Hospitality Studies Grade 12 NSC Supplementary 2017 Memo

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES FEBRUARY/MARCH 2017 MEMORANDUM MARKS: 200 This memorandum consists of 13 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/Feb.–Mar. 2017 NSC – Memorandum SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C√ 1.1.2 A√ 1.1.3 B√ 1.1.4 A√ 1.1.5 D√ 1.1.6 C√ 1.1.7 A√ 1.1.8 D√ 1.1.9 B√ 1.1.10 A√ (10) 1.2 MATCHING ITEMS 1.2.1 I√ 1.2.2 F√ 1.2.3 A√ 1.2.4 B√ 1.2.5 C√ 1.2.6 G√ (6) 1.3 ONE-WORD ITEMS 1.3.1 De-alcoholised√ 1.3.2 Hanepoot√/Jeripigo√/Muscadel√ 1.3.3 Liquor Act√ 1.3.4 Baking blind√ 1.3.5 Tele-marketing√ 1.5.6 Marbling √ 1.3.7 Horseradish/gravy/jus√ 1.3.8 Sushi√ 1.3.9 Chutney√ 1.3.10 Soya√ (10) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/Feb.–Mar. 2017 NSC – Memorandum 1.4 SELECTION 1.4.1 A √D√ 1.4.2 B√ C√ (4) 1.5. MATCHING ITEMS 1.5.1 C√ (v) √ 1.5.2 D√ (iii) √ 1.5.3 B√ (iv) √ 1.5.4 F√ (i) √ 1.5.5 G√ (ii) √ (10) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/Feb.–Mar. 2017 NSC – Memorandum SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 24–48 hours√ (1) 2.1.2 -Food handlers with gastroenteritis should inform their employer as soon possible√ -Food handlers should not work if they have diarrhoea√ -Food handlers should maintain good personal hygiene√/(wash hands after using the toilet, refuse, after touching your body, your hair, nose etc..)√ -They should wash and sanitise equipment and surfaces after handling raw meat and poultry√ -They need to ensure that food is thoroughly cooked especially chicken, fish and eggs√ -Insects and rodents should be eliminated from the kitchen√ by installing screen on windows√ -The kitchen should comply with proper storage regulations√ -All food should be covered when stored√ -Cooked foods should be separated from raw foods√ -Food should not be stored on the floor√ -Waste should not be left to accumulate√; lids must be kept on the bins at all times. √ (Any 5) (5) 2.1.3 (a) GASTROENTERITIS Diarrhoea√ -Nausea and vomiting√ -Dehydration√ -Stomach ache√ -Headache√ -Fever√ (Any 3) (3) 2.1.3 (b) TUBERCULOSIS Continuous cough√ -Feeling tired all the time√ -Weight loss√ -Loss of appetite√ -Coughing up blood√ -Night sweats√ -Chest pains√ -Shortness of breath√ (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/Feb.–Mar. 2017 NSC – Memorandum 2.2 2.2.1 Good service is meeting customers’ needs timely√, by professional people√ in a pleasant environment√/in the way they want and expect them to be met√ (Any 2) (2) 2.2.2 The management decides on the level of service they would like in their restaurant√. The level of training differs√, Service is often linked to the price√ Example: well-trained waiters work in upmarket restaurants where clients are willing to pay for a high level of service√ The more expensive the dish , the better the service is supposed to be√ (Any 3) (3) 2.3 2.3.1 Point of sale system (POS)√ (1) 2.3.2 The system will assist restaurant employees to complete their daily tasks that include : food and beverage orders,√ communication of tasks to the kitchen√, guest bill settlement√, credit card processing√, and charges posted to guest accounts in the hotel√ (Any 2) (2) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/Feb.–Mar. 2017 NSC – Memorandum SECTION C: NUTRITION: MENU PLANNING AND FOOD COMMODITIES QUESTION 3 3.1 3.1.1 Make jam√ It can be glazed√ It can be canned √ It can be frozen √ (Any 2) (2) 3.1.2 -Wash and remove the pips from the cherries√ -Prepare a sugar syrup√ -Boil the food in the syrup until soft√ -Scoop the cherries into sterilised jars√ -Fill with syrup and seal√ (Any 4) (4) 3.2 3.2.1 Net profit: selling price-total cost (food cost + overhead cost)√ = R10 000 – (R3500+R2500) √ = R10 000 – R6000√ = R4000,00√ (Any 3) (3) 3.2.2 Cost per person= Selling price/number of people =R10 000/100 people√ = R100,00 per person√ (Any 3) (3) 3.2.3 -Name of the company, address, contact details√ -Personal information of the client: name, contact number, address√ -Information regarding the function: date, time, dietary requirement, type of function√ -Additional charges√ -Special requests√ -Payment terms√ (Any 4) (4) 3.3 3.3.1 (a) Step 4: to prevent the eggs from cooking√/curdling√ (Any 1) (b) Step 7: to finish the baking process√, to allow for the pastry to dry out√, so the cavity is encased in a delicate, crispy shell√ To prevent burning√ (Any 2) (3) 3.3.2 Chocolate√ Caramel √ Vanilla/chocolate icing√ Fondant√ Spun sugar√ Sprinkled with icing sugar√ (Any 2) (2) 3.3.3 Too much water will evaporate√ resulting in too little steam√ and the final product will be reduced in volume√ (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/Feb.