HOSPITALITY STUDIES
GRADE 12
NSC EXAMS
PAST PAPERS AND MEMOS NOVEMBER 2018

MEMORANDUM 

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

1.2 MATCHING ITEMS  (4) 

1.3 ONE-WORD ITEMS  (10) 

1.4 SELECTION 

1.5. MATCHING ITEMS 

TOTAL SECTION A: 40

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

• Constant coughing/longer than three weeks√
• Fever/Chills√
• Night sweats√
• Chest pains√
• Coughing blood√
• Loss of appetite√
• Weight loss√
• Constant tiredness/fatigue√
• Shortness of breath/ Dyspnoea √ (Any 3) (3) 

2.1.2

• No /Worker must go on sick leave√
• TB is contagious/ To avoid it being spread √
• It can be spread to other members of staff, food and guests.√ (3) 

2.1.3

• There will be a workflow disruption√
• Less workers will lead to low productivity√
• There will be a need for retraining and hiring of workers√
• It will increase indirect costs related to care and treatment of employees√
• There will be vacant posts/job opportunities for others√
• Less money will be available for investment√
• The worker doesn’t earn money/no money to spend or pay tax√ 
• Economic growth of the business will be inhibited/ It has a negative  impact on the economy/multiplier effect√   (Any 3) (3) 

2.1.4

• People with HIV have a weakened immune system √ leaving the  body more vulnerable to TB√
• A weakened immune system allows TB to infect other parts of the  body other than the lungs√
• TB increases the formation of HIV viruses√ (Any 2) (2) 

2.2
2.2.1

• By ensuring that the premises are safe and secure by walking  around/regular rounds/watching CCTV√
• By looking out for and reporting any uncommon behaviour,  incidents or any suspicious person or object to the supervisor√
• By speaking to guests about the safety of their belongings(must be  related to keeping their belongings safe)/sending alerts to their  devices √.
• Must be visible at entrance√ (2)
• Search staff when they enter the workplace or when they leave√  (Any 2) 

2.2.2

• Good teamwork will lead to good team spirit/positivity that will leave  a good impression. √
• Good teamwork will increase productivity√
• Good impression will lead to satisfied customers that are willing to  pay√
• Satisfied customers become loyal customers that return to the  business√
• Customers will come up with positive word of mouth that attract  more customers√
• More customers will increase the income and profits√ (Any 3) (3) 

2.3 Computers can assist chefs in the following ways: 

• Dish sales can be recorded√
• Unpopular dishes can be removed from the menu√
• The chef can search dishes for the menu on the internet√
• The menu and the ingredient costs can be calculated√
• Selling price can be calculated easily√
• Profit can be calculated easily √
• Developing and changing of recipes can be simplified√
• Recipes and ingredients can be listed√
• Order lists can be compiled easily and accurately√
• Metric conversions can done automatically√
• Serving sizes can be printed on a recipe√
• Nutritional values can be determined√ 
• Online dictionary for translating menu/ingredient terms √ (Any 4) (4)  

TOTAL SECTION B: 20

SECTION C: NUTRITION AND MENU PLANNING AND FOOD COMMODITIES
QUESTION 3 
3.1
3.1.1 Cold dessert √ (1)
3.1.2   (4) 

3.2
3.2.1

• Made from equal amounts of butter, icing sugar, flour and egg  whites√
• Crisp, paper-thin biscuits√
• Baked into different shapes√
• Twisted and curled after coming out of the oven, while still hot√  (Any 2) (2) 

3.2.2 (a)

• Tempering chocolate makes the chocolate more resistant to   melting/ prevents chocolate from melting.√ 
• Results in a smooth and shiny chocolate finish. √ 
• It will be hard/ set properly /snap on breaking √ (Any 2) (2) 

(b) Boiling sugar to the desired stage will ensure: 

•  a light brown colour/golden brown. √ 
• a pleasant caramel taste. √ 
• that the consistency is suitable and that the spun   sugar holds its shape/able to make thin threads.√ (Any 2) (2)

3.2.3 Praline√ (1) 
3.2.4

• Anaphylaxis: severe body allergic reaction √
• Swelling, tongue, lips or eyes /tightening of throat√
• Difficulty in breathing/choking√
• Vomiting √
• Diarrhoea√
• Abdominal cramps√ 
• Eczema/Hives: skin rashes/redness/itching√ 
• Tingling sensation in the mouth√
• Heart palpitations√
• Lowered blood pressure/feeling faint√ (Any 4) (4)

3.3 I

• t is not suitable√ because the trifle has: (1) too much sugar/sugar will increase blood glucose√
• fat in the cream/ custard/ fat in egg yolks√ only refined starch√
• no high-fibre ingredients/no complex carbohydrates√ (Any 2) (3) 

3.4
3.4.1

• Hydrate/sponging/soak or blooming gelatine√
• Sprinkle powder over cold water/liquid√
• Leave to stand / soak for two minutes or longer√ / to absorb liquid  and swell√ (Any 3) (3)

3.4.2 Agar-agar/Gum from seaweed√ (1) 
3.4.3 3,4-6g OR 10ml√ because:  

• 1 sheet of gelatine is equivalent to 1,7g-3g/5ml √ therefore:
• 2 sheets are 1.7g x2 = 3.4g or 5mlx2= 10ml √
  (Note: multiply the amount by 2) (2) 

3.5
3.5.1

• Pollo-vegetarian√
• Pesco-vegetarian√
• Pollo-pescatarian/semi-vegetarian√
• Flexitarian√
• Lacto-ovo vegetarian√ (Any 3) 

Reason: Diet of the above vegetarians includes milk, dairy  products, eggs, and fruits √ (1) (4)  
3.5.2

• It is high in protein/essential amino acids e.g.lysine√
• Low in fat√
• Cholesterol free√
• Natural source of fibre√
• Gluten free√
• High in vitamin B √
• High in minerals/ such as potassium/ iron / magnesium√
• Rich in anti-oxidants√
• Low GI√ 
• It adds variety to the diet√
• More affordable/relatively cheap√
• Longer shelf life√
• Readily/easily available√ (Any 5) (5)   

3.6 (6) [40]

QUESTION 4 
4.1
4.1.1 (2) 

4.1.2

• Stretches the portion√
• Gives more flavour√
• Improves appearance√
• Makes it more succulent and juicy/adds moisture/less dry√
• Creates more interesting dishes√ 
• Improves nutritive value √ (Any 4) (4) 

4.1.3

• Use a clean grill √
• Brush grill with lemon/rosemary/onion to add flavour√
• Use charcoal or non-poisonous wood√
• Grill ±10cm above moderate coals/do not put directly on coals/ not  too hot√
• Grill should leave appetising crosshatch marks on the meat√  Don’t season/salt meat before grilling√ 
• Keep/ rest steak at room temperature before grilling √
• Use meat tongs/don’t poke with a fork√ (3)
• Brush grill with oil to prevent sticking√
• Grill on one side, leave to loosen by itself and turn on other side√
• Grill meat to rare or medium to ensure soft meat/grill for equal  amounts of time on both sides√ (Any 3)  

4.1.4

• Moist heat is for tough meat cuts/forequarter√
• Steaks are tender/don’t have lots of connective tissue/collagen that  needs softening√
• Muscle fibre becomes tougher if moist heat is applied/ steaks will  become tough/rubbery√
• Meat juices will be lost in water/liquid resulting in less flavour√  (Any 2) (2) 

4.1.5

• Truffles√
• Foie gras/duck liver√
• Crouté√
• Any:
  • sauce (e.g. madeira sauce)√
  • vegetables (e.g. grilled vegetables)√
  • starch (e.g. mashed potatoes)√
  • salad (e.g. greek salad) √ (Any 2 relevant answers) (2) 

4.2
4.2.1 Total cost=total cost per person x number of guests + overheads/

• 200 x R200 = R40 000√ 
  (R40 000) √ + (R500 + R300)√
  =R40 800 √ (Any 3)   (3)

4.2.2

• R40 800 x 50% (50/100)√ 
  =R20 400 √ 
  OR
• R40 800 / 2√= R20 400 √ (2)

4.2.3

• A Aloe caterers √
• B Witteklip Secondary School√
• C 3½ hours/ 18:30-22:00√
• D 4 November 2018 √ (4) 

4.3
4.3.1

• Celebrations: birthdays√/ weddings √/ anniversaries√/funerals√/  matric farewell/ tea party√
• Social events/entertainment√
• Prize giving functions / award ceremonies√
• Marketing functions/product/media launches√
• Business liaising/functions√/fund raising events√ (Any relevant 3) (3) 

4.3.2

• Tiny, bite-sized√, savoury snacks√
• Attractively garnished√
• Three parts: base, spread and garnish√
• May be glazed with aspic to prevent drying out√ (Any 3) (3) 

4.3.3 (a) Appearance: Bad√ 

• No colour variation: too many white and pink colours√
• Not all bites are dainty/bite sized e.g. quiche √
• Good√ - variety of shapes: round, long, etc.√ 
•  (Any 2 relevant answers) 

(b) Ingredients used: Good√ 

• Applicable accompaniments√
• Different food groups included√
• Savoury and sweet snacks are included√
• Bad√-Too many fish dishes: salmon, tuna, sushi √
• High in starch/carbohydrates√
• Rich in fat: mayonnaise, cream, chocolate√
• Not sufficient vegetarian options√ (Any 2 relevant answers) (4) 

4.4
4.4.1

• A Short crust/pate sucree√ 
• B Puff pastry/rough puff/flaky pastry√ (2) 

4.4.2

• A Biltong, Feta and Leek Quiche/ mini canapes with smoked tuna  tartare √
• B Bouchées with Lemon Curd and Cream/mini canapes with  smoked tuna tartare√ (2) 

4.5
4.5.1 If too much egg is added at a time, the mixture can’t be  corrected/pastry is ruined because the fat isn’t emulsified properly√ 

• Too much egg will result in a runny pastry √
• The pastry cannot be shaped or piped properly√
• End products have a poor shape/no cavity/flat/dense texture √  (Any 2) (2) 

4.5.2

• Piping bag/plastic bag√
• Piping nozzle√
• Two spoons/teapoons√ (Any 2) (2)  [40] 

TOTAL SECTION C: 80

SECTION D: FOOD AND BEVERAGE SERVICE 
QUESTION 5 
5.1 Visual/poster√ (1) 
5.2

• Mamelodi school learners√ and teachers√ and non-teaching staff√ Municipal workers√
• Mamelodi community members/people who want a quick meal/parents of the leaners√ (3) 

5.3

• Bright colours that will catch the eye√
• Big letters/font easy to read√
• Interesting pictures/photos√
• A big space or a small advert on a clean blank page√
• Neat and attractive√
• Catch potential customers attention by using words such as FREE/indicate promotions√
• All correct information is available/√ no spelling mistakes or  language errors √
• Not cluttered / not too much information√ 
• Apply art elements and principles√ 
• Include business information such as: name/contact details/ address√
• Include product information such as: price/slogan/description of  product√
• Use simple understandable language√ (Any 5) (5) 

5.4.

• Brochures, leaflets/ √
• Printed media√ OR local newspaper√
• Audio √ OR local radio station√
• Audio-visual OR TV√
• Electronic/e-mail/ online√
• Social media: Facebook, Instagram, WhatsApp, Sms√ 
• Product samples /promotional items√ 
• Word of mouth√ 
• Billboards√ (Any 3) (3) 

5.5

• Name of Owner/business√: Nomhle√
• Business Address√: No 63 Mamelodi Extension√
• Form of business√: Sole owner√ 
• Type of business/Business description√: lunch café or take-away√
• Operational plan/ Personnel plan√: Accountant, Chef, Sales lady√
• Product/Service description√: Bunny chows, vetkoek with mince, hotdogs and burgers√ 
• Marketing plan√: poster √ (Any 6) (6) 

5.6

• Home industries can order the bunny chows, vetkoek, hot dogs  and burgers from Nomhle√
• She can supply vendors selling from the trolley and stalls√
• Children’s birthday parties to make hot dogs and burgers√
• Delivery service of bunny chows, vetkoek, hot dogs and burgers (food) into people’s homes√
• Waiter√,maintenance√, security, √
• Purchasing vegetables from a farmer √ 
• Cleaner √ (Any other relevant 3)   (3)

5.7

• Pays staff salaries√
• Controls banking procedures√
• Oversees the auditing of funds √
• Ensures payment of VAT√
• Safeguarding of business assets √ 
• Pay debtors/monthly expenses/accounts√ 
• Keeping track of money coming in and out of business√ 
• Prepare financial reports√ 
• Drawing up budgets√
• Handle income tax/SARS√ 
• Take care of account enquiries√ (Any 3) (3) 

5.8

• Laundry√: for washing of table cloths√
• Marketing√: advertisement using poster√
• Front office√: sales lady to make contact with the customers√
• Maintenance√: to ensure stoves are in working order and plumbing  is also in working condition√
• Security√: to guard the premises √ 
• Human Resource√: hiring and firing the staff√ (Any 3 × 2) (6)  [30]

 QUESTION 6 
6.1
6.1.1 (a)

• Maître d’hôtel should investigate the problem√ 
• Control your emotions; stay calm√
• Show willingness to assist guests/ pay attention to customers√
• Apologise sincerely√
• He must not argue with the customer√
• Acknowledge the complaint and thank the guest for bringing the  matter to your attention√
• Never place the blame on yourself or on somebody else√
• He must not promise something he cannot provide√
• Keep guests updated/ inform the guest on the progress of the food/ √
• Offer alternative dishes that won’t take that long √
• Bring guests a complementary/free drink/bread rolls with the  approval of the manager √ (Any 4) (4) 

6.1.1 (b)

• Keep waiters / guests calm√
• Control your emotions and keep charge of the situation√
• Ask the customer politely but firmly to leave/lower voices√
• No more alcoholic beverage should be offered√
• Non-alcoholic drinks/coffee can be offered to the guests√
• Keep the incident as quiet as possible√
• Move the guests to a different table√
• Call maître d/ security to handle the problem√
• Apologise to the other guests for the noise √ (Any 5) (5) 

6.1.2

• Serve them a complimentary/free beverage√
• Check the guest after a while that all is well√
• Call the guest within the week to check that he/she is satisfied with how the problem was solved√
• Build and maintain a good relationship√ (Any 1) (1) 

6.1.3

• Wash in clean, hot, soapy water√
• Rinse in clean, hot water (±60ºC) √
• Air dry√
• Polish with a clean cloth√
• If water stains remain after washing, dip equipment in very hot  water and then polish with a clean, dry cloth√ 
  OR
• Ensure that clean cutlery is used√
• Study menu and lay cutlery accordingly√
• Ensure cutlery is straight/in line with the opposite cover√
• Lay cutlery 1-2 cm from the edge of a table√
• Use a dinner/entrée plate to determine the space between main  course knives and forks√
• Ensure that all covers look the same√ (Any 3) (3) 

6.2
6.2.1

• Pink/light red/ blush√
• 'Motivation: It is a rosé/skins were removed/ blend of white and red  wine√ (2)

6.2.2 6/7/8ºC√ (1)
6.2.3 Brut: Very dry√ (1) 
6.2.4 (4) 

6.2.5

• Caviar√
• Oysters√ (Any 1) (1) 

6.3

• On-consumption/on premises√
• Liquor to be consumed where it is bought and cannot be taken away, e.g.  hotels and restaurants√
• Off-consumption/off premises√
• For liquor stores who sell liquor that is consumed elsewhere √
• Day/event Liquor licences√: licenses applied for only for a specific  time/temporary √  (2 x 2) (4) 

6.4

• Informing the guests about promotions,/ dish of the day √ 
• The waiter will ask the guests if they are ready to order√
• Take the order of the customer on the right hand side of the host  first√ and work anti-clockwise√ around the table finishing with the  hosts order√
• Take the order for starters and main courses√
• Note any dietary requirements√
• Repeat the order to make sure that the order is correct√
• Transfer the order to the kitchen docket including special  requirements√
• Place the order with the kitchen√
• Record the sale for billing purposes√ (Any 4) (4)

TOTAL SECTION D: 60 
GRAND TOTAL: 200