HOSPITALITY STUDIES
GRADE 12
NATIONAL SENIOR CERTIFICATE EXAMINATIONS
MEMORANDUM
MAY/JUNE 2019

SECTION A
QUESTION 1
1.1 MULTIPLE-CHOICE QUESTIONS
1.1.1 B√
1.1.2 A√
1.1.3 C√
1.1.4 C√
1.1.5 D√
1.1.6 B√
1.1.7 A√
1.1.8 B√
1.1.9 B√
1.1.10 A√
(10)
1.2 MATCHING ITEMS

(6)
1.3 ONE-WORD ITEMS
1.3.1 Dress code√
1.3.2 Cocktail/cocktail function/Finger lunch√
1.3.3 Linen√
1.3.4 Overhead√
1.3.5 Banquet√
1.5.6 Vintage/harvest year√
1.3.7 Steam√
1.3.8 Docking√
1.3.9 Crouté√
1.3.10 Fruitarian √ (10)
1.4 IDENTIFICATION
Any order
1.4.1 A √ B √ C√ G√ (4)
1.5. MATCHING ITEMS
1.5.1 F√
1.5.2 E √
1.5.3 D√
1.5.4 G√
1.5.5 A√ (5)
1.6 REARRANGE
(Must be in the order below)
D√
C√
B√
E√
A√
(5)
TOTAL SECTION A: 40

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

• Wear a clean uniform√
• Keep hair out of the face/hair must clean and neat√
• Head gear should always be worn when handling food√
• Finger nails should always be kept neat and short√
• Avoid excessive jewellery√
• eards must be shaven/neatly shaven√.
• Footwear should be clean√
• No nail polish√ (Any 4) (4)

2.1.2

• Productivity √
• Punctuality√
• Honesty/loyalty√
• Reliability√
• Tolerance/Patient/work well with each other/teamwork √
• Confidentiality√
• Respect√
• Creativity√ (Any 4) (4)

2.1.3

• The computer determines which rooms e.g. smoking/non-smoking, single or double, room with a view√ and rates√ are available for a specific night√
• The computer records the accommodation sales for a single night√
• The number of guests including children are entered into the system√
• Contact details of the guests are recorded√
• The method the guest will use for payment is recorded√
• A registration card is prepared and saved on the computer√
• Use a centralized computer system to make reservations√
• Use the computer to search for the best possible accommodation options with regards to price and availability√
• Online reservations made easier.√ (Any 3) (3)

2.2 HIV is not transmitted by sharing utensils or using the same bathroom facilities or day-day contact√ (1)
2.3

(8)
TOTAL SECTION B: 20

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

(4)
3.1.2 Oven roasting/roasting√ (1)
3.1.3 1√, 3√, 4√, 5√ , 6√, 8√ (Any 2) (2)
3.1.4

• Meat can be fashioned/attractively made into a regular shape√
• It will cook evenly√
• Easy to carve√
• Bones reserved for stock√
• Interesting dishes can be prepared√
• Debone meat can be additionally stuffed to stretch the meat and yield more portions. (Any 3) (3)

3.2
3.2.1

1. - Searing / browning meat in oil or fat√
2. - Mirepoix is added and caramelised√
3. - Adding liquid to cover a quarter of the meat√ (3)

3.2.2

• Collagen√ which is white connective tissue √will break down into gelatine and water√
• Fat begins to melt and coat the muscle fibres√
• Meat will be tender√ (Any 3) (3)

3.3
3.3.1 Drying√ (1)
3.3.2

• Preserves food for long periods of time√
• Inhibits enzyme action√
• Reduces the growth rate of bacteria/inactive√
• Water is unavailable to bacteria because it has turned into ice/growth retarded due to lack of moisture.√ (Any 3) (3)

3.3.3 Vinegar√
Brown sugar√
Salt√ (Any 2) (2)
3.3.4 Will inform consumers of the expiry date of the boerewors.√
The ingredients will assist consumers who suffer from allergies.√
The nutritional value will allow consumers to make an informed choice/healthy choice.√
Mass is indicated- know how many portions can be provided√
The sell-by date will be clear.√
Valuable instructions on how prepare the product will be available.√
Information on food additives can provide guidance to the consumer.√
Specifies whether the product is suitable for different religious groups.√
Information on the storage of the product.√ (Any 3) (3)
3.3.5 Lawful √and permitted according to the rules of Mohammed/Islam.√
Food has been prepared according to the religious laws√ (Any 2) (2)
3.4
3.4.1 Coupe√
Sundae√ (Any 1) (1)
3.4.2

1. Chantilly cream: whipped cream√ sweetened with sugar√ and flavoured with vanilla√ (Any 2)(2)
2. Coulis: fruit that is pureed√ cooked or uncooked/with or without sugar√ (2)

3.4.3 Crème anglaise/egg custard√ (1)
3.4.4 To break ice crystals√ and include air√ (1)
3.4.5 Not suitable√
Crème anglaise contains eggs. Lacto vegetarian excludes eggs√ (2)
3.4.6 Nuts contain proteins which provide the body with the essential amino acids required for growth.√ Nuts also contain vitamins/vitamin B√, fat√, minerals/phosphorous√ and fibre√ necessary in the body to maintain good health. Because lacto-vegetarians exclude some proteins e.g. eggs in their diet, nuts can be eaten to replace the protein in the diet√.
Low in cholesterol√ (Any 3) (3)
3.4.7 Roasting/grilling/toasted√ (1)
[40]

QUESTION 4
4.1
4.1.1 Cost for the topping = R16-00+R3-90+R21-50√
= R41-40√ (2)
4.1.2 Selling price = Food cost + Profit√
= R41.40 + 50%/R41.40 + R20.70√
= R62.10√ (3)
4.1.3 Cost per portion = Selling price / Yield√
= R62.10 / 4√
= R15.52√ (Any 2) (2)
4.2 Choux√ (1)
4.3 Flour√
Boiling water√
Fat/shortening/butter/margarine√
Eggs√
Salt√ (Any 3) (3)
4.4
4.4.1

1. - Puff√
2. - Phyllo√ (2)

4.4.2 The ice water will change into steam/ act as a rising agent/It will cause the pastry to form layers√ (1)
4.4.3

• Oven is too cold√
• Fat too soft√
• Dough too soft√
• Edges not sealed√
• Uneven folding and rolling√ (Any 2) (2)

4.4.4 Shortening remain hard√
Forms layers√
Provides better rising√
Warm butter absorbed by flour will affect the flakiness.√ (Any 2) (2)
4.4.5 Leave in the refrigerator for 12 hours/overnight√
Remove from the fridge one hour before using it√
Keep pastry covered to prevent it from drying out√ (Any 2) (2)
4.4.6 Suitable√:
It must be bite size√
Or
Unsuitable√:
It can be messy when pastry flakes √or too big/not bite size√
(Any 2)(2)
4.4.7 Don’t put too much food on platters√
Place snacks in neat, evenly spaced rows or in an attractive pattern√
Use a mixture of colours, tastes and textures√
Use different levels or heights√
Provide enough space around tables√
Pack out the food and plates in a logical order√
Provide a place to discard toothpicks, napkins or skewers
Use platters or trays with small individual dishes√ (Any 4)(4)
4.5

4.6

(6)
[40]
TOTAL SECTION C: 80

SECTION D: FOOD AND BEVERAGE SERVICE
QUESTION 5
5.1
5.1.1.Informs√ the target market about the products and services that are on offer√(2)
5.1.2 The marketing tool is suitable √for the business because it:

• spells out the name of the product√
• gives a short clear description of the product and business hours√
• it displays the slogan√
• the message is conveyed through the illustration√
• it supplies the contact details of the business√
• it has used simple and understandable language√
• no spelling mistakes√
• includes promotion√
• eat and attractive√
• big lettering√
  Not overcrowded√ (Any 5) (5)

5.1.3 The marketing tool adheres to the marketing mix√ due to the availability of the following:

• Product √
• Place√
• Promotion√
• Except for the following that is not available on the marketing tool√:
• People√
• Price√ (Any 5) (5)

5.2
5.2.1

• Guest rooms √
• Laundry √ (2)

5.2.2

• Controls banking procedures. √
• Pays salaries. √
• Oversees the auditing of hotel funds. √
• Ensures payment of VAT. √
• Preparing financial reports. √
• Drawing up budgets. √
• Preparing cash flow forecasts. √
• Safeguarding the business’s assets. √
• Taking care of collections, which means making sure that money to the business is paid. √
• Dealing with queries from guests regarding billing and foreign exchange. √
• Handle income tax.√
• Pay monthly expenses and accounts.√
• Keeping track of income and expenditure coming into the business.√ (Any 4) (4)

5.2.3

• The ability to identify business opportunities and take calculated risks to achieve success.√
• Commitment and determination/passionate about the job.√
• A sense of responsibility and love for achievement. √
• Creativity, self-reliance and adaptability. √
• A perspective that is future-orientated. √
• Confidence in achieving success. √
• Good organising and management skills. √
• High levels of energy and a sense of humour.√
• The person should be positive.√
• Have a vision for the business√
• A professional approach√ (Any 3) (3)

5.2.4

• Name of the business is included. √
• The business description is included. √
• The marketing plan is also included. √
• Staffing plan is included. √
• There are overall business goals. √
• No operational plan. √
• No financial plan. √ (Any 5) (5)

5.3

• Baking √
• Home industries √
• Vendors √
• Function catering √
• Children’s birthday parties √
• Meals on wheels √ (Any 4) (4)

[30]

QUESTION 6
6.1
6.1.1 Natural√ / Still√ / Red wine√/ dealcoholized wine (Any 2) (2)
6.1.2

1. Cultivar: Cabernet Sauvignon√(1)
2. Producer: Ariel√(1)
3. Class designated name: Dealcoholized√(1)

6.1.3

(4)
6.1.4

• Stand on the right-hand side of the guest√
• Hold the wine selected on a service cloth√
• Label must face towards the guest√
• Present the wine to the host whilst saying the name and vintage of the wine to confirm that it is the correct one√
• Open the bottle once the host is satisfied√
• Permit the guest to feel the temperature of the wine if they wish to do so. (Logical order - Any 4) (4)

6.2 Ndumiso might be failing to secure a liquor licence due to the following:

• In the preceding 10 years, been sentenced to imprisonment, for any offence, without the option of a fine√
• Rehabilitated insolvent√
• A minor/under 18 on the date of consideration of the application√
• A husband of any of the above persons√
• The restaurant is next to the school and no permission is granted from the community.√ (Any 3) (3)

6.3

• Present coffee from the right √
• With the cup handle on the right hand side and the spoon at the back of the cup√
• Sugar is offered first√
• Offer a choice of hot or cold milk√
• Always lift the cup to the pot when pouring from a short-spouted coffee pot. √
• If the spout is long, then the coffee can be poured into the cup on the table/pour coffee by tilting the coffee pot and pouring it up to 16mm from the rim of the cup√
• Put coffeepot on a tray or side plate on a neatly folded service cloth or serviette √
• Serve anti-clockwise√
• Ladies first, then men and host last√
• Ensure the coffee essentials are carried to the table on a tray.
• Leave the sugar bowl on the table.√
• Make sure you offer refills when cups are empty.√ (Any 4) (4)

6.4

• The manager will decide which action should be taken according to the degree of the injury√ e.g. slips and falls
• With minor injuries, the necessary first aid will be provided√
• For major injuries, emergency services will be contacted/get an ambulance/transfer the person to hospital for treatment.√
• After each injury, a report should be completed and filed√ (Any 3) (3)

6.5
6.5.1

• tot measure√
• glass√
• swivel sticks√/mixing spoon√/long spoon√/spoon√
• strainer√
• mixing glass√
• ice tongs √
• knife and chopping board√
• liquidizer/mixer/shaker√ (Any 3) (3)

6.5.2

• If a cocktail contains cream, fruit juice or eggs, it should be shaken√
• Never shake effervescent drinks√
• Serve in a chilled glass/appropriate glass for the cocktail.√
• Ice should be clear and clean√
• Follow the recipe carefully√
• Use good quality products√
• Use accurate measurements/ tot measure√
• Don’t make glasses too full√
• Add garnishes last√
• Glasses are often decorated using plastic straws and umbrellas√
• Place ice in the glass or mixer, followed the non-alcoholic drink and then the alcohol.√
• Ensure clean equipment.√ (Any 4) (4)

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