Hospitality Studies Grade 12 IEB 2018 Memo

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE EXAMINATION NOVEMBER 2018 HOSPITALITY STUDIES MARKING GUIDELINES Time: 3 hours 200 marks These marking guidelines are prepared for use by examiners and sub-examiners, all of whom are required to attend a standardisation meeting to ensure that the guidelines are consistently interpreted and applied in the marking of candidates' scripts. The IEB will not enter into any discussions or correspondence about any marking guidelines. It is acknowledged that there may be different views about some matters of emphasis or detail in the guidelines. It is also recognised that, without the benefit of attendance at a standardisation meeting, there may be different interpretations of the application of the marking guidelines. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 2 of 13 SECTION A QUESTION 1 MULTIPLE CHOICE 1.1 A point-of-sales 1.2 C night auditor 1.3 A objectives 1.4 B Security 1.5 A serve liquor with an ordinary meal 1.6 C sales, volumes, cost and profit of each dish 1.7 D held for smaller groups of people 1.8 C presentation is elaborate and style of service formal 1.9 B canapés 1.10 A Crudités QUESTION 2 Column A Column B Column C Example of Pastry Pastry dish Characteristic of the pastry 2.1 Choux D Beignets vii Crisp with a cavity. 2.2 Phyllo G Baklava vi Made from flour, water and eggs. 2.3 Shortcrust E Quiche ii Crumbly texture. 2.4 Purr A Samoosas v Made from flour and water. 2.5 Puff B Mille iii Delicate with light flaky layers. feuilles QUESTION 3 3.1 B Use the most recent version of your web browser. C Always use a secure web browser. E Purchases should be made by credit card. G Make sure you are on the correct website. 3.2 3.2.1 Refrigeration – Reduced temperature; the other two involve high heat/form of storage/other methods of preservation. 3.2.2 Tatins – Pastry dish; the other two are vegetarian dishes/soya or vegan substitutes. 3.2.3 Charmat – Process of second fermentation in the tank; the other two are degrees of sweetness. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 3 of 13 SECTION B QUESTION 4 4.1 4.1.1 Franchises – Enterprises with well-established names that form part of a chain in which every establishment has its own owner. Comply to the specific standards of a franchise or brand Payment of royalties / franchise fee / levy 4.1.2 Willing to take risks Motivated Hard working (any two characteristics) Energetic Believe in yourself Creative Leadership Consistency Follow rules and regulations Diligence 4.1.3 They are spread all over the country, they have been in the business for a long time and know what customers need. They change their menus and specials regularly according to the needs of the public. Good turnover/maintain profit Sustainability – eco-friendly – green business Use of local suppliers Runs smoothly Client base Keep improving High standards 4.1.4 • The economy experienced difficult times, fast foods are expensive. • People tend to live a healthy lifestyle. • No unnecessary spending / budget constrictions • Poor reputation • Social impact – boycotting • Market saturation / competition 4.2 4.2.1 Families/Groups/Friends who share. 4.2.2 Written information content: • State the name and price • Give short, clear description for the product/service • Display the slogan or special features • Supply the contact details or address where the product/service can be obtained • Use simple, understandable language and be free of spelling mistakes. • Play on words – four/4/for IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 4 of 13 OR Accept any points referring to the characteristics of an effective visual marketing tool KFC – Big lettering and big space, you can see what they advertise. • Looks professional and you get something for free. • Lettering on KFC too small • Steers – Big lettering and not too many words. • Easy to read and looks professional, you can see exactly what you will get. Both advertisements are very effective, not too many words and large pictures. 4.3 • Mind map • Cover page (Name of business and name of owner) contact details • Business description (Address, form/type of business, goals, street map, site plan logo) • Operational plan (Purchase and suppliers, personnel plan, organogram, job descriptions and individual responsibilities) • Goals / Mission and vision • Product description • Marketing plan (target market) • Financial plan (cash flow, income statement, balance sheet, profit and loss break-even analysis, budget) • SWOT IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 5 of 13 QUESTION 5 5.1 5.1.1 Use the conversion table below to convert these specific ingredients from millilitres to grams. Show all your calculations. Ingredient Conversion Unit Price Bought per Unit 250 ml Sugar 200 g 2 kg R41,99 120/250 × 200 = 96 g 250 ml Shortening 230 g 500 g R42,00 120/250 × 230 = 110,4 g 250 ml Flour 120 g 2,5 kg R30,99 1180/250 × 120 = 566,4 g 5.1.2 (a) Sugar (96/2 000 g × 41,99 = R2,01) (b) Shortening (110.4 / 500 g × R42,00 = R9,27) (c) Flour (566,4 g /2 500 × R30,99 = R7,02) 5.2 Food cost + Labour cost + Overhead cost R78,90 + R250 + R25,00 = R353,90 Selling price is total cost plus + 50 % of total cost R353,90 + R176.95 = R530.85 / 24 (award a mark for indicating that the yield is used to obtain the selling price) = R22,12 is the selling price for ONE doughnut. 