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

MEMORANDUM 

SECTION A 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS (10) 

1.2 MATCHING ITEMS (10) 

1.3 ONE-WORD ITEMS (10) 

1.4 SELECTION 
B√ 
C√ 
F√ 
G√ 
H√ (5)
1.5 ONE-WORD ITEMS (5) 

TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY  AND SECURITY 
QUESTION 2
2.1
2.1.1 Tuberculosis√ (1) 
2.1.2

• Fever, chills√
• Night sweats√
• Chest pains√
• Loss of appetite√
• Weight loss√
• Constant tiredness√
• Dyspnoea/shortness of breath√ (Any 3) (3) 

2.1.3 Yes √ 

• Workflow disruption√
• Reduction in productivity√
• Increases in indirect costs related to care and treatment of the  employees√
• Inhibits economic growth because they have less money to invest  in productive activities√ (Any 3) (3) 

2.2

• Wear gloves√
• Follow good personal hygiene√ and sanitation√
• If coughing occurs a mouth cover can be used√ (Any 2) (2)

2.3
2.3.1 It can have both a negative and a positive impact; 
Negative: 

• She hasn’t been trained on the use of the POS system and might  struggle√
• She hasn’t received training and might struggle with the service  aspect and knowledge of the dishes served in the restaurant√ 

Positive: 

• Amanda could have a good attitude and has displayed a good first  impression resulting in her being hired without an interview√
• She could have portrayed a professional appearance√ (3) 

2.3.2 For Amanda to show professional work ethics she needs to: 

• Be honest√
• Be reliable√
• Be punctual√
• Be patient/tolerant√
• Keep confidential matters to herself√
• Work well with others and respect them√
• Get to know herself and others√
• Be creative√ (Any 3) (3)

2.4 A POS system: 

• Reduces time spent on doing inventory√
• Reduces time on sales on paper work√
• Barcode scanners make checking out faster√
• Makes ordering processes streamlined√
• Service is more faster and accurate√
• Assists the staff not to omit items in the bill√/ charging incorrectly√  (Any 3) (3) 

2.5

• Use a credit card with small limits√
• Use a secure connection√
• Do business with reputable organisation√
• Use the recommended website√
• Do not clink on any hyperlink contained within a 'spam' email√
• Always use a secure web browser√
• Look out for the closed padlock icon√
• Read the terms and conditions of the suppliers website√ (Any 2) (2)

TOTAL SECTION B: 20

SECTION C: NUTRITION, MENU PLANNING AND FOOD COMMODITIES
QUESTION 3 
3.1
3.1.1

• Cocktail√
• Finger lunch√ (Any 1) (1) 

3.1.2

• A large number of people can be entertained at one time√
• A small space can be used√
• Little cutlery and crockery is required√/ or none√
• A diverse mix of guests can be accommodated√
• Duration of the function is usually short√
• Menus can be cheap√
• A variety of snacks is served√ (Any 4) (4) 

3.1.3

• Fruit kebabs are suitable√
• Fruits need to be incorporated in the diet√
• The filled eggs are unsuitable√
• They need to avoid egg yolks√ and avoid mayonnaise which has  been incorporated in the egg yolk. √ (Any 4) (4 )

3.1.4

• The important elements of a balanced diet are included√
• Fruit kebabs have vitamins and minerals√ which will help improve  the immune system of the HIV sufferer√.
• The filled eggs have protein√ which will repair and build body  tissue√ and help maintain muscle mass√ (Any 4) (4)
  (Any other relevant answer) 

3.2
3.2.1 Lacto-ovo vegetarian√ (1) 
3.2.2

• Helps prevents diabetes, obesity and heart disease√
• Lower cholesterol and blood pressure√
• Less hormones in vegetables than meat√
• Healthy living lifestyle√ (Any 2) (2) 

3.2.3

• Sunflower√
• Pumpkin√
• Flax√
• Lin√
• Poppy√
• Sesame√ (Any 3) (3) 

3.2.4

• Protein√
• B Vitamins√
• Fat√
• Minerals (magnesium, phosphorous, potassium)√ (Any 3) (3)

3.3
3.3.1

• Selling price = Food cost + Overhead cost +Labour costs + Profit 
  = R4 450 + R650 + R1600 
  = R6 700√ X 40/100√ 
  = R2 680√ 
• SP = R6 700 + R2 680√ 
  = R9 380√ (5) 

3.3.2

• Cost per person = Selling price/ number of guests 
  = R9380√/ 40√ 
  = R234.50√ (3)

3.4
3.4.1 Drying √ (1) 
3.4.2 The following information is available on the label: 

• The name of the product√
• The brand name of the product√
• Picture/Image of the product√
• Net weight of the product√

The following information is unavailable on the label: 

• Name and address of the manufacturer is not available√
• Sell-by-date / expiry date√
• Nutritional information√
• Ingredient list√
• Country of origin√ (Any 5) (5)   

3.4.3

• Growth of micro-organisms is retarded due to lack of moisture√
• The shelf life of food is improved√ 
• Drying makes food lighter to transport√
• Food products are available of all year round√
• Easy to store√
• Saves time and labour√ (Any 4) (4)  [40]  

QUESTION 4 
4.1
4.1.1  (6) 

Related Items

4.1.2

• Milk Tarts√
  Because you add a cooked filling to the pastry√
• To keep the crust from blistering√
• To ensure that the pastry case is cooked thoroughly√
• To help the crust to become crisp√ (Any 3) (3) 

4.1.3

• Light , flaky layers√
• Uneven surface√
• Good volume√
• Shape is round√
• Looks baked through√ (Any 3) (3)

4.1.4 Croquembouche√ (1) 
4.1.5 Because the caramel will absorb moisture√ and become soft√ and  not hold its shape√ (Any 2) (2) 
4.1.6 Melt sugar (water optional) until golden brown.√ Flick caramel  sugar√ over dowels or wooden spoons√ to create long, fine hairy  thread of sugar√ (Any 2) (2) 
4.1.7 Made from hot egg custard√ or fruit puree√ to which hydrated  gelatine is added√.  Whipped egg whites are folded in the base√ (Any 3) (3)
4.2
4.2.1

1. It was set in the freezer instead of the fridge√ (1) 
2.                                              
   • Too little gelatine was used√
   • Too much sugar was used√
   • Large pieces of kiwi were used√
   • It was set at room temperature instead of the fridge√
   • Enzymes in the kiwi broke down the proteins in the gelatin √ thus  destroyed the setting ability√ (Any 3) (3) 

4.2.2

• Rinse moulds in cold water√
• Lightly spray moulds with non-cook spray√
• Lightly brush moulds with oil√ (3) 

4.2.3 Pureed √fruit sauces√ cooked or uncooked√ with or without sugar  (Any 2) (2)
4.3
4.3.1 Loin√/Sirloin√ (1) 
4.3.2

• There is a good distribution of marbling on the T-bone√,
• it will add  to the tenderness√ and flavour to the meat√
• It is a soft meat cut with little connective tissue√ (Any 3) (3) 

4.3.3

• Meat may have been cooked too long√
• The meat may have been obtained from an old carcass/ involved in  a lot of muscle activity√
• The wrong cooking method may have been used√ 
• Animal may have been stressed during slaughtering√
• Carcass was not matured sufficiently√ (Any 4) (4)

4.3.4

• Bright red colour√
• Well-marbled√
• Pleasant smell√
• Creamy coloured fat√
• Cut surface must be smooth/satin/velvety √
• Bones should be red and porous√
• Texture should be firm but not dry√ (Any 3) (3)  [40] 

TOTAL SECTION C: 80

SECTION D: FOOD AND BEVERAGE SERVICE 
QUESTION 5 
5.1
5.1.1

• Leaflets√
• Brochures√
• Flyers√
• Adverts√ (Any 3) (3) 

5.1.2

• School going children√
• University students√
• Families√ 
• Teenagers√ (Any 1)
  Reason: the reasonable price will make it affordable for people to buy√ (1) (2) 

5.1.3

• It creates job opportunities.√
• Economic growth is stimulated and local income will increase.√
• It will contribute to the development√ and improvement of the  infrastructure√
• Tourists will bring valuable currency.√
• The esteem and standard of the community improves√. (Any 4) (4) 

5.1.4 Negative: 

• Not easy to read√
• Pictures do not relate to the product being advertised√
• It is untidy and unattractive√
• There is no slogan on the poster√
• No contact details are provided√
• Spelling mistakes on the name Burgers (Burghers) and 
• Reasonable (Reasonabl) √ 

Positive: 

• Price is included√
• Discount is included, (Cheap Cheap) √
• Information is not cluttered√ (Any other relevant 5) (5) 

5.2
5.2.1

• Guest and function rooms√
• Food and beverage√
• Bars√
• Laundry√ (Any 3) (3)
  (Any other relevant answer)  

5.2.2

• Paying staff salaries√
• Controlling banking procedures√
• Overseeing the auditing of hotel funds√
• Ensuring payments of VAT√
• Keeping track of the money coming in and out of the business√
• Safeguarding the business assets√
• Preparing financial reports√
• Drawing up budgets√ (Any 4) (4)

5.2.3 An entrepreneur must possess the following characteristics: 

• Have an ability to identify business opportunities and take  calculated risks to achieve success√
• Be committed and determined√
• Have a sense of responsibility and a love of achievement√
• Be creative, self-reliant and adaptable√
• Have a perspective that is future orientated√
• Be confident to achieve success√
• Possess good organising and management skills√
• Have high levels of energy and a sense of humour√ (Any 4) (4) 

5.2.4

• Business address√
• Form of business√
• Branding√
• Short , medium and long term goals√
• Street map showing location of business√
• Site plan showing layout of the business√ (Any 5) (5)  [30] 

QUESTION 6 
6.1
6.1.1

• The second fermentation occurs in the bottle√
• Similar to the Traditional Champagne Method √ (Any 1) (1) 

6.1.2

• Carbonation Method√
• Tank Method/ Charmat Method√
• Transfer Method√ (Any 2) (2) 

6.1.3 Champagne is only bottled in France√ in the Champagne district√   (Any 1) (1) 
6.1.4

• Caviar√
• Oysters√ (Any relevant hors d’ oeuvres) (1) 

6.1.5 Grape juice is fermented √ then the alcohol is removed√ before  bottling√ (Any 2) (2) 
6.1.6

• Glass B√
• 7-12˚C√ (2) 

6.1.7

• Use sugar or salt to coat the rim of the glass√
• Place in the refrigerator/freezer to become frosted√
• Dip glasses in beaten egg white√ or lemon juice√ and then dip  them in granulated sugar or powders√ (Any 2) (2) 

6.1.8

• Liquor can only be served with a meal√
• Liquor cannot be sold to anyone under the age of 18√
• Liquor cannot be sold to guests who are already intoxicated√
• Adequate toilet facilities must be provided√
• Any liquor bought on the premises must be consumed on the  premises√ (Any other relevant answer) (3)

6.1.9

• Mary must be polite without being familiar√
• She must be attentive , but not respond to the flirting√
• She must serve the meal as soon as possible√
• If the situation gets out of hand, Mary should report the guest to the  Maître d’ hotel or manager√
• Mary can ask if another waiter of a different gender can take over  the service of the table√ (Any 4) (4) 

6.2

• Always present the bill to the host√/from the left√
• Place the bill folded in the billfold or side plate√
• Allow enough time for the customer to place the correct amount of  money in the folder√
• Bring the card machine if the guest requests it√
• Collect the folder with the money and the bill, and take it to the  cashiers√ (Any 4) (4) 

6.3
6.3.1

• The tables are close together√, It will make moving around the  tables very difficult√ for both the guests and the waiters√.
• The  tables look cluttered√ however the space per cover seems sufficient for the guest to eat comfortably. √
• Tables and chairs aren’t aligned properly. √ (Any 4) (4) 

6.3.2 (4) 

TOTAL SECTION D: 60
GRAND TOTAL: 200