Hospitality Studies Nov 2024 MG Eng.pdf

NATIONAL SENIOR CERTIFICATE SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES NOVEMBER 2024 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 19 pages. Copyright reserved Please turn over

Hospitality Studies 2 DBE/November 2024 NSC – Marking Guidelines SECTION A: SHORT QUESTIONS QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C✓ M113 F206 1.1.2 A✓ M150 F168 1.1.3 D✓ M174 F31 1.1.4 D✓ M86 F199 1.1.5 A✓ M175 F30 1.1.6 B✓ M185 F86 1.1.7 D✓ M69 F16 1.1.8 B✓ M81 F188 1.1.9 A✓ M157 F50 1.1.10 B✓ M99 F178 (10) 1.2 MATCHING ITEMS 1.2.1 C✓ 1.2.2 D✓ M93- 1.2.3 E✓ F193 1.2.4 B✓ (4) 1.3 MATCHING ITEMS 1.3.1 D✓ 1.3.2 H✓ 1.3.3 B✓ 1.3.4 A✓ M143 1.3.5 F✓ F155 1.3.6 C✓ (6) 1.4 ONE-WORD ITEMS 1.4.1 Chicken/Pork liver/Liver✓ M80 F190 1.4.2 Food allergy/Allergic reaction/Anaphalaxis/ Allergy✓ M50 F4 1.4.3 Meals on Wheels✓ M9 F131 1.4.4 Hypertension/High blood pressure✓ M49 F4 1.4.5 Granita/Sorbet✓ M139 1.4.6 Hydration/sponging/blooming✓ M129 F161 1.4.7 Alertness/Attentiveness/ Awareness/Observant✓ M31 F88 1.4.8 Carving unit / Carving trolley/Guéridon trolley✓ M175 F 31 1.4.9 Product✓ M15 F134 1.4.10 Authenticity seal/Certification seal✓ M158 F53 (10) 1.5 SELECTION ITEMS 1.5.1 A✓, C✓, E✓, I ✓, J ✓ Any order M113 F206 (5) 1.5.2 B✓, C✓,E✓,H✓, I✓ Any order M6 F125 (5) TOTAL SECTION A: 40 Copyright reserved Please turn over

Hospitality Studies 3 DBE/November 2024 NSC – Marking Guidelines SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 Liver✓ M22 F76 (1) 2.1.2 They could get a vaccination/immunisation✓ M22 F77 (1) 2.1.3 Overseas guest with: • chronic/lifelong diseases/liver disease✓ • history of treatment with clotting–factor concentrate✓ • sexual encounters with infected person✓ • elderly people with a weakened compromised immune system✓ M23 • who did not get a vaccine/immunisation✓ F77 • who are using drugs✓ (Any 1) (1) 2.1.4 • It is contagious/Food handlers working with food can spread to other food handlers and guests✓ • Doctors book off people with Hepatitis A for 7 days✓ • The person will be physically unfit to work in the kitchen/restaurant because they will be tired✓ • Food handlers will show symptoms of diarrhoea, and it will be unsafe for them to handle food/ food handlers can contaminate the food✓ • Food handlers will show symptoms of fever and should not be allowed to handle food in the kitchen ✓ • Serving staff will look sick, they will display yellow skin and eyes/jaundice✓ • When the symptoms appear, this will make guests uncomfortable✓ M23 • The disease may damage the reputation or image of the F77 hotel✓/ and that may lead to financial losses✓ (Any 4) (4) 2.2 • It is correct/ Comment is true/Yes ✓ • HIV weakens the body's immune system✓ • Leaves the body vulnerable to TB ✓ • A weakened immune system allows TB to infect parts of the body other than the lungs✓ • HIV destroys the blood cells making the body unable to fight against TB✓ • During stages 3 and 4 of AIDS, patients develop opportunistic infections, such as TB✓ M26 • TB increases the formation of HIV viruses therefore weakening the F79/82 immune system✓ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 4 DBE/November 2024 NSC – Marking Guidelines 2.3 • POS system will reduce the time spent doing inventory sales figures and other paperwork/ stock taking is easier✓ • Faster to work out bill✓ • Restaurant ordering process is streamlined/ quicker as orders are relayed automatically/ sent to the kitchen from the dining room/easier/quicker to do orders✓ • Faster and accurate service✓ • It assists the staff in making sure that items are not omitted from the bill or charged incorrectly/ less mistakes on the bill ✓ • The POS will assist with online reservation for a table/online bookings✓ • POS can be used for inventory, management✓/tracking employee time and attendance✓/scheduling staff✓ • Order list can be compiled accurately✓/tracking of incoming and outgoing stock✓ M38 • Fewer staff is required in the restaurant / workload is simplified✓ F105 (Any 4 relevant answers) (4) 2.4 2.4.1 • Positive first impression/expectations were met✓ The waiter: • was friendly/smiling which is what guests expect from upper class/sophisticated restaurants ✓ • acknowledged the guests when they arrived/ waiter welcomed the guests✓ • was familiar with the menu the restaurant offers and could advice/ recommend substitutes to the guests /helpful ✓ • well trained/ holding the tray correctly/service cloth/serviette✓ • displays professional appearance/is well dressed and well groomed/uniform is clean and neat/cleanly shaven✓ • displays the positive body language/is standing up straight✓ • polite/respectful/ the waiter listened to the guests✓ • enthusiastic ✓ M32 • first impressions are lasting therefore the guests might come F89 back✓ (Any 3) (3) 2.4.2 • The customer was satisfied/impressed with the customer care/ expectations were met for food and service✓ • They were able to prepare a gluten-free meal for the guests/guest received what was ordered✓ • The restaurant was able to cater for different dietary needs/vegetarian pasta was prepared✓ • The guests acknowledged that the food was well prepared/outstanding✓ • Respond in a timely manner/food is served quickly/quality service✓ • Guests were offered complimentary welcome drinks✓ M32 • The waiter came back to check on the guests✓ F89 (Any 3) (3) TOTAL SECTION B : 20 Copyright reserved Please turn over

Hospitality Studies 5 DBE/November 2024 NSC – Marking Guidelines SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 • The snacks must be bite sized/ one or two bites✓ • Include hot and cold savoury snacks ✓ • Include two to three sweet snacks✓ • They must be visually attractive and colourful / eye catching✓ • They must be tasty and well-seasoned✓ • They must include a variety of flavours✓ • Ingredients should be easily recognisable✓ • Personal and kitchen hygiene is essential✓ • Use a variety of shapes✓ • Use a variety of textures✓ • Use a variety of cooking methods✓ • Use a variety of ingredients✓ • It must be well garnished✓ • Good quality ingredients✓ • Items must be easy to eat/no bones/not too saucy/must not M74 dirty fingers/ sticky✓ F15- • Prepare the correct number of portions/ hors d’oeuvres/ 18 according to number of guests ✓ (Any 4) (4) 3.1.2 Not suitable/ No✓ • Tempura Prawns- Jewish guests do not eat shellfish✓ • Mutton Rissoles and Bruschetta with Cream Cheese- Jewish guests do not consume milk and meat in the same meal unless six hours has elapsed✓ • Smoked Salmon Pinwheels with Caviar because the caviar comes from sturgeon which is not kosher✓ It is suitable /Yes✓ • Smoked Salmon Pinwheels with Caviar- some caviar is kosher; Jews will eat fish✓ • Hummus and Vegetable Chips will be suitable because they eat vegetables and the chickpeas in the hummus ✓ • Mutton Rissoles / Bruschetta with Cream Cheese- will be M44 suitable only if either is eaten on its own✓ F3 (1 mark for suitable/unsuitable + Any 3 motivations) (4) 3.1.3 • Time of the year/Season ✓- Cold Cucumber Soup/cold dessert/ Dark Chocolate Bavarois is on the menu during winter/ July/cold weather✓ • Availability of the food/ Seasonality✓- Dragon Fruit and Watermelon are out of season in July/ winter/ difficult to find dragon fruit in South Africa ✓ • Cost of ingredients✓- the dishes on the menus are expensive/not within budget: Smoked Salmon Pinwheels with M46 Caviar, Tempura Prawn, Tournedos, Dragon Fruits✓ F2 • Time for preparation✓-the dishes included need more time to (4) prepare because they require advance skills✓ (Any 2 management principles + 1 reason for each) Copyright reserved Please turn over

Hospitality Studies 6 DBE/November 2024 NSC – Marking Guidelines 3.1.4 • It will be sufficient/ yes✓ • Between 2-5 snacks can be served when a full meal/ formal meal follows✓ OR • Incorrect/no✓ M67 • Too many snacks on the menu✓ F12 • Pre-dinner menu only requires 2-3 snacks✓ (2) 3.1.5 • Product or media launches✓ • Fundraising events'✓ • Business liaising✓ • Prize giving functions✓ • Celebrations e.g. birthdays, New year’s✓ • Social events e.g. baby shower, etc.✓ • After theatre cocktail party/ High tea✓ M67 (Any 2 relevant answers) (2) 3.1.6 • They are hosting 200 guests/ large number of guests/ more than 50 guests✓ • They have pre-selected the set menu/ table d’hôte menu ✓ • Formal sit-down dinner/table setting according to the menu✓ • Menu has three courses plus the pre-dinner cocktail snacks✓ M53 • The meal is in honour of the bridal couple/special event✓ F8 (Any 3) (3) 3.2 3.2.1 • If she expands her business, she will increase the volume of ingredients she is purchasing at a time/might buy in bulk which will be cheaper✓ • The place where she is purchasing from, i.e. supermarket/ wholesaler will save her costs or the costs will increase ✓ • The availability of the pecan nuts i.e. season✓ • Inflation/ prices of ingredients may increase/ petrol price increase✓ M62 • She may purchase ingredients cheaper when on F23 special/sales✓ (Any 2) (2) 3.2.2 Gross profit: is the difference (-) between the selling price and the food cost / difference between the cost of producing the item and the money it is sold for✓ Net profit: is the difference (-) between the selling price and the M62 total cost / income you get from selling the product minus all the F23 expenses✓ (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 7 DBE/November 2024 NSC – Marking Guidelines 3.2.3 R840,00 ÷ 20 tarts✓= R42,00✓ =R42,00 x 40 ÷ 100✓ = R16,80✓ =R42,00 + R16,80✓ = R58,80✓ OR Selling Price = Total Cost + Profit R840,00 x 40✓ ÷ 100 / R 840 + R 336✓ =R1176 ✓ M62 =R1176 ÷ 20 tarts✓ F23 =R58-80 ✓ (Any 4) (4) 3.2.4 Overheads✓ (1) 3.3 3.3.1 • Soya milk✓ • TVP products/e.g. soya mince, soya steak/schnitzels✓ • Tempeh✓ • Tofu✓ M101 • Miso✓ F182 • Soya flour✓ (Any 2) (2) 3.3.2 • It is a healthy source of plant protein ✓ • Low in fat✓ • Cholesterol free✓ • Source of fibre✓ • Rich in complex carbohydrates✓ • High in B complex/ vitamins✓ • Rich in minerals e.g. iron and potassium✓ • Rich in antioxidants✓ • Low in glycaemic index✓ M101 • No saturated fat✓ F180 • Low in kilojoules✓ (Any 3) (3) 3.3.3 • Fish and other seafood e.g. lobster✓, crayfish✓ • Eggs✓ M101 • Milk✓ and dairy products e.g. yoghurt, cheese, ice cream✓ F178 (Any 2) (2) 3.4 3.4.1 • Leaf/sheet gelatin✓ • Powdered or granulated gelatin✓ M129 • Flavoured /coloured / sweetened jelly powder ✓ F161 (Any 2) (2) 3.4.2 • Allow the jelly to thicken to the consistency of thick egg whites before adding the fruit to ensure even distribution✓ • Ensure that all fruit are uniform in size/ fruit pieces should not be too big ✓ • Do not choose heavy fruits✓ • The fruit must be free of liquid/reduce the quantity of the other M131 liquids✓ F162 • A small quantity of fruit should be used✓ (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 8 DBE/November 2024 NSC – Marking Guidelines 3.4.3 Agar-agar: is obtained from plant/seaweed and therefore suitable for use in the fruit jelly for a vegan diet/to cater for vegetarians/ certain religions/ Muslims and Jews ✓ It does not melt and can stand longer on a buffet table before collapsing✓ M128 Can set without being refrigerated/ can set quicker✓ F160 No hydration needed ✓ (Any 1) (1) [40] Copyright reserved Please turn over

Hospitality Studies 9 DBE/November 2024 NSC – Marking Guidelines QUESTION 4 4.1 4.1.1 B/Phyllo pastry✓ M115 F207 (1) 4.1.2 The pastries must be: • kept under plastic wrap✓ • covered with a damp cloth✓ • covered at all times✓ M115 • immediately brushed with melted butter/oil✓ (Any 2) (2) 4.1.3 • Paper thin/non laminated/light in weight ✓ • Light golden/ straw colour/golden brown✓ • Crisp/brittle✓ • Light texture ✓ M115 • Separate layers created by brushing each layer with butter✓ F207 • Delicate✓ (Any 4) (4) 4.2 4.2.1 • Brisket✓ • Chuck✓ • Neck✓ • Shin✓ M92 • Flat rib✓ F192 • Prime rib✓ (Any 2) (2) 4.2.2 • Braising✓ M91 • Pot roasting✓ F192 • Cooking bags/foil✓ (Any 1) (1) 4.2.3 • Selected meat cuts have lots of collagen/ connective tissue/meat is tough✓ • During pot roasting/ braising/cooking bags/ foil meat is cooked with added liquid at 140 °C – 180 °C for a long period of time ✓ • The