5.3 5.3.1 Cocktail function – Semi formal or formal get-togethers where light hors d'oeuvres, a variety of drinks and cocktails are usually served. Guest can mingle with others. Late afternoon or early evening. Finger lunch – finger foods which are often eaten as a quick snack. This may substitute a luncheon. Fruit juice, soft drinks or wine are served. 5.3.2 A semi-formal to formal dinner cocktail consisting of substantial finger food and canapés. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 6 of 13 QUESTION 6 6.1 6.1.1 Occupational Health and Safety Act. 6.1.2 • Correct storage procedures. • Cleaning of chickens in basins. • Colour-coding kitchen/separate. • Uniform and improved personal hygiene. • Handwashing – only 1point • Disinfect and clean surfaces 6.1.3 • Customers may become sick and as a result lodge complaint or even sue the company. • Health inspector may issue a warning on a first offence and a certain period of time is granted in which the establishment should bring the standards up to required level. • May be liable for a fine. • They may close down the business/Revoking the licence. • Sick customers may claim medical expenses • Reputation / bad publicity • Loss of customers • Loss of revenue/income • Sued 6.2 6.2.1 • HIV weakens the body’s immune system and leaves the body more ttttttttttttttt vulnerable to TB • A weakened immune system also allows TB to infect parts of the body other than the lungs. • TB seems to increase the formation of the virus and weaken the immune system more. • The two diseases are a deadly combination; they are far more destructive together than either disease alone. 6.2.2 • True, HIV cannot be transmitted from one person to another in the workplace or when handling food and are allowed to work in the kitchen. • HIV cannot be transmitted when sneezing or coughing near food. • HIV cannot be transmitted when sharing utensils such as knives, forks, etc. because the virus dies at room temperature. • A person with HIV is more likely to be infected by other diseases like TB and then they need to be put on sick leave. • Food handlers with TB should be put on sick leave and receive treatment because they transmit the disease if they sneeze and cough onto food. • Food handlers with TB should not work near the food or with any other equipment in the kitchen because they can transmit TB with droplets sputum if they sneeze over food. • If they cut themselves the virus will die at room temperature and will not spread. • Food handlers still need to follow all standard hygiene practices and always wear surgical gloves when treating someone who sustained a cut or open wound. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 7 of 13 QUESTION 7 7.1 7.1.1 (a) 14 Top side (b) 12 Rump (c) 6 Flat rib (d) 2 Neck 7.1.2 Any numbered cut 7.2 7.2.1 Freezer burn Dehydration of the meat takes place and this appears as greyish- brown spots on the surface of the meat. This is caused by sublimation – liquid changes from the solid phase to the gas phase without melting. 7.2.2 • The best method is to thaw patties in their packaging slowly in the refrigerator (overnight) to prevent a lot of moisture loss. 7.3 • Excellent source of nutrients/proteins. • Convenient to use as it is easy to prepare or to rehydrate and use in patties. • Cheaper than animal protein. • Substitute for animal protein. • Low in kilojoules. • Has a low glycaemic index/dietary fibre. • Low in cholesterol • Can stretch a dish / meat filler • Healthier – not accepted too vague 7.4 • Moral grounds, based on an objection to the killing of animals. • Health reasons, because of the high levels of cholesterol and hormones in meat. • Religious belief may prohibit the eating of meat. • The meat industry is said to have a negative impact on the environment. • Some people do not like the taste of meat. • Meat is more expensive than plant products (any three answers). 7.5 7.5.1 Miso: A fermented soy product used to flavour dishes. 7.5.2 Hummus: Spread or paste or dip that is made from ground sesame seeds/tahini, chickpeas, lemon juice, olive oil and garlic. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 8 of 13 QUESTION 8 8.1 A – Meringue Dessert B – Cream/Mousse C – Baked custards or cold or custard based. 8.2 • All equipment should be free of fat or grease and egg whites should have no trace of egg yolk in them – even a small trace of fat will prevent the egg whites from foaming properly. • Egg whites at room temperature foam best. • Acids such as cream of tartar or lemon juice help to stabilise the foam. • Type of container – glass/stainless steel 8.3 Chocolate mousse Bavarian cream Chiffon • whipped egg whites • Egg custard OR • Whipped egg • Whole egg whites 8.4 Reference must be made to the sugar not to the method in serving Crème caramel Crème brûlèe Difference inverted with a layer of topped with caramelised caramelised sugar sugar in a mould 8.5 • Hydration: Gelatine must first be soaked in a cold liquid in order to absorb liquid and soften. • Dispersion: The hydrated gelatine should be melted before adding to a cold liquid otherwise the hydrated gelatine directly to a hot liquid or base or melting the hydrated gelatine over steam. • Gelation: The gelatine mixture is refrigerated to set or form a solid gel. This is a slow process that should not be hurried. 8.6 8.6.1 Docking: The base of the tart dough and sides are pricked with a fork or a special docking roller to allow air which is trapped between the dough and the dish to escape. 8.6.2 Blind baking: The pastry is baked before the filling is added. Line with greaseproof paper. Weigh the lining and pastry down with dried beans or rice. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 9 of 13 QUESTION 9 9.1 A Low alcohol wines/de-alcoholised/alcohol free B Sparkling wines C Natural wines/Still D Fortified wines 9.2 9.2.1 The juice is taken from the grape. Or "MUST" 9.2.2 Yeast uses sugar is converted into alcohol and carbon dioxide. 9.3 9.3.1 Cultivar: Wines may only be sold as wine of a particular cultivar if the wine is made of at least 50% of that cultivar. Type of grape used 9.3.2 Harvest year: At least 80% of the wine in the bottle should have been harvested form the cultivar of the year mentioned. 9.3.3 Producer: The name of the registered estate is indicated where it is applicable. The brand owner or name of the winemaker is indicated where it is applicable. 9.3.4 Authenticity seal: Wine and spirit board authenticity seal at the neck of the bottle indicates that wine is certified and that the contents correlate with the label. 9.3.5 Type of flavour or taste of wine. Suggesting serving temperature and matching food. 9.4 25 ml IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 10 of 13 QUESTION 10 10.1 • Prevents the food from being spoiled by the action of enzymes and micro-organisms. • Food preservation increases the safe storage period of foodstuffs/shelf life increased • Less wastage due to food spoilage • It increases the availability of various foodstuffs even at distant and not easily approachable places. • Easy to store. • Enhances the taste of food for example smoking • It can save time and labour as certain preparation has already been done. 10.2 Pectin 10.3 Sugar 10.4 • Jar with a large opening and straight sides. • Transparent/see-through • No cracks or chips. • Jar and lid should be sterilised. • No signs of rust on the lid. • Metal lids should have a plastic lining to prevent the metal coming into contact with the food. • Lid should seal properly. IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 11 of 13 QUESTION 11 11.1 • Uniforms should be neat and clean (may not state correct uniform). • Hair must be clean and out of the face. • Fingernails must be short and clean without nail varnish. • Waiters must apply personal hygiene and should not smell of smoke, sweat, alcohol or heavy perfume. • Waiters must be cleanly shaven. • No excessive jewellery • Well groomed 11.2 (a) Table d'hôte menu – Set menu with cutlery already in place. (b) One extra mark allocated Soup/Starter Entreé/Intermediate Main meal Dessert IEB Copyright © 2018 PLEASE TURN OVER

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 12 of 13 SECTION C QUESTION 12 • Source A: Hypertension – High levels of salt intake • Source B: Diabetes – sugar intake • Source C: High fat/ obesity; sugar/diabetes; salt/hypertension • Source D: Low fat diet – healthier meal options – various fast food chains • Balanced meal – Food pyramid • Reference to article – not just rewrite • Salt • Sugar • Oil • Unhealthy cooking methods • High/empty kilojoules The essay must: • Have an applicable heading and introduction. • Contain about 500 words and appropriate paragraphs. • Come to a clear conclusion and state your opinion. Marks will be allocated according to the rubric. Mark 0–1 mark 2 marks 3 marks 4 marks Allocated Use of Makes superficial A few appropriate Several and Makes full use of sources reference to one references made appropriate the sources. 4 or more sources. to sources. references made to sources. Use of Some relevant Some relevant Many relevant Many relevant own facts given beyond facts given beyond facts given beyond facts given beyond knowledge the sources to the sources to the sources to sources to support support argument. support argument. support argument. argument. 4 AND AND Integrated into the Integrated into argument. argument well. Content Essay is not about Discusses fast Discusses Discusses Relevance the statements food but statements statements regarding fast superficial or no referring to thoroughly food. reference to health ingredients of referring to implications. fast food, health ingredients of fast implications and food and range of 4 some examples. health implications (diseases and allergies), giving relevant examples. Quality of Writing consists of Reasoning correct Supports the Strongly supports argument facts with little but hard to follow. position. a clear position. linkage or Some linkage Reasoning is Reasoning is very reasoning. evident. clear. clear and succinct. Minor errors in Flow is logical, 4 flow. showing evidence Linkage of clear sometimes understanding. missed. Fairness, i.e. One counter At least two argument opinion given. counter opinions 2 against given. IEB Copyright © 2018

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE: HOSPITALITY STUDIES – MARKING GUIDELINES Page 13 of 13 Presentation Tone is consistent. Tone mature. Good and Excellent and appropriate appropriate use of language. language. Mostly appropriate Correct paragraphing. paragraphing with 2 Introduction and good transitions. conclusion have Interesting merit. introduction, satisfying conclusion. Total: 200 marks IEB Copyright © 2018 PLEASE TURN OVER