HOSPITALITY STUDIES
GRADE 12  
NSC PAST PAPERS AND MEMOS
SEPTEMBER 2017

MEMORANDUM

SECTION A 
QUESTION 1 
1.1 MULTIPLE-CHOICE ITEMS 
1.1.1 B √ 
1.1.2 A √ 
1.1.3 A √ 
1.1.4 C √ 
1.1.5 B √ 
1.1.6 A √ 
1.1.7 D √ 
1.1.8 B √ 
1.1.9 D √ 
1.1.10 B √ (10 x 1) (10)

1.2 MATCHING ITEMS 
1.2.1 C √ 
1.2.2 A √ 
1.2.3 F √ 
1.2.4 E √ 
1.2.5 D √ (5 x 1) (5)

1.3 MATCHING ITEMS 
1.3.1 D √ 
1.3.2 E √ 
1.3.3 F √ 
1.3.4 B √ 
1.3.5 A √ (5 x 1) (5)

1.4 ONE-WORD ITEMS 
1.4.1 Sorbet √ 
1.4.2 Branding √ 
1.4.3 Product √ 
1.4.4 Gastroenteritis √ 
1.4.5 Professionalism √ 
1.4.6 Allergy √ 
1.4.7 Crudités √ 
1.4.8 Hors d’oeuvres √ 
1.4.9 Marbling √ 
1.4.10 Champagne √ (10 x 1) (10)

1.5 CHOICE ITEMS 
A √ 
B √ 
D √ 
G √ (Any order) (4 x 1) (4)

1.6 CHOOSE FROM THE LIST 
1.6.1

D √ 
F √ 

1.6.2

A √ 
G √ 

1.6.3

B √ 
E √ (Any order) (6 x 1) (6)

TOTAL SECTION A: 40

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

• Staff members should be alert at all times.
• They should be aware of customers’ needs and react quickly to such needs.
• Staff members should immediately report unusual behaviour or  incidents, or any suspicious person or object to the supervisor or  security staff. 

Co-operation 
Staff members of the Ingwe Hotel should: 

• Be willing and prepared to work with others. 
• Work towards achieving the same objectives. 
• Ensure that everyone pull their weight. 
• Ask for help when needed.
• Share successes and failures. 
• Enjoy working with each other.
  (Any THREE acceptable answers) (3) 

2.1.2

• Good service delivery will lead to satisfied customers who are  willing to pay.
• Satisfied clients become loyal customers that return to the  business.
• When the service is good customers will have positive word of  mouth that will attract more customers.
• Once there are more customers to the establishment, there will  be an increase in the income and profit. (Any 3 x 1) (3)

2.1.3 Computers will help the chefs at the Ingwe Hotel to: 

• Recording dish sales and to do dish analysis. 
• Project the ingredient costs as well as the production costs and  calculate the selling prices.
• Use an online dictionary to translate the names of ingredients  from other languages to English.
• Developing and changing recipes is simplified.
• Storing and retrieving recipes and ingredients easily.
• Compiling order lists easily and accurately.
• Do metric conversions for the ingredients automatically. 
• Printing serving sizes on a recipe, which makes planning for  buffet functions easier.
• Determining the nutritional value of food. (Any 3 x 1) (3)

2.2

• Online reservations will help guests to compare the prices and facilities  offered by different hotels.
• Pictures of the hotels and rooms can be found online. 
• Information on prices and special deals, as well as information on the  establishment and environment can be found online.
• Online reservations are helpful in making last-minute travel  arrangements. (Any 3 x 1) (3)

2.3
2.3.1 Cholera is transmitted through: 

• Drinking water contaminated with the cholera bacteria (faeces in  water).
• Eating food which has been in contact with contaminated water,  flies or soiled hands.
• Eating vegetables fertilised with sewage.
• Fish and shellfish obtained from contaminated water.  (Any 2 x 1) (2) 

2.3.2

• Watering diarrhoea √
• Nausea √ 
• Vomiting √ 
• Rapid dehydration √ 
• Muscle cramps √ 
• Low blood pressure √ (Any 2 x 1) (2) 

2.3.3

• All liquids need to be treated, boiled or milk must be  pasteurised. √
• Food should be cleaned and cooked properly especially in areas  where cholera is present. √ 
• Wash hands thoroughly with antiseptic soap. √ 
• Cover food to protect it from flies. √ 
• Do not use uncooked fish or shellfish. √ 
• Only use treated water to wash fruits and vegetables. √ 
  (Any 3 x 1) (3) 

[20] 
TOTAL SECTION B: 20

SECTION C: NUTRITION AND MENU PLANNING; 
FOOD COMMODITIES 
QUESTION 3 
3.1
3.1.1 Cocktail function √ (1) 
3.1.2

• Cocktail functions can be cheaper if well planned. √
• No cutlery is needed to eat because a menu consists of finger  food / little cutlery and crockery is required. √
• Less space is needed for cocktail parties. √ 
• Guests are allowed to mingle around and can interact in a more  relaxed, informal way. √
• A wide variety of styles and flavours can be served. √
• Finger foods allow more creativity than a formal meal. √
• Fewer serving staff is needed. √
• A table plan is not necessary. √
• The duration of the function is usually quite short, as they only  last for about two hours. √ (Any 4 x 1) (4) 

3.1.3 Not suitable, √ because the menu consists of cupcakes with butter  icing and chocolate cake slices √ which are too sweet √ and rich for  a diabetic person. √
(Any TWO motivations) (Any 3 x 1) (3) 
3.1.4

1. Total price = food cost + labour costs + overhead costs +   profit
   = R5,750 + R1,800 + R1,200 + R3,500 √
   = R12,500 √√ (3)
2. Gross profit = selling price – food cost
   = R12, 500 √ – R5,750 √
   = R6,500 √ (3)
3. Cost per person = selling price ÷ number of guests
   = R12,500 ÷ 150 √
   = R81,67 √ (2) 

3.1.5 (6) 

3.2

• Measure ingredients accurately. √
• Use minimum flour when rolling out the dough. √
• Incorporate as much air as possible by folding the dough correctly. √
• Roll out lightly and always in the same direction. √
• Do not stretch the pastry. √
• Rest and chill the pastry after each stage of making and assembling. √
• Bake at the correct temperatures and position in the oven. √
  (Any 4 x 1) (4)

3.3
3.3.1 Kebabs/Sosaties √ (1) 
3.3.2

• Thick rib √
• Leg √ 
• Shank √ (Any 2 x 1) (2)

3.3.3 Grilling √ (1)
3.3.4 Mint sauce √ (1) 
3.4

• Meat should never be immersed in water or washed, because most of the  nutrients and flavoursome components are easily dissolved in water. √
• Meat must not be salted beforehand because salt extract the meat juices  from the meat. √
• Thaw meat correctly to limit losses caused by dripping during the thawing  process. √
• Do not cook meat at very high or low temperatures for too long. √  (Any 3 x 1) (3) 

3.5
3.5.1 Trimming – is the process of neatening √ the meat, by removing  excess fat and sinew. √ (2) 
3.5.2 Barding – is covering a piece of meat √ with thin slices of fat or  bacon √ to prevent it from drying. √ (2) 
3.5.3 Sealing – is to begin cooking meat by sautéing it over low heat √  until firm but not brown. √ (2)

[40]

Related Items

QUESTION 4 
4.1
4.1.1 Lacto-ovo vegetarian √ (1) 
4.1.2

• Proteins √ 
• Fibre √ (2 

4.1.3

• People can become vegetarians on moral grounds based on the objection to the killing of animals. √
• Health reasons. √
• Religious beliefs may prohibit the eating of meat. √ 
• The meat industry is said to have a negative effect on the  environment. √
• Some people do not like the taste of meat. √
• Meat is more expensive than plant products. √ (Any 3 x 1) (3)

4.1.4

1. To remove debris. √ (1)
2. To allow them to expand with two thirds of their original size. √ (1)
3. To reduce flatulence. √ (1) 

4.2 Textured vegetable protein is beneficial to health, because it does not  contain saturated fat or cholesterol. √ It is low in kilojoules and may help to  decrease the risk of cardiovascular problems. √ (2) 
4.3
4.3.1 Choux pastry √ (1) 
4.3.2 Churros are piped long strips of choux pastry, that are deep fried √  and sprinkled with cinnamon and sugar. √ (2) 
4.3.3

• They should be crisp. √ 
• Should be hollow inside. √ 
• They should be light in weight. √
• Light brown in colour. √ (Any 3 x 1) (3)

4.3.4

1. To develop steam and to enhance the formation of cavities. √ (1)
2. To complete the baking process and to dry out the cavities. √ (1)
3. Trapped steam can cause the softening of the puffs. √ (1)

4.4
4.4.1 Smoking √ (1) 
4.4.2 Smoking is the method of preservation where food is treated with  salt or brine, √ and then exposed to wood smoke. √ (2)
4.4.3

• Wood smoke contains phenols and phenolic compounds that  inhibit the growth of microbes. √
• It slows down the rancidity of animal fat. √
• Smoking preserve partly by drying and when moisture is  removed, the growth of micro-organisms is retarded. √
• Food is treated with salt during smoking, which slows down the  growth of micro-organisms. √
• Sulphur dioxide used for smoking fruit slows down the growth of  micro-organisms. √
• Smoking accelerates the drying process. √
• It prevents enzymatic browning and lengthens the shelf life of food. √ (Any 3 x 1) (3) 

4.4.4

• Name of the product. √
• Net weight in grams. √
• Name of the manufacturer. √
• Bar code √ (Any 3 x 1) (3) 

4.5

• Haddock √
• Sausage √ 
• Cheese √ 
• Pork chops √ 
•  Chicken √ 
•  Ham √
• Snoek √
• Trout √ and salmon √ (Any TWO acceptable answers) (2) 

4.6
4.6.1 Mousse is a light, fluffy mixture which may be sweet or savoury, hot  or cold where a little or no gelatine is used and is served in a glass  or coupe. √√ (2) 
4.6.2

• Hydration √ – gelatine is firstly soaked in cold water in order to  absorb liquid. √
• Dispersion √ – soaked gelatine is melted over steam, hot water or  microwave for few seconds. √
• Gelation √ – gelatine mixture is refrigerated to set or form a solid  gel. √ (6) 

4.6.3 Strawberry pieces, √ mint, whipped cream √ or edible flowers. (Any 1 x 1) (1) 

[40] 
TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE
QUESTION 5 
5.1
5.1.1 Target market will be the learners, √ teachers √ and post office  employees. √ (3) 
5.1.2

• The café is near the post office and Mica secondary school which  will help her with the business description. √
• Angela intends to employ three people and that will help her with  the staffing / personnel plan. √
• Already applied for a bank loan, which means that she knows  where she will get the money to run the café – financial plan. √
• She has planned how the money will be utilised – financial plan. √
• She is very good at budgeting to ensure that the expenditure does  not exceed the income – financial plan. √
• Has created posters which she will use to market her business – marketing plan. √ (Any 5 x 1) (5) 

5.1.3

• She could use competitions. √ 
• Give aways √ 
• Specials on special days √
• Buy one get one free. √ 
• Lucky draws. √ (Any 3 x 1) (3)

5.1.4 Visual marketing tool √ (1) 
5.1.5

• Baking √ 
• Function catering √ 
• Children’s birthday parties √
• Meals on wheels √ 
• Vendors √
• Home industry √ (Any 3 x 1) (3) 

5.1.6

• Use of bright colours to catch the eye of the potential customers. √
• Message should be kept short, direct and centred to one  product. √
• Do not clutter the tool with too much information. √
• Font size and letter type should be easily readable. √
• Pictures and illustrations should be used to give visual image of  the product. √ 
• Lay-out should be kept simple so that the message can be seen  and understood easily. √
• Words like SAVE, FREE, BARGAIN, EXCLUSIVE should be used  to catch the attention of potential customers. √ 
• Good use of art elements and principles so that the product is  appealing to the eye. √
  (Any FIVE acceptable answers) (5)

5.1.7

• Angela’s business will increase the local income and economic  growth will be stimulated. √
• The income generated will contribute to the development and  improvement of infrastructure within the community. √
• Tourists will bring valuable currency into the community. √
• The esteem and living standards of the community will improve. √
• The business will enhance job creation. √ (Any 3 x 1) (3) 

5.2

• Food and beverages/restaurants √
• Bar √
• Guest rooms √ 
• Function rooms√
• Laundry √ (Any 3 x 1) (3) 

5.3

• An accountant pays staff salaries. √
• Controls banking procedures. √
• Oversees the auditing of hotel funds. √
• Ensures payment of tax and VAT. √ 
• Taking care of collections which means making sure that money owed to  the business, is paid. √ 
• Drawing up budgets. √ 
• Preparing financial reports. √ (Any FOUR acceptable answers) (4)

[30]

QUESTION 6 
6.1
6.1.1

• Glass A – Cocktail √
• Glass B – Wine √ (2)

6.1.2 Presenting wine. √ (1) 
6.1.3

• Stand on the right-hand side of the guest. √ 
• Hold the wine selected on a service cloth in your hand with the  label facing towards the host. √
• Present the wine to the host while saying the name and vintage  of the wine to confirm that it is the correct one. √
• Allow the host to feel the temperature of the wine should he wish  to. √ 
• Open the bottle once the host is satisfied. √ (4) 

6.1.4

• Name of the wine √ – Reisling √
• Producer √ – Barnard vineyards √
• Vintage √ – 2011 √ (3 x 2) (6) 

6.1.5 Not suitable, √ because Reisling is a white wine √ and beef is a red meat that goes  well with red wine. √ (3) 
6.2

• The ingredients are mixed in the glass in which it will be served. √
• The ingredients are floated on top of each other and should form layers in  the glass. √ 
• Swizzle sticks can be placed in the glass to allow the ingredients to mix. √ (3) 

6.3
6.3.1

• Clean and care for equipment before placing them on the table. √
• Clean the crockery and polish cutlery and glasses before placing  them on the table. √
• Clean and refill condiment containers. √ 
• Fold and place serviettes and table numbers on the table. √ 
• Arrange table decorations. √
  (Any THREE acceptable answers) (3) 

6.3.2

• When clearing the bar one should first conduct a stock take of  consumables. √
• Clear the bar top and pack away all equipment. √
• Wash and polish used glasses. √
• Remove all empty bottles. √
• Empty the liqueur trolley and return stock to the bar cupboard. √
• Restock the bar from the cellar. √
  (Any FOUR acceptable answers) (4)

6.3.3

• Do not serve him/her any more alcoholic beverages. √
• Keep calm. √
• Be friendly, but firm at all times and avoid showing emotions. √
• Ask the customer politely but firmly to leave, rather than  allowing him/her to disturb other guests. √
• The staff can remove him/her if necessary. √
• Keep the incident as quiet as possible. √ (Any 4 x 1) (4)

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