collagen bonds with water✓ • White connective tissue/ collagen breaks down into gelatine making it softer/ tender✓ • The collagen that surrounds muscle fibre, breaks down, M88 muscle fibres separate into strings✓ F196 (Any 2) (2) 4.2.4 • Springbok is also red meat/ similar to beef✓ • Springbok meat is suitable for combination cooking methods which will make the springbok meat soft ✓ • The springbok meat is flavoursome✓ • Springbok meat could be marinated therefore removing the gamey taste✓ M79 • Game meat is leaner and therefore healthier than beef/ less F189 kilojoules/less fat/ less cholesterol✓ (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 10 DBE/November 2024 NSC – Marking Guidelines 4.2.5 On the bone Deboned Has more flavour due to the More meat because of no bones✓ bones✓ Cheaper due to less labour to Even shape/ meat can be remove the bones✓ shaped neatly✓ Bones in meat give more body Meat can be easily carved✓ to the sauce due to collagen✓ (Any 1) Meat will cook evenly and quicker✓ Meat can be stuffed – more portions✓ More interesting / versatile M87 dishes can be prepared ✓ F191 (Any 1) (2) 4.3 4.3.1 • Cold✓ M138 • Baked custard✓ (Any 1) F147 (1) 4.3.2 • Egg custard baked over a layer✓ of caramelised sugar✓ and inverted for service.✓ • A layer of caramelised sugar✓ is created and a mixture of M138 eggs, milk, sugar and flavouring✓ is poured over and baked✓ F147 (Any 2) (2) 4.3.3 • For the eggs to coagulate/ the custard to set✓ • To prevent over coagulation/ prevent overcooking of the egg protein in the custard/prevent small holes on the surface of M137 custard/prevent curdling/syneresis✓ F148 • To ensure even cooking of the custard✓ (Any 2) (2) 4.4 4.4.1 (a) Swiss meringue: • Sugar added at the beginning to unbeaten egg whites, heated, and then whipped✓ M140 • Eggs whites are beaten with sugar over a bain-marie✓ F150 (Any 1) (1) (b) French meringue: • Sugar added gradually during whipping✓ M140 • Egg whites are beaten to soft peaks, sugar is gradually F150 added to egg whites✓ (Any 1) (1) 4.4.2 • Allow egg whites to come to room temperature before whipping✓ • Use a clean, dry bowl and beaters✓ • Use glass, porcelain, stainless steel and copper mixing bowls/don’t use a plastic mixing bowl✓ M141 • Ensure there are no water droplets in the bowl✓ F150 • Ensure that there is no fat, grease, egg yolk in the mixing (2) bowl✓ • Add cream of tartar or lemon juice to stabilise the foam/ wipe the bowl with lemon✓ • Use a fine wired whisk✓ • 2-day old eggs are the best to use for whipping egg whites✓ (Any 2) Copyright reserved Please turn over

Hospitality Studies 11 DBE/November 2024 NSC – Marking Guidelines 4.5 4.5.1 • Profiteroles✓: small choux puffs with a sweet filling or ice cream served with chocolate sauce✓ • Cream puffs✓: small choux puffs with crème pâtissier or crème Chantilly✓ • Croquembouche✓: is a decorative pyramid shape dessert made from small, filled cream puffs and stuck with caramel and finished with spun sugar/ traditional French wedding cake made with cream puffs✓ • Gateau Saint-Honore✓: choux puffs filled with cream and packed into a ring shape on a puff pastry base✓ • Religieuse✓: Small choux puff filled with coffee or chocolate pastry crème, stacked on top of a slightly bigger choux puff, M125 two small puffs are connected and piped with a collar of butter F187 cream✓ (Any 2 x 2) (4) 4.5.2 • Water:✓ Provides moisture and hydrates the flour✓ During Baking: Water turns into steam, creating pressure inside the paste that cause the puff to rise/ expand and creating a cavity/ hollow✓ • Butter/margarine/shortening:✓ It melts and prevents lump formation when flour is added✓ During Baking: The water content in butter turns into steam, aiding in rising✓ Makes pastry elastic✓ The fat content helps M122 create a crisp outer shell during baking✓ F184 (2 Ingredients (2) + 1 function of each ingredient (2) (4) 4.5.3 • High initial oven temperature of 200 °C causes rapid steam formation/ water converts to steam/ causing a hollow interior/ creates the cavity/ it will contribute to the rising process✓ • Lowering the temperature to 180 °C allows the puff to dry out M124 and become crisp/ turn the heat to medium to allow the pastry F185 to cook through✓ (2) Copyright reserved Please turn over

Hospitality Studies 12 DBE/November 2024 NSC – Marking Guidelines 4.6 4.6.1 • Oxygen/air excluded✓prevents the growth of bacteria✓ • It can prevent a decay of organic substances/prevent oxidation✓ • Heat/boiling/sterilisation✓used during bottling destroys microorganisms and enzymes ✓ M150 • The added sugar and acid in the oranges will prevent growth F168 of micro-organisms✓ (Any 3) (3) 4.6.2 Pectin✓ M153 F172 (1) 4.6.3 • Scoop out a small amount of jam allow it to cool✓ the mixture must form a jam like mass✓ • It should fall from the spoon into flakes✓ and not run like a thin syrup✓ • Use a sugar thermometer to check for jam setting stage✓ M153 • Scoop on an ice-cold plate and check if it holds shape✓ F173 (Any 1) (1) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Hospitality Studies 13 DBE/November 2024 NSC – Marking Guidelines SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 • Front office/ Reception✓ • Housekeeping/ Laundry ✓ • Security✓ M2 • Maintenance✓ F110 • Finance/Accounting ✓ (Any 3) (3) 5.1.2 • The function room will be arranged according to the guest requirements✓ • The function room is free when a group booking is made, saving money✓ • The venue hire includes support services✓ such include data projectors, Internet access, telephone lines and other technical requirements✓ • The number of people being catered for at the event is guaranteed space/function room can host a large number✓ • The menu items are limited and can reduce waste/cost✓ • Space/function room does not need to be shared with other guests/ its private✓ M2 • If the restaurant is used no other guests can attend, lowering F109 the income✓ (Any 3) (3) 5.1.3 • Backup power/uninterruptable power supply/UPS:✓ provide reliable backup power sources e.g. solar power✓ and inverters✓ • Generator backup:✓ install and maintain backup generators capable of powering essential services such as lifts, emergency lighting, and security systems✓ ensure generators are regularly tested and well-maintained✓ • Use gas equipment for food and drink preparation✓ • Guest rooms: equip guest rooms with battery-powered lanterns or flashlights✓special bulbs that can work for 4 hours without electricity/ offer battery-operated fans or portable air coolers during load shedding✓ provide extra blankets for colder nights✓ • Common areas: to illuminate hallways, staircases, and emergency exits with battery-powered lights✓ • Provide candles in the room and banqueting venue✓ • Camp/Bon fires outside✓ • Communication with guests: keep guests informed about the load shedding schedule in order to plan around it✓ display load shedding schedules in common areas and rooms, and provide alternative arrangements✓ M2 • Select a menu that does not require electricity e.g. braai, F110 salads ✓ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 14 DBE/November 2024 NSC – Marking Guidelines 5.1.4 Good/ bad✓ (1) The pop-up advert has: • the company name/Hotel MTT✓ • contact details, phone number and address✓ • a short marketing message/ up to 20% off accommodation for group bookings/all inclusive package for functions✓ • eye catching features/picture of hotel ✓ • neat/attractive✓ • wording is catchy and easy to read/ big letters ✓ • different types and sizes of fonts✓ • simple language/easy to understand, free of errors/spelling mistakes✓ • a pop-up: immediately reaches a large audience✓ • a hyper-link ✓ OR • did not use bright colours/ advert is in black and white/not eye catching ✓ • did not put the price on the advert ✓ • the pictures and photos do not attract interest ✓ • did not include a slogan✓ • cluttered and too much information✓ • product was not properly described/ missing information/ size M19 of group ✓ F138 • some of the lettering is not clear enough ✓ (Any 5) (6) 5.1.5 Security: • Ensures the safety of the guests and employees✓ • Ensures the safety of the guests possessions/cars✓ • Providing a safe environment for all guests and employees/prevents crime✓ • Keeps unwanted people off the premises/manages entrances and exits/controls access of people or vehicles✓ • Takes care of lost and found items/suspicious items/ suspicious behaviour✓ • Ensures that guests are not disturbed✓ • Responsible for the protection of the assets at an establishment✓ • Implement safety programs in the establishment✓ • Responsible for patrolling the grounds and building to monitor the activities of the guests and employees✓ • Operating safety and security equipment/ CCTV cameras✓ M4 • Guests feel safe and secure and will consider returning to the F118 hotel thereby increasing income.✓ (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 15 DBE/November 2024 NSC – Marking Guidelines 5.1.6 • Economic growth could be stimulated✓ • Local income will increase✓ • Job creation will be improved and unemployment will decrease✓ • Greater financial growth in a country/ GDP increase✓ • Esteem and living standards will increase as people get jobs✓ • Sets the multiplier effect in motion✓ • Natural resources will be preserved, maintained and utilised responsibly✓ • Increased foreign currency due to influx of tourists✓ M1 • Tax will be paid by the hotel sector✓ F108 • Improves infrastructure✓ (Any 4) (4) 5.2 5.2.1 • Competition/similar business ✓ • Supply of products exceeds the demand✓ • Load shedding/frequent power interruption✓ • Water shedding✓ • Environmental factors/weather conditions✓ • Not meeting all the expenses of the business/ bond prices going up✓ • Inflation relating to products/commodities✓ • Increase price of fuel✓ • Increase price of electricity ✓ • Political instability/riots/strikes/workers demanding more money/ service delivery protest action✓ • Crime/theft✓ • Low season, fewer customers✓ • Outbreak of diseases e.g. e-coli✓ • Bad publicity in the news of food diseases obtained from food M10 stalls✓ (Any relevant 3 answers) (3) 5.2.2 (a) • Costs for supplies/manufacturing/running the business✓ • Database for suppliers/merchandisers✓ • Who will supply their raw materials and equipment, where they are located, what their credit terms are✓ • Delivery: whether they deliver or you will have to pick up M12 your order✓ F131 • Products required and quantities✓ (Any 1) (1) Copyright reserved Please turn over

Hospitality Studies 16 DBE/November 2024 NSC – Marking Guidelines (b) Business Owner/Trennery Finance, accounting/ oversees functionality of business/ draws employment contracts/responsible for HR/ pays salaries (Any 1) Sales person Chef Maintenance/Dad Selling of Controls stock/ Ensure that all products/operates the ordering stock/ equipment is till/collects preparation and functioning/ sorts out payments/promotes cooking of burgers and plumbing issues/ the products chips/ packaging ensures gas supplies/electricity is (Any 1) (Any 1) connected and safe/ ensures regular servicing of equipment/ ensure that kiosk is safe and secure (Any 1) M4 ✓ F118 (1 mark for each job descriptions (4) +1 mark for organogram) (5) [30] Copyright reserved Please turn over

Hospitality Studies 17 DBE/November 2024 NSC – Marking Guidelines QUESTION 6 6.1 6.1.1 The waiter is presenting the bottle of wine ✓ M166 F60 (1) 6.1.2 Correct✓ • Holding the bottle so that the wine label is facing the guest✓ • Holding a service cloth under the bottle✓ M166 • Holding the bottle steady with the left hand✓ F60 • Holding the bottle at an angle✓ (Any 2) (2) 6.1.3 C/Red wine glass✓ M162 F58 (1) 6.2 6.2.1 • The bottle store holds the off-consumption licence✓ which only allows them to sell liquor that must be consumed elsewhere✓ • The bottle store has contravened their off-consumption liquor license clause and have decided to sell wine for consumption on the premises. /The bottle store manager also hosts wine tasting evenings, this is not part of an off-consumption liquor license✓ • The bottle store is not complying with on consumption rules because there is not toilet facilities✓ • The bottle store is using learners from Grade 10 who are underage; they are not of the correct age/minor to sell M168 alcohol✓ F55 • They are not offering food with the wine✓ (Any 2) (2) 6.2.2 • The bottle store needs to apply for the on-consumption licence to be able to consume alcohol on the premises and host wine tastings ✓ • Apply for a special clause in the licence for wine tasting ✓ • Provide adequate seating space and tables for guests✓ • Provide beverage menus✓ • The bottle store will need to have adequate guest toilet facilities for males and females to access ✓ • He can only appoint waiters who are 18 years and above✓ • The bottle store would have to ensure that food must be available/sold on the premises ✓ • Do not serve or sell alcohol to people under the age of 18 ✓ M168 • Do not serve alcohol to any guest that is already drunk✓ F55 (Any 4) (4) 6.3 6.3.1 Plated service✓ M189 F36 (1) Copyright reserved Please turn over

Hospitality Studies 18 DBE/November 2024 NSC – Marking Guidelines 6.3.2 • Better portion control✓ • Less wastage✓ • More creativity from the chef who plates the food✓ • Specialised training in terms of serving food from a platter is not required/ easier type of service for waiters✓ M189 • Faster service /serve a lot of guests at the same time✓ F36 (Any 3) (3) 6.4 6.4.1 • All the guests at the table must be done eating in order to remove all plates at the table at the same time✓ • Cutlery will usually be placed side by side when guests are done✓ • Be alert of signs from the guests to indicate that they are done eating✓ • When the waiter is unsure they must ask the guest if they are M193 done before removing plates✓ (2) 6.4.2 The waiter must: • Start with the person on the right-hand side of the host✓ • Stand at the back-right hand corner of the guest chair✓ • Lean forward and pick up the used plate and cutlery in your right hand✓ • Transfer the plate to your left hand, hold it between your thumb and index finger, place your thumb over the end of the fork handle✓ • Use the knife to move leftovers to the front of the plate✓ • Always scrape behind the back of the guests✓ • Position the plate on the platform above the first plate, support it with your finger, your little finger and the base of your thumb and your lower forearm✓ • Continue moving around the table in an anti-clockwise sequence and collect the remaining plates and cutlery✓ • Stack the plates on the second plate✓ • Follow the same procedure as for the second plate to M170 complete the table✓ F37 (Any 5) (5) Copyright reserved Please turn over

Hospitality Studies 19 DBE/November 2024 NSC – Marking Guidelines 6.5 6.5.1 Suitable/unsuitable✓ • The tot measure: will measure the correct quantities of the ingredients✓ • Strainer: will be used to strain any particles e.g. orange pulp, orange seeds and passion fruit seeds✓ • The shaker: will be able to mix the ingredients together✓ • The stirring spoon: the handle of the spoon can be used to shape the orange twist✓ • The stirring spoon: is not required for the making of the Passion Fruit and Orange Drink because it is mixed in a shaker ✓ • Blender: will not be used because the passion fruit seeds will be blended into the drinks and the drink is already mixed in the shaker✓ M161 F65 (1 mark for suitable/unsuitable + Any 4 motivations) (5) 6.5.2 • Fresh fruit/ fruit slices/dried fruit slices/ crystalline fruit - on the rim of the glass✓ • Fresh fruit/ fruit slices/ crystalline fruit - on a skewer/ toothpick✓ • Variety of fruits/ edible flowers/ lemon rind inside/bottom of the drink✓ • Flavoured frosting / jelly powder/sugar on the rim of the glass✓ F65 • Ice cubes with fruit/fruit pieces/ mint✓ (Any 2) (2) 6.6 • It ties up money/ may lead to loss of profit ✓ • Leads to wastage/ beverage may expire before it is sold✓ • It opens up to theft✓ • Can cause alcohol abuse amongst staff members✓ • Storage space might not be sufficient✓ • Large number of stock will complicate stock taking/be time consuming✓ M161 (Any 2) (2) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved