Hospitality Studies Nov 2022 MG Eng hlayiso.com

Downloaded from hlayiso.com GRADE 12 NATIONAL SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES NOVEMBER 2022 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 15 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/November 2022 NSC – Marking guidelines SECTION A: SHORT QUESTIONS QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 A M49 F5 1.1.2 C M60 F20 1.1.3 C M194 F38 1.1.4 D M22 F76 1.1.5 D M188 F34 1.1.6 B M44 F3 1.1.7 D M94 F194 1.1.8 A M95 F194 1.1.9 C M95 F193 1.1.10 C M86 F200 (10) 1.2 MATCHING ITEMS 1.2.1 C 1.2.2 E 1.2.3 B 1.2.4 F M69 1.2.5 H F16 1.2.6 A (6) 1.3 MATCHING ITEMS 1.3.1 B 1.3.2 D M3-4 1.3.3 E F118 1.3.4 F (4) 1.4 ONE-WORD ITEMS 1.4.1 Gueridon M175 F37 1.4.2 Agar agar M128 F160 1.4.3 40/double/ twice the amount M76 F18 1.4.4 Malva pudding/Jan Ellis M136 F158 1.4.5 Cap Classique/Method Cap Classique /MCC M156 F148 1.4.6 Game/Venison M79- F189 1.4.7 Target market/Customer/Consumer M16 F135 1.4.8 Net/Net profit M62 F23 1.4.9 Bromelin/Enzyme/Proteolytic enzymes M132 F163 1.4.10 Phyllo/Purr M115 F205 (10) 1.5 SELECTION ITEMS Any order 1.5.1 B C F M150 F165 (3) 1.5.2 A C E M10 F- (3) 1.6 SEQUENCE Correct order B D A C M116 F209 (4) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/November 2022 NSC – Marking guidelines SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 -Diarrhoea/ runny stomach/watery stools -Vomiting -Abdominal pain/stomach pain/tummy ache/cramps -Nausea -Headaches -Fever  -Dehydration M24 -Weakness/fatigue  F77 -Chills  (Any 4) (4) 2.1.2 -The food handler/employee may have diarrhoea -The food handler must be prevented from spreading the virus/ it could be spread to the guest/other employees -Food handler might contaminate the food while working in the kitchen/they might not wash their hands properly after visiting the toilet -Employees may not feel well/ In severe cases workers might be dehydrated/visit the doctor M24 -cannot do their work properly due to symptoms/ unproductive F77,82 (Any 3) (3) 2.1.3 -Eliminate insects and rodents from the kitchen/ keep kitchen free from kitchen pests -Use screens on windows to keep insects and birds out -Food should be properly stored/cover all food during storage -Do not leave food lying around -Keep food below 5°C or above 60°C/ out of the danger zone -Avoid cross-contamination between raw and cooked foods/ separate raw and cooked food/ Segregation of working areas  -Do not store food on the floor -Do not allow waste to accumulate -Keep the lids on waste bins closed -Use different colour chopping boards -Cook food properly/ high temperature destroys Bacteria/ make sure chicken is cooked properly/pre-cook chicken -Use bottled/boiled water  M24 -Wash vegetables/fruits in uncontaminated/treated water  F77 -Clean/Sanitize work surfaces and equipment regularly  (Any 4) (4) 2.2 -It is always good to use a credit card with a small limit for on-line purchases -Make use of secure connections – it will begin with 'https' -Check for a padlock at bottom/top of screen -Do business with a reputable organisation/ reliable supplier/legit/not a scam -Check the reviews of the establishment -Use recommended websites or with which you are familiar -Use most recent version of the web browser -Make use of computers with privacy filters Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/November 2022 NSC – Marking guidelines -Do not click on any hyperlink contained within a 'spam' e-mail -Always use a secure web browser/set web browser to the highest level of security notification and monitoring -Read the terms and conditions on the supplier’s website to ensure protection -Make sure that you are on the correct website  M36 -Don’t save personal information/banking details F94 -Make sure it is the correct product/price/size (Any 4) (4) 2.3 2.3.1 -Expectations for a fine dining restaurant were not met, usually the best quality is expected/ Guest is not happy/ not satisfied/negative outcome -Not fresh food/ disappointment of not receiving good quality food M31 -The guest does not expect bad/poor quality service from F89 restaurant staff (Any 1) (1) 2.3.2 -The restaurant's main responsibility is to ensure good customer care and service which the waiter did not fulfil / The waiter didn’t show good customer care -The professionalism of the waiter was not good/bad waiter's attitude -The waiter did not understand the guest / didn’t care about the guest complaint/ the manner and efficiency of dealing with guest complaints was not acceptable /The waiter did not handle the complaint about the oysters positively  -The waiter did not show understanding and a willingness to solve the problem/ didn’t offer a solution / alternative dish -The waiter was rude/unfriendly to advice the guest to go to another restaurant - The waiter did not