Hospitality Studies May June 2018 Memo Eng_hlayiso.com_.pdf

Downloaded from hlayiso.com SENIOR CERTIFICATE EXAMINATIONS HOSPITALITY STUDIES 2018 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 12 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/2018 SCE – Marking Guidelines SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C√ 1.1.2 C√ 1.1.3 D√ 1.1.4 C√ 1.1.5 A√ 1.1.6 C√ 1.1.7 B√ 1.1.8 A√ 1.1.9 C√ 1.1.10 A√ (10) 1.2 MATCHING ITEMS 1.2.1 D√ 1.2.2 E√ 1.2.3 A√ 1.2.4 G√ 1.2.5 F√ 1.2.6 C√ (6) 1.3 ONE-WORD ITEMS 1.3.1 Bellboy / Concierge√ M6 1.3.2 Crudités√ M68 F16 1.3.3 Bicarbonate of soda√ M103 1.3.4 Marbling√ F192 M81 1.3.5 Vacherin√ F151 M141 1.3.6 Laundry√ M3 1.3.7 Sparkling / Champagne √ F48 M156 1.3.8 Sec√ F 48 M156 1.3.9 Aperitif√ F51 M165 1.3.10 Frosting√ F65 M161 (10) 1.4 SELECTION 1.4.1 B√ C√ F√ G√ Any order 1.4.2 B√ D√ F√ H√ Any order (8) 1.5. MATCHING ITEMS 1.5.1 C√ (ii) √ 1.5.2 A√ (iv) √ 1.5.3 B√ (i) √ (6) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/2018 SCE – Marking Guidelines SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 Hepatitis A√ (1) -Caused by the hepatitis virus√ -Contagious liver disease√ - Makes liver to swell and stops it from working effectively√ (Any 2) (3) 2.1.2 -Tiredness√ -Upset stomach√ -Fever√ -Loss of appetite√ -Stomach pain√ -Diarrhoea√ -Dark yellow urine√ -Light coloured stools√ -Yellowish skin or eyes√ -Nausea√ (Any 3) (3) 2.1.3 Agree√ -Both hepatitis and gastro-enteritis requires you to wash hands after using the toilet √ -Both require the washing hands before preparing food or eating√ -Drinking treated water√ -Both sufferers only return to work when they are free from the symptoms√ (Any 3) (3) 2.2 2.2.1 -Description of the goods√ -The price/value per unit√ -Quantity that was received√ -Quantity that was issued√ -New balance of the stock/stock on hand√ -Cash column√ -Date√ -Signature √ -Requisition/order/bin number √ (Any 3) (3) 2.2.2 -Less time consuming√ -Easy to determine the quantity of stock that should be in the store at any given time√ -Stock figures can be compared, differences can be highlighted√ -The total cost of the stock will be recorded instantly and will be deducted from the stock list√ (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/2018 SCE – Marking Guidelines 2.3 2.3.1 -Customers will get a negative image therefore they will not return to the restaurant√ -The restaurant will make less money√ -The customers will not speak favourably about their experience at the restaurant√ -Customers will not be satisfied √ (Any 2) (2) 2.3.2 -Yes/No√ -The uniform of the waiter is clean√ -Waiter is clean shaven√ -Hair is out of the waiters face√ -Foot wear is clean and safe√ -Waiter is not wearing excessive jewellery√ -Waiter is smoking in front of the restaurant √ -Sleeves are rolled up√ (Any 3) (3) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/2018 SCE – Marking Guidelines SECTION C: NUTRITION AND MENU PLANNING; FOOD COMMODITIES QUESTION 3 3.1 3.1.1 TWO Replacements Unsuitable Ingredients Jews Bacon√ Macon, chicken bacon. √ Parmesan cheese√ Breadcrumbs, chopped herbs√ Minced beef√ Chicken, tuna, (Any 2) soya mince √ (Any 2) Hindus Minced beef√ / Bacon√ Soya mince√ Red wine √ Vegetable stock√ (Any ) (2) (8) 3.1.2 -Chuck√ -Thin flank√ -Topside√ -Neck√ -Bolo√ -Thick flank√ (Any 2) (2) 3.2 3.2.1 -Temperature should be between 1-2 °C√ -Store in a loosely wrapped plastic√ -Remove all air from the packaging√ -Can be vacuum packed which will last for 2 weeks √ (Any 3) (3) 3.2.2 -slow freezing produces large ice crystals that tend to break the muscle tissue√ -The nutritional value, appearance and taste of meat is not affected√ -Sarcoplasm is retained√ (Any 2) (2) 3.2.3 -Thawed in its packaging or covered√ slowly in the refrigerator overnight√ (2) 3.3 3.3.1 (a) Colour: Brown√ / Pink√ (Any 1) (1) (b) Class: B /BBB√ / C√ (Any 1) (1) 3.3.2 Less tender / tough√ because: -it is an older animal √ -meat with yellow fat is tough√ (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/2018 SCE – Marking Guidelines 3.4 3.4.1 -Depends on the budget√ and the personal taste of the clients√ -Should have at least 6-8 different types of snacks√ -Make sure that you include items that can be served hot or cold, baked or fried√ -Keep flavour, colour and temperature in mind√ -Keep seasonal food in mind√ -Allow three to four cold snacks and three to four hot snacks per person√ (Any 4) (4) 3.4.2 -Cocktail functions can take place in the late afternoon, evening or late evening√ -17:00-19:00√ (Any 1) (1) 3.4.3 -Decorate the venue according to the theme√ -A central table for display of food is required√ -Smaller tables can be provided for used side plates and glasses√ -There must be sufficient side plates, glasses and serviettes for the number of guests invited√ -If using chairs, scatter them around the venue√ -Set up audio-visual equipment for speeches and check its working condition√ -Place cutlery and holders on the buffet tables√ -Set up the table for the drinks√ (Any 4) (4) 3.5 3.5.1 Charlotte Muscovite√ Ice cream√ (2) 3.5.2 -Beat egg yolk and sugar√ -Cook egg yolks mixture, milk, and vanilla in a bain marie√/ double boiler/ over hot water √ -Stir continuously√ -Stir until it coats the back of a spoon√ -Great care should be taken to prevent curdling during the preparation√ (Any 3) (3) 3.5.3 Baked Alaska√ (1) 3.5.4 1 part egg whites to 1 part sugar√ (1) 3.5.5 -Egg whites must be free from any traces of egg yolks√ -Equipment should be free from traces of fat√ -Egg whites must be at room temperature√ -Use cream of tartar or lemon juice to stabilise foam√ -use glass, porcelain, copper or stainless steel bowls √ (Any 3) (3) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/2018 SCE – Marking Guidelines QUESTION 4 4.1 4.1.1 Short crust pastry√ (1) 4.1.2 Docking√ -Piercing small holes into the raw pastry to allow any trapped air to escape√ and to prevent the pastry from rising during the baking process√ (2) 4.1.3 -To prevent the pastry from becoming soggy√ -Keeps the juices in√ (Any 1) (1) 4.1.4 -Protein√ -Vitamin B√ -Iron√ -Potassium√ -Carbohydrates√ -Fibre√ (Any 2) (2) 4.1.5 To remove : -Dirt such as stones and pebbles√ -Impurities√ -Bad and broken lentils√ (Any 1) (1) 4.1.6 -Salt slows down the cooking process√ -Causes the lentils to harden√ (Any 1) (1) 4.1.7 -Pesco√ -Lacto-ovo√ -Pollo√ -Pollopescatarean / Semi vegetarian √ -Flexitarian √ (Any 3) (3) 4.2 4.2.1 - To develop steam√ -To form a cavity which expands inside the batter√ (2) 4.2.2 -To dry out the pastry completely√ -Forms a crispy shell√ -Prevents burning√ (Any 2) (2) 4.2.3 -To allow trapped steam to escape √ - The trapped steam can cause softening of the puffs√ (Any 1) (1) 4.3 4.3.1 Bottling / Pickling√ (1) 4.3.2 -Vinegar√ -Salt√ -Sugar√ (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/2018 SCE – Marking Guidelines 4.3.3 -Cucumber√ -Cauliflower√ -Green bean√ -Chillies√ -Peppers√ -Asparagus√ -Peas√ -Corn√ (Any relevant ) (2) 4.3.4 -To prevent the beetroot from having a metallic taste√ due to the reaction with the acid√ -Acid discolours pot√ (2) 4.4 4.4.1 Food cost = Filling + Crust √ (a) = R500-00 + R300-00√ = R800-00√ =R800-00/50 people√ =R16-00 per person√ (Any 3) (3) (b) Total cost of the dish = Food cost + Labour cost + Overhead cost√ = R800-00 + R100-00 + R180-00√ =R1080-00√ (3) 4.4.2 -Electricity√ -Water√ -Serving platters√ (3) 4.5 4.5.1 Step 1 (b): Hydrate the gelatine powder in 30 ml water. √ Step 2 (d): Bring fig juice and sugar to a boil √ Step 3 (a): Disperse the gelatine in the hot juice mixture. √ Step 4 (c): Mix figs and 230g cream cheese into the gelatine mixture. √ Step 5 (f): Pour into wet mould. √ Step 6 (e): Refrigerate and leave to set. √ (6) 4.5.2 -The fresh figs contain a proteolytic enzyme which break down the protein in the gelatine√ -Enzyme in fresh figs prevents gel formation√ -Figs have the enzyme ficin√ (Any 2) (2) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/2018 SCE – Marking Guidelines SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 -School teachers√ -Members of the community who visit farm stall or flea market√ -Tourists visiting farm stall or the flea market√ (Any 2) (2) 5.1.2 Strengths: -Hospitality Studies learner√ -Lives 5 kilometres outside the town√ -Busy tourist route√ -Two locals help in the selling of fruit√ -Helped by her experienced grandmother√ -She uses recycled bottles√ -Mpho sells to school teachers√ -Sells at the farm stall and flea market√ (Any 4) (4) 5.1.3 Threats: -Competition (someone making the same preserves) √ -Rising fuel prices (transportation of goods) √ -Fruit spoiling√ -Time management ( unforeseen school activities) √ -Weather / drought (trees not bearing fruits) √ (Any relevant) (3) 5.1.4. -Poster has a description of the product√ -It is neat and attractive√ -The lettering is big√ -Name of the product is visible√ -Poster is free from spelling mistakes√ -Promotion is there (free tasting on homemade bread)√ BUT: -There is no price√, slogan√, address or contact details√, picture of the product√, (Any 5) (5) 5.1.5 Product√ : Apricot Jam√ Place√: Ubuntu farm stall√ People√: School teachers, Members of the community who visit farm stall or flea market, tourists visiting farm stall or the flea market√ Promotion: free tasting on homemade bread, poster√ (Any 3×2) (6) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/2018 SCE – Marking Guidelines 5.1.6 -the glass bottles are easy to handle√ -suitable for preserving jams√ -recycled bottles are suitable for jam if hygienically cleaned√ √ -bottles need to be suitable for the jam(bottles need to be sterilised before the jam is added)√ -She can put branding/labels on the bottles√ -Attractive labels and branding can be added√ -Information can be added√ (Any 4) (4) 5.1.7 -Creates job opportunities√ -Stimulates economic growth√ -Improves infrastructure√ -Contributes to development and improvement of the locals√ -Tourists bring valuable foreign currency√ -Esteem and living standards of the community improves√ (Any 3) (3) 5.2 -Front office is the heart of the accommodation establishment√ -Guests makes use of front office when making a booking, check in, check out and settling of account√ -Enquiries are handled in this office√ -Contributes to the economy by selling goods and services that generate income and create jobs√ (Any 3) (3) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/2018 SCE – Marking Guidelines QUESTION 6 6.1 6.1.1 Glass A: Cocktail / Martini√ Glass B: Red / White / Wine√ (2) 6.1.2 Presenting wine. √ (1) 6.1.3 -Stand on the right-hand side of the guest. √ -Hold the wine selected on a service cloth in your hand with the label facing towards 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. √ -Allow the host to feel the temperature of the wine should he / she wish to. √ -Open the bottle once the host is satisfied. √ (Any 4) (4) 6.1.4 -Name of the wine √ – Riesling. √ -Producer / Estate√ – Barnard vineyards. √ -Vintage / Harvest year √ – 2011√ (3 × 2) (6) 6.1.5 -Not suitable, √ because Riesling is a white wine√ and beef stew is F52 a red meat that pairs well with a red wine. √ M159 (3) 6.2 6.2.1 Mervin should: -Clean and care for bar equipment √ -Clean glasses, jugs and cocktail equipment before packing them out/steam glasses √ -Arrange bar condiments and accessories i.e. peanut bowls, bill dockets, straws. √ -Arrange glasses in the storeroom√ -Empty rubbish bins√ -Wipe bar counters √ F39 -Wash the bar floor√ M182 -Clean the sink in the bar√ (Any 3) (3) 6.2.2 -When clearing the bar Mervin should first conduct a stock take of consumables. √ -He should clear the bar top and pack away all equipment. √ - He should wash and polish used glasses. √ -Mervin should remove all empty bottles. √ -He should empty the liqueur trolley and return stock to the bar F30 cupboard. √ M176 - He must restock the bar from the cellar. √ (Any 4) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/2018 SCE – Marking Guidelines 6.2.3 Mervin should: -Not serve him/her any more alcoholic beverages. √ -Keep calm. √ -Be friendly but firm at all times and avoid showing emotions. √ -Ask the customer politely but firmly to leave rather than allowing F41 him/her to disturb other guests. √ M185 -inform the staff that can remove him/her if necessary. √ -Keep the incident as quiet as possible. √ (Any 4) (4) 6.2.4 Mervin will: -mix the ingredients in a glass in which it will be served. √ -float the ingredients on top of each other and form layers in the glass. √ F65 - place swizzle sticks in the glass to allow the ingredients to mix. √ M161 (3) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved