Hospitality Studies May-June 2023 MG Eng_hlayiso.com_.pdf

Downloaded from hlayiso.com SENIOR CERTIFICATE EXAMINATIONS/ NATIONAL SENIOR CERTIFICATE EXAMINATIONS HOSPITALITY STUDIES 2023 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 14 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/2023 SC/NSC – Marking Guidelines SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C M12 F131 1.1.2 D M6 F125 1.1.3 A M78 F196 1.1.4 B M80 F190 1.1.5 B M60 F20 1.1.6 C M157 F50 1.1.7 C M132 F163 1.1.8 B M114 F206 1.1.9 D M115 F206 1.1.10 B M122-3 F185 (10) 1.2 MATCHING ITEMS 1.2.1 F 1.2.2 G M150 1.2.3 A F167- 1.2.4 C 170 1.2.5 E (5) 1.3 MATCHING ITEMS 1.3.1 E M143 1.3.2 G -144 1.3.3 D F155- 1.3.4 B 156 1.3.5 A (5) 1.4 ONE-WORD ITEMS 1.4.1 Aspic  M69 F162 1.4.2 Tuiles  M144 F157 1.4.3 Vegan/Fruitarian M99 F178 1.4.4 Sausage roll M118 F16 1.4.5 Blind baking  M117 F209 1.4.6 Cocktail M160 F64 1.4.7 Duck/Goose M69 1.4.8 Castor sugar/Icing sugar M125 F186 1.4.9 Anaphylaxis M50 F4 1.4.10 Spun sugar M146 F156 (10) 1.5 SELECTION ITEMS 1.5.1 A C D  (Any order) M157 F53 (3) 1.5.2 A D (Any order) M166 F58 (2) 1.5.3 AC D E H (Any order) M19 F138- 139 (5) TOTAL SECTION A [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/2023 SC/NSC – Marking Guidelines SECTION B: KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 Liver M23 F77 (1) 2.1.2 -Contact with an infected person/their stools as Hepatitis A is spread through close personal contact with an infected person -Eating food prepared by an infected person -Drinking water that has been contaminated by Hepatitis A, especially in parts of the world with poor hygiene and M28 sanitary conditions F83 -Sexual activity with an infected person (Any 2) (2) 2.1.3 -Always wash your hands with warm soapy water after using the toilet and before preparing food or eating -Use bottled water when you are in places where Hepatitis A is common -Do not wash fruits and vegetables in untreated water -Do not use ice cubes made from untreated water -Restaurant chefs/ staff should not prepare the food if they have contracted the disease/ Do not eat food prepared by an infected M23 staff member F77 -Get the Hepatitis A vaccine (Any 3) (3) 2.1.4 CHOLERA HEPATITIS A Watery stools/ watery Light-coloured diarrhoea/ severe diarrhoea  stools/Diarrhoea Nausea No nausea No stomach pain/upset Stomach pain/Upset stomach stomach Vomiting No vomiting No loss of appetite Loss of appetite Rapid dehydration No rapid dehydration Normal urine Dark yellow urine Rapid heart rate Tiredness Dry mucous membrane/dry No dry mucous membrane/dry mouth mouth Normal skin colour/ normal Yellowish skin or eye colour/ no jaundice eyes/Jaundice Muscle cramps No muscle cramps M25,22 No fever (Any 2) Fever (Any 2) F76,78 (2 x 2) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/2023 SC/NSC – Marking Guidelines 2.2 The executive chef sent the chef home because he might have the following: -long lasting diarrhoea which will contaminate food  -frequent fevers and sweats- may make the customers feel uncomfortable -thrush in the mouth and on the tongue may make the customers feel uncomfortable  -unusual skin rashes and cracked corners of the mouth that may make guests feel uncomfortable M26 -secondary TB- people may not work with food as they will contaminate the F79 food and spread TB (Any 3) (3) 2.3 -Teamwork will increase productivity in the restaurant -Staff members will have pride in their work -They will feel free to ask for help when needed -It will ensure that the staff work quickly, efficiently, neatly and safely/workflow will be smooth -They will share successes and failures/enjoy working with each other/co-operate with each other/ willing to give inputs /make suggestions -It will create a good experience and pleasant atmosphere for the guests -It will improve tolerance where staff members will recognise others as individuals with different personalities -Staff members will be willing and be prepared to work with others/pull their weight -It will promote fairness and honesty with team mates/have some thought for their fellow workers and not being selfish M30 -It improves sales/turnover/increasing income/ more money F88 -Guests will return/ come back (Any 4) (4) 2.4 -The use of computers provides tighter control to improve food service delivery -It provides the correct information at the right time which results in easier and faster service/better communication between waiter and guest and waiter with kitchen staff -Orders in the restaurant are faster and more accurate which will not frustrate the guests -Finalisation of accounts can be done easily/the bill can be printed out -Reduces the number of trips the waiter makes to and from the kitchen therefore saves the energy of the waiter -Easy to recognise information M40 -Customers can order online F108 -Saves time/ effective use of time/ speedy delivery  (Any 3) (3) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/2023 SC/NSC – Marking Guidelines SECTION C: NUTRITION AND MENU PLANNING; FOOD COMMODITIES QUESTION 3 3.1 3.1.1 Late afternoon/Evenings/Late evening/17:00 – 19:00 M67 F12 (Any 1) (1) 3.1.2 -Do not need utensils to eat hors d'oeuvres/little cutlery and crockery is required -A variety of foods that can be eaten easily -Can be inexpensive if well planned -Less space is needed for cocktail functions -Not as many tables/chairs needed as for a sit-down dinner -More people can be accommodated/a large number of people can be entertained at one time -A special atmosphere is created as guests are allowed to mingle with everyone/people can interact in a relaxed, informal way -A wide variety of styles and flavours can be served -The menu may appeal to different cultural groups/and kosher/halaal/vegetarian foods can be easily incorporated -More creativity than formal meals -Cocktail snacks provide a wide variety from cold to hot to gourmet selections -A table plan is not needed -Fewer serving staff is needed M67 -The duration of the function is usually quite short/about two F12 hours (Any 4) (4) 3.1.3 COCKTAIL FUNCTION FINGER LUNCH Semi-formal to formal get- Informal to semi-formal/may together substitute a luncheon Usually in evenings/late Usually at lunch time evenings Light hors d'oeuvres is served/ Quick snacks/finger foods smaller/one or two bites served/bigger items/not one M66 (Any 2) bite (Any 2) F12 (2 x 2) (4) 3.2 3.2.1 -Fried Calamari with Tartar sauce M50 -Beef Cordon Bleu F4 -Bread and Butter pudding (Any 2) (2) 3.2.2 -Lots of fat/ saturated fat in the Beef Cordon Bleu/oil used to fry the Calamari/egg yolks used in mayonnaise for the Tartar sauce will have a high fat content -Processed meat/ processed meat used in Beef Cordon Bleu -Fat and sugar/ fat and sugar in the Bread and Butter Pudding M49 -Refined starch/ refined starch in the Bread and Butter Pudding F5 (Any 3) (3 ) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/2023 SC/NSC – Marking Guidelines 3.3 3.3.1 Selling price = Food cost  Food cost % = R3 100,00  0,30 M62 = R10 333,00  F21 (3) 3.3.2 Gross profit = Selling price – Food cost  M62 = R10 333,00 – R3 100,00  F21 = R7 233,00  (3) 3.3.3 (a) Labour costs M60 F20 (1) (b) Overhead costs M60 F20 (1) 3.4 3.4.1 -Beans/Kidney beans/Sugar/Black/Speckled/Haricot/Butter -Lentils/breyani dhal -Chickpeas M102 -Moong dhal F181 -Split peas/dhal (Any 2) (2) 3.4.2 -Store in airtight containers -Store vacuum packed/store in closed containers to keep weevils out M -Store in a cool place F181 -Store in a dry/dark place (Any 1) (1) 3.4.3 -The end product will be harder M104 -Salt will react with the starch in legumes therefore salt should not F183 be added before the beans are softened  (Any 1) (1) 3.4.4 -Legumes are versatile -They are economical -They can stretch the number of portions -They are high in protein -Low in fat -Cholesterol-free -Contain natural fibre -High in mineral substances M101 -Rich in anti-oxidants F179 -Low in glycaemic index/gluten free (Any 4) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/2023 SC/NSC – Marking Guidelines 3.5 3.5.1 -Cream puffs -Éclairs -Profiteroles -Paris Brest -Gateaux St Honoré M125 -Croquembouche F187 -Swans (Any 3) (3) 3.5.2 Sweet fillings e.g. Crème pâtisserie/ confectioners custard/ bakers custard, caramel treat, whipped cream/Chantilly, ice cream, M126 jam, drained canned fruits, mousse F186 (Any THREE suitable sweet fillings) (3) 3.5.3 -The batter was too soft -Too many/little eggs were added -The eggs were added too quickly/ all the eggs were added at once -Too much water evaporated, too little steam formed -Adding extra flour after gelatinisation -Oven was too cold/ not preheated -Opening oven before the puffs were thoroughly cooked -They didn’t bake long enough/ didn’t have enough time to dry M44 out F186 (Any 4) (4) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/2023 SC/NSC – Marking Guidelines QUESTION 4 4.1 4.1.1 Agar-agar M128 F160 (1) 4.1.2 Hydration- gelatin powder is soaked in/sprinkled over cold M129 water/juice in order to absorb liquid and soften/become a F161 sponge (2) 4.1.3 -Do not insert a knife -Pull it away from the sides with your fingertips/allow air to separate the contents from the mould by tilting and shaking the mould -Use a blow-torch briefly around the outside of the mould -Put a warm cloth/hot towel around the mould to facilitate unmoulding -Dip the mould into hot/lukewarm water for 1-2 seconds – not too long for the gel to start melting -Invert the mould over a plate or place a plate over the mould and then flip them over together M130 -Add a few drops of water on the plate to allow you to move the F162 gel if it is not in the correct spot (Any 3) (3) 4.1.4 -To ensure even distribution of the segments M131 -If added to a runny mixture it will result in the segments floating to F162 the topor sinking to the bottom (Any 2) (2) 4.2 4.2.1 Short crust/sweet pastry/pâte sucreé (Any 1) M114 F206 (1) 4.2.2 -Soft, short or fine crumb -Light golden-brown crust -Rich M113 -Not flaky F206 -Crisp (Any 3) (3) 4.2.3 -To disperse the lumps of butter evenly using a knife or dough cutter -Using a dough cutter or a knife will prevent butter from melting -The dough will not be over manipulated/ to prevent tough dough/ prevents dough from being elastic M115 -To produce a more uniform mixture F206 -To obtain fine crumbs (Any 2) (2) 4.2.4 -Eggs -Starch e.g. corn flour/cake flour -Milk M137 -Sugar F147 -Flavourants e.g. Vanilla essence (Any 3) (3) 4.2.5 -No it will not curdle, because the starch protects the egg M114 F177 (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/2023 SC/NSC – Marking Guidelines 4.2.6 -Dusting/Sprinkling M141 F152 (Any 1) (1) 4.3 4.3.1 -Trimming M85 F200 (1) 4.3.2 -Trimming neatens the meatremoves excess fat and M85 sinews which is tough and difficult to eat F200 (Any 2) (2) 4.3.3 -Pre-heat the oven/griddle pan and grill until it is very hot -Place the uncovered fillet on the rack of the roasting pan ±10cm below the element M90 -The door can be opened slightly to let the smoke escape F201 -Meat/grid/griddle can be brushed with oil to prevent sticking (4) -Grill on each side (Any 4) 4.3.4 -The protein in the muscle fibre will denatures and coagulate when the fillet reaches the internal temperature of 54°C -As the temperature rises above 71°C, collagen bonds with any remaining water and begins to transform into gelatin M88 -The fillet becomes brown or grey, stiff to touch with clear meat F201 juice (Any 3) (3) 4.3.5 -The natural enzymes in the meat break down the muscle fibre to ensure that the meat becomes tender -It improves succulence M82 -Improves flavour of meat (Any 2) F198 (2) 4.4 Liver/caul F190 (Any 1) (1) 4.5 4.5.1 - Bottling excludes air/oxygen - Sugar and acids used in the sauce inhibit micro-organism growth M150- - Boiling inactivates enzyme activity F166, - Boiling/sterilisation of bottles eliminates all micro-organism 169 growth in the bottle (Any 3) (3) 4.5.2 -Correct (1) M152 -Wooden spoons must be used because metal spoons will give the F174 sauce a metallic flavourdue to the reaction with acids (Any 1) (2) 4.5.3 -Removing moisture/Drying/dehydration e.g. sundried tomatoes M150 -Adding a preserve/using a high sugar content e.g. tomato jam F167- -Excluding air/Canning 168 -Low temperature/Freezing (Any 2) (2) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/2023 