Thursday, 22 July 2021 06:43

HOSPITALITY STUDIES GRADE 12 MEMORANDUM - NSC PAST PAPERS AND MEMOS SEPTEMBER 2017

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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) 

DISHES IN THE MENU 

TYPES OF PASTRY

  • Samosa √
  • Quiche Lorraine √
  • Beef Wellington √ 

(3)

  • Purr, Phyllo / Strudel pastry √
  • Short crust pastry √
  • Puff pastry √ 

(3) 

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]

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

Last modified on Thursday, 22 July 2021 07:23