shank✓
  • Flank✓
  • Shoulder✓ (Any 3) (3)
    F206
    M95

4.2.2 Stewing:✓ Food simmers slowly✓ in a covered pot below boiling point.✓Bubbles rise slowly and do not burst on the surface.✓(3)
F202
M89
4.2.3 Because elastin does not become tender with cooking.✓ Therefore it stays inedible.✓ Trimming is necessary because the elastin does not look attractive.✓ (Any 2)(2)
F196
M88
4.2.4

  • Brown/Red✓/Green✓ (Any 1)
    The roller marking indicates the classification of meat with regard to the quality and tenderness.✓ (Any 1)(2) 
    F170 M83

4.3
4.3.1

  • Reduces the growth of bacteria✓ due to low temperature.✓
  • Bacteria are inactive as water is unavailable.✓
  • Enzyme activity is slowed down, but does not stop.✓(Any 3) (3) 
    F170 M150

4.3.2

  • Increases shelf life✓
  • Prevents growth of yeast✓
  • Prevents growth of bacteria✓
  • Prevents oxidation✓
  • Prevents the decay of organic substances✓
  • Acts as an antiseptic✓
  • Does not create an unpleasant flavour in food. ✓(Any 4) (4)
    F169 M150

4.3.3

  • Allergens to prevent life-threatening conditions.✓
  • Do not refreeze after thawing to minimise deterioration of the product.✓
  • Sell-by-date and use-by date to ensure that the quality is not compromised.✓(Any 2) (2)
    F170 M150

4.4
4.4.1

  • Temperature started at 220 °C✓ to develop steam and to form a cavity.✓
  • Temperature is lowered to 180 °C✓ after 10 minutes to dry out the cavity/prevent it from collapsing and to prevent burning.✓
    (Any 4) (4)
    F185 M124

4.4.2

  • The water turns to steam.✓
  • This acts as a raising agent.✓
    F186 M125
    (2)

[40]
TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS
FOOD AND BEVERAGE SERVICE
QUESTION 5
5.1
5.1.1 Mr Clive needs to possess the following characteristics:

  • Commitment and determination✓
  • Responsibility✓
  • Creativity✓
  • Reliability✓
  • Confidence✓
  • Good organisational and managerial skills✓
  • High levels of energy✓
  • Sense of humour✓
  • Perseverance✓ (Any 3) (3)
    F128

5.1.2 Andrianna's responsibilities include:

  • Safeguarding the guest house's assets✓
  • Preparing of financial reports✓
  • Drawing up the budget✓
  • Preparation of the cash forecast✓
  • Paying staff salaries✓
  • Controlling banking procedures✓
  • Setting up procedures for purchasing, receiving, stores and requisitioning✓
  • Ensuring that stock-taking is done on a regular basis✓
  • Paying of tax and VAT✓ (Any 4) (4)
    F116 M6

5.1.3

  • Guest rooms✓ – upgrading of rooms to luxury suites/room sales account for 50–100% of the profits.✓
  • Function rooms✓ – increases profits through fees by charging for the use of the room and through support services/it can attract conferences, birthday parties, celebration functions.✓
  • Food and beverage✓ – upgrade so they can offer lunch and dinner to the guests.✓
  • Laundry✓ – a service may be offered to the guests for washing, ironing or dry cleaning.✓
  • Bar✓ – offers beverages to in-house guests and guests from outside.✓ (Any 4) (4)
    F108
    M2

5.2
5.2.1

  • Business people✓
  • Domestic tourists✓
  • International tourists✓ (3)
    F135

5.2.2

  • Freelance cocktail barman✓
  • Home industries for meals✓
  • Baker✓
  • Function catering✓
  • Marketing✓
  • Recruitment agencies✓
  • Florists✓
  • Laundry✓ (Any 4) (4)
    F131
    M8

5.2.3
A marketing tool should:

  • Attract the attention of the desired target market✓
  • Bring new services or products to the attention of customers✓
  • Supply correct information✓
  • Comply with the standards recommended by the publication board✓
  • Offer service to the consumer✓
  • Be colourful, large letters and neat ✓ (Any 5) (5)
    F138
    M18

5.2.4 The following information is present:

  • Name of the business✓
  • Address✓
  • Target market✓
  • Staffing plan✓
  • Goals set out
  • Personnel plan✓
  • Marketing plan✓
    They have not supplied the following:
  • Branding (company name, logo) ✓
  • Street map showing the location of the business✓
  • Site plan showing the layout of the business✓
  • Job descriptions✓
  • Financial plan✓(Any 7) (7)
    F131
    M11

[30]

QUESTION 6
6.1
6.1.1 Correcting the cover✓(1)
F33
M191
6.1.2

  • The cutlery is adjusted to meet the guests' specific order✓
  • If the place is laid with an entree knife and fork for the salad the knife and fork i be replaced with a soup spoon ✓
  • Items are placed in the correct sequence✓ (Any 2) (2)
    F33
    M192

6.1.3

   SILVER SERVICE PLATED SERVICE 
 Technique Transferring food from a service dish to the guest's plate✓
(1)
Waiters carry plates from the kitchen without disturbing the presentation of the food✓ (1)
Special equipment Fork✓
Tablespoon✓
Serving dish✓ (1)
 Plate✓ (1)

(4)
F36
M192
6.1.4

  • Better portion control ✓
  • Less wastage ✓
  • More creativity from the chef with presentation✓
  • Quicker service by the waiters✓ (Any 3) (3)
    F33
    M192

6.1.5

  • Lime Grilled Chicken Caesar Salad: White wine✓
  • Smoked Salmon and Caviar: Champagne✓
  • Lamb Shanks: Red wine✓
  • Cherry Turnovers with Macadamia Nut Ice Cream: Dessert wine, sweet white wine, port✓ (Any suitable example)n(4)
    F41
    M18

6.1.6 The wine:

  • needs to be kept in the dark to avoid damage from ultraviolet light✓
  • should preferably be stored in a damp location✓
  • should be free from vibration✓
  • bottles should be placed on their sides so that the corks stay moist✓
  • should be rotated on a regular basis✓
  • that is similar should be stored together✓
  • bottles should be packed and stored with the label to the top or to the front✓
  • cellar should be clean and well ventilated✓
  • should be stored upside down in a box✓(Any 4) (4)
    F54
    M159

6.2
6.2.1 The gueridon trolley:

  • is used for service or preparation of food in the dining room✓
  • is a sophisticated type of service✓
  • allows the finishing of food in the presence of the guest, e.g. flambé✓
  • showcases the waiter's skills✓ (Any 2) (2)
    F37
    M175

6.3
6.3.1 The waiter should:

  • keep calm✓
  • be firm and avoid showing emotions✓
  • ask the customer politely to leave rather than allowing him to disturb the other guests✓
  • no more alcoholic beverages should be offered to him✓
  • keep the incident as quiet as possible✓ (Any 4) (4)
    F41
    M185

6.4
6.4.1

  • Dip glasses in beaten egg white or lemon juice, then dip them in granulated sugars or powders✓
  • Skewer chunks of fruit onto a toothpick or cocktail stick, and place the skewer across or inside the glass✓
  • Garnish the rim of the glass with a slice of lemon or orange✓
  • Crush ice or use ice cubes✓
  • Umbrella✓ (Any other suitable answer) (3)
    F67

6.4.2 Stocktaking✓(1)
F71
M161
6.4.3

  • Stock will not run out✓
  • It will prevent over stocking✓
  • It will prevent and minimise theft and alcohol abuse✓
  • It will limit financial losses✓ (Any 2) (2)
    M161

[30]

TOTAL SECTION D: 60

GRAND TOTAL: 200

Last modified on Tuesday, 15 June 2021 08:19