Hospitality Studies May June 2021 MG Eng hlayiso.com

Downloaded from hlayiso.com SENIOR CERTIFICATE EXAMINATIONS NATIONAL SENIOR CERTIFICATE EXAMINATIONS HOSPITALITY STUDIES 2021 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 16 pages Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/2021 SC/NSC – Marking Guidelines SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 D M10 1.1.2 B F17 1.1.3 C M114 F206 1.1.4 C M150 F165 1.1.5 A M23 F77 1.1.6 D M51 F4 1.1.7 D M95 F114 1.1.8 D M52 F9 1.1.9 C M116 F209 1.1.10 C M132 F163 (10) 1.2 MATCHING ITEMS 1.2.1 G ii 1.2.2 A v 1.2.3 B iii 1.2.4 E i M136-139 1.2.5 F iv F147-159 (10) 1.3 ONE-WORD ITEMS 1.3.1 Mocktail/Virgin drink M160 F64 1.3.2 Muslim/Islam/Followers of Islam M44 F3 1.3.3 Quiche M70 F16 1.3.4 Soaking M104 F103 1.3.5 Overheads/Overhead costs M60 F20 1.3.6 Liquor Act/Liquor Act 59 of 2003 M167 F56 1.3.7 Pine/Pine nuts M106 F180 1.3.8 Sushi M69 F16 1.3.9 Silver service/ Silver M192 F36 1.3.10 Canapé M69 (10) 1.4 SELECTION 1.4.1 B C Any order M32 F41 (2) 1.4.2 C E F Any order M12 F131 (3) 1.5 SEQUENCE E C B D A In correct order M189 F34 (5) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/2021 SC/NSC – Marking Guidelines SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 The waiters displayed very good professional ethics (1)  Self-respect/respect for others  Reliability and dependability  Self-control  Loyalty  Honesty and integrity  Maintained the vision of the business  Dealt with sensitive issues in accordance with organisational policies   Took pride in their work M29-  Showed commitment to their work 31  Communicating clearly the restaurant’s policy to avoid F91 misunderstanding (Evaluation 1 + Any 3) (4) 2.2 2.2.1  Systems can breakdown making it difficult for work to continue/retrieval of information can be challenging  Power failures may interrupt computer work/load shedding  It takes time to train people to operate certain programs   A network to link all the computers is expensive   Software upgrades can be costly   Systems should be updated regularly and this can be costly   Internet connectivity might be a challenge.  M41 F102 (Any 4) (4) 2.2.2  The chef does not have to physically leave the premises to stand in queues to save time/save travelling time  The e-marketplace brings together the buyer and suppliers on an electronic portal and provides a range of facilities to simplify the purchasing process while they are at work  An electronic catalogue with colour pictures, prices and specifications will be available/ Product information/ Quick access to wide range of products  The internet streamlines the purchasing process and introduces efficiencies  Sales promotion information is provided/readily available  Prices of different suppliers can be compared without having to visit them  For the executive chef to make a quick selection  M36 F94 (Any 4 ) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/2021 SC/NSC – Marking Guidelines 2.3 2.3.1  The statement is correct/ Workers known to be infected should not be restricted from work (1)  Unless they have other infections or illness such as diarrhoea  Transmission of HIV/AIDS by food and beverage personnel is not a risk because sharing utensils such as knives and forks etc… is not contagious  Using the same bathroom is also not a risk and therefore the M26 infected personnel should not be restricted from working  F81  Food handlers should follow recommended standards and (4) practices of good personal hygiene and food sanitation (Evaluation 1 + Any 3) 2.3.2  Swollen glands in the armpits, groin or neck  Fever /night sweats  Headaches  Tiredness/lack of energy/unexplained fatigue  Diarrhoea  Mouth and throat ulcers  Weight loss  Unusual skin rashes  Cracked mouth corners/ white spots/unusual blemishes on the tongue, mouth or throat  M26  Dry cough F81 (Any 4) (4) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/2021 SC/NSC – Marking Guidelines SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 A– Canning M149 B– Drying/Spray-drying F168 C–Treatment with additives/Natural preservatives/Bottling/Pickling (3) 3.1.2  Acid/vinegar M151  Salt F164  Sugar (Any 2) (2) 3.1.3  Prevents the development/ growth of micro-organisms  Prevent the spoiling of food M151  Inhibits enzyme action F164 (Any 2) (2) 3.2 3.2.1  Enhances browning  Improves the appearance of the meat  Enhances the flavour M88  Meat is kept moist/ prevents the meat from drying out F199 (Any 2) (2) 3.2.2  Bread crumbs  Couscous  Bulgar wheat  Quinoa   Cooked rice  Cooked/Mashed potatoes M85  Sweet corn (Any relevant 2) (2) 3.2.3 (a) Lamb has a smooth texture, fine grain, tender/soft, M83 firm and not dry (Any 2) F197 (2) (b) Fat in lamb is evenly distributed M83 Fat is firm and white or pinkish in colour (Any 2) F197 (2) 3.2.4 Ostrich is healthier because it is:  Lean  Low in fat M79  Low in kilojoules F189  Low in cholesterol  (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/2021 SC/NSC – Marking Guidelines 3.2.5  Game meat is lean and therefore needs to be larded or barded before roasting to prevent dryness  Marinating adds to the flavour/taste/juiciness/moisture to the meat and prevents the gamy taste it is preferred to use dairy products such as buttermilk and yogurt or oil to marinate rather than wine  Using suitable cooking methods/ Moist heat methods such as stewing, braising will add juiciness and flavour  Unsuitable cooking methods/ dry heat such as roasting, grilling will dry out the meat  Continuous basting will prevent drying out  Stuffing improves juiciness and taste to the meat (Any 4) M79 F189 (4) 3.3 3.3.1  Pliable /Soft dough M115  Paper thin F207  Non-laminated (Any 2) (2) 3.3.2  Leave phyllo pastry in the refrigerator for 12 hours/ overnight  After thawing/defrosting it should be left at room temperature for another hour M115  Keep pastry covered with plastic or damp towels (Any 2) (2) 3.3.3 Crème Chantilly: Fresh whipped cream, lightly sweetened with M143 sugar and flavoured with vanilla (3) 3.3.4 Apple strudel M115 Phyllo pockets/ baskets/ cigars with sweet fillings F207 Greek milk tart/Galaktoboureko (Any 1) (1) 3.4 3.4.1  Mixture was too soft  Oven was too cold  Puffs were under baked  Eggs were not beaten into the mixture sufficiently  Dough was too stiff  Incorrect ratio of ingredients/Too few eggs were used/ too much water/ too much flour  M124  Water and butter boiled for too long resulting in the loss of F186 steam  (Any 2) (2) 3.4.2  Measure the ingredients correctly  Melt the butter in boiling water  Add all the flour at once and beat to form a smooth ball that pulls away from the sides of the saucepan  Cool the mixture  Add eggs one at a time/ beat well after each addition M122  Check consistency/mixture must be pliable to pipe/shape  F185 (Any 5 in the correct order ) (5) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/2021 SC/NSC – Marking Guidelines 3.5 3.5.1 TWO techniques Description of each technique Edging  A fork is used to decorate the edge of the pie Glazing Milk/thinned mayonnaise/ egg white/egg yolk/whole beaten egg brushed on top of the pie Pieces of pastry/Fleurons/ Pieces of pastry are cut into pastry leaf leaves and placed on top of the M118 pie with egg white or water F213 (Any 2) (Any 2) (4) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/2021 SC/NSC – Marking Guidelines QUESTION 4 4.1 4.1.1  Protein  Natural fibre  Carbohydrates M101  Vitamin B and foliate  F181  Minerals: potassium, iron and magnesium (2) (Any 2) 4.1.2  Suitablebecause none of the dishes include meat/ no fish and eggs (1)  Chickpea salad with Mixed Lettuce Leaves and Walnuts are healthy owing to high content of green leafy vegetables and do not contain saturated fats  High complex carbohydrates in the form of chickpeas are beneficial to health  Grilled Soya Cutlets with Mushroom sauce, soya does not contain saturated fat and is a healthy option  The mushroom sauce will have fat and flour but as an accompaniment it will not be too harmful  Steamed baby Potatoes is served with the skin on retaining nutrients and is not refined starch  Chargrilled Vegetables are a healthy way of preparing vegetables compared to frying them and is suitable for a M49/99 person with high cholesterol levels  F178/5  No processed meat was used  Dishes do not contain a lot of sugar  The dishes in the menu are very low in cholesterol  (Evaluation 1 +Any 5) (6) 4.1.3  Contains no hormones  Excellent source of nutrients  High in protein  Low in fat  Cholesterol free compared to meat  Natural source of fibre  Gluten free  High in minerals and vitamins  Rich in antioxidants and low in glycaemic index (Any 3) 4.2 4.2.1 Gross profit = Selling price – Food cost M62 = R18 000-00 - R4 000-00 F19 = R14 000-00 (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/2021 SC/NSC – Marking Guidelines 4.2.2 Net profit = Selling price - Total cost Or = Selling price - (Food cost + Overheads + Labour cost/staff salaries) M62 and = R18 000-00 - (R4 000 + 2 000 + 2 000) F19 = R10 000-00 (Any 3) (3) 4.2.3 Food cost  Labour cost/staff salaries  M63 Overhead cost F19 Age of client (Any 3) (3) 4.3 4.3.1  Personal and kitchen hygiene is essential when preparing the Hors d’oeuvres  Hors d’oeuvres are prepared to be bite sized  Must be visually attractive and colourful  Must be tasty and well-seasoned  Must include a variety of flavours M74  Ingredients should be easily recognisable F13  Food should be properly prepared by using the correct techniques and cooking methods  It should be prepared using high quality ingredients  Prepare the correct number of snacks for the duration of the (4) function and the number of guests  (Any 4) 4.3.2  Don’t put too much food on platters  Place hors d’oeuvres diagonally in neat, evenly spaced rows/ in a pattern that is pleasing to the eye  Consider a mixture of colours, tastes and textures   Different levels and heights may add to visual excitement   Provide enough space around tables  Pack out plates, food etc. in logical order M74  Provide for practicalities such as a place to discard toothpicks, F13 skewers or napkins (Any 4) (4) 4.4  Soy-glazed beef skewers– Hindus do not eat beef  Pork Sausages with Mustard Dip – Hindus do not eat pork  Mini Wraps with Bacon and Spinach – Hindus do not eat pork   Toasted Coconut Marshmallows - gelatine used in the preparation of the marshmallows can be from beef or pork origin  Only 2 dishes suitable: Mini Red Onion Tart tatins and M44 Cheese puffs/ strict Hindus are vegetarians and do not eat F3 meat, fish, eggs, onion or garlic  (Any 5) (5) 4.5 4.5.1 Agar agar M128 F160 (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/2021 SC/NSC – Marking Guidelines 4.5.2 Large quantities of sugar will weaken the gel/ takes longer to gel M132 Retards the setting process/not set at all F163 (2) 4.6  Try not to insert a knife to loosen the gelatine dish  Gently pull it away from the sides with finger tips /allow air to separate the contents from the mould by tilting and shaking the mould  Use a blow-torch briefly around the mould  Put a warm cloth around the mould and unmould  Dip the mould into hot water for 1-2 seconds M130  Invert the mould over a plate or place a plate over the mould and flip F162 them over (Any 4) (4) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/2021 SC/NSC – Marking Guidelines SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Meerkat Ranch will contribute to the economy by:  Creates job opportunities  Increases the GDP of the province  Esteem and living standards of people will improve  Income generated by Meerkat Ranch will contribute to development of infrastructure in the province M1  The multiplier effect will take effect/ income generated by F143 tourists (4)  It will attract foreign/ local investors (Any 4) 5.1.2  Security Meerkat Ranch is in the bush, security must provide a safe environment for all guests/ protect people and assets  Marketing The marketing department will ensure that they use positive marketing techniques to attract guests to Meerkat Ranch  Front office  Welcomes the guests and provides information/handle financial transactions check in and out of guests M4  Human resources F118 Hire, train/retrain employees  Maintenance The upkeep of game drive vehicles and lodges/ rooms  Laundry  (4) Washing, ironing and dry cleaning of Meerkat’s linen.  (2x2) 5.1.3 Message is received by ears and eyes;  this form of media can reach large audiences.  Message can be repeated many times as M20 the advertiser can afford.  They use sound / music and visuals F140 that appeal to the target market.  They evoke emotions within the (2) viewer/ listener that make them remember the product / service.  It can be marketed through television/promotional videos/ cinema projections/ digital shows online/YouTube/pop-up adverts (Any 2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/2021 SC/NSC – Marking Guidelines 5.1.4 (a) Product: M15- Deluxe Self-catering private lodges/lodges 16 Coffee at the kiosk F133- Game drives 135 (Any 2) (2) (b) Place: M15- 2 hours away from the East Coast of East London 16 It is in the bush (Any 2) F133- 135 (2) (c) Promotions: M15- If you book now, you will qualify for low prices 16 Free game drives  (Any 2) F133- 135 (2) (d) People: M15- Wildlife enthusiasts are incorporated in the pamphlet 16 Coffee lovers/drinkersPeople who enjoys lavish F133- accommodation 135 (2) 5.1.5 (a) An Entrepreneur is a person who can identify business M8 opportunities/ create new ideas to start his or her own business, F129 especially when it involves taking on financial risks. (Any 2) (2) (b)  Suitable preparation and serving area for the craft coffee/ kitchen  Sufficient utensils and coffee machine equipment for craft coffee  Correct and enough ingredients for craft coffee  Packaging/serving equipment/cups/ cutlery etc…  Transport/delivery to get ingredients  Sitting area: tables and chairs/ umbrella/ awning  Hygiene: Uniform, sanitizers   Safety: Fire extinguisher/ First aid kit  Policies: for the successful running of the business e.g. contracts  M10  Good service: less waiting time, good quality products F131 (Any 4) (4) (c)  Organogram: the staff who will be responsible for which tasks within the business  Job description: a list of the tasks for each staff member  Individual responsibilities/ duties: staff will take responsibility M12 for specific or critical tasks during a shift (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/2021 SC/NSC – Marking Guidelines 5.2. The restaurant staff should:  Switch off all electrical equipment  Use the necessary fire extinguisher equipment  Call the fire brigade  Remain calm and keep the guests calm M187  Ring the fire alarm F45  Evacuate the building immediately (4)  Staff should direct the guests to a safe centralised point. (Any 4) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 14 DBE/2021 SC/NSC – Marking Guidelines QUESTION 6 6.1 6.1.1 A B Wine classification Sparkling wine (1) Red wine/natural/ still (1) Degree of Very dry (1) Dry (1) sweetness Alcohol content 12% (1) 14% (1) M156 Identify TWO Caviar  Tournedos F47- dishes that suit the Oysters (2) Crown Roast 48 wine Venison-potjie (Any 2) (10) 6.1.2 Opening of a red wine bottle:  Hold the bottle at 45° angle at waist length  Use waiters friend to carefully open the foil   Discard the foil and close waiters friend  Wipe the top of the bottle with your service cloth  Hold the neck of the bottle firmly in one hand and insert the corkscrew into the centre of the cork  Turn the corkscrew in a clockwise direction ensuring that it goes down the centre of the cork  Tilt the arm of the waiters friend and rest the lever on the lip of the bottle   Hold the lever in place with your index finger M166  Remove the cork from the corkscrew and place it on a side F60 dish for the host to inspect (Any 5 in correct/ Logical order) (5) 6.2 6.2.1 Cleaning of tableware:  Wash in clean, hot, soapy water  Rinse in clean, hot water  Air dry and polish with a clean cloth   If stains are present dip into hot water and polish with a clean, M177 dry cloth (Any 2) (2) 6.2.2 Menu card design:  Menu cards should be on durable/ attractive/ themed paper  Make sure the type of font and size suits the event  It must be easy to read  Correctly written in correct format  Pleasing to look at/ creative and easy to handle (Any 3) M177 F33 (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 15 DBE/2021 SC/NSC – Marking Guidelines 6.2.3 Table linen requirements:  The choice of the linen should match the choice of the menu  Linen must compliment the theme of meal/décor  Linen should be clean  No wax stains or food stains  Table cloths should be well ironed with only the centre fold visible M177  Linen must hang evenly from each side of the table F34  Linen should not be upside down (Any 3) (3) 6.3 Crumbing down  Conducted after main course before dessert  Remove all unnecessary items from the table e.g. salt and pepper pots, empty glasses  Equipment; brush and pan/table scraper/electric brush/or folded linen napkin between dessert spoon and fork can be used  Hold equipment in your right hand.  Hold a plate in the flat of your left hand, 5cm below the edge of the table  Start on the right of the host  Stand between two guests  Brush the crumbs on the plate halfway from both guests  Slide/pull down the dessert fork and spoon/reposition dessert cutlery M194  Continue anti-clockwise F37  End with the host (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 16 DBE/2021 SC/NSC – Marking Guidelines 6.4 On-consumption liquor licence:  No persons under the age of 18 may be served alcohol  Provide adequate toilet facilities for both male and female guests on or near the licenced premises  Meals must be available during the hours that liquor is served  No serving of alcohol to a person that is drunk  All liquor bought on the premises must be consumed on the premises  If permitted guests can take their own liquor to an establishment, a corkage fee is charged and guests consume the liquor on the premises  No form of adulteration/ no water may be added/ diluting with water.   Current COVID regulations of the selling and serving of alcohol must be adhered too  M168  On closed days, alcohol may only be served to a person /9 ordering a meal during allocated hours.  F55 (Any 4) (4) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved