Hospitality Studies Grade 12 Eastern Cape Mock 2014 Memo

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE GRADE 12 SEPTEMBER 2014 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists of 14 pages.

Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (SEPTEMBER 2014) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B√ 1.1.2 D√ 1.1.3 C√ 1.1.4 A√ 1.1.5 D√ 1.1.6 C√ 1.1.7 B√ 1.1.8 D√ 1.1.9 B√ 1.1.10 B√ (10 x 1) (10) 1.2 MATCHING ITEMS 1.2.1 D√ 1.2.2 G√ 1.2.3 F√ 1.2.4 I√ 1.2.5 J√ 1.2.6 H√ 1.2.7 K√ 1.2.8 A√ 1.2.9 B√ 1.2.10 C√ (10 x 1) (10) Copyright reserved Please turn over

Downloaded from hlayiso.com (SEPTEMBER 2014) HOSPITALITY STUDIES 3 1.3 CHOOSE THE CORRECT ANSWERS A√ C√ E√ F√ G√ (Any order) (5 x 1) (5) 1.4 ONE-WORD ITEMS 1.4.1 Tong √ 1.4.2 Garnishing √ 1.4.3 Decanter √ 1.4.4 Marketing √ 1.4.5 Marbling √ 1.4.6 Legumes √ 1.4.7 Anti-retroviral √ 1.4.8 Overheads √ 1.4.9 Dress-code √ 1.4.10 Tuberculosis √ (10 x 1) (10) 1.5 CHOICE-ITEMS 1.5.1 Bain Marie √ 1.5.2 Hot tray √ 1.5.3 Chafing dish √ 1.5.4 Cruets √ 1.5.5 Guéridon trolley √ (5 x 1) (5) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (SEPTEMBER 2014) SECTION B: KITCHEN AND RESTAURANT OPERATIONS – HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 Hepatitis A √ (1) 2.1.2  Upset stomach √  Fever √  Loss of appetite √  Stomach pains √  Diarrhoea √  Dark yellow urine √  Light coloured stools √  Nausea √  Yellowish eyes and skin (Any 4 x 1) (4)( 2.1.3  Always wash hands after visiting the toilet. √  Drink bottled water when in a place where hepatitis A is common (developing countries). √  Do not wash fruit and vegetables in untreated water or use ice cubes made from untreated water. √  See a doctor right away if you think you have been in contact with the hepatitis A virus. √  Get a hepatitis A vaccine. √ (Any 3 x 1) (3) 2.2 2.2.1  Dish sales can be recorded and dish analysis can be done. √  The menu and ingredient costs, as well as the production costs and projected selling price can be calculated. √  An on-line dictionary can translate the names of ingredients e.g. from Greek to English. √  Both developing and changing of recipes is simplified. √  Recipes and ingredients can be listed which are easy to store and retrieve. √  Order lists can be compiled easily and accurately. √  Metric conversions can be done automatically. √  Serving sizes can be printed on a recipe, which makes planning for buffet functions easier. √  Nutritional values can be determined. √ (Any 4 x 1) (4) 2.2.2  They are a source of information. √  They save time and costs. √  Managers have better control over their hospitality establishment. √  They enable the establishment to provide better service to customers. √  It is easier to reorganise information and make the necessary changes. √  The World Wide Web is a huge source of information and is used for marketing hotels and restaurants to the public. √  It is more accurate. √ (Any 3 x 1) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com (SEPTEMBER 2014) HOSPITALITY STUDIES 5 2.2.3  Exercise courtesy under all circumstances. √  Be honest. √  Be productive. √  Keep confidential matters to yourself. √  Being alert at all times. √  Listen to others. √  Always be cooperative. √  Communicating clearly to avoid misunderstandings. √  Commit yourself fully to your work. √  Be reliable. √  Be patient/tolerant. √  Be creative. √  Always exercise self-control. √ (Any relevant answer) (Any 3 x 1) (3) 2.2.4  First impressions. √  Providing safe parking for customers. √  Well groomed, polite and concerned dining room host. √  Timing – how soon the guests are acknowledged by waiter after being seated. √  Availability of everything that is on the menu. √  The type of service delivered to match the type of the establishment. √  Good attitude from the employees. √  Well trained employees that are motivated and rewarded accordingly. √  Responding in a timely manner as the guests do not like to wait. √  Well groomed waiters and chefs to portray the image of the establishment. √  The compatibility of the service or experience with the needs of guests. √  The reliability and efficiency of service. √  The level and quality of care and service. √  The perception of value for money. √  The professionalism, efficiency and friendliness of the staff. √  The manner and efficiency of dealing with a guest’s complaints. √ (Any relevant answer) (Any 2 x 1) (2) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (SEPTEMBER 2014) SECTION C: NUTRITION AND MENU PLANNING – FOOD COMMODITIES QUESTION 3 3.1 3.1.1  Preparation of the food items is time consuming. √  Several snacks per person have to be prepared. √  The food items can be costly if protein is the main ingredient for most of the snacks. √  People may be hungry at the time of the cocktail function and so may eat more. √  Guests may be uncomfortable to stand for the duration of the function. √  Guests will dirty their fingers. √  It requires a lot of preparation. √ (Any 4 x 1) (4) 3.1.2  Make sure that the venue could accommodate the number of guests. √  Decorate the venue according to the specific theme if there is one, otherwise create a warm atmosphere with dim lighting. √  Make sure that you have sufficient side plates and serviettes for the number of guests. √  Set up buffet tables for the snacks if the self-service format is to be used. √  Make sure all cold snacks are placed on the table before guests arrive. √  If chairs are to be used they should be scattered around the venue or arranged against the wall in clusters. √  Small drop-off tables can be provided for used glasses and plates. √  Flowers are not necessary but flower arrangements should be large and high. √  Set up a table to serve as a bar area if there is no bar area and make sure that there is enough glasses, ice buckets, ice and corkscrews. √  Music will help to set the mood of the guests and should match the theme or atmosphere. √ (Any relevant answer) (Any 5 x 1) (5) 3.1.3  Crustacean shell fish √  Tree nuts √  Fish √  Milk √  Soy foods √  Wheat – gluten √  Egg √ (Any 3 x 1) (3) 3.1.4  Hives – skin reaction causing redness, swelling and itching. √  Watery eyes √  Difficulty breathing √ Copyright reserved Please turn over

Downloaded from hlayiso.com (SEPTEMBER 2014) HOSPITALITY STUDIES 7  Vomiting √  Diarrhoea √  Severely lowered blood pressure √  Anaphylaxis √  Eczema √ (Any 3 x 1) (3) 3.2 3.2.1  Moral grounds, based on an objection to the killing of animals. √  Health reasons, because of high levels of cholesterol and hormones in meat. √  Religious beliefs may prohibit the eating of meat. √  The meat industry is said to have a negative impact on the environment. √  Some people do not like the taste of meat. √  Meat is more expensive than plant protein. √ (Any 4 x 1) (4) 3.2.2  It is cheaper than animal protein. √  It is convenient to use as it is easy to hydrate and use in dishes. √  It is an excellent source of nutrients. √  It is a substitute for animal protein. √  It helps stretch meat in different dishes. √  It is low in kilojoules and beneficial to health as it does not contain saturated fats or cholesterol. √  It has a low glycaemic index and may help prevent diabetes. √  It is easy to store as it can be bought dried. √  It has a good shelf life. √ (Any 4 x 1) (4) 3.2.3 Tofu – is a white, cheese-like curd made from soy beans. √ (1) 3.3 QUOTATION 3.3.1 Name of client: Mr Smith √ 3.3.2 Date of function: 28 October 2014 √ 3.3.3 Number of people: 50 √ 3.3.4 Tel: 045 838 4708 √ 3.3.5 Total menu price p/p: R25,00 vegetarians R35,00 √ 3.3.6 Deposit to be paid on the 18 October 2014 √ 3.3.7 Balance to be paid on the 26 October 2014 √ 3.3.8 Signatures Food and beverage operator Client Date Copyright reserved Please turn over

Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (SEPTEMBER 2014) 3.4 Total menu price for function (R35 x 40) = R1 400,00 √ + (R25 x 10) = R250,00 √ = R1 650,00 √ (3) 3.5 Total menu price if 45% is added to cover for other costs: 45 R1 650,00 x = R742,50 √ 100 = R1 650,00 + R742,59 √ = R2 392,50 √ (3) 3.6 Suitable √ – because no dinner will be served after the function. √ (2) [40] QUESTION 4 4.1 4.1.1 Bottling √ (1) 4.1.2  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 foodstuffs all year round. √  It makes the transportation of foodstuff easier thereby making these items available in all areas. √  It can save time and labour as certain preparation have already been done. √  Labels offer nutritional information. √ (Any 4 x 1) (4) 4.1.3  Wash glass jars in hot soapy water and rinse well. √  Boil them for about 10 minutes. √  Dry them upside down in a warm oven. √  Sterilise the lids in the same way. √  The wet bottles or jars can be microwaved until water boils and evaporates. √ (Any 3 x 1) (3) 4.2 4.2.1  Rinse the mould dish with cold water to which a drop of oil could be added. √  Lightly spray it with a non-stick spray. √  Lightly brush it with oil. √ (Any 2 x 1) (2) 4.2.2 (a) Raw pawpaw will prevent the formation of a gel due to the proteolytic enzymes present in raw pawpaw. √ (1) (b) Alcohol will produce a firmer gel. √ (1) (c) Acid will retard the formation of a gel OR a weaker gel will be formed. √ (1) Copyright reserved Please turn over

Downloaded from hlayiso.com (SEPTEMBER 2014) HOSPITALITY STUDIES 9 4.2.3  Use sauces that complement or in contrast with the flavour of the dessert. √  Garnish it with dusting of icing sugar, cocoa, tuille, chocolate, etc. to add interest. √  Select the plate for its colour, size and shape. √  Balance all the aspects like texture, shapes, flavours and colours to make it more appealing. √  A base like crust, meringue or sponge cake could provide structure and forms foundation for a final product. √  A topping could be spooned, piped or arranged on top of a dessert. √  Glazes could be used to complement the colour and flavour. √ (Any 4 x 1) (4) 4.3 4.3.1 Short crust pastry √ (1) 4.3.2 Bake-blind √ – to bake the pastry case before the filling is added. √ (2) 4.3.3  Flans √  Pies √  Tart base √  Hertzoggies √  Jam tarts √  Fruit tarts/tartlets √  Cornish pastries √ (Any 2 x 1) (2) 4.3.4  Short crust pastry should have a soft, short or fine crumb. √  Should have a golden brown crust. √  Should not be flaky. √  Should be crisp. √  Should not be gummy or tough. √  Should be rich. √ (Any 3 x 1) (3) 4.4 4.4.1 Choux pastry √ (1) 4.4.2 (a) Too much water will evaporate which will result in little steam for the final product. √ (1) (b) To develop steam and for the formation of a cavity which expands inside the batter. √ (1) (c) To dry out the cavity./To finish up the cooking process./ prevent burning. √ (1) 4.4.3 The ratio of water to shortening is 2 : 1. √ (1) 4.5 4.5.5 T-bone steak √ (1) 4.5.2 Loin √ (1) 4.5.3  Grilling √  Roasting √  Frying √ (Any 2 x 1) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (SEPTEMBER 2014) 4.5.4  Meat should never be immersed in water or washed. √  Meat must not be salted, because salt extract meat juices. √  It should be correctly thawed in the refrigerator, to limit dripping. √  Meat should not be cooked at excessive high or low temperatures or for too long. √ (Any 3 x 1) (3) 4.5.5  Ostrich √  Kudu √  Springbok √  Blesbok √  Rabbit √  Porcupine √  Crocodile √ (Any relevant answer) (Any 3 x 1) (3) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com (SEPTEMBER 2014) HOSPITALITY STUDIES 11 SECTION D: SECTORS AND CAREERS – FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 GOOD  Font size and letter type used is easily readable. √  The message is focused on one product. √  The lay out is simple. √  Information like place, product, address and contact details is available. √ BAD  The flyer is cluttered with too much information. √  No picture or illustration of the product to give the visual image of the product. √  There is no use of words like “SAVE, FREE or BARGAIN” to attract potential customers. √  No logo is used. √  It does not tell the potential customers about the special features of a product. √ (Any 5 x 1) (5) 5.1.2  The profit generated by the restaurant is relatively easy to calculate. √  It is easier to allocate revenues and expenses than in a hotel. √  The costs of food and beverages are general higher than in a hotel. √  The bottom line profit from food and beverages is likely to be higher than in a hotel. √  Payroll costs are lower in the restaurant than in a hotel. √ (Any 3 x 1) (3) 5.1.3  To organise all marketing activities such as promotions or special events. √  Conduct market research. √  Draw up a marketing plan. √  Take part in trade shows. √  Carry out competitive analysis. √  Find new segments in the market. √  Carry out sales training. √  Build the brand. √  Build customer loyalty. √ (Any 4 x 1) (4) 5.2 5.2.1  The business plan does contain a cover page. √  It has the business goals and strategies. √  There is no staffing plan. √  There is no financial plan. √  There is no marketing plan. √  No business description. √  There is no operational plan. √ (Any 5 x 1) (5) Copyright reserved Please turn over

Downloaded from hlayiso.com 12 HOSPITALITY STUDIES (SEPTEMBER 2014) 5.2.2  Product √  Price √  Place √  Promotion √  People √  Packaging √  Partnership √ (Any 4 x 1) (4) 5.2.3  Ability to identify business opportunities and take calculated risks to achieve success. √  Commitment and determination. √  A sense of responsibility and a love of achievement. √  Creativity, self-reliance and adaptability. √  A perspective that is future-orientated. √  Confidence in achieving success. √  Good organising and management skills. √  High level of energy and a sense of humour. √ (Any 3 x 1) (3) 5.2.4  Television/radio √  Magazines/newspapers √  E-mails/SMSs/websites/social media √  Posters/flyers/brochures √ (Any 2 x 1) (2) 5.2.5  Economic growth is stimulated. √  Development and improvement of the country’s infrastructure. √  Funds are provided for preserving, maintenance and responsible utilisation of natural resources. √  Tourists will bring valuable foreign currency into the country. √  The esteem and living standard of the community improves. √ (Any 4 x 1) (4) [30] QUESTION 6 6.1 6.1.1 Red wine √ (1) 6.1.2 (a) Shiraz √ (1) (b) 2002 √ (1) (c) Fairview √ (1) 6.1.3  Beef √  Lamb/Mutton √  Game √  Pasta √  Cheddar cheese √ (Any 3 x 1) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com (SEPTEMBER 2014) HOSPITALITY STUDIES 13 6.2 6.2.1 Cocktail √ (1) 6.2.2  Cocktails can be shaken, stirred, blended or built. √  If a cocktail contains liqueur or wine, it should be stirred. √  If a cocktail contains cream, fruit juice or eggs, it should be shaken. √  Never shake effervescent drinks. √  Place the ice in the glass or mixer, followed by the non-alcoholic drink and then alcohol. √  Measurements are important when mixing drinks. √  Use good quality products. √  Use a tot measure for measuring. √  Ice should be clean and clear. √ (Any 4 x 1) (4) 6.2.3  Quickly diffuse the problem/Control your emotions. √  Handle the complaint positively and professionally. √  Show your understanding and willingness to resolve the matter. √  Never argue with the customer. √  Listen and pay attention. √  Acknowledge the complaint and thank the guest for bringing the matter to your attention. √  Apologies should sound sincere and convincing. √  Never promise something you cannot provide. √  Do not make excuses or blame somebody else. √  Be polite. √  Maintain eye contact and positive body language while using a warm and encouraging tone. √  Let the guest describe without interruption what went wrong. √ (Any relevant answer) (Any 5 x 1) (5) 6.2.4  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 5 x 1) (5) Copyright reserved Please turn over

Downloaded from hlayiso.com 14 HOSPITALITY STUDIES (SEPTEMBER 2014) 6.2.5  Present the bill when the guests have requested it. √  Always present it to the host. √  Present it on a small plate and from the left hand side of the guest. √  If you do not know who the host is, place it at the centre of the table. √  The bill should be folded or placed in a billfold. √  Allow enough time for the customer to place the correct amount in the folder/Do not hover around waiting for the guests to pay. √ (Any 4 x 1) (4) 6.2.6  The spacing between the tables is determined by the room set-up, shape of the tables and the size of the chairs. √  The waiters must be able to move around easily. √  All tables must be numbered. √  The table numbers should be visible on stands so that they can be seen from the entrance to the room. √  The table numbers may be removed once all guests are seated. √  A seating plan should be pinned to boards outside the entrance to the venue. √  The function cover is dictated by the menu to be served. √  Formal functions usually have set menus and the cutlery is set according to the order of service of the menu items. √ (Any 4 x 1) (4) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved Please turn over

14 GASVRYHEIDSTUDIES (SEPTEMBER 2014) 6.2.5  Bied die rekening wanneer die gaste daarvoor vra. √  Bied dit altyd aan die gasheer aan. √  Sit dit op ʼn klein bordjie aan die linkerkant van die gas. √  As jy nie weet wie die gasheer is nie, plaas dit in die middel van die tafel. √  Die rekening moet gevou word of in ʼn rekeninghouer gesit word. √  Laat genoeg tyd toe vir die kliënt om die korrekte bedrag in die houer te plaas/Moenie rondstaan en wag vir die gaste om te betaal nie. √ (Enige 4 x 1) (4) 6.2.6  Die spasie tussen die tafels word bepaal deur die ontwerp van die lokaal, die vorm van die tafels en die grootte van die stoele. √  Die kelners moet in staat wees om maklik om rond te beweeg. √  Alle tafels moet genommer wees. √  Die tafelnommers moet sigbaar en op staanders wees sodat hulle van die ingang van die lokaal gesien kan word. √  Die tafelnommers kan verwyder word sodra al die gaste geplaas is. √  ʼn Sitplekplan moet vasgepen word aan borde buite die ingang van die lokaal. √  Die funksie dekplek word bepaal deur die spyskaart wat bedien word. √  Formele funksies het gewoonlik vaste spyskaarte en die eetgerei word gedek volgens die orde van bediening van die spyskaart items. √ (Enige 4 x 1) (4) [30] TOTAAL AFDELING D: 60 GROOTTOTAAL: 200 Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

(SEPTEMBER 2014) GASVRYHEIDSTUDIES 13 6.2 6.2.1 Skemerkelkie √ 6.2.2  Skemerkelkie kan geskud, geroer, gemeng of gebou word. √  Indien ʼn skemerkelkie likeur of wyn bevat, moet dit geroer word. √  Indien ʼn skemerkelkie room, vrugtesap of eiers bevat, moet dit geskud word. √  Moet nooit borrelende drankies skud nie. √  Plaas die ys in die glas of menger, gevolg deur die nie-alkoholiese drank en dan die alkohol. √  Afmetings is belangrik wanneer drankies gemeng word. √  Gebruik goeie gehalte produkte. √  Gebruik ʼn totglas vir afmeting. √  Ys moet skoon en duidelik wees. √ (Enige 4 x 1) (4) 6.2.3  Ontlont die probleem vinnig/Beheer jou emosies. √  Hanteer die klagte positief en professioneel. √  Wys jou begrip en bereidwilligheid om die saak op te los. √  Moenie met die kliënt argumenteer nie. √  Luister en gee aandag. √  Gee erkenning aan die probleem en bedank die gas dat hy/sy die probleem onder jou aandag gebring het. √  Verskonings moet opreg en oortuigend klink. √  Moet nooit iets aanbied wat jy nie kan voorsien nie. √  Moenie verskonings maak of iemand anders blameer nie. √  Wees beleefd. √  Behou oogkontak en positiewe lyftaal terwyl jy ʼn warm en aanmoedigende stemtoon gebruik. √  Laat die gas sonder onderbreking verduidelik wat verkeerd geloop het. √ (Enige relevante antwoord) (Enige 5 x 1) (5) 6.2.4  Verwyder alle gebruikte items en toerusting soos koffiekoppies, blomme en glasware. √  Verwyder alle ongebruikte eetgerei en breekware, asook kruisstelletjies. √  Verwyder linne van die tafels. √  Afskakeling van alle elektriese toerusting. √  Stoor al die items in die korrekte plekke. √  Vee toonbanke en tafels af. √  Afskakeling en skoonmaak van toestelle vir warm drankies. √  Rangskikking van tafels en voorbereiding van die eetkamer vir die volgende diens. √  Korrekte skoonmaakprosedures vir die linne, breekware, eetgerei en glase. √ (Enige 5 x 1) (5) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

12 GASVRYHEIDSTUDIES (SEPTEMBER 2014) 5.2.2  Produk √  Prys √  Plek √  Promosie √  Persone √  Verpakking √  Vennootskap √ (Enige 4 x 1) (4) 5.2.3  Die vermoë om sakegeleenthede te identifiseer en berekende risiko’s te waag om sukses te behaal.  Toewyding en vasberadenheid. √  ʼn Sin van verantwoordelikheid en ʼn liefde vir prestasie. √  Kreatiwiteit, selfstandigheid en aanpasbaarheid. √  ʼn Perspektief wat toekomsgerig is. √  Vertroue dat sukses behaal sal word. √  Goeie organisasie- en bestuursvaardighede. √  Hoë vlak van energie en ʼn humorsin. √ (Enige 3 x 1) (3) 5.2.4  Televisie/radio √  Tydskrifte/koerante √  E-pos, SMS'e/webwerwe/sosiale media √  Plakkate/strooibiljet/brosjures √ (Enige 2 x 1) (2) 5.2.5  Ekonomiese groei word gestimuleer. √  Ontwikkeling en verbetering van die land se infrastruktuur. √  Fondse word vir die preservering, instandhouding en verantwoordelike benutting van natuurlike hulpbronne voorsien. √  Toeriste sal waardevolle buitelandse valuta in die land bring. √  Die agting vir en lewensstandaard van die gemeenskap verbeter. √ (Enige 4 x 1) (4) [30] VRAAG 6 6.1 6.1.1 Rooiwyn √ (1) 6.1.2 (a) Shiraz √ (1) (b) 2002 √ (1) (c) Fairview √ (1) 6.1.3  Beesvleis √  Lam/Skaap √  Wildsvleis√  Pasta √  Cheddarkaas √ (Enige 3 x 1) (3) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

(SEPTEMBER 2014) GASVRYHEIDSTUDIES 11 AFDELING D: SEKTORE EN LOOPBANE – VOEDSEL- EN DRANKBEDIENING VRAAG 5 5.1 5.1.1 GOEIE  Lettergrootte en lettertipe wat gebruik word is maklik leesbaar. √  Die boodskap is gefokus op een produk. √  Die uitlê is eenvoudig. √  Inligting soos plek, produk, adres en kontakbesonderhede is beskikbaar. √ SLEGTE  Die strooibiljet word gepak met te veel inligting. √  Geen foto of illustrasie van die produk word verskaf om ʼn visuele beeld van die produk te gee nie. √  Daar is geen gebruik van woorde soos "SAVE, FREE of BARGAIN”( SPAAR, GRATIS of GOEDKOOP) om potensiële kliënte te lok nie. √  Geen logo is gebruik nie. √  Dit vertel nie potensiële kliënte van die spesiale eienskappe van die produk nie. √ (Enige 5 x 1) (5) 5.1.2  Die wins wat deur die restaurant gegenereer word, is relatief maklik om te bereken. √  Dit is makliker om inkomste en uitgawes toe te ken as in ʼn hotel. √  Die koste van voedsel- en drankverkope is gewoonlik hoër as in ʼn hotel. √  Die “netto” wins van voedsel en drank sal waarskynlik hoër wees as in ʼn hotel. √  Betaalstaatkoste is laer in die restaurant as in ʼn hotel. √ (Enige 3 x 1) (3) 5.1.3  Organiseer al die bemarkingsaktiwiteite soos promosies en spesiale geleenthede. √  Doen marknavorsing. √  Stel ʼn bemarkingsplan op. √  Neem deel aan skoue. √  Voer mededingende analise uit. √  Vind nuwe segmente in die mark. √  Voer verkoopsopleiding uit. √  Bou die handelsmerk. √  Bou kliëntlojaliteit. √ (Enige 4 x 1) (4) 5.2 5.2.1  Die sakeplan bevat ʼn voorblad. √  Bevat die maatskappy se doelwitte en strategieë. √  Daar is geen personeelplan nie. √  Daar is geen finansiëleplan nie. √  Daar is geen bemarkingsplan nie. √  Geen besigheidsbeskrywing. √  Bevat geen operasioneleplan nie. √ (Enige 5 x 1) (5) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

10 GASVRYHEIDSTUDIES (SEPTEMBER 2014) 4.5.4  Vleis moet nooit in water gedompel of gewas word nie. √  Vleis moet nooit vooraf gesout word nie, omdat sout vleissappe uittrek. √  Dit moet korrek ontdooi word in die yskas, om verlies weens uitdrup te beperk. √  Vleis moet nie vir te lank teen baie hoë of lae temperature gaargemaak word nie. √ (Enige 3 x 1) (3) 4.5.5  Volstruis √  Koedoe √  Springbok √  Blesbok √  Haas √  Ystervark √  Krokodil √ (Enige relevante antwoord) (Enige 3 x 1) (3) [40] TOTAAL AFDELING C: 80 Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

(SEPTEMBER 2014) GASVRYHEIDSTUDIES 9 4.2.3  Gebruik souse wat die nagereg komplimenteer of in kontras daarmee is. √  Garnering in die vorm van ʼn sprinkeling van versiersuiker of kakao, ʼn ingewikkelde sjokolade- of spinsuikervorm of gebakte tuille, maak dit interessant. √  Kies ʼn bord vir sy kleur, grootte en vorm. √  Balanseer al die aspekte soos tekstuur, vorm, smaak en kleure om dit meer aantreklik te maak. √  ʼn Basis soos kors, meringue of sponskoek kan struktuur verskaf en vorm die fondasie vir ʼn finale produk. √  ʼn Bolaag kan met gelepel, gespuit of gerangskik word bo op die nagereg. √  Glansering kan gebruik word om die kleur en geur te komplimenteer. √ (Enige 4 x 1) (4) 4.3 4.3.1 Broskorstertdeeg √ (1) 4.3.2 Bak blind √ –om die deeg te bak voor die vulsel bygevoeg word. √ (2) 4.3.3  Randkoeke √  Pasteie √  Tertbasis √  Hertzoggies √  Konfyttertjies √  Vrugtetertjies √  Korniese pasteitjies √ (Enige 2 x 1) (2) 4.3.4  Broskorsdeeg moet sag, bros of fyn krummels het. √  Moet goue bruin kors het. √  Moet nie skilferend wees nie. √  Moet bros wees. √  Moet nie klewerig en taai wees nie. √  Moet ryk wees. √ (Enige 3 x 1) (3) 4.4 4.4.1 Chouxpasta √ (1) 4.4.2 (a) Te veel water verdamp wat sal lei tot te min stoom vir die finale produk. √ (1) (b) Om stoom te ontwikkel en vir die vorming van ʼn holte wat binne die beslag oppof. √ (1) (c) Om die holte uit te droog./Om die kookproses te voltooi./Om te verhoed dat dit brand. √ (1) 4.4.3 Die verhouding van water tot smeer is 2 : 1. √ (1) 4.5 4.5.1 T-bone steak √ (1) 4.5.2 Lende √ (1) 4.5.3  Rooster √  Braai √  Panbraai √ (Enige 2 x 1) (2) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

8 GASVRYHEIDSTUDIES (SEPTEMBER 2014) 3.4 Totale spyskaartprys vir funksie (R35 x 40) = R1 400,00 √ + (R25 x 10) = R250,00 √ = R1 650,00 √ (3) 3.5 Totale spyskaartprys as 45% bygesit word om ander onkoste te dek: 45 R1 650,00 x = R742,50 √ 100 = R1 650,00 + R742,59 √ = R2 392,50 √ (3) 3.6 Geskik √ – geen aandete gaan na die funksie bedien word nie. √ (2) [40] VRAAG 4 4.1 4.1.1 Inmaak of bottelering √ (1) 4.1.2  Voedselpreservering verhoed dat die voedsel deur die aksie van ensieme en mikro-organismes bederf word. √  Om die veilige bewaringstyd van voedsel-items te verhoog. √  Om beskikbaarheid van voedsel-items regdeur die jaar te verseker. √  Maak die vervoer van voedsel-items makliker en verseker dat dit vryliker beskikbaar is. √  Dit kan tyd en werk spaar aangesien sekere voorbereiding alreeds gedoen is. √  Etikette verskaf voedingswaarde inligting. √ (Enige 4 x 1) (4) 4.1.3  Was glasbottels in warm seperige water en spoel af. √  Kook dit vir omtrent 10 minute. √  Maak dit onderste bo in ʼn warm oond droog. √  Steriliseer die deksels op dieselfde manier. √  Die nat bottels of bekers kan gemikrogolf word tot dat die water kook en verdamp. √ (Enige 3 x 1) (3) 4.2 4.2.1  Spoel die warmhouer onder koue water af waarmee ʼn paar druppels olie gevoeg is. √  Sproei liggies met ʼn geen-vassit sproei. √  Borsel dit liggies met olie. √ (Enige 2 x 1) (2) 4.2.2 (a) Rou papaja sal die vorming van ʼn gel verhoed weens die teenwoordigheid van proteolitiese ensieme in rou papaja. √ (1) (b) Alkohol sal ʼn stewiger jel produseer. √ (1) (c) Suur vertraag die vorming van ʼn jel OF ʼn swakker jel sal gevorm word. √ (1) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

(SEPTEMBER 2014) GASVRYHEIDSTUDIES 7  Braking √  Diarree √  Erg lae bloeddruk √  Anafilaksie √  Ekseem √ (Enige 3 x 1) (3) 3.2 3.2.1  Morele grondslag, gebaseer op ʼn beswaar teen die doodmaak van diere. √  Gesondheidsredes, as gevolg van die hoë vlakke van cholesterol en hormone in die vleis. √  Godsdienstige oortuigings kan die eet van vleis verbied. √  Daar word gesê dat die vleisbedryf ʼn negatiewe impak op die omgewing het. √  Sommige mense hou nie van die smaak van die vleis nie. √  Vleis is duurder as plantproteïene. √ (Enige 4 x 1) (4) 3.2.2  Dit is goedkoper as dierproteïen. √  Dit is maklik om te gebruik, want dit is maklik om te hidreer en in disse te gebruik. √  Dit is ʼn uitstekende bron van voedingstowwe. √  Dit is ʼn plaasvervanger vir dierlike proteïen. √  Dit help vleis in verskillende geregte rek. √  Dit is laag in kilojoules en is voordelig vir gesondheid omdat dit nie versadigde vette of cholesterol bevat nie. √  Dit het ʼn lae glukemiese indeks en kan help om diabetes te voorkom. √  Dit is maklik om te bewaar, want dit kan droog gekoop word. √  Dit het ʼn goeie raklewe. √ (Enige 4 x 1) (4) 3.2.3 Tofu – is ʼn wit, kaasagtige stremsel gemaak van sojabone. √ (1) 3.3 KWOTASIE 3.3.1 Naam van kliënt: Mnr Smith √ 3.3.2 Datum van funksie: 28 Oktober 2014 √ 3.3.3 Aantal mense: 50 √ 3.3.4 Tel: 045 838 4708 √ 3.3.5 Totale spyskaartprys p/p: R25,00 vegetariërs R35,00. √ 3.3.6 Deposito op die 18 Oktober 2014 betaal word √ 3.3.7 Balanseer op die 26 Oktober 2014 betaal word √ 3.3.8 Handtekeninge Voedsel- en drankoperateur Kliënt Datum Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

6 GASVRYHEIDSTUDIES (SEPTEMBER 2014) AFDELING C: VOEDSEL- EN SPYSKAARTBEPLANNING – VOEDSELKOMMODITEITE VRAAG 3 3.1 3.1.1  Voorbereiding van die kos-items is tydrowend. √  Etlike peuselhappie per persoon moet berei word. √  Die voedsel-items kan duur wees as proteïen die hoofbestanddeel vir die meeste happies is. √  Mense kan honger wees teen die tyd dat die funksie begin en kan dus meer eet. √  Gaste kan ongemaklik raak om vir die duur van die funksie te staan. √  Gaste maak hulle vingers vuil. √  Dit vereis baie voorbereiding. √ (Enige 4 x 1) (4) 3.1.2  Maak seker dat die lokaal die aantal gaste kan akkommodeer. √  Versier die lokaal volgens die spesifieke tema as daar een is, andersins skep ʼn warm atmosfeer met dowwe beligting. √  Maak seker dat jy genoeg kleinbordjies en servette het vir die aantal gaste. √  Stel ʼn buffettafels vir die peuselhappies op indien die selfbedieningsformaat gebruik gaan word. √  Maak seker dat al die koue happies op die tafel geplaas word voor die gaste arriveer. √  Indien stoele gebruik gaan word moet dit oral in die onthaallokaal of teen die muur gerangskik word. √  Klein tafels kan voorsien word vir gebruikte glase en borde. √  Blomme is nie nodig nie, maar blommerangskikkings moet groot en hoog wees. √  Stel ʼn tabel op om as ʼn kroegarea te dien as daar is geen kroegarea is nie, en maak seker dat daar genoeg glase, ysbakke, ys en kurktrekkers is. √  Musiek sal help om die gaste in ʼn goeie bui te kry en moet by die tema of atmosfeer pas. √ (Enige relevante antwoord) (Enige 5 x 1) (5) 3.1.3  Schaaldierenskulpvis √  Boomneute √  Vis √  Melk √  Sojaprodukte √  Koring – gluten √  Eier √ (Enige 3 x 1) (3) 3.1.4  Huiduitslag – velreaksie wat rooiheid, swelling en jeuk veroorsaak. √  Waterige oë √  Moeilike asemhaling √ Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

(SEPTEMBER 2014) GASVRYHEIDSTUDIES 5 2.2.3  Oefen beleefdheid onder alle omstandighede uit. √  Wees eerlik. √  Wees produktief. √  Hou vertroulike sake vir jouself. √  Wees te alle tye waaksaam. √  Luister na ander. √  Gee jou samewerking ten alle tye. √  Kommunikeer duidelik te ten einde misverstande te vermy. √  Wy jouself ten volle aan jou werk. √  Wees betroubaar. √  Wees geduldig/verdraagsaam. √  Wees kreatief. √  Beoefen altyd selfbeheersing. √ (Enige relevante antwoord) (Enige 3 x 1) (3) 2.2.4  Eerste indrukke. √  Verskaf veilige parkering vir kliënte. √  Goed versorg, beleefd en besorgde eetkamer-gasheer. √  Tydsberekening – hoe vinnig die gaste deur die kelner erkenning kry nadat hulle sitplekke aangewys was. √  Die beskikbaarheid van alles wat op die spyskaart is. √  Die tipe diens wat gelewer word wat pas by die tipe onderneming. √  Goeie gesindheid van die werknemers. √  Goed opgeleide werknemers wat gemotiveerd is en daarvolgens beloon word. √  Reageer so gou as moontlik aangesien gaste nie wil wag nie. √  Goed versorgde sjefs en kelners dra die beeld van die onderneming uit. √  Die mededingbaarheid van die diens of ondervinding met die behoeftes van gaste. √  Die betroubaarheid en doeltreffendheid van die diens. √  Die vlak en gehalte van sorg en diens. √  Die persepsie van waarde vir geld. √  Die professionaliteit, doeltreffendheid en vriendelikheid van ʼn die personeel. √  Die wyse en doeltreffendheid van die hantering van ʼn gas se klagtes. √ (Enige relevante antwoord) (Enige 2 x 1) (2) TOTAAL AFDELING B: 20 Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

4 GASVRYHEIDSTUDIES (SEPTEMBER 2014) AFDELING B: KOMBUIS- EN RESTAURANTBEDRYWIGHEDE – HIGIËNE, VEILIGHEID EN SEKURITEIT VRAAG 2 2.1 2.1.1 Hepatitis A √ (1) 2.1.2  Omgekrapte maag √  Koors √  Aptytverlies √  Maagpyn √  Diarree √  Donkergeel urine √  Liggekleurde stoelgange √  Naarheid √  Gelerige oë en vel (Enige 4 x 1) (4)( 2.1.3  Was altyd jou hande nadat jy toilet besoek het. √  Drink gebottelde water in ʼn plek waar hepatitis A in algemeen voorkom (ontwikkelende lande). √  Moenie vrugte en groente in onbehandelde water was nie of ysblokkies van onbehandelde water gebruik nie. √  Sien dadelik ʼn dokter indien jy dink jy het in aanraking gekom met die hepatitis A virus. √  Kry hepatitis A-inenting. √ (Enige 3 x 1) (3) 2.2 2.2.1  Disse kan aangeteken word en geregte kan ontleed word. √  Die spyskaart- en bestanddeelkoste sowel as die produksiekoste en geprojekteerde verkoopprys kan bereken word. √  ʼn Aanlynwoordeboek kan die name van bestanddele vertaal bv. Grieks na Engels. √  Beide die ontwikkeling en verandering van resepte is vereenvoudig. √  Resepte en bestanddele kan gelys word, wat maklik gestoor en getrek kan word. √  Bestellings kan maklik en akkuraat saamgestel word. √  Metrieke omskakeling kan outomaties gedoen word. √  Porsiegroottes kan op ʼn resep gedruk word, word wat die beplanning vir buffetfunksies makliker maak. √  Voedingwaardes kan vasgestel word. √ (Enige 4 x 1) (4) 2.2.2  Dit is ʼn bron van inligting. √  Dit spaar tyd en koste. √  Bestuurders het beter beheer oor hul gasvryheidonderneming. √  Dit stel die onderneming in staat om ʼn beter diens aan hul kliënte te lewer. √  Dit is makliker om inligting te herorganiseer en die nodige veranderinge te maak. √  Die World Wide Web is ʼn groot bron van inligting en word gebruik vir die bemarking van hotelle en restaurante aan die publiek. √  Dit is meer akkuraat. √ (Enige 3 x 1) (3) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

(SEPTEMBER 2014) GASVRYHEIDSTUDIES 3 1.3 KIES DIE KORREKTE ANTWOORDE A√ C√ E√ F√ G√ (Enige orde) (5 x 1) (5) 1.4 ONTBREKENDE WOORDE OF TERME 1.4.1 Tangetjie √ 1.4.2 Garnering √ 1.4.3 Karaffie √ 1.4.4 Bemarking √ 1.4.5 Marmering √ 1.4.6 Peulgewasse √ 1.4.7 Anti-retrovirale √ 1.4.8 Oorhoofse koste √ 1.4.9 Klerebeleid √ 1.4.10 Tuberkulose √ (10 x 1) (10) 1.5 KEUSE-ITEMS 1.5.1 Bain Marie √ 1.5.2 Warmplaat √ 1.5.3 Konfoor √ 1.5.4 Kruistelletjie √ 1.5.5 Guéridonwaentjie √ (5 x 1) (5) TOTAAL AFDELING A: 40 Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

2 GASVRYHEIDSTUDIES (SEPTEMBER 2014) AFDELING A VRAAG 1 1.1 MEERVOUDIGEKEUSE-VRAE 1.1.1 B√ 1.1.2 D√ 1.1.3 C√ 1.1.4 A√ 1.1.5 D√ 1.1.6 C√ 1.1.7 B√ 1.1.8 D√ 1.1.9 B√ 1.1.10 B√ (10 x 1) (10) 1.2 PASITEMS 1.2.1 D√ 1.2.2 G√ 1.2.3 F√ 1.2.4 I√ 1.2.5 J√ 1.2.6 H√ 1.2.7 K√ 1.2.8 A√ 1.2.9 B√ 1.2.10 C√ (10 x 1) (10) Kopiereg voorbehou Blaai om asseblief Downloaded from hlayiso.com

NASIONALE SENIOR SERTIFIKAAT GRAAD 12 SEPTEMBER 2014 GASVRYHEIDSTUDIES MEMORANDUM PUNTE: 200 Hierdie memorandum bestaan uit 14 bladsye. Downloaded from hlayiso.com