Hospitality Studies Memo 1 (Afrikaans) SAL

May-June 2022 — Grade 12 / Matric — Hospitality Studies

Memo 2022 Grade 12 Afrikaans - SAL

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1.1MEERVOU DIGE KEUSE VRAE

1.1.1M69 16

1.1.2M153 168

1.1.3M125 186

1.1.4M150 168

1.1.5M192 35

1.1.6M161 65

1.1.7M99 178

1.1.8M23 77

1.1.9M70 16

1.1.10M74 16 (10\

1.2PA ITEMS

1.2.1M85 88 199 200

1.2.5(5\

1.3PA ITEMS

1.3.1M139 141 149 150

1.3.5(5\

1.4EEN WO RD ITEMS

1.4.1Bruto wins 62 23

1.4.2Afkrummeling M1 37

1.4.3Nommer/Tafelnommer M177 30

1.4.4Sorbet M52 V

1.4.5Menslike hulpbronne /HR M6 V 115

1.4.6Op die perseel /Binneverbruik M168 V 55

1.4.7Linne M177 198

1.4.8Kurkfooi M169

1.4.9Kwotasie 63 23

1.4.10 Inkubasie /Inkubasietyd/Inkubasieperiode M22 V 76 (10\

1.5SELE KSIE

1.5.1, E , G , H , J Enige orde\

1.5.2, C ,E , F , J ige orde

2.1.1Tuberkulos TB M27 F82 (1\

2.1.2GEEN punt vir konstante hoes nie Hoes van bloe Koors/koue koors

2.1.3Werksvloei onderbrekings Afname in produ ti

2.2Die nuwe voorkantoorpersoneel moet opgelei word om rodu ktief te wees deur hulle volle deel van die werk te doen

2.2.2Inboek van gaste Vind die bespreking op die rekenaar deur die gas s e naam of besprekingsnommer te bevestig Maklike toegang tot gaste se inligting aankoms

2.2Uitstekende dienslewering Die terugvoer was positief wat weer deur positiewe word of mouth

2.2.4Elektroniese betaalpunt POS sisteem

3.1Skemerkelkfunksies Vingeretes Be mark ings geleenthede/

3.1ie geskik nie / Sommige geskikte disse (1\ oodse gaste eet nie varkvleis nie

3.2.1Di e ratio is korrek Die rati o van ve

3.2.2Amandelmeel Bo tter Eiergele Eierwitte

3.2.3Flans Barquettes Slegs t ertbasisse Hertzoggies

3.2.4(a\ Om krim ping te voorkom 119 212

3.2.5(a\ Blind bak: Verhoed dat deeg blase maak Verseker dat die tertdoppies deeglik gaar word Help die kors om meer bros te word (Enige 2\ M117

3.2.6Italia se meringue M140 150 (1\

3.3.1 Verkoopprys Voedselkoste + Oorhoofse koste Arbeidskoste +Wins (1\ Totale koste

3.3

3.43. .1 Goed/ Suksesvo (1\ Hol te in middel

4.1.1Stertstuk Top side

4.1.2Di vulsel sal die geur verbeter, die snit bevat geen vet nie Verbeter die voorkoms van die voorbereide vleisgereg Dit rek die aantal porsies vanuit die snit

4.1Vleis word bedruip met ve t o ol ie en onbedek/oop gerooster in

4.1.4Prent Wildsfilet (1\ Wildsvleis is baie maer bevat min vet en is dus gesonder om te

4.1.5Gladde tekstuur et n fyn grein

4.1.6ar mering erbeter die tekstuur

4.2.1

4.2.2Word sagter hidreer verkort gaarmaaktyd gebruik minder

4.3.1Verbeter die geur Verhoog die krakerigheid / tekstuur Verbeter die smaak (Enige 1\

4.3.2Slaaie Ontbytgrane bv. granola, muesli Smoothies

4.3.3

4.4.1 Blaar velv orm / stringe

4.4.2 (a\ Om te voorkom dat die gereg vaskleef/ klou aan die vorm akliker te ontvorm

4.3(a\ Die wyn sal n fermer jellie vorm

4.5.1Su iker tree op as n preserveermiddel Su iker maak water ontoeganklik vir mikrobiese groei

4.5.2(a\ Sterilisasie van flesse: Was glasflesse in warm, seperige water en spoel goe d uit Kook flesse vir ongeveer 10 minute Droog dit onderstebo in 'n warm oond

5.1.1Voorkantoor/ Besprekingskantoor Ontvangs M3 112 (1\

5.1.2Die voorkantoor en sekuriteit moe die Nkosi gesin om verskoning vra

5.1.3GOED (1\ Die sekuriteit het die maatskappy se prosedures/beleid/protokol gevolg deur nie ongeregistreerde gaste in te laat nie Die veiligheid van die instansie/eiendom verseker

5.1.4Ligging/demografie Ouderd om/ geslag/ geloof/ kultuur Behoeftes en in

5.2esigheidsad res / kontakdetails Tipe sakeonderneming of besigheid alleeneienaar

5.3.1 Pamflette / strooibiljette plakkate koerante tydskrifte

5.3.2 Hulle kan die volgende insluit Kompetisies / G ratis p rodukte

5.4.1 (a\ oolgro nd is beskikbaar

5.4.2Die gasvryheidsindustrie het 'n afname in die BBP swak inko mste gelei/ lae of geen wins swak ekonomiese groei tot gevolg gehad het wins gevolg gehad het

6.1.1Witwyn stilw n/ natu rl ike wy

6.1.2Witwynglas 162 58

6.1.3Witwyn k an bedien word met Voorgeregte sop/ laaie

6.1.4Skink van witwyn Bedien of skink wyn van die regterkant van die gas af Vra of die gasheer die wyn wil proe

6.26.

2.1Geroer Geskud (Enige 1\ 161

6.2.2Mocktail apparaa t: n Menger mengfles/

6.3Mocktail bediening gaste wat reeds aansit: Rangskik drankies in 'n orde op die skinkbord/ die manier hoe gaste sit Bedien in 'n anti

6.4KWASSE STROPE 1.Word gemaak van vrugtesappe en ander geurmidd els 1.Word gemaak van 'n vrugtebasis met geen kunsmatige geur nie

6.5Die glase is nie in die korrekte posisie nie/die aantal glase op die Breekware/ teekoppie en piering word nie op 'n cover g eplaas nie Die bord en sopbakkie word nie op 'n cover geplaas nie

6.6

Mark Allocation

Total200 marks

Sections40 + 40 + 30 + 30 = 140 marks

Paper information

SubjectHospitality Studies

Year2022

SessionMay-June

TypeMemo

PaperPaper 1

LanguageAfrikaans (SAL — verified from PDF)

Pages13

Downloads3

Examination context

Decade2020s

Years ago4y

Season—

Start day—

Exam period—

Days since exam—

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