Hospitality Studies Memo 1 (English)

November 2019 — Grade 12 / Matric — Hospitality Studies

Memo 2019 Grade 12 English

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🎯 200 marks 📄 17 pages 📝 80 items found 📚 4 topics

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS Correct order

1.1.10(10\

1.2MATCHING ITEMS Correct order

1.2.5M15 F135

1.3MATCHING ITEM Correct order

1.3.5(5\

1.4ONE WORD ITEMS

1.4Drying

1.4POS/ Point of sale Marbling Intra muscular fat

1.4Overhead cost / Overheads

1.4Allergy / Allergic reaction GDP/ G ross omestic roduct

1.4Jews Jewish / Judaism

1.4Sher bet

1.4Phyllo Strudel pastry

1.4.10 Frosting / Decorating (10\ SELECTION ITEMS Any order

1.5.1(4\

1.5.2(2\

1.5.3(4\ TOTAL SECTION A

Q2— Section header —

2.1.1days 6 weeks (any number of days/ weeks in range\

2.1.2Tiredness / Fatigue Upset stomach Stomach ache/ Abdominal cramps Diarrhoea / Watery stools Light Fever/ feverish

2.1.3Employee is excluded from work for at least 7 days weeks There will be a w Less workers will lead to l ow productivity less products Hiring & training of new/ s income

2.2Food handlers infecte with TB should be put on sick leave receive treatment Infected food servic e workers should only return to even days after onset effective treatment

2.3.1Showed tolerance/ patience by recogn ising others as individuals with different personalities Accept each other/ they were not biased

2.3.2Satisfied customers will become loyal custo they will return to the business because the award is attributed to Popularity m ay increase prices/

2.4Use of computers in menu p lanning: Dish sales can be recorded and analysed to determine popular dishes Menu can be updated with unpopular dishes removed osting of menu, ingredients, production costs and

Q3— Section header —

3.1.1

3.1.2(a\ Heat from hands can melt the shortening he dough can shrink Gluten development which will cause the dough to not have Toughen ing of the crust / hard crust

3.1.3Allows trapped air /steam to escape Prevents the pastry from uneven rising lifting of pastry/

3.2.1(a\ Step 4: To ensure that the batter is thick, To form a soft dough that will hold its shape when baked Pliable to be piped not runny Adding too much egg r esults in a runny batter

3.2.2(Any 2\ (2\

3.3nhances the appearance / improves the shape dds flavo / better taste ncreases the serving portions from the cut / stretching portions Creates interesting dishes

3.3.2(Any 2\ (2\

3.3.3

3.3.4Leave the beef roll to rest afte r cooking to allow the meat juices to settle emove the string / food ties Use a good quality sharp knife carving knife/ electrical knif the beef roll Cut the beef roll using the full length of the blade

3.3.5It will be more expensive due to: a lot of labour time the cut loses weight bec ause of the absence of the bone the variety of ingredients used to stuff the roll (Any 2\

3.3.6Beef roll bone steak The beef roll is boneless th erefore the portion is smaller than the T (Any 2\ (2\

3.4.1ollo vegetarian /Pollot rian Pollo Semi (Any 2\ (2\

3.4.2Lacto ovo vegetarian / Ovo lacto vegetarian Pollo vegetarian Pollo Pescatarean/

3.5Selling Price = Total cost / Food cost + overhead cost + labour cost/ + Profit R 25 000 + R 5 000 + R 3 500 500 x 35 /

3.5

Q4— Section header —

4.1.1

1.2Creamy M ussel oup with rou tons Mornay Sauce Steamed B

4.1.3Creamy Mussel Soup with Crou tons ornay Sauce Pumpkin fritters with Caramel sauce / Pumpkin fritters

4.2.1(1\

4.2.2Oxygen / Air has been excluded revents the growth of bacteria an prevent the decay of organic substances/ prevent oxidation

4.3Chocolate mousse is a cold , creamy / smooth sweet light fluffy / foamy/ airy mixture with rich choco

4.3The egg whites will NOT foam /foaming will be prevented when: plastic the

4.3If chocolate becomes too hot, it w and scorch/ burnt taste Mousse be lumpy/ the The final product will lo se flavour shin (Any 2\

4.4.1(a\ Hot dessert (1\ (b\ A warm / baked sponge base

4.4.2STIRRED EGG CUSTARD BAKED CUSTARD Cooked on top of the stove/ use ind irect steam/ bain marie /

4.5.1Gelatine mixture was not allowed to thicken to the consistency of thick egg white to form a gel before fruit was added / ratio of gelatine not correct/ not enough

4.5.2Large quantities of sugar was used Large quantities of acid was used Addition of too much solid ingredi ents e.g. fruit, vegetables, nuts

4.6.1fresh green beans, cucumber, mushrooms, cocktail tomat oes, (Any 1\ (1\

4.6.2Rumaki Kebab

4.6.3Little /no Less tables and chair s are No waiting period for serving of courses /shorter function time The menu / venue can be relatively cheap

Q5— Section header —

5.1.1Strengths: Jane is self Her employees are from the area / she managed to get cleaners, delivery personnel and cooks She already has a target market identified

5.1.2(a\ Jane must include the following in description of business Business address orm of business e.g. sole owner Branding/ Company nam e/ Logo / Uniforms for the employees/ She must set short, medium and long term goals

5.1.3The na me of the products can be added A picture of the finished The address and contact number / website Times / trading hours Promotions e.g. lunch packets, specials, private catering

5.2.1lace all other/ correct cutlery required for the menu on the table on the outside of the main course knife and / in the order the dishes will be served, 1 st course cutlery will be on the outsi

5.2.2

5.2.3Table decoration The theme of the table decorations should be appropriate for the type of function if the theme is local or ethnic the table decoration should have ethnic theme or Not hamper the vision of guests

5.2.4Table numbers: Pointing towards the entrance (Any 1\ (1\

5.3.1Marketing Human Resources /HR (Any 3\ (3\

5.4.1

5.4.2

Q6— Section header —

6.1.1(first 4 only\ Vintage / Harvest year Cultivar rape variety ype of wine Bottle volume Producer

6.1.2

6.1.3

6.2.1On cons umption allows the customer to consume/drink liquor on the premises and the liquor cannot be taken off the premises / restaurant (2\ Off cons

6.3.1Shaken/ shaking and straining

6.3.2(Any 2\

6.4.1Barman must use system of First first out (FIFO\/ use older Have a system of minimum (enough\ and maximum (not too much\

6.4.2

6.5Explain / Announce Apolog include any dish or beve rage that needs an electrical Start up the generator if the establishment has one Restaur

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 + 30 + 30 = 140 marks

Paper information

SubjectHospitality Studies

Year2019

SessionNovember

TypeMemo

PaperPaper 1

LanguageEnglish

Pages17

Downloads3

Examination context

Decade2010s

Years ago7y

SeasonSpring (SH)

Start dayTuesday

Exam periodNovember 2019

Days since exam2,544

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