HOSPITALITY STUDIES
GRADE 12 
NSC PAST PAPERS AND MEMOS
SEPTEMBER 2017

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 your ANSWER BOOK.
3. Read ALL the questions carefully. 
4. Number the answers correctly according to the numbering system used in this  question paper. 
5. Start each section on a NEW page. 
6. Write neatly and legibly.

QUESTIONS 

SECTION A 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS 
Various options are given as possible answers to the following questions.  Choose the correct answer and write ONLY the letter (A–D) next to the  question number (1.1.1–1.1.10) in your ANSWER BOOK, for example 1.1.11 D. 
EXAMPLE 
1.1.11 Small containers used for keeping salt, pepper, vinegar and  oils are ... 

1. cups.
2. crates.
3. basins. 
4. cruets. 

ANSWER: 1.1.11 D. 
1.1.1 … is a red wine cultivar. 

1. Chardonnay
2. Merlot
3. Brut
4. Columba (1) 

1.1.2 A method of marketing communication where a well-known film  star is used to talk about a product on TV. 

1. Publicity
2. Famous
3. Promotion
4. Personalising (1) 

1.1.3 The term used to describe the edible organs and intestines of an  animal: 

1. Offal
2. Calf fat
3. Insides
4. Organs (1) 

1.1.4 A non-revenue generating area in an accommodation  establishment is the … department. 

1. restaurant
2. bar
3. marketing
4. room (1)

1.1.5 In a… meringue, sugar syrup is added into beaten egg whites. 

1. German
2. Italian
3. French
4. Swiss (1)

1.1.6 A chemical used for preserving food is called … acid. 

1. benzoic
2. aspic
3. acute
4. folic (1)

1.1.7 One of the symptoms of gastro-enteritis is … 

1. short breaths.
2. dry coughs.
3. yellow stools.
4. abdominal pains. (1)

1.1.8 The type of cultivar that is best served with fish. 

1. Shiraz
2. Chardonnay
3. Merlot
4. Pinot Noir (1) 

1.1.9 Piercing small holes into the raw pastry to allow trapped air to  escape is known as … 

1.  cutting.
2. casing.
3. trapping.
4. docking. (1) 

1.1.10 Informing the target market about the products and services that  are on offer, is known as … 

1. selling.
2. marketing.
3. awareness.
4. presentation. (1)

1.2 MATCHING ITEMS 
Choose the description from COLUMN B that matches the technique in  COLUMN A. Write ONLY the letter (A–G) next to the question number  (1.2.1–1.2.5) in your ANSWER BOOK. 

(5 x 1) (5) 
1.3 MATCHING ITEMS 
Match the description in COLUMN A with the correct special equipment in  COLUMN B. Write ONLY the letter (A–G) next to the question number  (1.3.1–1.3.5) in your ANSWER BOOK. 

(5 x 1) (5)
1.4 ONE-WORD ITEMS 
Give ONE word(s) or term for each of the following descriptions. Write  ONLY the correct word/term next to the question number (1.4.1–1.4.10.) in  the ANSWER BOOK. 

1.4.1 An item served after the fish course to cleanse the palate. 
1.4.2 The information that includes the company’s name, public image,  logo and uniforms 
1.4.3 A group of people who are likely to buy your product. 
1.4.4 A disease that results in infection of the stomach lining. 
1.4.5 Unwritten code of behaviour and set of attitudes followed by food  service workers 
1.4.6 A condition that occurs when the immune system reacts to certain  types of food 
1.4.7 Platters of vegetables that are cut into smaller portions and served  with a dip 
1.4.8 Small savoury items that are prepared from a wide variety of food, usually served at a cocktail function 
1.4.9 Intra-muscular fat that is spread throughout the muscle 
1.4.10 The type of wine that is best served with caviar and oysters (10)

1.5 CHOICE ITEMS 
Choose FOUR to be kept in mind when setting up tables from the list below.  Write ONLY the letter (A–G) next to the question number (1.5) in the  ANSWER BOOK. 

1. All tables must be numbered.
2. Set covers according to the menu items to be served
3. Place all forks from the right side of the cover for the left hand guests.
4. Spacing between tables should allow waiters to move around easily.
5. Arrange separate tables for female and male guests.
6. Position the main course’s cutlery 4,5 cm from the edge of the table.
7. Table numbers should be removed once all guests are seated. (4 x 1) (4) 

1.6 CHOOSE FROM THE LIST 
Select the TWO correct examples for each of the following desserts. Write  only the letters (A–H) next to the question number (1.6.1–1.6.4) in your  ANSWER BOOK. 

1.6.1 Bavarian cream (1)
1.6.2 Meringue (1)
1.6.3 Baked custards (1) 

1. 1. Pavlova
   2. Créme brûlée
   3. Lemon chiffon 
   4. Charlotte Russe 
   5. Créme caramel 
   6. Charlotte Royal 
   7. Baked Alaska 
   8. Parfaits (6 x 1) (6)

TOTAL SECTION A: 40

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

2.1.1 Explain TWO ways in which alertness and co-operation can be  achieved at Ingwe Hotel. (3) 
2.1.2 Determine how good service delivery in the above hotel will impact  on its profitability. (3) 
2.1.3 Outline THREE points on how computers will benefit the chef at  Ingwe Hotel during menu planning. (4) 

2.2 Outline THREE benefits of making online reservations. (3) 
2.3 

2.3.1 Suggest TWO ways of how cholera transmission takes place. (2)
2.3.2 Name TWO symptoms of cholera. (2)
2.3.3 Recommend THREE ways, to prevent the transmission of cholera. (3)

TOTAL SECTION B: 20

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

3.1.1 Suggest the type of function that could be suitable for the artists in the  above scenario. (1) 
3.1.2 Give FOUR advantages of having the function in QUESTION 3.1.1. (4)
3.1.3 Evaluate the suitability of the above menu for a diabetic person. (3) 
3.1.4 Calculate the following cost using the information in the above  scenario. Show ALL calculations. 

1. 1. Selling price of the menu (3)
   2. Gross profit (3)
   3. Cost per person (2) 

3.1.5 Identify THREE pastry dishes from the above menu and suggest the  type of pastry used in each dish. Tabulate your answer as follows:   (6) 

3.2 Outline FOUR general rules for preparing pastry. (4)
3.3 Study the picture below and answer the questions that follow. 

3.3.1 Identify the dish in the above picture. (1) 
3.3.2 Name TWO cuts from the lamb carcass from which the above dish  can be made. (2) 
3.3.3 Suggest a method of cooking for the above dish. (1) 
3.3.4 Recommend the sauce that could be best served with the above  dish. (1) 

3.4 Briefly explain how the loss of sarcoplasm can be prevented when preparing  meat. (3) 
3.5 Explain the following processes that are applied when preparing meat:

3.5.1 Trimming (2)
3.5.2 Barding (2) 
3.5.3 Sealing. (2)

[40]

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

4.1.1 Identify the type of vegetarians the two SGB members are. (1)
4.1.2 Mention TWO important nutrients found in beans and lentils. (2)
4.1.3 Give THREE reasons why people become vegetarians. (3) 
4.1.4 Provide reasons for the following precautions when preparing  beans: 

1. 1. Sort the dried beans (1) 
   2. Soak the beans in water before cooking (1) 
   3. Always discard the soaking liquid and cook beans in fresh  water (1) 

4.2 Briefly explain why textured vegetable protein is beneficial for health reasons. (2) 
4.3 Study the picture below and answer the questions that follow. 

CHURROS	ECLAIRS

4.3.1 Name the pastry used to prepare the above product. (1)
4.3.2 Explain the term ‘Churros’. (2)
4.3.3 State THREE quality characteristics of the above product. (3)
4.3.4 Supply reasons for the following precautions when baking éclairs.

1. 1. Bake at 200 ⁰ C for a short time. (1)
   2. Reduce the temperature to 180 ⁰ C. (1)
   3. Allow the steam to escape by piercing with a testing pin. (1) 

4.4 Study the picture below and answer the questions that follow. 

4.4.1 Identify the method of preservation used in the above product. (1)
4.4.2 Explain how this preservation method is done. (2) 
4.4.3 Supply THREE reasons why the method mentioned in  QUESTION 4.4.1 preserve food. (3) 
4.4.4 Identify THREE types of labelling information visible in the above  product. (3) 

4.5 Name TWO other products where the method of preservation in  QUESTION 4.4.1 can be used. (2) 
4.6 

4.6.1 Explain the term ‘mousse’. (2) 
4.6.2 Briefly discuss THREE processes you will follow when working with  gelatine. (6) 
4.6.3 Suggest the garnish you will use when presenting the dessert. (1)

[40] 
TOTAL SECTION C: 80

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

5.1.1 Identify the target market for Angela’s business. (3) 
5.1.2 Evaluate how the information in the scenario will help Angela to  compile her business plan. (5) 
5.1.3 Name THREE ways in which Angel can promote her business. (3)
5.1.4 Classify the marketing tool that Angela will be using. (1) 
5.1.5 Give THREE entrepreneurial opportunities available for Angela in the hospitality industry. (3) 
5.1.6 Briefly explain the characteristics that her posters should have in  order to be effective. (5) 
5.1.7 Recommend THREE ways in which Angela’s café will benefit the  local economy. (3) 

5.2 Name THREE non-revenue generating areas in the Hospitality establishment. (3) 
5.3 State FOUR roles and responsibilities of an accountant in the hospitality  establishment. (4)

[30]

QUESTION 6 
6.1 Study the pictures below and answer the questions that follow. 

A	B
C	D

6.1.1 Suggest the type of beverage to be served in the above glasses  A and B. (2) 
6.1.2 Name the procedure performed in picture D above. (1)
6.1.3 Briefly explain how the procedure in D should be performed. (4) 
6.1.4 Identify and explain the information that appears on the wine label  in picture C. (3 x 2) (6) 
6.1.5 Evaluate the suitability of the type of wine in the wine label for a  beef stew. Motivate your answer. (3) 

6.2 Explain how you will prepare a built cocktail. (3)
6.3 

6.3.1 Explain how you would perform mise en place at the restaurant. (3) 
6.3.2 Outline the procedure a bar man must follow when clearing the  bar. (4) 
6.3.3 Explain how you will handle a drunken customer in the restaurant. (4)

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