HOSPITALITY STUDIES
GRADE 12 
NSC PAST PAPERS AND MEMOS
FEBRUARY/MARCH 2018

INSTRUCTIONS AND INFORMATION 

1. This question paper consists of FOUR sections.
   SECTION A: Short questions (all topics) (40)
   SECTION B: Kitchen and restaurant operations; 
                         Hygiene, safety and security (20)
   SECTION C: Nutrition and menu planning; 
                         Food commodities (80)
   SECTION D: Sectors and careers; 
                         Food and beverage service (60) 
2. Answer ALL the questions in the ANSWER BOOK. 
3. Number the answers correctly according to the numbering system used in this  question paper. 
4. Write neatly and legibly.

QUESTIONS 

SECTION A: SHORT QUESTIONS 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS 
Various options are provided as possible answers to the following questions.  Choose the answer and write only the letter (A–D) next to the question  number (1.1.1–1.1.10) in the ANSWER BOOK, for example 1.1.11 D. 
EXAMPLE: 
1.1.11 A good source of vitamin C is … 

1. milk.
2. oranges.
3. meat.
4. bread. 

ANSWER: 1.1.11 B 
1.1.1 The main function of a night auditor is to … 

1. perform petty cash payments.  
2. look after special guests at night. 
3. balance all front-office accounts. 
4. greet guests who arrive at night. (1) 

1.1.2 Inedible yellow connective tissue in meat mainly consists of ... 

1. collagen. 
2. gelatin. 
3. elastin. 
4. sarcoplasm. (1) 

1.1.3 A symptom of hepatitis A is ... 

1. continuous coughing. 
2. severe diarrhoea. 
3. night sweats. 
4. swollen glands. (1) 

1.1.4 … is NOT suitable to serve at a cocktail function. 

1. Canapés and crudités 
2. Noisettes and tournedos 
3. Rissoles and kebabs 
4. Rösti and blini (1)

1.1.5 When gelatin is melted over hot water the process is known as … 

1. dispersion. 
2. gelation.
3. hydration. 
4. setting. (1) 

1.1.6 … is part of brand awareness and can also be used as a marketing  tool. 

1. Packaging 
2. Promotion 
3. Advertising
4. Presentation (1) 

1.1.7 A drink that is made with two or more beverages is known as  a/an … 

1. espresso. 
2. cordial. 
3. syrup. 
4. cocktail. (1) 

1.1.8 The term that is used to describe the pricking of a pastry base with  a fork before baking: 

1. Glazing 
2. Trapping 
3. Docking 
4. Lining (1) 

1.1.9 Paula is a/an … vegetarian because she consumes fish and  seafood. 

1. lacto 
2. ovo
3. pollo 
4. pesco (1) 

1.1.10 Pinotage is classified as a … wine. 

1. sparkling 
2. red 
3. fortified 
4. white (1)

1.2 The various cuts of beef are illustrated on the carcass below. Choose the  number of the cut of beef in COLUMN A that matches the cut in COLUMN B  and its specific use in COLUMN C. Write only the letter (A–G) from COLUMN  B and the Roman numerals ((i)–(vii)) from COLUMN C next to the question  number(1.2.1–1.2.5) in the ANSWER BOOK, for example 1.2.6 H (viii). 

(5 x 2) (10) 
1.3 ONE-WORD ITEMS 
Give ONE word/term for each of the following descriptions. Write only the  word/term next to the question number (1.3.1–1.3.10) in the ANSWER BOOK. 
1.3.1 The tool used by waiters to open wine bottles 
1.3.2 A preservation process during which fruit is cooked repeatedly in  highly concentrated syrup  
1.3.3 Heating and cooling chocolate to make it more resistant to melting
1.3.4 The process used to fill joints of meat before cooking 
1.3.5 A food-borne disease caused by contaminated water 
1.3.6 A pastry used to make samoosas 
1.3.7 A very small creamy nut that has an oval shape and which is used  as an essential ingredient in Italian pesto sauce 
1.3.8 The main nutrient in choux pastry 
1.3.9 An enzyme that prevents the setting of gelatin because it breaks  down the protein 
1.3.10 A disease caused when the body is unable to produce sufficient  insulin (10 x 1) (10)

1.4 SELECTION 
Choose FIVE examples of baked desserts in the list below. Write only the  letters (A–J) next to the question number (1.4) in the ANSWER BOOK. 

1. Crêpe Suzette 
2. Bread and butter pudding 
3. Malva pudding 
4. Banana fritters 
5. Trifle 
6. Apple strudel 
7. Crème caramel
8. Chocolate soufflé 
9. Charlotte muscovite 
10. Churros (5 x 1) (5) 

1.5 ONE-WORD ITEMS 
Give ONE word/term for each of the following descriptions of serving  equipment by choosing a word/term from the list below. Write only the  word/term next to the question number (1.5.1–1.5.5) in the ANSWER BOOK. 

1.5.1 Used to protect the hands and wrists from burns (1) 
1.5.2 Used to keep plates, serving dishes and food warm on the buffet  table (1) 
1.5.3 Equipment used to prepare coffee (1)
1.5.4 Used to cover food and prevent it from drying out (1)
1.5.5 Equipment used for serving all single portions of food (1)

TOTAL SECTION A: 40

Related Items

SECTION B: KITCHEN AND RESTAURANT OPERATIONS;  
HYGIENE, SAFETY AND SECURITY 
QUESTION 2 
2.1 Study the scenario below and answer the questions that follow. 

2.1.1 Identify the disease that the porter is suffering from. (1) 
2.1.2 Predict THREE other symptoms that the porter may have, other than  the one identified in QUESTION 2.1.2. (3) 
2.1.3 Do you think that the disease in QUESTION 2.1.1 will have a  negative impact on the workforce? Motivate your answer. (3) 
2.2 State TWO precautionary measures that should be taken by a food handler  who is suffering from HIV/Aids. (2) 
2.3 Study the scenario below and answer the questions that follow. 

2.3.1 Explain what impact the manager's action will have on service  excellence. (3) 
2.3.2 Amanda has decided to accept the job at the local hotel. Advise Amanda on 'professional work ethics' that she should  display. (3) 
2.4 One of the advantages of the POS (point of sale) system is to increase  productivity. Evaluate the statement. (3)
2.5 Discuss TWO safety practices to follow when purchasing a product online. (2)

TOTAL SECTION B: 20

SECTION C: NUTRITION AND MENU PLANNING;  
FOOD COMMODITIES 
QUESTION 3 
3.1 Study the dishes below and answer the questions that follow. 

Fruit kebabs	Filled eggs

3.1.1 Identify the type of function where the dishes above will be served. (1) 
3.1.2 Motivate why it is to the advantage of the caterer to host the type of  function identified in QUESTION 3.1.1. (4) 
3.1.3 Evaluate the suitability of the dishes above for guests with high  cholesterol. (4) 
3.1.4 Give reasons why the dishes above are suitable for people who are HIV positive. (4) 
3.2 Study the extract below and answer the questions that follow. 

3.2.1 Identify the type of vegetarianism recommended by the dietician. (1) 
3.2.2 Motivate why the dietician might have advised you to become  a vegetarian. (2) 
3.2.3 Name THREE types of seeds that you could include in your diet. (3)
3.2.4 List the nutrients found in nuts. (3)
3.3 Study the extract below and answer the questions that follow. 

3.3.1 Calculate the selling price. Show ALL calculations. (5) 
3.3.2 Calculate the selling price per person for the banquet. Show ALL  calculations. (3) 
3.4 Study the label below and answer the questions that follow. 

3.4.1 Identify the preservation method above. (1)
3.4.2 Evaluate the information on the label above. (5) 
3.4.3 State FOUR advantages of food preservation using the method  identified in QUESTION 3.4.1. (4) [40]

QUESTION 4 
4.1 Study the pictures below and answer the questions that follow. 

4.1.1 Distinguish between the three products. Redraw the table below in  the ANSWER BOOK and complete the table. (6) 

4.1.2 Identify a product that should be baked blind. Motivate your answer. (3)
4.1.3 Comment on the appearance of the vol-au-vent. (3) 
4.1.4 Name the pyramid-shaped product made by stacking cream puffs  using caramel. (1) 
4.1.5 Justify why the spun sugar used to decorate the product named in  QUESTION 4.1.4, should be prepared on the same day it is used. (2) 
4.1.6 Explain how spun sugar is made. (2)
4.1.7 The cream filling in the puffs can also be replaced by a chiffon filling. Explain how a chiffon filling is prepared. (3)
4.2 Study the extract below and answer the questions that follow. 

4.2.1 Give suitable reasons for EACH of the following faults that occurred  when preparing the jelly: 

(a) There were ice crystals in the kiwi jelly. (1)
(b) The kiwi jelly did not set properly. (3) 

4.2.2 Describe how the moulds should be prepared in order to ensure that  the kiwi jelly unmoulds easily. (3) 
4.2.3 Explain what a coulis is. (2)
4.3 Study the picture below and answer the questions that follow. 

4.3.1 Name the part of the beef carcass from which the T-bone was cut. (1)
4.3.2 Explain why T-bone steak is suitable for braaiing in South Africa. (3) 
4.3.3 Give possible reasons why the T-bone above turned out to be  extremely tough and dry when served at a restaurant. (4) 
4.3.4 Name THREE factors to consider when purchasing the cut of meat  above. (3)  [40] 

TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS;  
FOOD AND BEVERAGE SERVICE 
QUESTION 5 
5.1 Study the poster below and answer the questions that follow. 

5.1.1 Name THREE other visual marketing tools that can be used to  market the product above. (3) 
5.1.2 Predict the target market that the product above will appeal to.  Motivate your answer. (2) 
5.1.3 Explain how the sale of the product above will contribute to the  South African economy. (4) 
5.1.4 Evaluate the poster above. (5)
5.2 Read the extract below and answer the questions that follow. 

5.2.1 Recommend THREE revenue-generating areas, other than the  bedrooms, that could assist the guesthouse in generating income. (3) 
5.2.2 Suggest FOUR responsibilities of an accountant in the guesthouse above. (4) 
5.2.3 State FOUR characteristics that the young entrepreneur should  have. (4) 
5.2.4 A business plan is important when starting a business.  State FIVE aspects that the young entrepreneur should include in  his business description. (5) [30]

QUESTION 6 
6.1 Read the extract, study the photographs with information below and then  answer the questions that follow. 

6.1.1 Define the term Methóde Cap Classique. (1)
6.1.2 Name TWO other methods used for making sparkling wines. (2) 
6.1.3 Explain why the term 'Champagne' is incorrect when referring to the  sparkling wines above. (1) 
6.1.4 Suggest a suitable starter to pair with Champagne. (1)
6.1.5 Explain what a de-alcoholised wine is. (2) 
6.1.6 Choose a suitable glass (A–D) and temperature for the sparkling  wine above. (2) 
6.1.7 Explain how the glasses above can be frosted. (2) 
6.1.8 Discuss the legal requirements that restaurant owners have to  comply with when serving wine. (3) 
6.1.9 One of the guests becomes flirtatious with Mary and she feels  uncomfortable. Discuss how Mary should handle the guest. (4)
6.2 Explain the steps to follow when presenting the bill to guests. (4)
6.3 Study the picture below and answer the questions that follow. 

6.3.1 Evaluate the table layout in the picture above. (4) 
6.3.2 Distinguish between a formal dinner and a cocktail function regarding the food-serving and clearing procedures a waiter should  follow. Redraw the table below in the ANSWER BOOK and complete  the table.  (4) [30] 

TOTAL SECTION D: 60
GRAND TOTAL: 200