Hospitality Studies Memo 1 (English)

Feb-March 2017 — Grade 12 / Matric — Hospitality Studies

Memo 2017 Grade 12 English

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🎯 200 marks 📄 13 pages 📝 66 items found 📚 4 topics

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS

1.1.10(10\

1.2MATCHING ITEMS

1.3ONE WORD ITEMS

1.3.5Tele

1.3.10(10\

1.4.2MATCHING ITEMS

1.5.5TOTAL SECTION A:

Q2— Section header —

2.1.148 hours

2.1.2ood handler with gastroenteritis should inform their employer as ood handler should not work if they have diarrhoea ood handler should maintain good personal hygiene (wash

2.1.3(a\

2.1.3(b\ GASTROENTERITIS (Any 3\ TUBERCULOSIS Feeling tired all the t (Any 3\ (3\ (3\

2.2

2.2The management decides on the leve l of service they would like in Example: well trained waiters work in upmarket restaurants where clients are willing to pay for a The more expensive the dish , the better the service is supposed to

2.3.1Point of sale system (POS\ The system will assist restaurant employees to complete their communication ed to guest accounts in (Any 2\ TOTAL SECTION B:

Q3— Section header —

3.1Make It can be glazed It can be canned It can be frozen (Any 2\

3.1(Any 4\

3.2.1Net profit: selling price total cost (food cost overhead cost = R10 000 = R10 000 = R4000 ,00

3.2.2Cost per person= Selling price number of people R10 000 (Any 3\

3.2.3Name of the company, address, contact details Personal information of the client : name, contact number, address Information regarding the function: date, time, dietary requirement, Additional charges

3.1(a\ Step (Any 1\ (b\ Step : to finish the baking process to allow for the pastry to To pre (Any 2\

3.3Too much water will evaporate (Any 2\

3.4POLLO VEGETARIAN PESCO VEGETARIAN Diet includes poultry, milk, dairy products, e ggs, vegetables and fruits Diet excludes red meat, fish and seafood (Any 2\

3.5White beans will take on the colour of the red speckled beans

3.5.2It takes longer to cook , and the beans may break or separate from the skins (Any 1\

3.6cocktail snacks

3.6.2The snacks must be bite sized They must be visually attractive and colour ful 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

3.6.3Unsuitable The guest will dirt y their fingers

3.6.4Fruits dipped in chocolate Any relevant answer

Q4— Section header —

4.1.1BEE LAMB Colour: bright red to cherry red Texture: smooth, fine and firm Fat: creamy or yellow colour Bones: Whiter and harder

4.1.2It is a tough cut of meat /contains a lot of connective tissue nverting the white , this slow cooking method makes is tender (Any 2\

4.1Mashed potatoes Cous cous Pap (Any relevant answer\

4.2.1A banquet is a formal meal to which a group of guests will be invited to celebrate an event, to honour special guests or any other type of special occasion (2\

4.2.2Food and Beverage Service Food preparation

4.2.3They do not eat the hindquarter of an animal They may not mix mea t and dairy products during a meal All shellfish, snails and birds of prey are forbidden Pork and pork products are not permitted (Any 3\

4.3.2(a\ Butter: contributes to the rich flavour (Any 2\

4.3.3Any relevant answer

4.3.4(Any 3\

4.4.1Flavoured a Powdered Leaf sheet (Any 2\

4.4.2(Any 1\ (b\ (Any 1\ (1\ (c\ Dish will sta (1\

5.1The batter is steamed in moulds in a steamer or a big pot with Make sure that no water splashes into the bowl when steaming a (2\

4.5.2pour b (Any 2\ (2\

4.5.3Custard Cream randy sauce (Any 2

4.6.1People with HIV have greater nutritional needs and adequate iet essential to promote a strong immune response to help HIV people to manage the symptoms Goo d nutrition slows down the pro gression from HIV to Aids

Q5— Section header —

5.1.1The target market will be determined by: Demographic factors e.g. marital status, age, family size i.e. Pay a single midweek rate and your friend/partner stays free when

5.1s promotion has been used Give away 2 for 1: pay the single midweek rate of R600 and your friend/partner stays free when sharing with you.

5.1.4The size of the container should not mislead the customer as to the size of the actual contents It should be strong, hygienic and clea (Any 2\

5.1.5Short, (Any 4\

5.1.6Sprin gbok Ga me lodge contributes to job creation by: Direct job creation: positions Any 2 Indirect job creation: positions that does not form part of the Manufacturers of the linen used in furniture

5.2.1REVENUE GENERATING AREAS NON REVENUE GENERATING AREAS Bars Finance Security Maintena

5.2.2These two departments depend on each other because s ales and arketing is responsible for making potential customers aware of the products and services that the establishment offers They ensure

5.2.3They must protect the establishment, staff and the guests from the following criminal activities: liability or insurance fraud (Any 3\

5.2.4(Any [30] 1230

6.1.1Refers to getting equipment (cutlery, crockery\ and tablecloths pre

6.1.2Check to see if the table cloth is: lean and has (Any 3\

6.1.3The glass should be washed in warm water with dishwashing

6.1.4M159 F 52 (2\

6.1.5The red wine glass must b (Any

1.6Place red wine bottles on their side so that the corks stay moist Store red wine bottles upside down in (Any 4\

2.1CONSUMPTION OFF CONSUMPTION Allows the liquor to be consumed where it is Examples: hotels, (Any 2\ Allows liquor to be bought but consumed

2.2the kitchen or at a service point on 13

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 30 = 70 marks

Paper information

SubjectHospitality Studies

Year2017

SessionFeb-March

TypeMemo

PaperPaper 1

LanguageEnglish

Pages13

Downloads2

Examination context

Decade2010s

Years ago9y

Season—

Start day—

Exam period—

Days since exam—

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