# Hospitality Studies Grade 12 Eastern Cape Mock 2015 Memo > Grade 12 Hospitality Studies memorandum from the Eastern Cape Mock Exam 2015 (English), 13 pages. Read online or download the free PDF. - Page: https://www.hlayiso.com/library/hosp-studies-gr12-memo-sept-2015-eng/40c95941-7abb-47cf-83d5-21149b48e77c - Updated: 2026-09-27 - Subject: Hospitality Studies - Grade: Grade 12 - Document type: Memorandum - Year: 2015 - Exam period: Eastern Cape Mock Exam - Curriculum: CAPS - Pages: 13 Breadcrumbs: [Home](https://www.hlayiso.com/) › [Library](https://www.hlayiso.com/library) › [Grade 12](https://www.hlayiso.com/library/grade-12) › [Hospitality Studies](https://www.hlayiso.com/library/grade-12/hospitality-studies) › [Hospitality Studies Grade 12 Eastern Cape Mock 2015 Memo](https://www.hlayiso.com/library/hosp-studies-gr12-memo-sept-2015-eng/40c95941-7abb-47cf-83d5-21149b48e77c) ## About this document Hospitality Studies · Grade 12 · Eastern Cape Mock Exam · 2015. 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Layout, diagrams and tables may not survive extraction. ### Page 1 Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE GRADE 12 SEPTEMBER 2015 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists of 13 pages. ### Page 2 Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE ITEMS 1.1.1 C√ 1.1.2 A√ 1.1.3 D√ 1.1.4 A√ 1.1.5 B√ 1.1.6 B√ 1.1.7 D√ 1.1.8 B√ 1.1.9 A√ 1.1.10 C√ 1.1.11 D√ 1.1.12 A√ 1.1.13 B√ 1.1.14 B√ 1.1.15 D√ (15 x 1) (15) 1.2 ONE-WORD ITEMS 1.2.1 Target market √ 1.2.2 Dress code √ 1.2.3 Crudités √ 1.2.4 Halaal √ 1.2.5 Labour costs √ Copyright reserved Please turn over ### Page 3 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 3 1.2.6 Fermentation √ 1.2.7 Drying √ 1.2.8 Basting √ 1.2.9 Frappe √ 1.2.10 Diabetes √ (10 x 1) (10) 1.3 MATCHING ITEMS 1.3.1 D√ 1.3.2 E√ 1.3.3 H√ 1.3.4 I√ 1.3.5 C√ 1.3.6 J√ 1.3.7 F√ 1.3.8 A√ 1.3.9 K√ 1.3.10 B√ (10 x 1) (10) 1.4 CHOICE ITEMS 1.4.1 B√ 1.4.2 D√ 1.4.3 E√ 1.4.4 F√ 1.4.5 H√ (Any order) (5 x 1) (5) TOTAL SECTION A: 40 Copyright reserved Please turn over ### Page 4 Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) SECTION B: KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1  They are used to make reservations. √  They are used for guests’ check-in and check-out. √  Electronic key cards are safer with their computer generated pass codes.  They help the housekeepers in knowing which rooms have to be completely cleaned and which rooms only need to be tidied. √  The lodging manager and night auditor use computers for daily and overall accounting purposes. √  Managers can keep track of inventory and can order supplies. √ (Any relevant answer) (Any 3 x 1) (3) 2.1.2  Internet purchases should be made using a credit card. √  Make sure you use a secure connection– begins with “https”. √  Do business with reputable organisations. √  Use a recommended website or one that you are familiar with. √  Do not click any hyperlink contained within a “spam” e-mail. √  Make sure you are on the website that you think you are on. √  Always use a secure web browser. √  Set your web browser to the highest level of security notification and monitoring. √  Use the most recent version of your web browser. √  Look out for the closed padlock icon at the bottom of the screen, to ensure that your details are protected when the e-mail is transmitted. √  Read the terms and conditions of the supplier’s website to find out what protection is offered if problems should arise. √ You can use a computer privacy filter that limits the reading radius of your screen to front view. √ (Any 3 x 1) (3) 2.2 2.2.1 Tuberculosis √ (1) 2.2.2  Fever, chills and night sweats √  Coughing blood √  Loss of appetite √  Loss of weight √  Constant tiredness √  Shortness of breath √ (Any 4 x 1) (4) Copyright reserved Please turn over ### Page 5 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 5 2.3 2.3.1  There will be greater absenteeism by employees. √  Productivity will be reduced. √  There will be an increase on the direct costs related to care and treatment of employees. √  Employees who die because of HIV will result in vacant posts. √  There will be a need to rehire and retrain new workers when they fall ill or die. √  It inhibits the economic growth because unhealthy population will have less money to invest in productive activities. √  It affects business by increasing poverty due to loss of income. √ (Any 3 x 1) (3) 2.3.2  Food handlers should follow all standard hygiene practices. √  People should always wear surgical/latex gloves when treating someone with a cut or an open wound. √  People should use protection when having sex. √ (Any 2 x 1) (2) 2.4  Shower or bath daily. √  Use deodorant. √  Wear clean clothes and uniform. √  Males should always be clean shaven. √  Hair should be kept clean and out of face. √  Head gear should always be worn when handling food. √  Keep fingernails clean and short. √  Footwear should be clean and safe. √  Avoid excessive jewellery. √  Do not smoke in food areas. √  Cover open cuts and burns with a waterproof dressing. √ (Any 4 x 1) (4) TOTAL SECTION B: 20 Copyright reserved Please turn over ### Page 6 Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) SECTION C: NUTRITION AND MENU PLANNING – FOOD COMMODITIES QUESTION 3 3.1 3.1.1 Cocktail function √ (1) 3.1.2 Dish A – Suitable, √ because Orthodox Hindus follow a strict vegetarian diet. √ Dish B – Not suitable, √ because Hindus do not consume beef as they believe that a cow is sacred. √ (4) 3.1.3  No utensils needed for finger foods or hors d’oeuvres. √  Food can be inexpensive if well planned. √  Less space is needed for cocktail parties. √  Guests are allowed to mingle with everyone. √  A wide variety of styles and flavours can be served. √  Finger foods allow more creativity than a formal meal. √  The duration of the function is usually quite short. √ (Any 5 x 1) (5) 3.1.4  Snacks should be bite sized. √  They should be 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. √ (Any 5 x 1) (5) 3.1.5  Keep the season and theme of the party in mind. √  A central table for display of food with a centre piece should be used. √  Usually no chairs are placed in the room. √  If chairs are used, there is usually one chair for every two people and they should be arranged against the wall. √  Flower arrangements should be large and high. √  Use lighting to establish the mood of the party/Use candle lights or fairy lights instead of bright overhead lights. √  Use music to set the mood for the guests. √  Music should be relaxing and should match the theme or atmosphere. √ (Any 5 x 1) (5) 3.1.6  Wine √  Beer √  Spirits √  Cocktails √  Juices √  Soft drinks √ (Any relevant answer) (Any 3 x 1) (3) Copyright reserved Please turn over ### Page 7 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 7 3.2  Eat less fat, especially saturated fats and food with high cholesterol. √  Avoid or restrict processed meat. √  Take sugar in moderation. √  Avoid or restrict refined starch. √  Limit alcohol intake. √ (Any 4 x 1) (4) 3.3 3.3.1 Selling Price for each guest = R30 000 ÷ 75 √ = R400,00 per person √ (2) 3.3.2 Actual total Cost = R10 500 √ + R2 500 √+ R7 000 √ = R20 000 √ (4) 3.3.3 Net Profit = R30 000 – R20 000 √ = R10 000 √ (2) 3.3.4 Gross Profit = R30 000 – R10 500 √ = R19 500 √ (2) 3.3.5  Rent √  VAT √  Water √  Electricity √  Post and telephone services √  Advertising √  Cleaning materials √  Stationery √ (Any 3 x 1) (3) QUESTION 4 4.1 4.1.1 Cold dessert √ (1) 4.1.2 (i) To prevent it from scorching/to prevent it from losing its thickening ability. √ (1) (ii) To ensure even distribution of fruit pieces. √ (1) 4.1.3  Rinse the mould with cold water to which a drop of oil could be added. √  Lightly spray it with non-stick spray. √  Lightly brush the mould with oil. √ (Any 2 x 1) (2) 4.1.4  Select the plate for its colour, size and shape. √  Keep the design simple. √  Balance the aspects such as colour, texture, shape and flavour. √  Use glazes, toppings and sauces to decorate the dessert. √  Add fillings. √  Garnish the dessert with tuiles, fresh fruit, chocolate shapes, spun sugar, edible flowers, etc. √ (Any 3 x 1) (3) Copyright reserved Please turn over ### Page 8 Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 4.2 4.2.1 Exclusion of oxygen √ (1) 4.2.2  Heat used during canning micro-organisms and enzymes. √  Excluding air means that micro-organisms cannot multiply. √  Concentrated sugar syrup or brine prevents he development of micro-organisms. √  Oxidation cannot take place when air is removed. √ (Any 3 x 1) (3) 4.2.3  Food preservation prevents the food from being spoiled by the action of enzymes and micro-organisms. √  It increases the safe storage period of foodstuffs. √  It increases the availability of food stuffs that are out of season. √  It makes transportation of foodstuffs easier. √  Preserved foods are easy to store. √  It saves time and energy as certain preparation has already been done. √  Labels offer nutritional information. √  Preserved food can be eaten on its own. √ (Any 3 x 1) (3) 4.3 4.3.1 Beef olives. √ (1) 4.3.2 Bolo √ (1) 4.3.3 Braising √/Pot roasting √ (Any 1 x 1) (1) 4.3.4 Gravy √/Sauce part of dish √ (Any 1 x 1) (1) 4.4  Boned meat can be stuffed to stretch the meat and yield more portions. √  The meat cut can be fashioned into a regular shape. √  It will cook evenly. √  A boned joint is easy to carve. √  The bones can be reserved for stock. √  Interesting dishes can be prepared. √ (Any 3 x 1) (3) 4.5 4.5.1  Moral grounds, based on an objection to the killing of animals. √  Religious beliefs may prohibit the eating of meat. √  The meat industry is said to have a negative impact on the environment. √  For the sustainability of the planet. √  Some people do not like the taste of meat. √  Meat is more expensive than plant products. √ (Any 3 x 1) (3) 4.5.2  Dried beans are soaked to soften the tissues. √  To rehydrate the beans. √  To shorten the cooking time. √ (Any 2 x 1) (2) Copyright reserved Please turn over ### Page 9 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 9 4.6 4.6.1 Short crust pastry √ (1) 4.6.2  Measure ingredients accurately. √  Keep everything ice cold: work surface, ingredients, utensils and your hands. √  Do not over-mix and handle dough lightly. √  Use minimum flour when rolling the dough. √  Incorporate as much air as possible. √  Roll out lightly, always in the same direction. √  Do not stretch the dough. √  Bake at the correct temperature and position in the oven. √ (Any 4 x 1) (4) 4.6.3  It should have a soft, short or fine crumb. √  It should be rich and not flaky. √  Should have a golden brown crust. √  Should be crisp. √  The texture should not be gummy or tough. √ (Any 3 x 1) (3) 4.7 4.7.1 Choux pastry (1) 4.7.2 (i) Un-gelatinised starch will cause the puffs to collapse and no cavity will be formed. (1) (ii) Puffs will be softened by trapped air. (1) 4.8 Beignets are squares or strips of choux pastry that are deep fried and dusted with icing sugar or castor sugar, √ whereas churros are long strips of choux pastry that are deep fat fried and sprinkled with cinnamon and sugar. √ (2) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over ### Page 10 Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) SECTION D: SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1  Guest rooms √  Function rooms √  Food and beverage √  Bars √  Laundry √ (Any 3 x 1) (3) 5.1.2  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 owed to the business is paid. √  Dealing with queries from guests regarding billing and foreign exchange. √ (Any 5 x 1) (5) 5.1.3  The ability to identify business opportunities and take calculated risks to achieve success. √  Commitment and determination. √  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. √ (Any 5 x 1) (5) 5.1.4  Name of the business and business description 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 4 x 1) (4) 5.1.5  Competitions. √  Give-aways. √  Lucky draws. √  “Buy one get one free” offers. √  Special packages for accommodation. √  Specials on certain days. √  Free gifts. √  Advertising √  Sponsorship of events. √ (Any 4 x 1) (4) Copyright reserved Please turn over ### Page 11 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 11 5.2  Baking √  Home industries √  Vendors √  Function catering √  Children’s birthday parties √  Meals on wheels √ (Any 4 x 1) (4) 5.3  Make sure that the information to be advertised, e.g. price, place, product are correct. √  Keep the message short, direct and centred on one product. √  Tell potential customers about the special features of your product. √  Use words like FREE, SAVE, BARGAIN, NEW, EXCLUSIVE to catch a potential customer’s attention. √  Use simple, easily understood words and phrases without any language or spelling errors. √  Do not clutter the tool with too much information. √  Use pictures and illustrations to give the visual image of the product. √  Use a font size and letter type that is easily readable. √  Use art elements like texture and colour with care to draw immediate attention. √  Apply art principles like scale and proportion so that the product is pleasing to the eye. √ (Any 5 x 1) (5) [30] QUESTION 6 6.1 6.1.1 White wine √ (1) 6.1.2 Glass A (1) 6.1.3  Fish √  Shellfish √  Poultry √  Pork √  Veal √  Starters √  Goat’s cheese √ (Any 3 x 1) (3) 6.2  Present the wine from the right hand side of the guests. √  Hold the wine on a service cloth in your hand and make sure that the label faces the host. √  Present the wine to the host while saying the name and vintage of the wine to confirm that it is the correct one. √  The host may wish to feel the temperature of the wine. √  Open the bottle once the host is satisfied. √ (Any 4 x 1) (4) Copyright reserved Please turn over ### Page 12 Downloaded from hlayiso.com 12 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 6.3  Pour a mouthful into the host’s glass to offer the host a taste of wine. √  The bottle must never touch the glass. √  When pouring the label should face the guests. √  Pour from the right-hand side of the guests. √  After the host has approved the wine, fill the glasses of the other guests, move in an anti-clockwise direction and end with the host. √  The glasses should be filled half way for red wine and two-thirds for white wine. √  Ensure that you have enough wine for all the guests. √  When you have finished pouring, place the white wine bottle in an ice bucket or cooler next to the table and red wine is placed on the table. √  Drape a napkin around the neck of the red wine bottle and on the ice bucket where the white wine is being stored. √  Refill the wine glasses as required. √ (Any 3 x 1) (3) 6.4 CORDIALS SYRUPS Cordials are made from fruit juices Syrups are made from a fruit base with and other flavourings. √ no artificial flavourings. √ Cordials are diluted with water, Syrups are used in the making of lemonade or soda water to drink. √ cocktails. √ Cordials are cheaper. √ Syrups are more expensive. √ (Any 2 + 2) (4) 6.5 6.5.1 Formal function √ (1) 6.5.2  Clear all serving items and utensils such as coffee cups, flowers and glassware. √  Clear all tables of unused cutlery, crockery and cruet sets. √  Remove linen from the tables. √  Switch off all electrical equipment. √  Storing all items in their correct places. √  Wipe the counters and tables. √  Switch off the hot beverage machines and clean them. √  Arranging the tables and prepare the dining room for the next service. √  Following correct cleaning procedures for the linen, crockery, cutlery and glasses. √ (Any relevant answer) (Any 5 x 1) (5) 6.5.3  Work in a clockwise direction and brush from the guest’s left-hand side. √  Hold the plate just under the edge of the table with your left-hand. √  Brush the crumbs down using a folded serviette. √  Finish with the host. √  Move dessert spoons and forks into position. √ (Any 4 x 1) (4) Copyright reserved Please turn over ### Page 13 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 13 6.5.4  You must know that solitary diners want to be alone. √  Respect their need for privacy. √  Be polite and friendly without being familiar. √  Be attentive but not intrusive, so that the customer does not feel neglected. √ (Any 4 x 1) (4) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved Please turn over ## Related documents - [HOSP STUDIES GR12 MEMO SEPT 2015 AFR](https://www.hlayiso.com/library/hosp-studies-gr12-memo-sept-2015-afr/a2dd3fd6-2c61-44a9-a887-838f423cc7fb) — Hospitality Studies · Memo · 2015 · Afr - [HOSP STUDIES GR12 QP SEPT 2015 ENG](https://www.hlayiso.com/library/hosp-studies-gr12-qp-sept-2015-eng/ec04b525-e9f4-41d0-8dab-c4deca0ea59a) — Hospitality Studies · QP · 2015 · Eng - [HOSP STUDIES GR12 QP SEPT 2015 AFR](https://www.hlayiso.com/library/hosp-studies-gr12-qp-sept-2015-afr/a45245b6-c7ff-45c5-8c07-0a7af94fd217) — Hospitality Studies · QP · 2015 · Afr - [Hospitality Studies Nov 2015 Memo Afr](https://www.hlayiso.com/library/hospitality-studies-nov-2015-memo-afr/ee93449d-6e2f-4f07-8175-3df14522b317) — Hospitality Studies · Memo · 2015 · Afr - 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