HOSPITALITY STUDIES
GRADE 12
NOVEMBER 2020
MEMORANDUM
NATIONAL SENIOR CERTIFICATE

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

1.2 MATCHING ITEMS
1.2.1 D√, iii√
1.2.2 C√, ii√
1.2.3 A√, v√
(6)

1.3 MATCHING ITEMS
1.3.1 F√
1.3.2 E√
1.3.3 B√
1.3.4 C√
(4)

1.4 ONE-WORD ITEMS
1.4.1 Éclair/Chocolate Éclair√
1.4.2 Fleuron√
1.4.3 Fruit curd/Lemon curd√
1.4.4 Tongue√
1.4.5 Syrup√
1.4.6 Purr/Phyllo pastry√
1.4.7 Flexitarian/Semi-vegetarian√
1.4.8 Yorkshire pudding√
1.4.9 Basting√
1.4.10 Fortified√
(10)

1.5. SELECTION (any order)
1.5.1 A√, B√, D√, E√(4)
1.5.2 B√, D√, E√, H√(4)
1.5.3 A√, C√(2)
TOTAL SECTION A: 40

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

• Vomiting√
• Nausea√
• Fatigue√
• Dizziness√
• Loss of appetite√
• Abdominal pain√
• Headaches√
• Fever√
• Dehydration√ (Any 2) (2)

2.1.2

• Matthew puts the elderly at risk because gastroenteritis is contagious/can contaminate the food/ cross contamination can occur√
• Elderly people can easily be contaminated with bacteria, because they are in a high risk group, life threatening and it can cause death√/because their immune system is weak/less efficient√ (Any 2) (2)

2.1.3 Matthew should have:

• Practiced better personal hygiene e.g. hand washing/ sanitizing√
• Informed his employers as soon as possible√
• Not worked when he had diarrhoea/not work with food√(Any 2) (2)

2.1.4

• It is going to result in bad word of mouth for the hotel/online complaints/poor reviews/poor publicity√
• That will have a negative impact on image of the hotel√
• Fewer people will visit the hotel/loss of customers√
• Resulting in a loss of profit√
• They may sue the hotel/lawsuit/ ask for refund/pay medical expenses√
• Possible closure/fine from health inspectors√ (Any 3) (3)

2.2
2.2.1 CHOLERA:

• Caused by bacterium/Vibrio cholerae√
• Drinking water contaminated with cholera bacteria√ (not dirty water/not untreated water)
• Eating food which has been in contact with contaminated water, flies or soiled hands√
• Contact with infected people√ (Any 2) (2)

2.2.2

• Loss of workforce/less chefs√
• Negatively affects industrial output/workflow disruption√
• Loss of productivity√
• Leads to loss of trade and income/the business is losing money√
• Need to rehire/retrain workers√ (Any 2) (2)

2.3
2.3.1 Point-of-sales system (POS)/Electronic point-of-sales system (EPOS)√ (1)
2.3.2

• Orders go directly from the restaurant to the kitchen/the process of placing orders are simplified/ easier√
• Saves time/it is quicker√
• Increase productivity/less or no paperwork√
• Keeps track of current food orders/orders are not lost or forgotten/sequenced food orders√
• Waitron or guests know at which stage the food preparation is√
• Assists in ensuring the accuracy/less mistakes of guests bills/orders√ (Any 3) (3)

2.4

• Levels of training differ e.g. skilled vs. unskilled√
• Levels of service can be excellent service or poor service e.g. star rating√
• Well trained employees work in up-market establishment where clients are willing to pay for a high level of service/type of service links to the price√
• The management decides on the type of service to be offered√
• In more informal establishments/take-aways the level of service is often not as good√ (Any 3) (3)

TOTAL SECTION B: 20

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

1.      
   • The acid in lemon juice softens the gluten√ in the pastry
   • It makes the dough more pliable√ and easy to roll out√
   • Prevent shrinkage of dough√
   • Prevent discolouration of dough√ (Any 1) (1)
2.        
   • Fat aids in leavening/rising/creating layers√
   • Creates texture and mouth feel/melts in the mouth√
   • Rich flavour/enhance the flavour√
   • Enhances the colour√ (Any 3) (3)

3.1.2

• Wrap in cling-/plastic wrap/sealed packaging√
• In an airtight container/dry storage for up to two weeks√
• Can be frozen for up to three months√ (Any 2) (2)

3.1.3

• Fruit curd e.g. lemon curd√
• Crème Pâtissière/Pastry cream/Bakers custard√ (not custard alone)
• Caramel√
• Chocolate mousse (any mousse variety)√
• Frangipane√
• Chiffon√
• Jam√
  (Any 2 relevant sweet fillings that can be piped) (2)

3.1.4

• Inactivates enzymes√
• Destroys certain micro-organisms/bacteria√
• Safer to eat/ prevents disease as TB√
• Preserves/extends shelf life of the cream√ (Any 2) (2)

3.2 Ice cream/sherbet√ (1)
3.3
3.3.1

• Sheet gelatine must be separated√
• Soaked in cold water/hydrate it in water√ /for 15 minutes/ until soft /gel consistency√
• Remove the sheets from the water/liquid√
• Gently squeeze/remove the excess water/liquid out√
• Melt gelatine sheets/disperse in microwave or over/in hot water√ and then add to cheesecake mixture√ (Any 3) (3)

3.3.2

• Prevention/inhibits of gel formation/ setting√
• It will melt more easily√
• Retard setting/takes longer to set√
• Have a softer gel/weakened gel/no gel/runny√ (Any 1) (1)

3.3.3 Add more/additional gelatine/sheets√ (1)
3.3.4

• Pull it away from the sides with your fingertips√ (do not mark using knife)
• Use a blowtorch briefly to loosen the sides√
• Put a warm cloth around the mould to facilitate unmoulding√
• Dip the mould in hot water for 1-2 seconds and then unmould√
• Put a plate on top of the mould and turn over√ (Any 3) (3)

3.4

(2)
3.5
3.5.1

• Separate the eggs yolks and egg whites√
• Beat egg whites until soft peak stage√
• Add sugar gradually into egg whites√
• A pinch of cream of tartar is added to strengthen the meringue√
• Keep beating until holds shape/stiff peaks√ (Any 3) (3)

3.5.2

• Crispy/dry√
• Light in weight√
• Cream/white colour√
• End product must hold its shape/free of cracks√
• Beading: No sugar droplets or sugar syrup on the surface√
• There should not be visible sugar crystals/fine texture√
  (Any 2)(2)

3.5.3 Prevents egg whites from foaming properly/egg white will not hold its shape√ (1)
3.6
3.6.1 Steam√ (not water) (1)
3.6.2

• Crisp√
• Hollow/air pocket/cavity√
• Dry centre when broken open√
• Light in weight√
• Light brown/golden brown/straw colour√
• Even sized√
• Well risen/well puffed√ (Any 3) (3)

3.6.3

• Initial temperature: 200/ ± 220°C√
• Reduce to: 170°C/180°C√
  (Any order, only temperatures) (2)

3.7
3.7.1   Gross Profit = Selling Price – Food Cost√
= R100 000√– R30 000√
= R70 000√ (4)

3.7.2  Cost Per Person = Selling Price ÷ Number of People√
= R100 000 ÷ 200√
= R500 per person√
OR
Cost per Person = Menu Cost ÷ Number of People√
= R60 000 (R30 000 + R15 000 + R15 000) ÷ 200√
= R300 per person√ (3)
[40]

QUESTION 4
4.1
4.1.1

• Make sure it is colourful√
• Variety/various shapes/sizes and textures√
• The same type of snacks should be uniform in size and shape√
• Make sure it is dainty/bite size√
• Neat/cleanly finished√
• Use applicable accompaniments√
• Do not put too much food onto platters√
• Make sure there is enough space around the tables on which the snacks are presented√
• Place hors d'oeuvres diagonally in neat even spaced rows or in a pattern that is pleasing to the eye√
• Use interesting serving utensils such as Chinese spoons, shot glasses/espresso cups/sushi mats, etc.√
• Use different levels and heights to add visual excitement√
• Make sure that all cold snacks are placed on the table just before the guest arrive√
• Arrange sweet and savoury snacks separately√
• Use labels to indicate the snacks√ (Any 3) (3)

4.1.2

Related Items

• Between 3-8 different types of snacks will be served√
• Fewer than 45 guests√ (2)

4.1.3

• Pesto Palmiers√
• Vegetarian sausage rolls√
• Mushroom bouchées√
• Haloumi barquettes/tartlets√
• Spinach and Tofu Pizzette√
• Tomato and Mozzarella cheese brochettes√
• Baked vegetable spring rolls√
• Mini vegetarian burger√
• Vegetarian nacho's√
  (Any 3 relevant baked savoury lacto-vegetarian hors d'oeuvres that includes milk and excludes eggs, meat, etc.)
  (Keep principles of menu planning in mind – no repetition of product or main ingredients) (3)

4.2
4.2.1

• Main course is not a good combination of dishes/dishes unsuitable√
• No contrast in colour/all white in appearance/white basmati rice, white cauliflower, white sauce, white potato salad√
• Too many sauces served in the main course/mushroom sauce, white sauce with cauliflower and potato salad with mayonnaise√
• Two starches served/poor nutritional value/basmati rice and potato salad√
• No variety of texture/ most foods soft in texture/mushroom sauce, steamed basmati rice, cauliflower and potato salad√
• Repetition of ingredients from previous course/mushroom soup and mushroom sauce√ Evaluation 1, Any 3 reasons) (4)

4.2.2  Suitable: Menu A√
Menu B unsuitable because:

• The food is not Halaal√
• Muslims are forbidden to consume pork and pork products that are on the menu/ Roasted pork√
• Alcohol beverages are forbidden/Brandy pudding is on the menu/Vanilla essence/pod in Bavarian Cream preserved with alcohol√
• Caffeinated drinks such as coffee on the menu are sometimes considered to be haram√
• Gelatine products are forbidden/Bavarian Cream and Apple Jelly contains gelatine√ (Menu choice 1, Any 4 reasons) (5)

4.3
4.3.1

• Religious reasons/Hindus/Cultural reasons√
• For health reasons to prevent heart disease, diabetes and obesity/ high levels of cholesterol in animal products√
• Are opposed to the idea of eating animals/Moral grounds based on an objection of killing animals√
• For the sustainability of the planet/want to be environmentally friendly/the meat industry is set to have a negative impact on the environment√
• Some people do not like the taste of meat√
• Meat is more expensive than plant products/affordability√
  (Any 3) (3)

4.3.2

• Excellent source of nutrients/high in protein/contains all 9 essential amino acids/high in vitamin B and minerals√
• Food rich in complex carbohydrates and dietary fibre√
• Substitute for animal protein/similar to meat protein√
• Has low kilojoules/helps to control weight√
• Does not have saturated fat and cholesterol√
• Low GI (Glycaemic Index)√
• Adds variety to the diet√ (Any 3) (3)

4.3.3 Legumes are soaked to:

• Soften them√
• Rehydrate them/replaces moisture/for it to double in size√
• Shorten cooking time√
• To reduce flatulence√ (Any 2) (2)

4.4
4.4.1 Loin√ (1)
4.4.2

• Mint sauce√
• Gravy√
• Apple/mint jelly√ .(Any 1) (1)

4.4.3 Oven roasting/roasting/grilling√ (1)
4.4.4

1. To prevent meat from being dry/to retain moisture/the meat is juicier√
   To retain nutritional value√
   To prevent loss of flavour√ (Any 1) (1)
2. Meat must:
   
   • Not be cooked at excessively high or low temperatures√
   • Not be cooked for too long√
   • Be thawed correctly in the refrigerator√
   • Not be salted beforehand√
   • Not be immersed in water or washed√ (Any 3) (3)

4.4.5

1.      
   • Ostrich√
   • Pigeon√
   • Quail√
   • Goose√
   • Pheasant√
   • Guinea fowl√ (Any 2 relevant feathered game) (2)
2.      
   • Larding√
   • Barding√
   • Basting√
   • Marinating√
   • Stuffing√ (Any 2) (2)

4.5

• Keep the freezer temperature constant at -18˚C to -45˚C√
• Remove all air from the packaging/airtight/vacuum pack√
• Packaging must be clean√
• Packaging must be strong/durable/no holes√
• Pack portions in small practical quantities√
• Leave spaces between two to three packages to allow cold air to circulate√
• Freeze meat as quickly as possible/meat must cool down before freezing it√
• Label the meat with date of packing/follow the first-in-first-out method (FIFO), type of meat and number of portions/weights√
• Meat can be frozen for up to 3-6 months√
• Do not salt or spice meat before freezing as the flavour will intensify during freezing√ (Any 4) (4)

[40]
TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE
QUESTION 5
5.1
5.1.1

• Security personnel√
• Doorman/bell boy√
• Porter√
• Parking attendant/valet√
• Marketing personnel√ (Any 2) (2)

5.1.2

• Accommodation/guest room√
• Function rooms/Conference area√
• Food and beverage/Restaurant/Coffee shop√
• Bars√
• Laundry√
• Spa/Beauty treatments√
• Curio Shop√
• Shoeshine services√
• Hairdresser√ (Any 3) (3)

5.1.3

1.        
   • Provide a safe environment for guests and employees /implement safety programs to protect the guests during the conference (COVID19 screening and checking for mask/temperature)√
   • Protect guest belongings/cars/facilities during the conference√
   • Protection of Hotel facilities and property during the conference√
   • They are vigilant and watch out for suspicious/ unauthorized vehicles/people or activities during the conference/surveillance camera√
   • Security respond to guests' complaints and concerns about noise/attends to unruly guests√
   • They are able to respond/report swiftly and appropriately to emergency situations during the conference√ (Any 3) (3)
2.        
   • An accountant pays staff salaries√
   • Controls banking procedures√
   • Pays accounts/suppliers√
   • Oversees the auditing of hotel funds/managing the books/managing the finances√
   • Ensures payment of tax and VAT√
   • Takes care of collections which means making sure that money owed to the business is paid/cash flow√
   • Draws up budgets√
   • Prepares financial reports√ (Any 3) (3)

5.1.4

• Sales and marketing department is responsible for making potential customers aware of products and services/ advertise√
• Ensures customers use products and services and provide income to the business/bringing in money√
• The finance department makes funds available for sales and marketing√
• The finance department ensures that income is spent according to the budget√ (4)

5.2
5.2.1 People attending sport events/participants of sport events√ (1)
5.2.2

• Beverage vendors on foot/trolleys/cooler bags√
• Bar on wheels/Pop-up cocktail bars√
• Tea garden√
• Beer garden√
• Coffee cart/shop√
• Selling beverages√ (water, beer, cool drinks, tea/coffee)
  (Any relevant 3) (3)

5.2.3

• Contribute GDP (Gross Domestic Product)√
• Economic growth is stimulated/paying tax√
• Local income will increase/create more household funds/ more buying power√
• Effective marketing creates a demand for the entrepreneur’s product√
• Income generated contributes to improvement in the local infrastructure of the community e.g. roads√
• Job creation is stimulated√
• Improves living standard of community√
• Revenue generated from entrepreneurs can help with sustaining natural resources√
• Multiplier effect to be clearly described√ (should be linked to bullet 3 or 7) (Any 3) (3)

5.2.4

• Name of the business√
• Type of product/a short description of the product/services√
• Price√
• Explain special features√
• The contact details or location/address where the product/ service can be obtained√
• Special offers e.g. buy one get one free/first 10 customers get free coffee√
• Slogan√
• Operating hours√ (Any 4) (4)

5.2.5

(4)
[30]

QUESTION 6
6.1
6.1.1 Pinotage√ (not Beyerskloof Pinotage) (1)
6.1.2 Between 15-20 °C/room temperature√ (1)
6.1.3 Beef Goulash√ (1)
6.1.4

1. Allow the guest/host to feel the temperature of the wine√
   Show guest/host the label of the wine√
   Show the guest/host that the bottle is sealed√
   Pour a small amount/only a mouthful into the host glass√ for a taste to ensure the wine is correct√ (2 marks)
2. Wine should be poured from the right-hand side of the guest/host√ (1 mark)
3. The glass should be filled halfway√ (1 mark)
4. The red wine bottle should be placed on the table or on the sideboard√ (1 mark) (5)

6.2
6.2.1

• The waitron presents the drink menu open to the guest/host√ after they have been seated√
• Present the drinks menu from the left-hand side√
• With the left hand√
• If the guest/host do not take it, place on the table√ (Any 2) (2)

6.2.2

• Place butter dish in middle of table√
• Bread is placed in a basket√
• Place basket on the table and guests serve themselves√
  OR
• Silver service takes place from left hand side√
• Hold breadbasket on the flat of the left hand√
• Lower your left hand to no more than 5 cm of the edge of the guest's side plate√
• Pick the roll with the right hand using a food tong or serving spoon and fork √
• Transfer to side plate of guest√
• Move around table in anti-clockwise sequence offering bread to each guest√
• Serve ladies first, then gentleman and end with host√
• Don't leave basket on the table√ (Any 3) (3)

6.3 Incorrect procedure/correct procedure√
Incorrect procedure:
The waiter served boiling coffee√ instead of hot coffee√
He served the coffee from left hand side√ instead of right-hand side√
Service was in a clockwise direction√ instead of anti-clockwise√
Correct procedure:
The waiter ended by serving coffee to the host√
Putting down the sugar and milk on the table√ (Evaluate only 1, Any 3) (4)
6.4

• Swizzle sticks√
• Decorative novelties/ umbrellas√
• Straws√
• Orange/lemon slice/pineapple – disposable/inedible√
• Toothpick with fruit/olive√
• Flowers√ (Any 2) (2)

6.5.3

• Let the guest describe without interruption what the problem is√
• Handle situation calmly and professionally/polite, don't let emotions get in the way√
• Maintain eye contact and positive body language√
• Report to the maître d hotel/manager√
• Management may offer a free drink or meal/offer a free drink with permission√
• Show your understanding and willingness to resolve the matter√
• Never argue with a customer√
• Listen and pay attention to the guest√
• You need to acknowledge the complaint and thank the guest to bringing it to your attention√
• Apologize sincerely√
• Decide on a solution and carry out the solution promptly/take the food back to the kitchen√
• Serve a hot meal√
• Ask if they want the same food or bring a menu√
• Always follow up on complaints or questions to make sure that they were dealt with to the guest's satisfaction√
• When a complaint can't be resolved immediately, a written response may be necessary√ (Any 4) (4)

6.5
6.5.1 Plated service√ (1)
6.5.2

• Better portion control√
• Less wastage√
• More creativity from the chef/food is attractive√
• No special skills or training in terms of serving√
• Faster service/more guests served at the same time/saves time√ (Any 3) (3)

6.6

• Conduct stock taking√
• Wash and polish used glasses√
• Clear the bar and pack away equipment/glasses√
• Clean the counter, fridges and floor of the bar√
• Remove all empty bottles/empty bins√
• Empty liqueur trolley and return stock to the bar restock the bar from the cellar√
• Switch off appliances not in use√
• Cash up/count money√ (Any 3) (3)

TOTAL SECTION D: 60
GRAND TOTAL: 200