SC/NSC – Marking Guidelines SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 -Most people have social media so it will reach large numbers -Information on social media is short and to the point -Information is updated regularly and will be relevant -It could be colourful and could have audio that will attract people's attention more -Electronic bill boards can reach drivers and pedestrians M21 -Advertisements on television : viewers can be made aware of the F140 event (Any 3) (3) 5.1.2 - It should attract the attention of the desired target market - A successful marketing tool for the Durban July will be clear, Visual layout according to the theme - It should offer a service to the customers - It should bring new services or products to the attention of customers - It should be reliable/accurate/ no misleading information - It should supply information - It should state the name and price for the Durban July - It should display special features M18 - It should supply the contact details and address of where the F142 Durban July will take place  (Any 3) (3) 5.1.3  DURBAN JULY KWA-ZULU NATAL Horse racing  Horse racing lovers/Fashion enthusiasts/entertainment/outdoor lovers Entry Cost: R1 500  Frame/sketch OR Responses in the design should include: Sketch/frame/design 1 mark (1) -R1 500 (Price) -KwaZulu-Natal/Durban (Place) -Horse racing lovers/Fashion enthusiast/Entertainment M15 Industry/Outdoor lovers (People) F135 -Horse race/Durban July (Product) (Any 3) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/2023 SC/NSC – Marking Guidelines 5.2 -It creates job opportunities/ restaurants are open providing more jobs -Economic growth is stimulated and local income will increase/ people visit restaurants bringing in money  -It will contribute to the development and improvement of the infrastructure -Tourists will bring valuable currency/ tourists can travel and are willing to spend  -The esteem and standard of the community improves M1 -Multiplier effect takes place (Any 4) F108 (4) 5.3 5.3.1 -Home industries -Vendors -Function catering -Meals on wheels -Exporting and distributing her products locally -Farm stall -Training chefs M8-9 -She can produce: jams, pickles, bottled fruit, sugared/ F131 crystalline fruit/fruit cakes, bread (Any relevant 4) (4) 5.3.2 -Cash flow analysis/amount of money that comes into business -Income statement/the profit and loss -Balance sheet/assets, liabilities, and owners' equity -Break-even analysis/Fixed costs/Profit M12 -Budget (Any 4) (4) 5.4 5.4.1 -Welcomes guests at their vehicles -Controls moving assets -Gives direction to guests/ non booked in guests -Calls taxis/shuttles for guests -Opens car doors M6 -Takes guests to and from airport F113 - Parks guests cars  (Any 2) (2) 5.4.2 -Security manager -Security M6 -Parking attendant F124 -Human Resources (Any 2) (2) 5.5 Revenue generating area Non-revenue generating area Wash laundry Laundry as a revenue generating Laundry as a non-revenue area, optional service offers guest generating area, compulsory washing, ironing or dry-cleaning of service includes washing, ironing clothing and are charged per item, and dry-cleaning of the will generate income establishment's laundry such as bed linen, table cloths etc.- included in room rate already and does not M3-4 generate an income/non- F111 generating (Any 4) (4) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/2023 SC/NSC – Marking Guidelines QUESTION 6 6.1.1 -Natural wine/still wine -Sparkling wine M155 -Low alcohol/non-alcoholic wines/de-alcoholised F47 -Fortified wines (Any 3) (3) 6.1.2 -Mocktails can be shaken, stirred, blended or built -If a mocktail contains cream, fruit juice or eggs, it should be shaken -Never shake effervescent drinks -Serve in chilled glasses -Ice should be clear and clean -Place the ice in the glass followed by a non-alcoholic drink -Follow the recipe carefully -Use good quality products -Accurate measurements are important when mixing drinks -Use tot measure for measuring M161 -Do not overfill glasses F65 -Add garnish last (Any 4) (4) 6.2 6.2.1 -No person under the age of 18 may