control his emotions/ didn’t stay calm and polite -He did not have a warm encouraging tone/ he was shouting/arrogance M32 - The waiter argued with the guest  M183 -Waiter didn’t apologize F90 -Inappropriate body language/ negative hand gesture/Waiter didn’t F42 make eye contact  (4) Solutions will not be awarded marks (Any 4) TOTAL SECTION B : 20 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/November 2022 NSC – Marking guidelines SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 -The mould should be greased/lightly brushed with oil/lightly M130 sprayed with non-stick spray F162 -Line mould with clingwrap (1) 3.1.2 Process 1-Hydration/ sponging/blooming M128 Process 2- Dispersion F160 Must be in the correct order (2) 3.1.3 -Stirred custard/ egg custard /Cold dessert M137 F147 (Any 1) (1) 3.1.4 -The custard will be curdled/ split / uneven texture/not smooth  -If boiled for too long it might burn/ burnt taste M137 -There will be formation of pieces in liquid / syneresis/ protein over- F147 coagulate, separating from the liquid/watery with pieces in (Any 2) (2) 3.1.5 -Avoid overheating the milk/milk should be scalded/don’t boil milk -Warm milk must be added to eggs and not eggs to the milk/ milk should be tempered  -It should be stirred constantly -Cook on low to medium heat/ not too high heat  -Cook over a bain-marie/double boiler  M137 -Custard should be cooked until it is thick enough to coat the back F147 of a spoon/ don’t overcook custard or for too long (Any 3) (3) 3.1.6 -Add directly to the warm custard M130 -Microwave (for a few seconds) F161 (Any 1) (1) 3.1.7 French meringue M140 F151 (1) 3.1.8 -There should be no traces of egg yolk in the egg white as it will prevent the egg white from foaming properly -Egg whites must be at room temperature to foam best -All equipment should be free of fat/grease/clean and dry -Wipe bowl with lemon -Acids such as cream of tartar or lemon juice can be added to help stabilise the foam -Mixing bowls made of material that does not retain grease such as glass, porcelain or stainless steel should be used/the best material to use is copper which causes catalytic reactions with egg white that helps to produce a stable foam -Beat egg whites to soft peak stage -Gradually add sugar, while beaten until the meringue forms a stiff peak M140 -Don’t overbeat meringue F151 -Use the correct ratio of ingredients (egg white to sugar)  (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/November 2022 NSC – Marking guidelines 3.2 3.2.1 ICE CREAM GRANITA -High fat content/ 10% fat/ dairy -No fat/dairy content, made based /cream from fruit juice/puree/ wine/flavoured water -Creamy  -Granular - Smooth texture -Crunchy texture -Mixture is constantly -Contains finely crushed ice stirred/churned during freezing to crystals which is broken up M139 break ice crystals and include air with a fork F149 (2 x 2) (4) 3.2.2 Not suitable as a topping (1) -The sugar starts melting / Disintegrate / absorb moisture/it will become sticky/the moisture of the ice cream will melt the sugar -It will negatively impact on the appearance of the ice cream -It can make it too sweet OR (Any 2) Suitable as a topping (1) -It will improve the flavour because of the caramelised sugar / M146 complements flavour of the ice cream F156 -It might look good if served quickly/it is a pretty garnish (3) -Add a different/crunchy texture  (Any 2) 3.3 3.3.1 -The word menu should be written in uppercase and not in small letters  -The word menu should be in bold and not un-bolded -A type of meal should be indicated on the menu e.g. lunch /dinner -Every name of a dish should start with a capital letter e.g. the entrée course is written starting with small letters -There is no separation of courses/no space between courses e.g starter and entrée, dessert and coffee / incorrect spacing -No names for the courses provided e.g. starter, entrée, dessert  -There is no date indicated on the menu/ there must be a date M47 written out in full on every menu F -Bread should not be written on the menu (Any 5) (5) 3.3.2 -Fruitarian M99 -Vegan F178 -Ovo-vegetarian (Any 1 x 2) (2) 3.3.3 -They are low in kilojoules/saturated fat/ cholesterol -They are rich in complex carbohydrates and dietary fibre -They have a low glycaemic index -It is cheaper than animal protein  -It is an excellent source of nutrients/ complete protein / high protein content/ contains all the essential amino acids M104 -Plant grown protein lessens the carbon footprint F182 -It is similar in taste and texture to meat (Any 4) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/November 2022 NSC – Marking guidelines 3.3.4 -Almonds are a good source of protein  -Rich source of B vitamins / E vitamins -It contains fat, but low in cholesterol/ high in healthy fats/ omega 3 -Minerals e.g. magnesium, phosphorus and potassium M105,6 -High in fibre F179 -Low in carbohydrates (Any 2) (2) 3.3.5 -Almond brittle/Praline/caramelised almonds -Almond Streusel/crumbs/flakes/powder -Almond Tuiles -Almond-based ice cream -Candied /crystallised almonds M143- -Chocolate dipped almonds 4 -Almond cake/Almond tart F157 No marks for filling examples (Any 2 relevant answers) (2) 3.3.6 The menu is suitable for Hindus/ Yes (1) -There is no meat e.g. beef/pork -Food is vegetarian e.g. soya schnitzel, butternut soup -No fish or eggs were used M44 -No alcohol or alcoholic products are used on menu F3 (Any 3) (4) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/November 2022 NSC – Marking guidelines QUESTION 4 4.1 4.1.1 -Pot roast/Oven roasting M93 -Braising (Any 1) F192 (1) 4.1.2 -Good feeding/special diet guarantees good quality meat will result in good marbling -Meat with larger quantities intra-muscular fat is tastier and more tender due to better marbling/ marbling adds to tenderness and flavour of the meat -The younger the animal the more tender the meat, /the age will determine the grade of meat -Muscles that are not often used resulting in meat that is more tender /a tranquil environment will result in good quality meat M81 -Treatment before slaughtering will influence the quality of F196 meat/animals was kept calm before slaughtering (Any 2) (2) 4.1.3 -It is suitable/Good/ Best accompaniment  M96 -Yorkshire pudding is the traditional accompaniment for roast beef/ F204 it can soak up the juices/sauce/gravy of the roast hump (2) 4.2 4.2.1 A- Carving (1) -An action where meat is sliced into sections/portions for serving -Meat is always cut against the grain -Full length of the blade/ sharp knife must be used -Use a carving fork to pin down the meat whilst slicing with the knife  (2) B- Stuffing/Rolling (1) M85- -Used for boned meat  7 -The interior of the meat is filled with forcemeat or a mixture of F199- breadcrumbs, cooked rice etc./filling and then rolled and tied(2) 201 (2 x 3) (6) 4.3 4.3.1 Puff pastry/pate feullitee M113 F206 (1) 4.3.2 1:1 M117 Equal quantities of flour to fat (Any 1) F206 (1) 4.3.3 Good/successful  (1) -It is the correct size 5 cm in diameter -Nicely layered/ Flaky layers are visible/pastry is laminated -Well risen/well puffed -Surface uneven -Round shape/neatly shaped -There is a good cavity for fillings/ hollow in the middle -Bite-sized -Colour is appropriate /acceptable /light / not burnt or dark (cannot accept golden brown) (Any 2) M117 F208 (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/November 2022 NSC – Marking guidelines 4.3.4 -All the ingredients/equipment/surfaces should be cold during preparation -The correct proportions/ratio of ingredients should be used -Do not over handle/overwork the pastry as the texture will be dense -Ensure that the shape of a bouchée is round/ round cutter -Use a minimum amount of flour during rolling and folding -It must be rested after each stage of rolling and folding -It must be baked at the correct temperature of 220 ºC/ not too high temperature -Oven must be pre-heated -Don’t bake for too long/don’t over bake -Place oven rack in the correct level e.g. middle of the oven  M114 -Don’t open oven door during the baking process  F177 -Glaze the bouchée before baking (Any 3) (3) 4.4 4.4.1 -Name of the producer/company -Expiry date/Sell by date/ best before date -Manufacturing date -Net weight/weight/mass -Warning statements  - Allergens/free of allergens -Serving suggestions/Directions for use -Nutritional information/value -Bar code -Identification/batch/serial number M153 -Grading F177 -Brand name/logo (Any 4) (4) 4.4.2 -High heat used during the canning process destroys micro- organismsand enzymes -Canning stops food from deteriorating as it is not exposed to oxygen anymore -The pears are sealed in sterilised airtight containers in a concentrated sugar syrup that prevents the growth of micro- organisms -Air is excluded/no oxygen/ sealed containers will be airtight during the sealing therefore micro-organisms cannot multiply M151 and recontamination will be prevented F175 (Any 4) (4) 4.4.3 (a) Ingredient price = Food cost/Pears + sugar+ Lemon juice+ pectin R27,99 + R9,99 + R6,00 + R5,00 M61 Food cost = R48,98/R49,00 (Any 1 + total) F25 (2) (b) Selling price = Food cost  Food cost percentage (%) = R48,98/R49.00  M61 40% / 0,40 F25 = R122,45/R122,50 (Any 1 + total) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/November 2022 NSC – Marking guidelines 4.5 4.5.1 Churros M124 F187 (1) 4.5.2 180 °C – 190 °C M123 F187 (1) 4.5.3 Drain on absorbent paper/ It must be sprinkled/ dusted with M123 cinnamon and sugar/ rolled in castor sugar while still hot F187 (Any 1) (1) 4.5.4 (a) -Too much water will evaporate resulting in too little steam/water is the only raising agent resulting in a final product which is significantly reduced in volume/ small cavity/heavy/dense product M124 -Fat will ooze out of the final product resulting in an oily product F186 (Any 2) (2) (b) -If the paste is still hot the egg will over-coagulate/paste would be lumpy/the egg will curdle in the paste due to coagulation and will result in a poor end product -If all the eggs added at once the final product may not rise enough to form a proper cavity -Mixture won’t emulsify properly -Mixture will be difficult to work with M124 -To get the correct consistency/ make sure pastry is not too runny F187 (Any 2) (2) (c) -Extra flour will cause the choux pastry to collapse - No cavity will form/it will not rise properly -Extra flour will not gelatinise/ flour will still be raw/ floury taste M124 -It will alter the ratio of ingredients F187 (Any 2) (2) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/November 2022 NSC – Marking guidelines SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 -Security/bouncer -Restaurant manager/manager M3,6 -Maître d'hôtel/ head waiter F124 (Any 1) (1) 5.1.2 The waiters reaction was good/yes (1) -The waiter was calm -He asked the guest politely to stop bothering the other guests -To stop any aggravation, he complied and served the guest another drink or The waiters reaction was not good/no (1) -He should have not given the guest another drink as he was already intoxicated/ according to law -He should have offered him coffee instead -He should not have allowed the guest to dance on the table/ he should have tried to keep the incident quiet -He should rather have asked the guest to leave the restaurant M185 -He should have sought help from security/ manager to F41 intervene (1 + any 3 reasons) (4) 5.1.3 -Handle the situation according to the correct procedure/policy of the establishment -The manager should handle this situation as it is a major injury -Emergency services must be contacted, and they will be responsible for the treatment/take the guest to a doctor or hospital -Staff members should stay calm and be professional -Keep injured guest calm/comfortable  -Move guest away from other guests/ handle discreetly M186 -Incident should be reported/ paperwork should be completed F45 (Any 3) (3) 5.2 5.2.1 Marketing M5 Sales and marketing F120 (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/November 2022 NSC – Marking guidelines 5.2.2 The responsibilities of the telesales person are: -to phone potential clients  -to promote/market/advertise the establishment /to introduce products and services to clients/convince customers to purchase products/services -to send SMSs and multimedia messages, e-mails of specials -to keep the website of the establishment updated with special or products or services/provide correct information of the business/ social networking -to work closely with the marketing manager/team to create marketing material and ensure that the establishment stands M5 out from the rest  F120 -maintain a professional image for the establishment (Any 3) (3) 5.2.3 -The human resource manager must see that the suitable candidate is trained -Induct the candidate to fit in the dynamics of the establishment/ familiarise the new employee with the work environment -An employment contract: including salary, leave, dispute procedures, must be drawn and signed -The code of professional conduct, procedures, work schedules and rosters must be explained to this candidate M6 -Takes care of disciplinary actions/issues in the workplace  F125 -Evaluation of performance in the workplace (Any 3) (3) 5.2.4 -This webpage is very informative -All the information needed is available location/vicinity/attractions, contact details/availability of accommodation -It is short and to the point/easy to follow -Big lettering that is easy to read is used -Interesting/relevant pictures and photos -Simple language free from spelling mistakes used -The price of the product is stated - Products offered are clearly outlined - The layout is neat / organised / looks professional M19,21 - Outreach is greater/is visible to a world- wide/large audience F138 (Any 5) (5) 5.2.5 (a) Revenue-generating areas are areas that earn an income for an M2 establishment F108 People pay for areas or services (1) (b) -Guest rooms/ accommodation M2 -Food and beverage/restaurant F108 -Spa (Any 2) (2) 5.3 Price Place/business area/location Product M15- Promotion/advertising 17 People/customers/consumer/target market F135 Packaging/display/presentation of product (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/November 2022 NSC – Marking guidelines 5.4 -The gross domestic product (GDP) of the economy of South Africa decreased -A decrease in hotel occupancy /decrease in eating at restaurants/not visiting restaurants/less travelling and not making use of hospitality establishments -Many Hospitality establishments closed down/ shut down of restaurants/ hotels  -Loss of jobs -There was no demand for companies that supply products to the hotels -Economic growth was not stimulated -The local income decreased  -No income generated to contribute to the development and improvement of the country's infrastructure -Multiplier effect decreased -No tourists visiting hotels to contribute to valuable foreign currency into the country -The esteem and living standards of the community could not improve M3 F112 (Any 4) (4) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 14 DBE/November 2022 NSC – Marking guidelines QUESTION 6 6.1 6.1.1 (a) Incorrect/wrong (1) -The knives are on the left hand side of the cover and the forks on the right-hand side/knives and forks were swopped around -Spoon is in the wrong position/should be on the right -There is no entrée knife to accompany the entrée fork -The blade of the knife is facing in the wrong direction -The handle of the dessert spoon is facing the wrong direction -There is no dessert fork -Both the knives and the forks are not at a correct distance from M178 the edge of the table F30 -No bread/entree knife on side plate (Any 2) (3) (b) Incorrect/ wrong  (1) -The side plate is placed in an incorrect place / it should be on the M178 left side of the cover F30 -The plates (entrée & dinner) shouldn’t be on the cover (Any 1) (2) 6.1.2 Good/ formal/neat/elegant appearance (1) -The napkin is clean, no food stains, wax, burnt  -The napkin is well ironed/no creases/not over handled M178 -The napkin does not look shabby or torn or worn out  F30 -The napkin is neatly folded  (2) 6.2 6.2.1 The spoon M161 F67 (1) 6.2.2 -The ingredients are layered with a spoon in the glass in which it will be served -The ingredients are floated on top of each other -Start with the most dense/heavy liquid/ingredient first M161 -A swizzle stick can be placed in the glass to allow the guest to mix F62 the ingredients (Any 2) (2) 6.2.3 Frosting – dip the rim of the glass in beaten egg white/lemon juice/ M161 water and then into coloured/ granulated sugar/jelly powder/salt F67 to coat the rim (2) 6.3 6.3.1 A Natural wine/ still wine M155 B Sparkling wine F47 C Fortified wine (3) 6.3.2 -Name/type of wine/Cultivar -Class designated wine -Unique name -Harvest year/Vintage/Date of production -Origin of wine /region/country of origin -Name of the business -Producer/Brand/Estate/name of vineyard  M157 -Alcohol content F53 -Bottle volume (Any 3) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 15 DBE/November 2022 NSC – Marking guidelines 6.3.3 Corked red wine bottles should be stored: - in a cellar/storage area that is clean and well ventilated - in a slightly damp area / at a humidity level of 70% to prevent the cork of the bottles from drying out - in an area free from any vibration - in the dark / away from direct sunlight to avoid damage/ away from ultra-violet light/have subdued lighting only - constant cool temperature/ between 10-16ºC - in a slightly raised position, with the corks at the top/flat/horizontal position to ensure that the sediment remains at the bottom of the bottle - upside down if in boxes  - with the label to the top or to the front M159 - with similar red wines together F54 - rotate the wine bottles on a regular basis (Any 5) (5) 6.4 6.4.1 Silver service M192 F36 (1) 6.4.2 -Bread service is from the left side of the guest -The basket/tray/service plate must be on the left-hand palm of the waiter -The waiter must lower their left hand which is holding the basket to no more than 5cm from the edge of the guest's side plate -The waiter must pick up the bread roll in the right hand using service utensils (service spoon and fork)  -and transfer it to the side plate -in an anticlockwise direction offering a bread roll to each guest -Waiters must remember to serve ladies first  -Start with the guest on the right-hand side of the host and end with M192 the host F36 -Waiters must not leave the basket on the table (Any 4) (4) 6.5 -Remove any unused covers/ covers of guests who didn’t arrive -Covers must be corrected after orders have been taken up until the main course -Correct the knife part of the first guest and then the fork part of the next guest by standing between the two guests -Place the required item in sequence of use -For example: if a guest ordered fish for a main course, then table/joint knife and fork will be replaced with a fish knife and fork -Replace cutlery that was incorrectly used by guests -The procedure includes removing glassware that the guest is not going to use, e.g. if a guest is not going to drink wine, the wine M192 glasses must be removedthe waitron should take glasses by the F33 stem and place them on a tray (Any 2) (2) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved