# Hospitality Studies Grade 12 NSC November 2012 Memo (Eng) > Grade 12 Hospitality Studies memorandum from the NSC November Exam 2012 (English), 14 pages. Read online or download the free PDF. - Page: https://www.hlayiso.com/library/hospitality-studies-nov-2012-memo-eng/0dc2c1f2-abeb-4bbc-a9fc-d6f2de45e3f1 - Updated: 2026-09-27 - Subject: Hospitality Studies - Grade: Grade 12 - Document type: Memorandum - Year: 2012 - Exam period: NSC November Exam - Curriculum: CAPS - Pages: 14 Breadcrumbs: [Home](https://www.hlayiso.com/) › [Library](https://www.hlayiso.com/library) › [Grade 12](https://www.hlayiso.com/library/grade-12) › [Hospitality Studies](https://www.hlayiso.com/library/grade-12/hospitality-studies) › [Hospitality Studies Grade 12 NSC November 2012 Memo (Eng)](https://www.hlayiso.com/library/hospitality-studies-nov-2012-memo-eng/0dc2c1f2-abeb-4bbc-a9fc-d6f2de45e3f1) ## About this document Hospitality Studies · Grade 12 · NSC November Exam · 2012. Memorandum, 14 pages. Read online or download the PDF. Read it free online on the page above; download the PDF from there. ## Document text Text extracted from the PDF. Layout, diagrams and tables may not survive extraction. ### Page 1 Downloaded from hlayiso.com GRADE 12 NATIONAL SENIOR CERTIFICATE SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES NOVEMBER 2012 MEMORANDUM MARKS: 200 This memorandum consists of 14 pages. Copyright reserved Please turn over ### Page 2 Downloaded from hlayiso.com Hospitality Studies 2 DBE/November 2012 NSC – Memorandum SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C 1.1.2 C 1.1.3 A 1.1.4 B 1.1.5 B 1.1.6 C 1.1.7 B 1.1.8 C 1.1.9 D 1.1.10 B (10) 1.2 MATCHING ITEMS 1.2.1 D, H 1.2.2 G 1.2.3 H 1.2.4 E 1.2.5 C (5) 1.3 FILL IN THE MISSING WORD(S) 1.3.1 Point of Sales/POS 1.3.2 Barquette 1.3.3 Crème anglaise 1.3.4 Purple/Blue 1.3.5 Fortified/ any example (5) 1.4 ONE-WORD ITEMS 1.4.1 Competitor/Opposition 1.4.2 Financial plan 1.4.3 Meals on wheels/outside caterer 1.4.4 Self respect/Positive attitude/Professionalism 1.4.5 Chemical 1.4.6 Requisition/order form 1.4.7 Milchik 1.4.8 Par stock/stock taking/inventory 1.4.9 Corkage 1.4.10 Chafing dish (10) Copyright reserved Please turn over ### Page 3 Downloaded from hlayiso.com Hospitality Studies 3 DBE/November 2012 NSC – Memorandum 1.5 MATCHING ITEMS 1.5.1 Christianity A D any order 1.5.2 Judaism (Kosher) B E any order (4) 1.6 IDENTIFICATION ITEMS 1.6.1 Red wine 1.6.2 White wine 1.6.3 Champagne/Flute/sparkling 1.6.4 Martini/Cocktail 1.6.5 Whisky/Water glass/Rocks glass/tumbler 1.6.6 Liqueur/shooter/shot/sherry/fortified (6) TOTAL SECTION A: 40 Copyright reserved Please turn over ### Page 4 Downloaded from hlayiso.com Hospitality Studies 4 DBE/November 2012 NSC – Memorandum SECTION B: HOSPITALITY CONCEPTS AND HEALTH AND SAFETY QUESTION 2 2.1 2.1.1 Visual/ any visual example (1) 2.1.2 • It will only reach a contained market such as guests in a restaurant, passers-by at a certain point or a specific number of post boxes. • Badly designed visual tools will be associated with the product and the sales will be poor. • It can be costly. • If placed incorrectly they may not draw enough attention or interest. (Or any other relevant alternative answer) (Any THREE) (3) 2.1.3 • Catering for functions e.g. weddings • Baking • Children’s birthday parties • Novelty cakes • Meals on wheels • Selling products at events: vendor (Or any other relevant alternative answer) (Any THREE) (3) 2.1.4 No • Poor/Bad marketing tool • No price • Message is not clear • Not eye-catching • Tool is very cluttered • Font size not readable • No enough information • Pictures are not clearly • It lacks colour • No description of service offered • No contact details (phone/address) (Or any other relevant alternative answer) (7) (Any SEVEN) 2.2 2.2.1 • They exercised courtesy • They were cooperative • Honest • Tolerant • Reliable • Good listening skills • Communicate clearly • Enjoy working with others • Understanding • Working towards the same objectives • Supporting one another (Or any other relevant alternative answer) (Any FIVE) (5) Copyright reserved Please turn over ### Page 5 Downloaded from hlayiso.com Hospitality Studies 5 DBE/November 2012 NSC – Memorandum 2.2.2 • Wearing your uniform with pride and dignity • Keeping it clean and in good repair • Wearing comfortable shoes • Not wearing excessive jewellery. • Check yourself critically before serving customers. (Or any other relevant alternative answer) (Any FOUR) (4) 2.3 2.3.1 Choking (1) 2.3.2 • Stand behind the person and place your fist on the abdomen below the rib cage. • Place the other hand over your fist. • Execute a fast in and upward movement. • This exerts pressure onto the diaphragm, thereby compressing the lungs within the rib cage to expel the food item from the passage. • Heimlich manoeuvre (3) 2.3.3 No They are still very little and need to be handled carefully./You can harm the baby/break the rib cage/ rather pat the baby/turn upside (2) 2.4.1 DISEASE SYMPTOMS A. Gastro-enteritis • Diarrhoea • Fever • Vomiting • Dehydration • Abdominal pains • Head aches B. Tuberculosis • Continuous coughing • Feeling tired all the time • Weight loss • Loss of appetite • Coughing up blood • Night sweats • Chest pains • Fever • Dispnoea /lack of breath 3x2 (6) Copyright reserved Please turn over ### Page 6 Downloaded from hlayiso.com Hospitality Studies 6 DBE/November 2012 NSC – Memorandum 2.5 2.5.1 Nuts Fish Milk Sea foods (Any other relevant answer) (1) 2.5.2 • Swelling of the face, throat, lips and tongue • Dizziness • Fainting • Rash • Bluish tinge • Breathing problems • Itching • Anafalactic shock • Slow pulse • Constant coughing/sneezing (relevant answer) (2) 2.5.3 • Check the foods on the menu to identify whether it contains the ingredients that you are allergic to. • Inform the waiter of the allergy. • Ask the waiter for advice on suitable dishes or on the ingredients used in the dishes. (Any other relevant answer) (2) TOTAL SECTION B: 40 SECTION C: FOOD PREPARATION Copyright reserved Please turn over ### Page 7 Downloaded from hlayiso.com Hospitality Studies 7 DBE/November 2012 NSC – Memorandum QUESTION 3 3.1 3.1.1 • Dish sales can be recorded and dish analysis can be done. • The menu and ingredient costs/production costs can be calculated. • Selling prices can be calculated. • Developing and changing recipes is simplified. • Finding new recipes on the Internet. • Recipes and ingredients can be listed. • Order lists can be compiled easily and accurately. • Metric conversions can be done automatically. • Serving sizes can be controlled. • Nutritional values can be determined. (Or any other relevant alternative answer) (Any FOUR) (4) 3.1.2 R50 + R40 + R28 + R15 + R10 = R143 ÷10 = R14,30 (3) 3.1.3 R14,30 x 0,4 / R14,30 x 40 / 100√ or 14.30/.4√ = R35.70√ = R14,30 + R5,72 = R20,02/R20,00√ (2) 3.1.4 Yes √ it is possible to do the menu within the budget of R30,00√ No√ it is more than R30 (2) 3.1.5 Labour Overheads: Property rent Tax Water and electricity Equipment Cleaning materials Stationary Post, telephone, Internet services Advertising Hire (Or any other relevant alternative answer) (Any TWO) (2) 3.2 3.2.1 • Only one person should have access to supplies in the storeroom. • Stocktaking records must be available each day for stocktaking at the end of each shift. • Requisitions are to be issued and should be completed in detail. • An issue form should be completed for each issue. (Or any other relevant alternative answer) (Any THREE) (3) Copyright reserved Please turn over ### Page 8 Downloaded from hlayiso.com Hospitality Studies 8 DBE/November 2012 NSC – Memorandum 3.2.2 • Faulty kitchen appliances must be reported immediately. • Irreparable equipment