be served alcohol -Adequate guest toilet facilities for males and females must be provided on or near the licensed premises -Ordinary meals should be available on the premises during the hours that liquor is sold -Liquor may be sold on any day between 10:00 and 02:00 provided that on 'closed days' liquor may only be sold to a person taking an ordinary meal on the licensed premises. Closed days are defined as Sundays, Good Friday and Christmas day -No liquor may be supplied or sold to a person who is drunk -All liquor bought on the premises must be consumed on the premises -A person may bring his own liquor onto a licensed premise upon which a 'corkage fee' will be charged. Such liquor has to be consumed on the premises -It is illegal to add any liquids, such as water, to the liquor in a bottle/adulteration -Bankrupt or an un-rehabilitated person will not be granted M168 license F55 (Any 3) (3) 6.2.2 -A person who in the preceding 10 years was sentenced to imprisonment for any offence without the option of a fine -A person who is un-rehabilitated insolvent -A person who is a minor/underage on the date of consideration of the application -The husband or wife of any of the above persons M168 -Bankrupt or an un-rehabilitated person will not be granted F56 license (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/2023 SC/NSC – Marking Guidelines 6.3 6.3.1 -Carving unit -Guéridon trolley -Chafing dish M175 -Bain-marie F31 -Hot tray (Any relevant 2) (2) 6.3.2 (a) -Flambé is pouring alcohol over food and setting it alight so that the M175 alcohol can evaporate  F (1) (b) -Crumbing down refers to the process done after the main course before the dessert -Side plates, cruets, any unnecessary items like empty glasses are removed -A plate is placed on the flat of the left hand of the waiter with the folded service cloth in the right hand or between a dessert spoon and –fork/brush -Start on the right of the host, stand between two guests and brush down halfway from both guests onto the plate using the folded service cloth -Pull down the handle of the piece of dessert cutlery facing you from both guests -Continue anti-clockwise in this way, crumbing down and pulling M194 down dessert cutlery by the stem, finishing with the host F37 (Any 4) (4) 6.4 6.4.1 -Handle carefully to avoid accidents, do not stack too high, keep the spouts of tea pots turned inwards and pointing in the same direction -Group similar crockery items together in the storage area -If cracked replace and do not use for guest service -Wash and dry with a clean lint free cloth -Make sure the crockery is dust free/ store in a closed cupboard -Keep the storage areas locked at all times M176 -Stock must be counted regularly and accounted for (Any 2) (2) 6.4.2 -Place the cup and saucer and teaspoon in front of the guest -Provide a strainer if loose tea is supplied -If tea bags are used, ensure that the tags are not hanging out and there is a small bowl or container for used tea bag -The ear of the cup should be in line with the customer's right hand -Place a teapot, warm water jug, milk jug and sugar bowl and other accompaniments on a small tray on the right hand of the guest -Guests help themselves -A waiter can pour tea for the guests -Milk poured before the tea -Serve the tea from the right-hand side, served in an anti- M165 clockwise direction F69 -Ladies served first and host last (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 14 DBE/2023 SC/NSC – Marking Guidelines 6.4.3 -It is pleasing to look at/attractive/eye catching -Menu card is clean and undamaged -Font is neat/big enough to read -The menu can be placed on the guests cover because it is a flat M177 menu card/can be placed on a stand in the middle of the table F10 (Any 3) (3) 6.5 -Light candles/paraffin lights/solar lights -Explain the situation to the guests if their service will be interrupted -Apologise -Present a limited menu which does not include any dish or beverage that M186 needs an electrical appliance for preparation F45 -Switch on the generation (Any 3) (3) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved