# Hospitality Studies Grade 12 Eastern Cape Mock 2015 QP (Eng) > Grade 12 Hospitality Studies question paper from the Eastern Cape Mock Exam 2015 (English), 16 pages. Read online or download the free PDF. - Page: https://www.hlayiso.com/library/hosp-studies-gr12-qp-sept-2015-eng/ec04b525-e9f4-41d0-8dab-c4deca0ea59a - Updated: 2026-09-27 - Subject: Hospitality Studies - Grade: Grade 12 - Document type: Question paper - Year: 2015 - Exam period: Eastern Cape Mock Exam - Curriculum: CAPS - Pages: 16 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 QP (Eng)](https://www.hlayiso.com/library/hosp-studies-gr12-qp-sept-2015-eng/ec04b525-e9f4-41d0-8dab-c4deca0ea59a) ## About this document Hospitality Studies · Grade 12 · Eastern Cape Mock Exam · 2015. Question paper, 16 pages. Read online or download the PDF. Read it free online on the page above; download the PDF from there. ## Document text Text extracted from the PDF. Layout, diagrams and tables may not survive extraction. ### Page 1 Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE GRADE 12 SEPTEMBER 2015 HOSPITALITY STUDIES MARKS: 200 TIME: 3 hours *HOSPDM* This paper consists of 16 pages. ### Page 2 Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) INSTRUCTIONS AND INFORMATION 1. This question paper consists of FOUR sections. SECTION A: Short questions (all topics) (40) SECTION B: Kitchen and restaurant operations Hygiene, safety and security (20) SECTION C: Nutrition and menu planning Food commodities (80) SECTION D: Sectors and careers Food and beverage service (60) 2. Answer ALL the questions in your ANSWER BOOK. 3. Read ALL the questions carefully. 4. Number the answers correctly according to the numbering system used in this question paper. 5. Write neatly and legibly. Copyright reserved Please turn over ### Page 3 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 3 SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS Various options are given as possible answers to the following questions. Choose the correct answer and write ONLY the letter (A–D) next to the question number (1.1.1–1.1.15) in your ANSWER BOOK, for example 1.1.16 C. 1.1.1 Pricking the base and sides of a tart dough with a fork to allow trapped air to escape is known as … A glazing. B trapping. C docking. D lining. (1) 1.1.2 Squares or strips of choux pastry that are deep fried and dusted with icing sugar are known as … A beignets. B churros. C éclairs. D profiteroles. (1) 1.1.3 Melting soaked gelatine over hot water before use is known as … A moulding. B gelation. C hydrating. D dispersion. (1) 1.1.4 … cards are used so that the guests can find their seats easily. A Place B Menu C Service D Table (1) 1.1.5 An unwritten code of behaviour and set of attitudes followed by food service workers in the hospitality establishment is ... A values. B professionalism. C appearance. D integrity. (1) Copyright reserved Please turn over ### Page 4 Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 1.1.6 The price that is calculated for a client for specific function, menu or dish: A Profit B Quotation C Costs D Pricing (1) 1.1.7 A yellow connective tissue that is extremely elastic and found in ligaments: A Collagen B Gelatine C Marbling D Elastin (1) 1.1.8 … wines are produced by adding alcohol during fermentation. A Sparkling B Fortified C De-alcoholised D Natural (1) 1.1.9 Short messages with critical information that are placed in newspapers, magazines or electronically to spread the product information is … A advertising. B packaging. C marketing. D sales. (1) 1.1.10 A list of dishes that is available to serve in a meal: A Food B Diet C Menu D Meal (1) 1.1.11 A fresh fruit that will prevent the setting of a gelatine mixture: A Apple B Banana C Orange D Pineapple (1) Copyright reserved Please turn over ### Page 5 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 5 1.1.12 A symptom of gastro-enteritis is … A diarrhoea. B cough. C fever. D jaundice. (1) 1.1.13 A quicker and easier way of buying products using the internet is known as … A e-mail. B e-procurement. C e-business. D telemarketing. (1) 1.1.14 An alcoholic beverage obtained from the fermented juice of freshly gathered grapes is known as … A cultivar. B wine. C beer. D hops. (1) 1.1.15 Measures that are introduced to protect people and goods: A Guns B Maintenance C Delegation D Security (1) 1.2 ONE-WORD ITEMS Give ONE word or term for each of the following descriptions. Write ONLY the word or term next to the question number (1.2.1–1.2.10) in your ANSWER BOOK. 1.2.1 People who are most likely to buy a particular product 1.2.2 Rules that determine what employees in an establishment should wear 1.2.3 Platters of raw vegetables that are cut into small portions and served with a flavoured dip 1.2.4 The food that is lawful and permitted according to Islamic rules 1.2.5 Costs that includes wages and salaries of staff 1.2.6 A process where yeast converts sugar into carbon dioxide and alcohol 1.2.7 Method of preserving food through removing or reducing the amount of moisture Copyright reserved Please turn over ### Page 6 Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 1.2.8 Spooning melted fat over meat during roasting to prevent it from drying 1.2.9 To serve a cocktail over crushed ice 1.2.10 A disease caused by failure of the body to produce sufficient insulin (10 x 1) (10) 1.3 MATCHING ITEMS Match a term in COLUMN A with a description in COLUMN B. Write ONLY the letter (A–K) next to the question number (1.3.1–1.3.10) in your ANSWER BOOK. COLUMN A COLUMN B 1.3.1 Ripening A meat replacement products made from protein obtained from soya beans and other sources 1.3.2 Legumes B they are made by beating egg whites with sugar until stiff peak stage 1.3.3 Marbling C baking a pastry case without a filling 1.3.4 Larding D the process of allowing enzymes to act on meat to break down muscle protein, thus tenderising meat and enhancing its flavour 1.3.5 Bake-blind E plants with double-seamed pods containing a single row of seeds 1.3.6 Oxidation F thin pancakes that are served with orange sauce 1.3.7 Crêpe suzettes G the type of custard that contains a starch as a thickening agent 1.3.8 Textured Vegetable H the distribution of whitish streaks of Protein fat throughout the muscle 1.3.9 Glazing I the process of inserting strips of pork fat into meat to give it more flavour 1.3.10 Meringues J the reaction between enzymes and oxygen that results in change of colour and texture K to finish off a product by brushing it with syrup to give it a shiny appearance (10 x 1) (10) Copyright reserved Please turn over ### Page 7 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 7 1.4 SELECTION ITEMS The marketing mix consists of FIVE concepts. Choose from the list below (A–H) FIVE concepts of the marketing mix and write down ONLY the letters that corresponds with the correct answers in your ANSWER BOOK. A Market segmentation B Product C Demographic factors D Promotion E Target market F Packaging G Print media H Place (5 x 1) (5) TOTAL SECTION A: 40 Copyright reserved Please turn over ### Page 8 Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 A hotel manager is planning to purchase two computers to improve the effectiveness of the hotel. 2.1.1 State THREE benefits of using computers in room division in the hospitality establishment. (3) 2.1.2 Explain THREE safe practices you will follow when purchasing a product through the internet. (3) 2.2 Angel is employed as a new chef at Kim’s hotel where you are working as a head chef. Ever since she arrived, you have noticed that she has been coughing constantly and has been complaining of chest pains. 2.2.1 Identify the disease that Angel might be infected with. (1) 2.2.2 Suggest FOUR other symptoms that Angel could have experienced. (4) 2.3 HIV/Aids is among the diseases that directly affect the hospitality industry. 2.3.1 Explain how HIV/Aids will impact on the workforce. (3) 2.3.2 Recommend how the transmission of HIV can be prevented. (2) 2.4 Describe FOUR ways in which employees of Kim’s hotel can achieve a professional appearance. (4) TOTAL SECTION B: 20 Copyright reserved Please turn over ### Page 9 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 9 SECTION C: NUTRITION AND MENU PLANNING – FOOD COMMODITIES QUESTION 3 3.1 Study the pictures below and answer the questions that follow. Dish A [Fruit Kebabs] Dish B [Beef Kebabs] 3.1.1 Identify the type of function at which the above dishes could be served. (1) 3.1.2 Evaluate the above dishes with regards to their suitability for serving Hindus. Motivate your answer. (4) 3.1.3 State FIVE advantages of having the function in QUESTION 3.1.1. (5) 3.1.4 Outline FIVE general rules to be followed when planning snacks for the above function. (5) 3.1.5 Explain how you would prepare the venue for the function in QUESTION 3.1.1. (5) 3.1.6 Suggest THREE suitable drinks that could be served at the above function. (3) 3.2 Explain FOUR dietary guidelines to be followed by a person with high cholesterol. (4) Copyright reserved Please turn over ### Page 10 Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 3.3 Read the following information about the banquet served at the wedding party and answer the questions that follow. The banquet was served for 75 guests. The selling price of the menu: R30 000 Food cost of the menu: R10 500 Overhead costs: R2 500 Labour costs: R7 000 Calculate the following and show ALL the calculations: 3.3.1 The selling price for each guest (2) 3.3.2 The actual total cost of the menu (4) 3.3.3 The net profit (2) 3.3.4 The gross profit (2) 3.3.5 Suggest THREE overhead costs that could be included when the selling price is calculated. (3) [40] Copyright reserved Please turn over ### Page 11 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 11 QUESTION 4 4.1 Study the picture below and answer the questions that follow. Strawberry Cream 4.1.1 Classify the above dessert. (1) 4.1.2 Suggest the reasons for the following precautions when preparing the above gelatine dish: (i) Never allow the gelatine to boil during dispersion (1) (ii) Allow the gelatine mixture to thicken to the consistency of thick egg white before adding pieces of fruit (1) 4.1.3 Explain how to prepare the mould for the above gelatine dish. (2) 4.1.4 Give THREE guidelines you would follow when presenting the above dessert. (3) 4.2 You are required to use a can of strawberries for making strawberry cream. 4.2.1 Identify the method of preservation used for the canned strawberries. (1) 4.2.2 Explain THREE reasons why canning is used as a method of preserving food. (3) 4.2.3 Give THREE advantages of preserving food. (3) Copyright reserved Please turn over ### Page 12 Downloaded from hlayiso.com 12 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 4.3 Study the picture below and answer the questions that follow. 4.3.1 Identify the meat dish that is prepared in the picture above. (1) 4.3.2 Name the meat cut used for preparing the dish in QUESTION 4.3.1. (1) 4.3.3 Suggest the suitable cooking method for the meat dish in QUESTION 4.3.1. (1) 4.3.4 Recommend a suitable sauce to be served with the dish in QUESTION 4.3.1. (1) 4.4 Explain THREE advantages of boning meat. (3) 4.5 Most people prefer to replace meat dishes with legumes because of health reasons. 4.5.1 Briefly discuss other reasons why people become vegetarians. (3) 4.5.2 State TWO reasons why you should soak dried beans before cooking. (2) Copyright reserved Please turn over ### Page 13 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 13 4.6 Study the picture below and answer the questions that follow. 4.6.1 Identify the type of pastry used in the above dish. (1) 4.6.2 State the general rules to be followed when preparing the pastry in QUESTION 4.6.1. (4) 4.6.3 Explain THREE quality characteristics of a baked pastry in QUESTION 4.6.1. (3) 4.7 Your Grade 12 class is planning to prepare beignets for their practical lesson. 4.7.1 Name the type of pastry to be used when preparing beignets. (1) 4.7.2 Give reasons why doing the following will result in having a successful product: (i) Do not add more flour to the dough at a later stage. (1) (ii) Pierce each puff with a testing pin to allow steam to escape. (1) 4.7.3 Differentiate between beignets and churros. (2) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over ### Page 14 Downloaded from hlayiso.com 14 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) SECTION D: SECTORS AND CAREERS – FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 Your uncle has just opened a guest house in the local community. He has asked you to assist him in running his new business. 5.1.1 List any THREE revenue generating areas that could help your uncle to generate income. (3) 5.1.2 Explain the responsibilities of an accountant in the hospitality establishment. (5) 5.1.3 State FIVE characteristics that your uncle should have as an entrepreneur. (5) 5.1.4 Evaluate your uncle’s business plan below regarding the information to be included in a business plan. BUSINESS PLAN for Glen’s Guest House The guesthouse will be opened at Jamestown Street, King William’s Town. It aims at accommodating both domestic and international tourists in the Eastern Cape. About twelve people will be employed on a full-time basis. The guesthouse will be advertised in the local newspaper and local radio. (4) 5.1.5 Suggest FOUR ways which your uncle could use to promote his business. (4) 5.2 Recommend any FOUR entrepreneurial opportunities in the hospitality industry. (4) 5.3 Explain FIVE guidelines to be followed when designing an effective visual marketing tool. (5) [30] Copyright reserved Please turn over ### Page 15 Downloaded from hlayiso.com (EC/SEPTEMBER 2015) HOSPITALITY STUDIES 15 QUESTION 6 6.1 Study the information below and answer the questions that follow. A guest ordered a bottle of Sauvignon Blanc wine. As a waiter/waitress in this restaurant, assist the guest by answering the following questions. Glass A Glass B 6.1.1 Classify the type of wine that the guest has ordered. (1) 6.1.2 Identify from the information above the type of glass to be used when serving the wine in QUESTION 6.1.1. (1) 6.1.3 Suggest to the guest THREE types of food that could be served with the wine in QUESTION 6.1.1. (3) 6.2 Briefly discuss how you will present the wine to the guest. (4) 6.3 Explain THREE guidelines to be followed when pouring wine. (3) 6.4 Differentiate between cordials and syrups. Tabulate your answer as follows: CORDIALS SYRUPS (4) Copyright reserved Please turn over ### Page 16 Downloaded from hlayiso.com 16 HOSPITALITY STUDIES (EC/SEPTEMBER 2015) 6.5 Study the picture of a cover below and answer the question that follow. 6.5.1 Identify the type of function for the above table setting. (1) 6.5.2 Explain how you will perform closing mise-en-place when serving in the above cover. (5) 6.5.3 Briefly discuss how crumbing down could be performed in the above table setting. (4) 6.5.4 Suggest FOUR precautions to be followed when handling solitary diners. 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