Hospitality Studies Grade 12 NSC Supplementary 2015 Memo

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES FEBRUARY/MARCH 2015 MEMORANDUM MARKS: 200 This memorandum consists of 12 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/Feb.–Mar. 2015 NSC – Memorandum SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C√ 1.1.2 D√ 1.1.3 A√ 1.1.4 B√ 1.1.5 A√ 1.1.6 C√ 1.1.7 D√ 1.1.8 D√ 1 1.9 D√ 1.1.10 A√ (10) 1.2 MATCHING ITEMS 1.2.1 F√ 1.2.2 D√ 1.2.3 A√ 1.2.4 C√ 1.2.5 G√ 1.2.6 E√ 1.2.7 I√ 1.2.8 K√ 1.2.9 L√ 1.2.10 B√ (10) 1.3 ONE WORD ITEMS 1.3.1 Italian meringue√ 1.3.2 Hors 'd oeuvres√ 1.3.3 Short crust√ 1.3.4 Veal√ 1.3.5 Tongue√ 1.5.6 Liver√ 1.3.7 Binding√ 1.3.8 Vegan√ 1.3.9 Diabetes√ 1.3.10 De-alcoholised wine√ (10) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/Feb.–Mar. 2015 NSC – Memorandum 1.4 SELECTION 1.4.1 B√ D√ E√ 1.4.2 B√ D√ (5) 1.5 MATCHING ITEMS 1.5.1 T-bone steak√ 1.5.2 Club steak√ 1.5.3 Pickled and corned beef√ 1.5.4 Stocks√ 1.5.5 Steak tartare√ (5) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/Feb.–Mar. 2015 NSC – Memorandum SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 Diarrhoea√ Fever√ Stomach pain/abdominal pain√ (Any 2) (2) 2.1.2 DISEASE INCUBATION TRANSMISSION PERIOD Hepatitis A 15–45 days√ - personal contact with infected person√ - consuming food prepared by infected person√ - drinking hepatitis A contaminated water√ (1) (Any 2) Gastro-enteritis 24–48 hours√ - viral√ - drinking infected water√ - carried by flies contaminated by human and animal waste√ (1) (Any 2) (6) 2.2 2.2.1 - Chemically treat all liquids√ e.g. boil or pasteurise√ - Clean and cook food properly to avoid raw or undercooked food√ - Wash hands thoroughly with soap√ - Cholera vaccines are available√ - Do not use uncooked fish or shellfish√ - Cover food to protect from flies√ - Use treated water to wash fruit √ (Any 4) (4) 2.2.2 - Absenteeism by staff√ - Work output is slow√ - Loss of business opportunities and income√ (Any 2) (2) 2.3 Yes, √ - The staff dress code creates order√, discipline√, and neatness√. - Safety and hygiene of employees is maintained√ - Creates a sense of pride and dignity when wearing a uniform √ - Creates a positive image of the employee and the establishment which will ensure repeat business and good word of mouth. √ - The public will be of the opinion that if the staff has a professional appearance then the service will also be professional. √ - First impressions are important and the professional looking staff will look trustworthy and efficient. √ (Any 4) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/Feb.–Mar. 2015 NSC – Memorandum 2.4 - Waiters use hand-held computer technology to put the orders through to the kitchen√, - It is a fast and accurate transmission of guest orders√ - Order goes directly to the kitchen and the bar√ (Any 2) (2) TOTAL SECTION B: 20 SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 R180 x 20√ = R3 600√ (2) 3.1.2 R210 x100√ = R21 000√ (2) 3.1.3 R1 000 + R3 600 + R21 000√ =R25 600√ (2) 3.2 - butternut√ - spinach/morogo√ - yams/madumbe√ - sweet potato√ - mealies/corn on the cob√ (Any relevant answer) (4) 3.3 QUOTATION FORM√ Tosie Country Club 501 Croftdene, Chatsworth√ Quotation (valid for 30 days of issue) √ Name of the client: British Golf Club√ Description of menu items Additional costs Price Music√ R1 000√ Total menu price for the function: R24 600√ Total price: R25 600√ Dietary requirements: 20 vegetarians√ Special requests: use local ingredients√, vegetarian diet√ Terms of payment: internet transfer√ Deposit: R12 800√ (Any 10) (10) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/Feb.–Mar. 2015 NSC – Memorandum 3.4 3.4.1 3–5 savoury snacks per person√ 2–3 snacks per person√ Reason: A full meal will follow the cocktail function and therefore not too many cocktail snacks should be served.√ (2) 3.4.2 - mince/steak samoosas√ - ostrich/springbok/spring rolls√ - beef strips√ - beef satays/skewers√ - meat balls√ - bacon quiches √ - sausage rolls √ - mince/steak pies √ - Chipolata/pork/beef sausages √ (Any relevant answer) (3) 3.4.3 - Guests can meet each other and socialise before being formally seated at tables. Often guests at a formal dinner only socialise with those at the table but the cocktail function allows for a more socialising. √ - Adds a special dimension to a function which combines informal and formal styles of service and sets a friendly tone to the evening. √ - An alternate small space can be used for the cocktail function which will not infringe on the dinner arrangements√ - All the golfers which is a large number of people can be entertained at one time√ - Can provide the hors d oeuvres for the dinner, if there are speeches at the dinner and people have to wait a long time to eat.√ - Little cutlery and crockery is required - A table plan is not required so the work load is kept down and can be used for the dinner.√ - Duration of function is short√ - Variety is served giving guests a wide choice of food items√ - No need for serving staff who can use the time to prepare for the dinner. √ (Any 4) (4) 3.4.4 - Set up tables and chairs scattered around the venue√ - Place tablecloths on the table√ - Set up audio-visual equipment√, make sure that it is working correctly√ - Set up buffet tables for snacks if self-service format is used√ - Cover tables with tablecloths and position side plates and serviettes at the ends of the tables. √ - Place any cutlery in holders on the buffet tables√ - Set up the table you will use as a bar during the function√. - Decorate the room according to the theme√ (Any 6) (6) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/Feb.–Mar. 2015 NSC – Memorandum 3.4.5 You need to be aware of the following: - Symptoms of allergies vary from person to person√ - They can include sneezing, skin rashes, swelling, watery eyes, difficulty breathing, vomiting, and diarrhoea√ - The amount of the ingredient or food needed to trigger a reaction also varies from person to person√ - One of the most common food allergies is a sensitivity to peanuts, milk, eggs, shellfish, molluscs√ - Other food allergies may be certain fruits, vegetables, spices√ (Any relevant answer) (5) [40] QUESTION 4 4.1 4.1.1 A - Christmas pudding√ B - Pavlova√ (2) 4.1.2 DESSERT A DESSERT B (a) Classification Hot√ (1) Cold√ (1) (b) Cooking Steaming√ (1) Baking√ (1) method (c) Description - rich pudding - meringue cups containing dried filled with fresh fruit and mixed fruit and whipped spice, often cream√ (1) flambéed with brandy or rum√ (1) (6) 4.2 4.2.1 Setting agent√ (1) 4.2.2 Hydration√ (1) 4.2.3 - Rinse in cold water√ - Brush with oil√ - Lightly spraying mould with non-stick spray√ (Any 2) (2) 4.2.4 - Fresh pineapple will not allow the gelatine to set/ the proteolytic enzyme in fresh pineapple retards setting of the Bavarian cream√ - Canned pineapple does not contain the proteolytic enzyme bromelin and therefore the Bavarian cream will set.√ (2) 4.2.5 - Ensures even distribution√ - To prevent fruit from floating to the top√ - To prevent fruit from sinking to the bottom√ (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/Feb.–Mar. 2015 NSC – Memorandum 4.2.6 - Vegetable, meat and fish jellies/ used in aspic jelly√ - Tomato aspic used in salad √ - Brawn (meat to which aspic is added which resembles polony)√ - Clarifying agent in wines and fruit juice√ - Vegetable, meat and fish terrines √ - Covers food on display, e.g. canapés, sliced pâtés√ (Any 3) (3) 4.3 4.3.1 Other metals will leave a metallic taste in the chutney √ due to the reaction with the acid√ (1) 4.3.2 Use apricots√, add onions, garlic, dried fruit such as raisins or dates, sugar, spices and vinegar to taste.√ (any suitable ingredients can be included) Wash fruit, core and remove pips√, cut and mince fruit√. Soak dried fruit if necessary then mince√. Boil mixture slowly allowing the taste to develop.√ Stir continuously to prevent burning√, rub cooked mixture through a sieve√ / puree in a food processor√. Spoon into sterilised jars and seal√. (Any 4) (4) 4.4 4.4.1 - Good source of protein√ - Low in fat√ - Cholesterol free√ - Natural source of fibre√ - Gluten free√ - High in vitamin B9√, potassium√, iron√ and magnesium√ - Rich in antioxidants√ - Low glycaemic index√ (Any 4) (4) 4.4.2 - Inspect whole lentils√ - Remove any debris or dirt√ - Rinse the lentils in cold water before cooking√ - Place lentils in a saucepan using 3 cups of fresh water for each cup of lentils√ - Bring to boil, reduce to simmer and cover√ - Boil lentils until tender√ - Skim off any foam that may form during cooking√ (Any 3) (3) 4.5 4.5.1 bright red√ pink red√ (Any 1) (1) 4.5.2 - Juices will run from the meat√ - Meat will become dry√ - Meat will lose its colour√ (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/Feb.–Mar. 2015 NSC – Memorandum 4.6 4.6.1 - Allows air trapped between dough and dish to escape√ - Prevents the pastry from rising during baking process√ (Any 1) (1) 4.6.2 Mille-feuilles - Baked puff pastry√ - Rectangular in shape√ - 2 rectangles layered with cream and jam/ crème pâtissière√ - Topping dusted with icing sugar√ (Any 2) Barquettes - Baked short crust pastry√ - Oval√ or boat shaped√ - Baked blind√ and filled with a variety of fillings√ - Sweet or savoury fillings√ (Any 2) (4) 4.7 The temperature is lowered to dry the choux pastry and to finish the baking process √ and to prevent burning√ (Any 2) (2) [40] TOTAL SECTION C: 80 SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 - Develops and communicates HR policies√ - Interprets, implements and enforces the laws√ and regulations required by government and the industry√ - Maintains appropriate standards of work-life quality√ and ethical business policies and practices√. - Draws up employment contracts√, code of conduct√, procedures√, work schedules√ and rosters√. - Settling disputes √. (Any 2) (2) 5.1.2 - The advertisement attracts the desired target market e.g. those interested to apply for post√. - The correct information is supplied in the advertisement√ - Advert has a short message with critical information√ - The salary does not indicate inclusions/exclusions √ - All the roles and responsibilities are not indicated √ - The qualifications are not specific e.g. diploma, certificate, etc. √ - No address added for a posted CV √ - No closing date/due date included√ - Qualification not clear Any relevant answer (Any 5) (5) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/Feb.–Mar. 2015 NSC – Memorandum 5.2. 5.2.1 - Workers are non-revenue but are needed to generate revenue√ e.g. good customer service results in profit√ - Word of mouth of excellent service results in the hotel getting more profit√, more jobs are created because of increased demand√. - Revenue generating areas receive income from sales√ - Examples of revenue generating areas: accommodation√, food and beverage√, laundry √ - Examples of non-revenue generating areas: front office√, marketing√, human resources√, finance√, laundry (washing of linen, towels, sheets etc.) and housekeeping√, maintenance√, and security√ (Any 6) (6) 5.2.2 - The profitable establishment contributes to the gross domestic product (GDP) of the economy√ - Increase in demand creates more job opportunities√ - Increase product demand for local enterprises√ e.g. high influx of hotel guests in the area results in higher sales for locals, e.g. beadwork, attires etc.√ - Improves infrastructure e.g. better roads in rural areas√ - Payment of taxes and levy generates revenue for the economy√ - Tourism brings valuable foreign currency√ - Living conditions in the community improves√. (Any 3) (3) 5.3 5.3.1 Strengths: - Chef has cooking skills√ - Opportunity is near her home√ - She already has a cart√ (Any 2) Weakness: - An established take away is already at the business park√ - The cart is limited in terms of providing bulk orders √ - The cart may be limited in terms of the equipment you can have √ - The cart may not create the same image as a takeaway shop √ (Any 2) Opportunity: - She can expand the business once it grows√ - She can acquire a take away and /or shop√ (Any relevant answer) (2) Threat: - Some workers may enjoy the food from the other take away√ - The owner of that take away may decide to expand the business√ (Any relevant answer) (2) (8) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/Feb.–Mar. 2015 NSC – Memorandum 5.3.2 - Business address√ - Form of business, e.g. CC√ - Branding – name, logo√ - Her short, medium, long term goals, √ i.e. her targets√ - Map showing location in the business park√ (Any 4) (4) 5.3.3 - Leaflets√ - Flyers√ - Posters√ - Brochures√ (Any 2) (2) [30] QUESTION 6 6.1 6.1.1 Special equipment: - Carving unit is a special trolley or area in which you care and portion meat joints or fish for guests√ - Bain marie is used to keep food hot during the function√. - Chafing dishes keep food at the correct temperature√ - Serving utensils are spoons and forks used to serve food onto guest plates√ - Tongs are a type of serving utensil used to pick up portions of food and place them on guest's plate√ - Meat knives are used to cut through meat easily√ (Any 3) (3) 6.1.2 Tables: - The spacing between the tables is determined by the room set-up√, the 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√ - Table numbers may be removed once all the guests are seated√ - A seating plan should be pinned to boards outside the entrance to the venue√ - The function cover√ ( knives, forks, dessert spoons and dessert forks required for the planned menu items√) - Functions usually have set menus and the cutlery is set according to the order of service of the menu items√. (Any 3) (3) 6.1.3 The venue: - Organisers' suggestions√ - Nature of function√ - Size and shape of the function room√ - Number of covers√ (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/Feb.–Mar. 2015 NSC – Memorandum 6.2 6.2.1 - The hotel should have a generator√ - Have a braai for the guests as it doesn't require electricity√ - Cook outside using wood√ - Use gas stove√ - Use equipment that does not require electricity e.g. candles, chafing dishes etc. √ (Any 4) (4) 6.3 MENU TYPE OF WINE Prawn cocktail Dry white√ Dry rosé√ (Any 1) Beef roast Red √ Crème Caramel Sweet white√ Dessert√ (Any 1) (3) 6.4 6.4.1 - People prefer the taste of mineral water without ice√ - Some guests drink mineral water because it is safer than tap water and if the ice added is made from tap water they will not be happy√ - If the ice melts into the mineral water it will become diluted √ (3) 6.4.2 - Shaking and stirring - Stirring and straining - Blending - Building (Any 2 relevant answers) (2) 6.5 6.5.1 - Alcohol may not be sold to persons under the age of 18√ - Alcohol may not be moved from the premises√ - Bar staff must be over the age of 18√ - Adequate guest toilets for males and females must be available√ - Liquor may be sold any day between 10:00 to 02:00√ - Alcohol may not be sold to someone who is already drunk√ - If people bring in their own liquor they must pay 'corkage fee' - It is illegal to add any liquids, such as water to the liquor in the bottle√ (Any 4) (4) 6.5.2 - The drinks bill will be presented to the person ordering the round of drinks. - The person can either settle the bill at the table or at the bar. - The bill can be presented after each round of drinks or at the end of the evening - The bill should be folded and placed on a side plate or in a billfold so that the amount to be paid cannot be seen by the other guests√ - Allow enough time for the customer to place the correct amount of money in the folder. √ - Remain alert for a while this is being done so that there no necessary delay in collecting the payment. √ - Collect the folder with the money and the bill, and take it to the cashiers. √ (Any 5) (5) TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved