HOSPITALITY STUDIES
GRADE 12
MEMORANDUM
NATIONAL SENIOR CERTIFICATE
SEPTEMBER 2016

SECTION A
QUESTION 1
1.1 MULTIPLE-CHOICE ITEMS
1.1.1 B √ (1)
1.1.2 B √ (1)
1.1.3 A √ (1)
1.1.4 A √ (1)
1.1.5 C √ (1)
1.1.6 D √ (1)
1.1.7 A √ (1)
1.1.8 C √ (1)
1.1.9 B √ (1)
1.1.10 A √ (1)
[10]
1.2 MATCHING ITEMS
1.2.1 D √ (1)
1.2.2 C √ (1)
1.2.3 G √ (1)
1.2.4 F √ (1)
1.2.5 B √ (1)
[5]
1.3 MATCHING ITEMS
1.3.1 C √ (1)
1.3.2 G √ (1)
1.3.3 A √ (1)
1.3.4 B √ (1)
1.3.5 D √ (1)
[5]
1.4 ONE-WORD ITEMS
1.4.1 Gross profit √ (1)
1.4.2 Meals on wheels √ (1)
1.4.3 Professionalism √ (1)
1.4.4 Cholesterol √ (1)
1.4.5 Crudités √ (1)
1.4.6 Fortified √ (1)
1.4.7 Hydration √ (1)
1.4.8 Apple sauce √ (1)
1.4.9 Phyllo pastry √ (1)
1.4.10 Pasteurisation √ (1)
[10]
1.5 CHOICE ITEMS
A √
B √
E √
G √
H √
I √
(Any order) (6 x 1) (6)
1.6 CHOOSE FROM THE LIST
1.6.1 Glaze √ (1)
1.6.2 Nuts √ (1)
1.6.3 Preservation √ (1)
1.6.4 Ripening √ (1)
[4]
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

• Constant cough √
• Fever √
• Chills √
• Night sweats √
• Chest pains √
• Loss of appetite √
• Constant tiredness √
• Shortness of breath / dyspnoea √ (Any 3 x 1) (3)

2.1.3 Tuberculosis will:

• Cause work flow disruption when infected people becomes sick. √
• Reduce production due to absenteeism by employees when they get sick. √
• Increase direct costs related to care and treatment of employees. √
• Increase indirect costs such as replacement and retraining of workers who fall ill or die. √
• Inhibit economic growth as there will be less money available to invest in productive activities. √ (Any 3 x 1) (3)

2.2
2.2.1 To display proper work ethics:

• Be productive. √
• Be punctual. √
• Be honest. √
• Be reliable. √
• Be patient/tolerant. √
• Keep confidential matters to yourself. √
• Work well with others and respect them. √
• Get to know yourself and others. √
• Be creative. √ (Any 3 x 1) (3)

2.2.2

• Positive attitude will make you work quickly, efficiently, neatly and safely. √
• When you have appositive attitude, you will have pride in your work and enjoy it as well. √
• Customers will experience and feel positivity. √
• It contributes to a pleasant atmosphere. √ (Any 3 x 1) (3)

2.2.3

• They are a good source of information. √
• They save time and costs. √
• Managers have better control over their establishment. √
• They enable the establishment to provide better service to customers. √
• It is easier to reorganise information as one can cut and paste to make the necessary changes. √
• The World Wide Web (www) is a huge source of information. √
• The (www) is used for marketing hotels and restaurants to the public. √ (Any 4 x 1) (4)

2.3

• Description of the goods. √
• The price per unit. √
• The quantity that was received and issued as well as the new balance on the stock. √
• Cash column. √ (Any 3 x 1) (3)

TOTAL SECTION B: 20

SECTION C: NUTRITION AND MENU PLANNING – FOOD COMMODITIES
QUESTION 3
3.1
3.1.1 Puff pastry √ (1)
3.1.2

• Lightest of all pastries. √
• Have light, flaky layers. √
• Light golden brown colour. √
• The surface is a bit uneven. √
• Has a rich delicate taste. √ (Any 3 x 1) (3)

3.1.3

• To keep the crust from blistering. √
• To ensure that pastry cases cook thoroughly. √
• To help the crust to become crisp. √
• When the filling to be used is already cooked. √ (Any 3 x 1) (3)

3.1.4

• Cream horns √
• Sausage rolls √
• Boucheés √
• Palmiers √
• Vol-au-vents √
• Mille feuilles √
• Beef Wellington √
• Jam tartlets √ (Any relevant answer) (Any 2 x 1) (2)

3.2
3.2.1 Cream puffs √ (1)
3.2.2 Steam √ (1)
3.2.3

• Crisp √
• Hollow and dry inside √
• Light in weight √
• Light brown in colour √ (Any 3 x 1) (3)

3.2.4 Unfilled choux pastry products can be stored:

• In an airtight container √
• In a dry place √
• At room temperatures for three days √
• Can be frozen for three months √ (Any 3 x 1) (3)

3.2.5

1. To prevent evaporation that will result in too little steam. √ (1)
2. To develop steam and formation of cavities. √ (1)
3. To ensure that the pastry dries out completely and to prevent burning. √ (1)

3.3
3.3.1 1 – Neck √
3 – Rib √
5 – Chump √
7 – Flank √ (4 x 1) (4)
3.3.2 1 – Potroasting, √ / stewing. √
3 – Grilling, √ / oven roasting. √
5 – Oven roasting, √ / grilling, √ / pot roasting. √
7 – Stewing √ (4 x 1) (4)
3.3.3 3 – Rib √ (1)
3.4

• Meat should never be immersed in water or washed. √
• Meat must not be salted because salt extract meat juices. √
• Meat should be thawed correctly in the refrigerator. √
• Meat must not be cooked in excessive high or low temperatures for too long. √ (Any 3 x 1) (3)

3.5
3.5.1

• Protein √
• Vitamin B √
• Fat √
• Magnesium √
• Phosphorus √
• Potassium √ (Any 1 x 1) (1)

3.5.2 Lacto-ovo vegetarian √ (1)
3.5.3

• Some people do not like the taste of meat. √
• Moral grounds based on objection to the killing of animals. √
• Religious beliefs may prohibit the eating of meat. √
• Meat is more expensive than plant product. √
• Meat industry is said to have a negative impact on the environment. √ (Any 3 x 1) (3)

3.5.4

• Dried sugar beans should be sorted to remove foreign particles and bad or broken beans. √
• They should be washed to remove dirt and impurities. √
• They should be soaked overnight to hydrate, soften and shorten the cooking time. √
• Soaking liquid should be discarded and beans be rinsed before cooking. √ (Any 3 x 1) (3)

[40]

QUESTION 4
4.1
4.1.1 Drying √ (1)
4.1.2 Positive

• The label contains the name of the product. √
• The brand name of the product. √
• Contents of the product. √
• Image of the product. √
• Net weight of the product in grams.

Negatives

• Name and address of the manufacture not available. √
• Sell-by date/use by date and/or expiry date not available. √
• Nutritional information not available. √
• Ingredient list not available. √
• Country of origin not available. √ (Any 4 x 1) (4)

4.1.3

• The growth of micro-organisms is retarded due to a lack of moisture. √
• The shelf life of food is improved. √
• Drying makes food to be lighter to transport. √
• The food products are available for all year round. √
• They are easy to store as they do not require refrigeration or freezing. √
• It can save time and labour as preparation such as peeling, slicing etc. has already been done. √
  (Any relevant answer) (Any 3 x 1) (3)

4.2
4.2.1 Cocktail function √ (1)
4.2.2

• Hors d’oeuvres should be bite sized. √
• They must be visually attractive and colourful. √
• They must be tasty and well-seasoned. √
• They must include a variety of flavours. √
• Ingredients should be easily recognised. √
• Food should be properly prepared and made of high quality ingredients. √
• Personal and kitchen hygiene essential. √ (Any 4 x 1) (4)

4.2.3 Not suitable. √ Orthodox Jews do not consume pork √ and there are grilled pork bangers √ and chicken livers rolled in bacon that contain pork. √ (3)
4.2.4

• Stuffed eggs √
• Crumbed mushrooms √
• Fish fingers √
• Avocado Ritz √ (Any 2 x 1) (2)

4.3
4.3.1 Cold dessert √ (1)
4.3.2

• Rinse the mould with cold water in which a drop of oil is added. √
• Slightly spray it with non-stick spray. √
• Lightly grease it with oil. √ (3)

4.3.3

• Fresh fruit e.g. pineapple pieces. √
• Edible flowers such as rose petals, citrus blossoms, violet tea, etc. √
• Fresh herbs e.g. mint. √
• Caramel shapes √ (Any 2 x 1) (2)

4.3.4

• Too much sugar will weaken the gel √ and retard the setting process.√ (1)
• Too much acid will weaken the gel √ and retard the setting process. √ (1)
• Raw pineapple will prevent the gel formation. √ (1)
• Milk will produce a firmer gel. √ (1)

4.4

(2)
4.5
4.5.1 Selling price = Food cost + Overhead costs + Labour costs + Profit √
OR = R5 450 + R750 + R1 500 √
= R7 700 √ x 40
                    100
= R3 465 √
SP = R7 700 + R3 465 √
= R11 165 √ (5)
4.5.2 Net Profit = Selling price – Total costs √
= R11 165 √ – R7 700 √
= R3 465 √ (3)
4.5.3 Food cost per person = Food costs ÷ number of people √
= R5 450 ÷ 40 √
= R136, 25 √ (2)
[40]
TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE
QUESTION 5
5.1
5.1.1 Visual marketing tool √ (1)
5.1.2

• The tool is not cluttered with too much information. √
• It tells the potential customers about the special features of the product e.g. 100% beef. √
• It has got a slogan, “Best in town”. √
• It has got a price. √
• The layout has simple and understandable words and phrases. √
• There are no language errors. √
• The picture is used to give a visual image of the product. √
• The font and letter type used is easily readable. √
• Scale and proportions are used in a way that is pleasing to the eye. √ (Any 5 x 1) (5)

5.1.3

• Competitions. √
• Give-aways. √
• “Buy one get one free” offers. √
• Specials on certain days. √ (Any 3 x 1) (3)

5.1.4

• Packaging should be strong, hygienic and clean. √
• It should be suitable for the contents. √
• It should be easy to handle. √
• Information on packaging should be clear. √
• The size of the container should not mislead the customer as to size of the actual contents. √
• If possible, packaging should be recyclable or reusable. √
  (Any 4 x 1) (4)

5.2
5.2.1 Picture B – revenue generating area √
Picture A – non-revenue generating area √ (2)
5.2.2

5.2.3

• 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 living of the community improves. √
  (Any 3 x 1) (3)

5.3
5.3.1 Financial manager:

• Oversees all financial procedures of the establishment. √
• Signs contracts with reliable service procedures. √ (Any 1 x 1) (1)

5.3.2 Marketing manager:

• Organises all marketing activities such as promotions or special events. (1)

5.3.3 Parking attendant:

• Oversees security outside the building. √
• Controls access of vehicles to the premises. √
• Assist guests in parking. √
• Look after vehicles parked in the hotel area. √ (Any 1 x 1) (1)

5.3.4 Bellboy:

• Welcomes guests at their vehicles. √
• Offloads luggage. √
• Moves luggage to guest rooms after they have checked in. √
• Controls moving of assets. √ (Any 1 x 1) (1)

5.4

• Product √ – is what is being sold by a business. √
• People √ – the target market / people who are most likely to buy the product. √
• Price √ – what the customer is willing to pay for a product. √
• Place √ – where the product will be sold. √
• Promotion √ – making the product known to people/ advertising the product. √
• Packaging √ – all aspects that make up the identity of the product. √
  (Any 2 x 1) (2)

[30]

QUESTION 6
6.1
6.1.1

• Alcohol content – 13,1%
• Bottle volume – 750 mℓ √
• Vintage – 2007 √
• Producer – Ella √
• Origin – North Carolina √
• Descriptive information – Red table wine √ (Any 4 x 1) (4)

6.1.2 Red meat √ OR Game meat √
Red wine go well with red meat. √ (2 x 1) (2)
6.1.3 15–20 °C √ OR 18 °C (European room temperature) √ (2)
6.1.4

• A person who has in the preceding 10 years, been sentenced to imprisonment, for any offence without option of a fine. √
• A person who is unrehabilitated insolvent. √
• A person who is a minor on the date of consideration of the application. √
• The husband and wife of the above-mentioned persons. √
  (Any 2 x 1) (2)

6.2
6.2.1

• Use a cocktail shaker and pour the mixture on top of the ice. √
• Shake for about 10 seconds. √
• Strain and pour in a cocktail glass. √ (Any 2 x 1)(2)

6.2.2

• Cocktails should be stirred, shaken, blended or built. √
• Cocktails should be stirred, shaken, blended or built. √
• If a cocktail contains cream, fruit juice or eggs, it should be shaken. √
• Place the ice in the glass or mixer, followed by the non-alcoholic drink and then alcohol. √
• Use a tot to measure. √
• Measure accurately. √
• Do not overfill the glasses. √ (Any 4 x 1) (4)

6.2.3

• Conduct a stock take of consumables. √
• Clear the bar top and pack away. √
• Wash and polish used glasses. √
• Remove all empty bottles. √
• Empty the liqueur trolley and return stock to the bar. √
• Restock the bar from the cellar. √ (Any 3 x 1) (3)

6.2.4

• Use the necessary fire extinguishing equipment. √
• If the fire is serious, call the fire brigade. √
• Help guests to evacuate and evacuate the building immediately. √
• A fire alarm should be rung. √
• Staff should stay calm and keep guests calm. √ (Any 3 x 1) (3)

6.3

• The colour of the flowers should blend with the colour scheme. √
• Flower arrangements should not hamper the vision of the guests. √
• Flowers should not have an overpowering fragrance. √
• Flower arrangements should blend with the rest of the décor. √
  (Any 3 x 1) (3)

6.4

• Clear all used items and utensils, such as coffee cups, flowers and glassware which should be removed on a drinks tray. √
• Clear all tables of unused cutlery, crockery and cruet sets. √
• Remove linen from the table. √
• Switch off all electrical equipment. √
• Wipe the counters and tables. √
• Switch hot beverages machines off and clean them. √
• Clean and store crockery, cutlery, glassware and equipment in their correct place and manner. √
• Prepare the area and work stations for the next service. √
  (Any other relevant answer.) (Any 4 x 1) (4)

6.5
6.5.1 Chafing dish √ (1)
6.5.2

• To keep food warm during serving. √
• Serving warm food on a buffet table. √ (1)

[30]

TOTAL SECTION D: 60
GRAND TOTAL: 200