Hospitality Studies Nov 2019 Memo Eng

NATIONAL SENIOR CERTIFICATE SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES NOVEMBER 2019 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 17 pages. Copyright reserved Please turn over

Hospitality Studies 2 DBE/November 2019 NSC SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS Correct order 1.1.1 D√ 1.1.2 B√ 1.1.3 D√ 1.1.4 C√ 1.1.5 A√ 1.1.6 C√ 1.1.7 C√ 1.1.8 C√ 1.1.9 C√ 1.1.10 B√ (10) 1.2 MATCHING ITEMS Correct order 1.2.1 C√ 1.2.2 A√ 1.2.3 D√ M15 1.2.4 G√ F135 1.2.5 B√ (5) 1.3 MATCHING ITEMS Correct order 1.3.1 B√ 1.3.2 E√ 1.3.3 G√ 1.3.4 A√ 1.3.5 D√ (5) 1.4 ONE-WORD ITEMS 1.4.1 Drying√ 1.4.2 POS/ Point of sale√ 1.4.3 Marbling/ Intra-muscular fat√ 1.4.4 Overhead costs/ Overheads√ 1.4.5 Allergy/ Allergic reaction√ 1.4.6 GDP/ Gross Domestic Product√ 1.4.7 Jews/ Jewish/ Judaism√ 1.4.8 Sherbet√ 1.4.9 Phyllo/ Strudel pastry√ 1.4.10 Frosting/ Decorating√ (10) 1.5 SELECTION ITEMS Any order 1.5.1 B√ C√ E√ F√ (4) 1.5.2 B√ C√ (2) 1.5.3 B√ E√ F√ G√ (4) TOTAL SECTION A: 40 Copyright reserved Please turn over

Hospitality Studies 3 DBE/November 2019 NSC SECTION B: KITCHEN AND RESTAURANT OPERATIONS; HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 14-50 days/ 2-6 weeks√ (any number of days/ weeks in range) (1) 2.1.2 • Tiredness/ Fatigue√ • Upset stomach√ • Stomach ache/ Abdominal cramps√ • Diarrhoea/ Watery stools√ • Light-coloured stools√ • Fever/ feverish√ • Nausea√ • Vomiting√ • Loss of appetite√ • Dark yellow urine√ • Yellowish skin or eyes/ Jaundice√ (Any 3) (3) 2.1.3 • Employee is excluded from work for at least 7 days/ 6 weeks√ • There will be a workflow disruption√ • Less workers will lead to low productivity/ less products√ • Hiring & training of new/ temporary staff√ • Less income because of lower productivity√ • People will not be making use of the Industry and that will lead to lower income√ • It will lead to increased financial cost related to care and treatment of employees√ • More money must be spent on buying bottled water for drinking and cooking/ Jojo-tanks can be bought to store water/ sanitizers/ boiling water for washing dishes√ (Any 3) (3) 2.2 • Food handlers infected with TB should be put on sick leave√ and receive treatment√ • Infected food service workers should only return to work√/ seven days after onset of effective treatment√ • Workers may be suspended from food handling duties√ • Avoid sneezing and coughing over food√ • Wear face mask√ • Try to keep food covered√ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 4 DBE/November 2019 NSC 2.3 2.3.1 • Showed tolerance/ patience by recognising others as individuals with different personalities • Accept each other/ they were not biased /diversity /respect√ • Being objective about the Hotels goals/ work towards the same goal/ focussed√ • Showed willingness to work with others/ Co-operated with each other /work together/ √ • They were fair and honest with all team members√ • Showed understanding and had some thought for their fellow workers /not being selfish√ • Every member pulled their weight/ everybody does their part√ • Reliable team members√ • Enjoyed working with each other/ constructive working relationships/ positive work relationship / practice to work together√ • Good communication/ Talked with each other in a respectful manner and listening to each other√ • Resolve conflict√ • Constantly keeping up with changing trends in the industry√ • Share successes and failures√ • Motivate each other√ • Well-disciplined /punctual√ (Any 3) (3) 2.3.2 • Satisfied customers will become loyal customers√ they will return to the business because the award is attributed to excellence√ • Popularity may increase prices/ satisfied customers are willing to pay more√ • Positive word of mouth/ Hotel more well-known/ good reviews on booking platforms/ because of the award which will attract more customers√ more customer increases the income and profits√ • Increased salaries/ incentives/ wages of the staff√ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 5 DBE/November 2019 NSC 2.4 Use of computers in menu planning: • Dish sales can be recorded and analysed to determine popular dishes√ • Menu can be updated with unpopular dishes removed√ • Costing of menu, ingredients, production costs and selling price can be calculated√ • Online dictionary can translate the names of ingredients / spellcheck words√ • Recipe development and changing recipes are simplified√ • Ingredients lists and recipes can be drawn, stored and retrieved√ • Order lists/menu planning can be compiled easily and accurately√ • Nutritional value of food on the menu can be determined√ • Serving sizes can be printed on a recipe√ • Serving suggestions/pictures/ visuals for menu/products√ • Metric conversions can be done automatically√ • Standardised recipes for preparing food and food and beverage products are established√ • It is quicker/easier/saves time to compile the menu√ (Any 4) (4) TOTAL SECTION B: 20 Copyright reserved Please turn over

Hospitality Studies 6 DBE/November 2019 NSC SECTION C: NUTRITION AND MENU PLANNING; FOOD COMMODITIES QUESTION 3 3.1 3.1.1 Pâte A Foncer/ Shortcrust√ Pâte sucrée/ Sweet shortcrust√ Pâte brisée/Rich shortcrust√ (Any 1) (1) 3.1.2 (a) • Heat from hands can melt the shortening√ • The dough can shrink√ • Gluten development which will cause the dough to not have short crumbs/ dough become elastic/tough√ • Toughening of the crust/ hard crust (Any 2) (2) (b) • Alter the proportion of fat to flour/ change the ratio of ingredients√ • Cause the dough to be dry /crack/ fall apart/ crumble√ • Cause the crust to be hard√ (Any 2) (2) 3.1.3 • Allows trapped air/steam to escape√ • Prevents the pastry from uneven rising/ lifting of pastry/ blistering/ the bottom of the pastry remains flat√ (2) 3.2 3.2.1(a) Step 4: • To ensure that the batter is thick, smooth and shiny√ • To form a soft dough that will hold its shape when baked√ • Pliable to be piped/ spooned√ not runny√ • Adding too much egg results in a runny batter that cannot be piped/small volume/proportion or ratio can be changed with too much eggs√ • Controls the consistency/ prevents too much egg being added/ sizes of eggs differ√ • Easier to mix one egg at a time/ difficult to mix all eggs at one time√ • Humidity in the air influences the amount of eggs added to the mixture√ (Any 3) (3) (b) Step 7: • Finishes the baking process/ ensures that the pastry is thoroughly cooked√ • Allows for the pastry to dry out/ steam can evaporate/ crispy shell√ • Prevents product from collapsing/ keeps it form√ • Prevents burning/ ensure golden brown colour√ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 7 DBE/November 2019 NSC 3.2.2 • Churros√ • Beignets√ • Aigrettes√ • Pommes/ Potato dauphines√ (Any 2) (2) 3.3 3.3.1 • Enhances the appearance/ improves the shape√ • Keeps the meat moist and succulent√ • Adds flavour/ better taste to the cut of meat√ • Increases the serving portions from the cut/ stretching portions√ • Creates interesting dishes/ variety of dishes√ • Nutritional value of the dish is increased√ (Any 3) (3) 3.3.2 • Chuck√ • Flat rib√ • Brisket√ • Prime rib√ (Any 2) (2) 3.3.3 It will not: • have a brown surface/ it will be pale in colour/ won’t be desirable in colour√ • have a desirable flavour√ It will: • lose sarcoplasm√ resulting in the beef roll being dry√ because of the loss of moisture√ (Any 2) (2) 3.3.4 • Leave the beef roll to rest after cooking to allow the meat juices to settle/ • Remove the string/ food ties√ • Use a good quality sharp knife/ carving knife/ electrical knife√ • Cut the beef roll against the grain√ • Cut the beef roll using the full length of the blade√ • Cut even slices√ • Use marks of string to guide portioning√ (Any 3) (3) 3.3.5 It will be more expensive due to: • a lot of labour/ time being involved in removing the bone√ • the cut loses weight because of the absence of the bone√ • the variety of ingredients used to stuff the roll√ • Cost of string/ elastic adds to price√ (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 8 DBE/November 2019 NSC 3.3.6 Beef roll T-bone steak 120g-150g√ 150g-250g√ • The beef roll is boneless therefore the portion is smaller than the T-bone steak that has a bone in√ (Any 2) (2) 3.4 3.4.1 • Pollo-vegetarian /Pollotarian√ • Pollo-pescatarean √ • Flexitarian√ • Semi-vegetarian√ (Any 2) (2) 3.4.2 • Lacto-ovo vegetarian/ Ovo-lacto vegetarian√ • Pollo-vegetarian√ • Pollo-pescatarean√ • Pescatarean/ Pesco-vegetarian√ • Flexitarian√ • Semi-vegetarian√ (Any 2) (2) 3.5 3.5.1 Selling Price = Total cost / Food cost + overhead cost + labour cost/ + Profit√ R 25 000 + R 5 000 + R 3 500/=R 33 500√ R 33 500 x 35 /100√ R 33 500 + R 11 725√ R 45 225√ (must include R) (Formula (x1) + Any calculation (x2) + correct selling price (x1)) (4) 3.5.2 Selling price per person = Selling price ÷ Number of people √ R 45 225 ÷ 100√ R 452.25 per person√ (must include R) (Formula (x1) + ( ÷ 100) + price per person (x1)) (3) [40] Copyright reserved Please turn over

Hospitality Studies 9 DBE/November 2019 NSC QUESTION 4 4.1 4.1.1 • No choices in courses/ set menu√ • No choice in dishes√ • Price is given for the whole menu√ • Menu has the correct layout of a table d’hôtel√ (Any 1) (1) 4.1.2 • Creamy Mussel Soup with Croutons√ • Apple Sorbet√ • Leg of Lamb√ • Mornay Sauce√ • Minted Rice Timbales√ • Steamed Beans with Bacon bits√ • Pumpkin Fritters with Caramel sauce√ (Name whole dish) • Cremora Tart with Biscuit Crust√ (Any 4) (4) 4.1.3 • Creamy Mussel Soup√ with Croutons√ • Mornay Sauce√ • Pumpkin fritters with Caramel sauce/ Pumpkin fritters√ • Cremora Tart with Biscuit Crust/ Biscuit crust√ (Any 2) (2) 4.2 4.2.1 Bottling√ (1) 4.2.2 • Oxygen/ Air has been excluded√ prevents the growth of bacteria√ • It can prevent the decay of organic substances/ prevent oxidation√ • Heat/boiling√ used during bottling destroys micro-organisms and enzymes√ • Natural preservatives√ / sugar and acid is added to prevent growth of micro-organisms√ (Any 2 with reason) (4) 4.3 4.3.1 Chocolate mousse is a cold√, creamy/ smooth√, sweet√, light√, fluffy/ foamy/ airy mixture√ with rich/ chocolate taste√ (Any 2) (2) 4.3.2 The egg whites will NOT foam/foaming will be prevented when: - plastic mixing bowls are used√ - the equipment is greasy and full of fat√ - there are traces of egg yolk in the white√ - the eggs were not at room temperature√ - older eggs will not give proper foaming properties/ watery egg white√ Improving foaming: -copper mixing bowls causes a catalytic reaction which helps to produce a stable foam√ -Acid e.g. lemon juice and cream of tartar increase foaming ability√ - Using fresh eggs√ - Round shaped mixing bowls/ Fine wired whisks√ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 10 DBE/November 2019 NSC 4.3.3 • If chocolate becomes too hot, it will become grainy/ crumbly√ and scorch/ burnt taste√ • Mousse won’t have a smooth texture√/ it will be lumpy/ the mousse might be runny with lumps in√ • The final product will lose flavour√ shine√ and the colour will be dark√ (Any 2) (2) 4.4 4.4.1 (a) Hot dessert√ (1) (b) A warm/ baked sponge-based√ with sweetened/sugar√ cream and butter sauce√ poured over the sponge√ (Any 2) (3) 4.4.2 STIRRED EGG CUSTARD BAKED CUSTARD - Cooked on top of the - Cooked in the bain- stove/ use indirect marie/ water bath in steam/ bain-marie / the oven√ double boiler√ - Should be stirred - No stirring√ constantly√ - Runny consistency√ - Set – could be unmoulded√ - Can be used as a - Is eaten as a dish√ sauce/ accompaniment/ (Any 2) base for other dish√ (Any 2) (4) 4.5 4.5.1 Gelatine mixture was not allowed to thicken√ to the consistency of thick egg white to form a gel before fruit was added/ ratio of gelatine not correct/ not enough gelatine used/ pieces of fruit to big√ (Any 1) (1) 4.5.2 • Large quantities of sugar was used√ • Large quantities of acid was used√ • Addition of too much solid ingredients e.g. fruit, vegetables, nuts√ • Adding large quantity of whipped cream or egg whites√ • Addition of too much salt√ • Ratio incorrect/ too little gelatine/ too much liquid√ • Not given enough time to set√ • The temperature was not cold/ low enough√ • Gelatine was overheated or boiled√ • Gelatine was not hydrated and dispersed correctly√ • Adding the hot dispersed gelatine to the cold liquid will form strings/ lumps√ (Any 4) (4) Copyright reserved Please turn over

Hospitality Studies 11 DBE/November 2019 NSC 4.6 4.6.1 Different kinds of raw/fresh vegetables√ The vegetables are generally sliced or cut into sticks√, including carrots, sweet pepper, fresh green beans, cucumber, mushrooms, cocktail tomatoes, celery√ (Any 1) (1) 4.6.2 Rumaki√ Kebab√ (2) 4.6.3 -Large number of people can be entertained at once√ -A fairly small space can be used√ -Little/no cutlery and crockery is required√ - Less tables and chairs are required√ - They don’t have to lay covers for guests√ - No waiting period for serving of courses/shorter function time√ -The menu/ venue can be relatively cheap when planned well√ -Variety of snacks are served/ variety of cultures and religions can be accommodated√ -Can be eaten easily√ -A special/ social atmosphere is created as the guests are allowed to mingle with everyone√ -Allows more creativity with regards to the dishes√ -A table plan is not necessary√ -Fewer serving staff needed/ guests serve themselves√ (Any 6) (6) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Hospitality Studies 12 DBE/November 2019 NSC SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Strengths: • Jane is self-motivated√ • Jane is hard working√ • She will get her commodities from the local suppliers√ • Her employees are from the area/ she managed to get cleaners, delivery personnel and cooks√ • She already has a target market identified/school children√ • She designed her own pamphlet, she is very creative√ • No other competition in the area/ no other food outlets√ (Any 3) (3) 5.1.2 (a) Jane must include the following in description of business: • Business address/ 7 Dutywa EC√ • Form of business e.g. sole owner/ Jane’s Catering√ • Branding/ Company name/ Logo/ Uniforms for the employees/ Jane’s Catering√ • She must set short, medium and long term goals/ targets√ • She must include a street map showing the location of the business/ GPS coordinates -32.0965˚S; 28.3111˚E√ • She must include a site plan√ (Any 2) (2) (b) Jane must include the following in her operational plan: • Purchasing and suppliers√ /Names of the local suppliers√/ date and times of delivery√/ Payment terms√ / Stock control and storage√ • Personnel plan√ / Organogram√/ Details of the two cooks, the two cleaners and the delivery personnel’s job descriptions/ duties√, their responsibilities√ (Any 4) (4) 5.1.3 • The name of the products can be added√ • Product description√ • A picture of the finished products√ • The price of the products√ • The address and contact number/ website√ • Times/ trading hours that products will be available√ • Promotions e.g. lunch packets, specials, private catering√ (Any 4) (4) Copyright reserved Please turn over

Hospitality Studies 13 DBE/November 2019 NSC 5.2 5.2.1 • Polish and setting the cutlery√ • Place all other/ correct cutlery required for the menu√ on the table on the outside of the main course knife and fork√/ in the order the dishes will be served, 1st course cutlery will be on the outside√ • Blades of knives must be facing left√ • Place the dessert spoon and fork across the top of the cover√ the handle of the dessert spoon is always placed to the right and above the dessert fork which is placed with its handle to the left√ • Place bread/ entrée knife on the right edge of the side plate, parallel with the main course knife√, blades facing left, so that a bread roll can be placed on the plate√ • Position the main course knife and fork 1- 2,5 cm from the edge of the table/ a thumb√ • There should be 25-29 cm between the knife on the right and the fork on the left (depending on the size of the establishment’s dinner plate)√ (Any 3) (3) 5.2.2 • Steam and polish all glasses√ • Correct glasses according to the menu√ • Position white wine glasses 2.5cm from the tip of the main course knife√ • Additional glassware is positioned at a 45° angle to the left of the first/white wine glass√ • White wine glasses first√ and red wine glasses second√ (Any 2) (2) 5.2.3 Table decorations: • The theme of the table decorations should be appropriate for the type of function and must blend with rest of the décor√ e.g. if the theme is local or ethnic the table decoration should have an ethnic theme or colouring√ • Not hamper the vision of guests/ not too high√ • The colours of the flowers, tablecloths and serviettes should blend with the colour scheme/ theme√ • The flowers should not have overpowering fragrance√ (Any 2) (2) 5.2.4 Table numbers: • Large enough to be visible√ • Pointing towards the entrance√ (Any 1) (1) Copyright reserved Please turn over

Hospitality Studies 14 DBE/November 2019 NSC 5.3 5.3.1 • Administration office√ • Gymnasium√ • Swimming pool√ • Parking√ • Marketing√ • Laundry√ • Human Resources /HR√ • Finance/Accounting√ • Maintenance√ • Security√ (Any 3) (3) 5.4 5.4.1 Greeting of the guests: • Maître d hotel should acknowledge new guests within 30 seconds of entering the restaurant √ • Maître d hotel greet guests in a professional manner/ polite/ friendly/ welcoming way√ • Check the reservation/ ask if they got a booking/ note the name of the host√ • Maître d hotel introduce guests to waiter√ • The waiter greets in a friendly manner√ • Address host in his/her preferred language√ (Any 3) (3) 5.4.2 Presenting the bill: • When presenting a bill at the table, give it to the host /hostess√ from the left hand side√ • The bill should be folded and placed on a side plate or in a folder, amount to be paid cannot be seen√ • If there’s no host/ hostess, place the bill in the centre of the table√ • Allow enough time to for the customer to place the correct amount of money in the folder/ suggest alternative payment methods√ • Collect the folder with the money and bill, take it to the cashiers√ (Any 3) (3) [30] Copyright reserved Please turn over

Hospitality Studies 15 DBE/November 2019 NSC QUESTION 6 6.1 6.1.1 • Name of the wine√ (first 4 • Origin√ only) • Vintage/ Harvest year√ • Cultivar/ Grape variety/ Type of wine√ • Bottle volume√ • Producer/ Estate/ Unique name/ Brand name√ • Health warning√ • Authenticity seal√ • Barcode – to identify the bottle of wine√ • Suggested serving temperature/ serve the wine at 15-20˚C√ • Matching food – e.g. pair food with red wines√/ Red meat dishes√ • Flavour description of the wine√ • Country of origin- not compulsory for the local market√ • Alcohol strength in percentage – e.g. 12% of the volume√ • Seller’s code number/ name/ address√ • Class designation√ (Any 4) (4) 6.1.2 • Store wine at the temperature of 10-12°C/ cool temperature√ • Must be kept in the dark away from ultra violet light/ no direct sunlight√ • No noise or vibrations√ • Damp/ moist area√ • Bottles must be placed on their side, corks to remain moist and swollen√ • Red wine bottles must be in a slightly raised position√ • Wines must be rotated on a regular basis√ • Wines that are similar must be stored together√ • Pack and store wines with label to the top or to the front√ • When storing wines in card boxes arrows should face up√ (Any 4) (4) Copyright reserved Please turn over

Hospitality Studies 16 DBE/November 2019 NSC 6.1.3 • Offer host a taste of the wine√ • Pour a mouthful into the host glass√ • Bottle must never touch the glass√ • Don’t pick up the glass to pour the wine√ • Label of the bottle must face the guest√ • Pour from the right hand side of the guest√ • After the host approves the wine, fill the glasses of the other guests, and end with the host√ • Pour for the ladies first√ • Move anti-clockwise√ • Pour the glass ½ full√ • Ensure that you have enough wine for all the guests√ • When done with pouring place the wine on the table√ • Refill glasses as required√ • When the bottle is empty, ask the host if he would like the same or present the wine list√ (Any 5) (5) 6.2 6.2.1 • On consumption allows the customer to consume/drink liquor on the premises where it is bought√ and the liquor cannot be taken off the premises/ restaurant√ (2) • Off consumption governs outlets that sell liquor that is bought from a store/ liqour store√ and consumed elsewhere√ (2) (4) 6.3 6.3.1 Shaken/ shaking and straining√ (1) 6.3.2 • Syrup√ • Cordials√ • Fruit juices√ (Any 2) (2) 6.4 6.4.1 • Barman must use system of First-in-first-out (FIFO)/ use older stock first√ • Have a system of minimum (enough) and maximum (not too much) stock levels√ • Place order/ requisition as soon as minimum stock level is reached/ before stock runs out√ • Daily stock taking necessary when bartenders change shifts√ • Computer based stock control systems can also be used√ • Stock ordering must be done in advance to allow delivery time to prevent stock from running out√ • Requisition stock from the store man in advance to prevent shortages during the evening√ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 17 DBE/November 2019 NSC 6.4.2 • The barman must control his emotions/ be calm/ professional/ polite√ • The barman must maintain eye contact and a positive body language√ • The barman must not argue with the guest√ • Apologise about situation√ • If barman cannot handle the situation, he must call the Maître d hotel/ Manager√ • Ask the guest if they would like to order another mocktail/ offer other options√ (Any 3) (3) 6.5 • Deal with the situation calmly and professionally√ • Explain/ Announce the situation to the customers√ • Apologise√ and present a limited menu√ which does not include any dish or beverage that needs an electrical appliance for preparation e.g. salads and cold beverages√ • Start up the generator if the establishment has one√ • Restaurant staff should organize lighting such as candles√ • Turn of electrical equipment and unplug√ • Use gas stoves and gas equipment√ (Any 4) (4) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved