Hospitality Studies Memo 2 (English)

November 2025 — Grade 12 / Matric — Hospitality Studies

Memo 2025 Grade 12 English

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🎯 200 marks 📄 17 pages 📝 95 items found 📚 4 topics

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS

1.1.1M115 F207

1.1.2M52 10

1.1.3M137 143 F149

1.1.4M66 F12

1.1.5M194 F37

1.1.647

1.1.7M172

1.1.8M132 F163

1.1.9M153 F177

1.1.10150 167 170 (10\

1.2MATCHING ITEMS

1.2.1 ii

1.2.2

1.2.3 M18 F138 (6

1.3ONE WORD ITEMS

1.3.1 Asp ic F162

1.3.2 Off consumption Off site lice nce 16

1.3.3 Steam M122 F185

1.3.4 Salt /Tomato acid (vinegar/lemon juice/lime\ M104 183

1.3.5 Bellboy/ oorman orter

1.3.6 Blini M69

1.3.7 Liver /K idney /Sweet breads 80 F190

1.3.8 Chakalaka tchar 152 F175

1.3.9 POS/Point of Sale /EPOS 37 101

1.3.10 Cholera 25 78 (10\

1.4SELECTION M2 F108 119

1.4.1 maintenance/house keeping

1.4.2 /bar /conference room/function room

1.4.3 /laundry

1.5SEQUENCE

1.5.1, A , E , D , B (Correct order\ M136 F148 (5\

1.6SELECTION ITEMS

1.6.1 ,F ,J

Q2— Section header —

2.1.1There will be workflow dis ruption due to shortage of 1 staff mem ber /takes longer to do the task /shortage of skills /business operations is negatively

2.1.2Sam cannot be restricted from work because: food service worker infected with HIV need

2.2.1The online reservation system will allow guest to book rooms on a computer by making use of online security

2.2.2 The name will be entered on the computer and registration card will be printed The uploaded personal information /name of the guest will be checked

2.3.1Jacob was unprofessional in his actions and displayed the following ishonest Jacob was

2.3.2Jacob s behaviour will have a negative impact on the business His behaviour displayed bad customer care which will lead to dissatisfied customers who

Q3— Section header —

3.1.130 minutes before the function starts 17 0/ 18

3.1.2The snacks are small bite sized /finger foods /mini snacks The snack s include a variety of flavours

3.1.3Not suitable Mini Beef Sandwiches The Hindu guest will not consume the beef

3.1.4Setup the tables and chairs scattered around the venue hairs randomly arranged around /arranged against the wall/ in clusters

3.2.1

3.2.2

3.2.3Net profit = Selling price Total cost (FC+LC+OC\ = R6 125 [R2 450+R150+R400 (R100 x 2 hours x 2 cleaners\] = R6 125 R3

3.3.1

3.3.2

3.4.1Dried beans Red k idney Butter /Lima Broad /Fava Soybeans

3.4.2As a results of moral grounds/ ethics object to the killing of animals/are opposed to the idea of eating animals For health reasons, because of high level of cholesterol and hormones in meat/ exclusion of meat prevents heart disease,

3.4.3Nuts and seeds are a good source of: Protein Vitamin High in f at but low in cholesterol /hea

Q4— Section header —

4.1.1

4.1.2/2 /half the butter to the flour M114 F206

4.1.3(a\ Cutting in using the cutting in method disperses the butter evenly prevent the butter from melting/shortening remain hard

4.2.1Cold dessert M137 F148 (1\

4.2.2Add the hydrated gelatin irectly to the hot liquid/ fruit juice Melt the hydrated gelatin over steam/hot water bath/

4.2.3It will result in strawberries being evenly distributed Strawberries will not sink or rise to the top (Any 1\ M130 162 (1

4.2.4Trifle should be chilled to temperature of 5 efrigerated Cover to pre

4.2.5To fully gelatinise the starch To thicken enough to holds its shape /to reach the correct consistency To avoid a starchy taste due to uncooked starch (Any 2\ M137 F147 (2\

4.2.6Not a good choice/not suitable because it contains milk solids and sugar Milk solids are intolerant to heat making the chocolate unsuitable for cooking and baking The chocolate may seize/harden and become granular

4.3.1If the water boils for five minutes: Too much water will evaporate /the ratio will be altered /resulting in too little steam development Final product will be reduced in volume The quantity of the product will be less

4.3.2Ungelatinised starch will cause the French crullers to collapse No cavity will form /decrease in volume The past ry will be too thick heavy/

4.3.3The paste must be cooled completely to prevent over coagulation Adding beaten egg bit by bit/ one by one will ensure that the paste reaches the correct consistency/it will be thick, smooth, shiny and flow slowly from a spoon

4.3.4It will absorb oil/ will be too oily It will not rise properly /it will not form a cavity/small volume It will sink to the bottom (Any 1\ (1\

4.4.1Loin M92 F193 (1\

4.4.2bone steak Porterhouse steak M93 F193 (2\ Cut from the loin Cut from the

4.4.3Grilling/braai/frying/roasting/oven roasting /dry heat cooking methods are most suitable Motivation: bone is from the hindquarter It is a tender meat cut/AAA young animal

4.4.4bone Steak Kudu Fillet M81 F197 (6\ Marbling Marbling spread

4.4.5Marinating Larding Barding Peppering Stuffing Basting with a sauce (Any 2\ M86

Q5— Section header —

5.1.1Mandy and Phumi Sweet and Savoury elights M11 F131 (1\

5.1.2Expand their business in a year s time Move to their own premises Increase number of staff They want to sell at least 1 100 cups a month

5.1.3Chefs purchase ingredients/ prepare the charcuterie cups Cashier Cash up at the end of the shift/operate the till/ receiving

5.1.4he monthly business income is R9 0 000 R6 0 000 is allocated to the expenses of the business The business makes R30 000 profit/ the income is more than the expenses

5.1.5Yes /they make enough profit to expand the business They predict with their sales of 11 00 cups a month they will make

5.2.1The followers on the business I nstagram page The community of Nahoon Valley Park where the business is located Tourist s/people passing by the Nahoon Valley Park Families and friends

5.2.2Product selling cappuccino /coffee Place 2 Elfin Glen Road, Nahoon Valley Park Promotion buy one get one free People

5.2.3The business will create jobs Esteem and living standards of the people will improve Econ omic growth will be stimulated They will set the multiplier effect into motion It will i ncrease the GDP of the country

5.3.1Finance /accounting M5 F112 (1

5.3.2Oversees all financial procedures of the hotel /monitor income and expenses Prepare financial reports /maintaining the hotel accounting records /bookkeeping

5.3.3The finance department ensures that the income is spent according to the budget and the needs of the establishment The finance department draws up the budget of all departments with in the hotel.

Q6— Section header —

6.1.1WINE A WINE B Harvest year 2022 1998 Cultivar Chenin Blanc Shiraz Serving temperature

6.1.2Place the bottle in an ice bucket/ cooler next to the table Drape a napkin on the ice bucket /around the neck of the wine bottle (Any 1\ M1

6.2Wash cutlery in hot soapy water Rinse in hot water Air dry dry the cutlery with a clean lint free cloth olish

6.3Crumbing down The waiter must: Perform the procedure after the main course and before serving the dessert Remove any other unnecessary items Hold a plate on the flat of your left hand

6.4The waiter must: Quickly diffuse the problem: ask the customer to stop Control your emotions /stay calm Take charge of the situation Be polite and friendly without being familiar

6.5when holding hot plates Carries cutlery and small items Used during crumbing down Waiters use it to carry plates from the kitchen Used to catch drippings during beverage service Used during the presentation of the wine bottle

6.6.1Gueridon trolley M175 F37 (1\

6.6.2Yes/i t is suitable The equipment trolley is fitted with a gas burner electricity in the event of power failure The cr pes Suzettes will be fried in a frying pan on the gueridon

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections30 + 30 = 60 marks

Paper information

SubjectHospitality Studies

Year2025

SessionNovember

TypeMemo

PaperPaper 1

LanguageEnglish

Pages17

Downloads5

Examination context

Decade2020s

Years ago1y

SeasonSpring (SH)

Start dayWednesday

Exam periodNovember 2025

Days since exam353

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