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

SECTION A
QUESTION 1
1.1MULTIPLE-CHOICE QUESTIONS

(10)

1.2 MATCHING ITEMS

(6)

1.3 CHOOSE THE INCORRECT TERM

(4)

1.4 ONE WORD ITEMSF11

(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

(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

(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