must be reported and replaced. • A competent and qualified person must repair items. • Staff should be trained to handle and maintain appliances. (Any other relevant answer) (Any TWO) (2) 3.3 3.3.1 • Tofu kebabs • Baked baby potatoes • Sweet corn spring rolls • Cucumber cups • Potato samoosas • Sandwiches with no red meat • Savoury fritters • Vegetable sandwiches (Any other relevant answer) (Any FOUR) (4) 3.3.2 • The type of function • Duration of the function • Time of the function • Number of guests (Any other relevant answer) (2) 3.3.3 • Springbok • Rabbit • Ostrich • Kudu (Any other relevant answer) (Any TWO) (2) 3.4 3.4.1 Spring rolls, fried rice, chop suey, sashimi, satay (Any other relevant traditional dishes) (1) 3.4.2 Hamburgers, chicken Maryland, brownies, pecan pie, doughnuts, pumpkin pie (Any other relevant traditional dishes) (1) 3.4.3 Samoosas, biryani, sambals, poppadoms, Tandoori chicken (Any other relevant traditional dishes) (1) 3.5 Deep-fried crumbed mushrooms – too much fat Copyright reserved Please turn over ### Page 9 Downloaded from hlayiso.com Hospitality Studies 9 DBE/November 2012 NSC – Memorandum Honey glazed gammon – too high in sugar and fat Grilled lamb chops – meat high in fat (8) Croquembouche – too much sugar/chocolate and starch Fruit salad – high GI 3.6 • Acknowledge new customers within 30 seconds of them entering. • Do not leave customers standing at the door. • Greet customers as soon as they arrive. • Apologise if they are kept waiting. • Treat all customers equally, respectfully and with dignity. • Make eye contact. • Be sensitive to customer’s moods. (3) (Any relevant answer ) [40] QUESTION 4 Copyright reserved Please turn over ### Page 10 Downloaded from hlayiso.com Hospitality Studies 10 DBE/November 2012 NSC – Memorandum 4.1 4.1.1 Lamb shank/shin/kleftiko (1) 4.1.2 Bright pink colour Smooth fine texture Firm to the touch/Doesn't leave a dent Fat evenly distributed Bones red and porous Fresh smell Sell by date Packaging should be clean and whole (3) 4.1.3 Mint sauce (1) 4.1.4 Potjiekos/Curry/Sosaties/Stews (1) 4.1.5 Collagen/White connective tissue (1) Elastin/Yellow connective tissue 4.2 4.2.1 • Créme Brulèe • Cream Caramel • Vanilla Bavarois (3) 4.2.2 • Pineapple • Pawpaw • Figs • Kiwi They all have proteolytic enzymes which prevent the jelly from setting. (3) 4.2.3 • Rinse the mould – do not wipe it. • Grease with oil or margarine or Spray&Cook. (2) 4.2.4 • Lemon sorbet • Used as a palate cleanser (2) 4.2.5 (a) Choux pastry (b) Short crust/pate sucre (c) Puff (3) (a) • Blind baking √ • Line the tart pan with pastry and dock it. • Line the case with foil, double layer of plastic wrap or grease proof paper which has been cut to the correct shape. • Weigh it down with dried beans or rice. • Bake pastry case in a preheated oven at 180 oC for 10–15 minutes. • Remove beans or rice and foil and bake for a further 5–10 minutes until the pastry is dry and light brown. (Any TWO) (3) Copyright reserved Please turn over ### Page 11 Downloaded from hlayiso.com Hospitality Studies 11 DBE/November 2012 NSC – Memorandum (b) • Over-handling makes a tough pastry. • When pastry is stretched it shrinks after baking. • Hard crust (2) 4.3 4.3.1 • The first baking period is to produce steam which is the main raising agent. • The second baking period is to set the outside and to dry out the inside/ prevent burning (2) 4.3.2 • Light • Crisp • Hollow and dry on the inside • Light brown • Chocolate should be glossy/firm • Correct shape- long rectangular (3) 4.4 4.4.1 (a) Pesco-vegetarian – fish, potatoes, green beans/morogo (b) Local products for tourists – morogo/mfino/geen beans, springbok, samp NB Morogo and geen beens only once/ only mark first 3 (3 x 2) (6) 4.4.2 • All plates served from the right • Anti-clockwise • Ladies first, gents last • Plated meat dish in front of guest at 6 o' clock • Use service cloth to handle warm plates • Do not touch the food or inside of plates • Always stand behind guests • Don't stretch your arms in front of guests (4) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over ### Page 12 Downloaded from hlayiso.com Hospitality Studies 12 DBE/November 2012 NSC – Memorandum SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Nederburg Sherry 5.1.2 15 5.1.3 09/10/2011 5.1.4 10 bottles 5.1.5 15 5.1.6 5 5.1.7 12 5.1.8 20 (8) or White Diamond 5.1.1 Nederburg Sherry 5.1.2 15 5.1.3 09/10/2011 10/10/11 5.1.4 10 Bottles 5.1.5 15 13/10/11 5.1.6 5 14/10/11 2 16/10/11 5.1.7 12 5.1.8 20 5.2 5.2.1 A Champagne/sparkling (1) B Red wine or any red wine cultivar (1) C Dessert wine, sweet wine and port or any correct sweet wine example (1) 5.2.2 Sommelier Chef de vin (1) 5.2.3 • Ask host if he would like to taste the wine. • Pour a small amount into the host's glass. • The bottle must never touch the glass. • Label should face the guest. • Pour from the right-hand side of the guests. • After host has approved the wine, pour for the rest of the guests. • Move anti-clockwise around the table. • Fill glasses half full for red wine. • Fill glasses two thirds for white wine. • When done, place white wine in ice bucket and red wine on the table. • Drape napkin around the neck of the bottle. • Refill wine glasses as required. • Never pick up a glass or hold in hand while pouring. (4) 5.2.4 • Placed on a small plate or bill folder • Present to the host from a left-hand side. • If there is no host, place the bill in the centre of the table. • Allow enough time for the guest to place the correct amount of money in the folder. • The waiter collects the folder with the money and the bill and takes it to the cashier. (4) Copyright reserved Please turn over ### Page 13 Downloaded from hlayiso.com Hospitality Studies 13 DBE/November 2012 NSC – Memorandum 5.2.5 • Cash • Credit card • Vouchers • Debit card • Traveller’s cheque • EFT • Cheque • Pre-arranged account (2) 5.3 (i) Colourful floral arrangement Brightly coloured/white furniture/chairs with bows Plants/Shrubs Lighting such as candles or coloured bulbs Can have wall frames with pictures of fruit or different types of food. (ii) The theme of the table appropriate for the type of function e.g. light coloured table cloths with contrasting overlays. Tumblers can be clear Serviettes can be plain, mixed with floral ones Good flat floral arrangement as a centre piece (iii) Menus should always complement the décor. It can have pictures of fruit or flowers. The outside of the menu cards can have beautiful bows on them. The menu should have lots of salads and foods that are refreshing 3x2 (Any relevant answers) (6) 5.4 5.4.1 Sauceboat /gravy boat (1) 5.4.2 Used to serve sauces/gravy (1) 5.5 5.5.1 (a) • Glass is on the right-hand side • White wine glass should be placed before the red wine glass. • Should be placed above the main knife/ meat knife • Wine glass is touching the knife – should have a space (1) (b) • Not enough glasses • There should be two/three glasses, one for fish/starter and one for main course and one for dessert (2) (3) 5.5.2 NO. OPENING MISE-EN-PLACE 1. Waiters should prepare the work station 2. All serving equipment should be put in the sideboard. 3. Tables should have table cloths and overlays 4. Table napkins should be folded and left on the table 5. All sauce bottles and salt and pepper sets should be refilled. 6. Count the cutlery and crockery and put ready to be used. 7. Polish the cutlery. 8. Steam the glasses. 9 Table cloths ironed (4) Copyright reserved Please turn over ### Page 14 Downloaded from hlayiso.com Hospitality Studies 14 DBE/November 2012 NSC – Memorandum 5.5.3 1 cm or a thumb (1) 5.5.4 Fish dish Fish knife and fork are placed on the table. 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