–Mar. 2017 NSC – Memorandum 3.4 POLLO VEGETARIAN PESCO VEGETARIAN -Diet includes poultry, milk, dairy -Diet includes fish, seafood, milk, products, eggs, vegetables and dairy products, eggs, vegetables fruits√ and fruits√ -Diet excludes red meat, fish and -Diet excludes red meat and poultry√ seafood√ (Any 2) (Any 2) (4) 3.5 3.5.1 White beans will take on the colour of the red speckled beans√ (1) 3.5.2 It takes longer to cook√, and the beans may break or separate from the skins√ (Any 1) (1) 3.6 3.6.1 3-5 cocktail snacks√ (1) 3.6.2 -The snacks must be bite sized√ -Include hot and cold savoury snacks√ -Include two to three sweet snacks√ -They must be visually attractive and colourful√ -They must be tasty and well-seasoned√ -They must include a variety of flavours√ -Ingredients should be easily recognisable√ -Personal and kitchen hygiene is essential√ (Any 4) (4) 3.6.3 Unsuitable√ The guest will dirty their fingers√, or may need a finger bowl√ Need a side plate to serve√ (3) 3.6.4 -Fruits dipped in chocolate√ -M7ilk tartlets√ -Chocolate truffles√ -Scones√ (Any relevant answer) (3) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/Feb.–Mar. 2017 NSC – Memorandum QUESTION 4 4.1 4.1.1 BEEF LAMB Colour: bright red to cherry red√ Colour: bright light red√ Texture: smooth, fine and firm√ Texture: smooth, fine grain Fat: creamy or yellow colour √ firm and not dry√ Bones: Whiter and harder√ Fat: white /pinkish√ (Any 2) Bones: soft red and porous √ (Any 2) (4) 4.1.2 It is a tough cut of meat/contains a lot of connective tissue√ Stewing is a moist heat cooking method√, converting the white connective tissue to gelatine√, this slow cooking method makes is tender √ (Any 2) (2) 4.1.3 Mashed potatoes√ Cous cous√ Pap√ (Any relevant answer) (1) 4.2 4.2.1 A banquet is a formal meal to which a group of guests will be invited to celebrate an event, to honour special guests or any other type of special occasion√ (2) 4.2.2 Food and Beverage Service√ Food preparation√ (2) 4.2.3 Jews only consume food that is kosher/clean√ They do not eat the hindquarter of an animal√ They may not mix meat and dairy products during a meal√ All shellfish, snails and birds of prey are forbidden√ Pork and pork products are not permitted√ (Any 3) (3) 4.2.4 8-10 waiters√ (1) 4.3 4.3.1 Puff pastry√ (1) 4.3.2 (a) Butter: contributes to the rich flavour√, contributes to colour√ (2) (b) Water: develops the gluten in the flour√, transforms into steam√ and helps to leaven the pastry√. (Any 2) (2) 4.3.3 Creamed spinach√ Chicken and mushroom √ Steak and kidney√ Mince√ Fish√ ( Any relevant answer) (2) 4.3.4 -Light in texture√ -Flaky layers√ -Light golden brown colour√ -Uneven surface√ (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/Feb.–Mar. 2017 NSC – Memorandum 4.4 4.4.1 Flavoured and unflavoured√ Powdered/Granulated√ Leaf/sheet√ (Any 2) (2) 4.4.2 (a) Too much sugar will weaken the gel√, retards the setting process√ (Any 1) (1) (b) Weakens the jelly√, retards the setting process√, will melt more easily√ (Any 1) (1) (c) Dish will start to melt√ (Any 1) (1) 4.5 4.5.1 The batter is steamed in moulds in a steamer or a big pot with water and then turned out for service. √ Make sure that no water splashes into the bowl when steaming as this will cause the pudding to be soggy. √ (2) 4.5.2 Choose the right size and shape of the plate√ Pudding must be turned out on the middle of the plate√ Arrange, decorate and garnish the pudding on the plate√ The dessert can be flambéed√ – pour brandy over and set it alight√ (Any 2) (2) 4.5.3 Custard√ Cream√ Ice Cream√ Brandy sauce√ (Any 2) (2) 4.6 4.6.1 People with HIV have greater nutritional needs and adequate diet is essential to promote a strong immune response to help HIV people to manage the symptoms√. Good nutrition slows down the progression from HIV to Aids√, and is required to optimise the benefits of Anti retro viral drugs√. A healthy diet can prevent and cure malnutrition, but it cannot cure HIV and Aids√ People with Aids need to maintain a healthy body weight and take in enough protein so that they can maintain their muscle mass√ The diet should consist of fresh fruits and vegetables in order to boost the immune system√ (Any 4) (4) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/Feb.–Mar. 2017 NSC – Memorandum SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1. The target market will be determined by: Demographic factors√ e.g. marital status, age, family size i.e. Pay a single midweek rate and your friend/partner stays free when sharing with you, Needs and income√ Psychographic factors: activities√ i.e. Daily game drives, tennis and sauna√ Product related factors√, which describe which products or services the customers prefer i.e. Luxurious accommodation on a game farm midway between Cathcart and Queenstown, in the heart of Eastern Cape. √ (Any 3) (3) 5.1.2 Yes promotion has been used√ Give away 2 for 1: pay the single midweek rate of R600 and your friend/partner stays free when sharing with you. √ (2) 5.1.3 It is expensive√ because you are getting only one amount for two people√. (1) 5.1.4. The size of the container should not mislead the customer as to the size of the actual contents√ Packaging should be easy to handle√ Information on packaging should be clear√ Packaging should be suitable for the contents√ It should be strong, hygienic and clean√ If possible, it should be recyclable and reusable√ (Any 2) (2) 5.1.5 Business address√ Form of business√ Branding√ Short, medium and long term goals√ Street map√ Site plan showing the layout of the business√ (Any 4) (4) 5.1.6 Springbok Game lodge contributes to job creation by: Direct job creation: positions in the hospitality industry√ examples: Lodge receptionist√, Room attendant√, Tour guide√, Masseurs√ , chef√, waiters√, doorman√ (Any 2) Indirect job creation: positions that does not form part of the hospitality industry√ examples: Manufacturers of the linen used in the lodge√, suppliers of food, drinks√, producers of furniture√ (Any 2) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/Feb.–Mar. 2017 NSC – Memorandum 5.2 5.2.1 REVENUE GENERATING NON-REVENUE AREAS GENERATING AREAS Bars√ Finance√ Food and beverage√ Security√ Guest rooms√ Maintenance√ (6) 5.2.2 These two departments depend on each other because sales and marketing is responsible for making potential customers aware of the products and services that the establishment offers√. They ensure that customers make use of the products and services which provides an income for the business√. The financial department ensures that the income is spent according to the budget and needs of the establishment√. (Any 2) (2) 5.2.3 --Supervises personnel√, property√ and key control√ -They must protect the establishment, staff and the guests from the following criminal activities: -credit card skimming√ -liability or insurance fraud -terrorism√ -information technology√ -gambling fraud√ (Any 3) (3) 5.2.4 -Movable cocktail bar√/Liquid chefs√ -Drinks on wheels√ -Vendor√ -children birthday party drinks√ (Any 3) (3) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/Feb.–Mar. 2017 NSC – Memorandum QUESTION 6 6.1 6.1.1 Refers to getting equipment (cutlery, crockery) and tablecloths ready before meal is served√./ to put in place√/pre-preparation√ (2) 6.1.2 Check to see if the table cloth is: Clean √and has no food stains√ or wax stains from candles√. not burnt, shabby or worn out√ ironed√ hanging evenly from each side of the table√ not upside down√ (Any 3) (3) 6.1.3 The glass should be washed in warm water with dishwashing liquid√ Rinse in clean warm water√ Airdry√ Steam the glass over a bowl of boiling water√ Polish using a clean, dry cloth√ (3) 6.1.4 Chardonnay is suitable√ because white meat (fish) goes well with M159 white wine√ F 52 (2) 6.1.5 The red wine glass must be positioned 2.5cm√ from the tip of the main course knife√ and at 45° angle to the left of the white wine glass√ White wine glass first and red wine glass second√ (Any 3) (3) 6.1.6 The red wine needs to be stored in the dark√ to avoid damage from ultra violet light√ Place red wine bottles on their side so that the corks stay moist and swollen√ providing an airtight seal. Store red wine bottles upside down in a box√ Store similar wines together√ Pack and store wine bottles with the label to the top or to the front√ Wine prefers a slightly damp location free from vibration√ (Any 4) (4) 6.2 6.2.1 ON-CONSUMPTION OFF-CONSUMPTION Allows the liquor to be Allows liquor to be bought but consumed where it is consumed elsewhere√/ bought√, liquor not taken removed from premises√ off the premises√ Examples: liquor stores, Examples: hotels, wholesale liquor outlets√ restaurants, clubs√ (Any 2) (Any 2) (4) 6.2.2 In plated service food is plated directly onto individual plates√ in the kitchen or at a service point√ and then served to customers√ on the right hand side√ (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/Feb.–Mar. 2017 NSC – Memorandum 6.2.3 Better portion control√ Less wastage√ More creativity from the chef who plates the food√ Specialised training in terms of serving food from the platter is not required√ Skilled waiters for carrying plates without disturbing food arrangement on the plates√ (Any 3) (3) 6.3 Food will be spoiled√ Food wastage will cost the lodge√ The menu may need to be adapted and therefore the guests may not receive their preferred orders √failure e.g. a gelatine dish wont set√ Unexpected cost will be incurred in order to fix the fridge.√ (Any 3) (3) TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved