Hospitality Studies Memo 1 (English)

November 2015 — Grade 12 / Matric — Hospitality Studies

Memo 2015 Grade 12 English

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🎯 200 marks 📄 14 pages 📝 78 items found 📚 4 topics

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS

1.1.5F165

1.1.10(10\

1.2MATCHING ITEMS

1.2.5(5\

1.3MATCHING ITEMS

1.4ONE WORD ITEMS

1.4.1entralised / CRS / central reservation system (1\

1.4.2anquet (1\

1.4.3gastro enteritis (1\

1.4earing sealing (1\

1.4

1.4oulis (1\

1.4

1.4ntrepreneur (1\

1.4essert spo and fork / dessert cutlery / dessert utensils (2\ (10\

1.5CHOOSE TWO CORRECT DESCRIPTIONS

1.5.1C, D

1.5.2A, G

1.5.3B, H Any order (6\

1.6CHOOSE FOUR FOOD ITEMS Any order (4\ TOTAL SECTION A:

Q2— Section header —

2.1.1Body language Most communication takes place through body language. Your body language can either show interest in customer or rejection. Stand up straight / Straight posture Make eye contact

2.1.2First impressions are lasting when: If you are not smartly dressed the guest will assume that the service offered is not of a high standard. First impressions will have an imp act of customers returning to the

2.2.1The transmission of HIV/A ids through food and drinks is not a risk Sharing of utensils is not a risk Day day contact in the workplace is not a risk Mary is protected by law (Any 3\ (3\

Q3— Section header —

3.1.1Hindquarter

3.112 Rump 13 Fillet/tenderloin 15 Silverside

3.1Silverside is dry it keeps it moist Adds flavour Improves appearance

3.1.4Thin f lank Wing rib Loin Rump (Any order\ (Any

3.2.1Bei gnets are a choux pastry product are sweet squares or strips are deep fried in oil

3.2.2Must be the correct shape Must not be oily Crispy ght in weight Hollow if baked Golden /light brown

3.2Can be stored in an airtight container / sealed plastic bag for a few d ays at room temperature / cool dry place Can be stored in the fridge Can be frozen for 2 to

3.2Churros clairs Paris rest Croquembouche /French wedding cake Profiteroles teau St Honore

3.3.1Vacuum packaging (1\

3.3.2resh or cooked food is placed in an airtight packaging ll the air is removed The packaging is sealed (Any 2X2

3.4.1Because: Iron, copper, brass and other metals will leave a metallic taste due to the reaction with an acid (Any 1\ (1\

3.4.2Wooden spoons / Silicone / Melamine Glass bowls Earth ware pots /bowls Stainless steel

3.4.3Salt Sugar / Honey Lemon / Vinegar Benzoic acid Sodium benzoate Salicylic acid (Any 2\

3.5.1Docking / Prick (1\

3.5.2The air will n ot escape / it was trapped between the layers , and it will rise during the baking process , making it uneven Pastry will blister (Any 2\

3.5.3Measure ingredients accurately / rat / do not put too much flour and water Handle the dough lightly Keep everything ice cold Use minimum flour when rolling out the dough Bake at the correct position and temperature

3.6.1To absorb the liquid often (Any 1\ (1\

3.6.2To melt gelatine down / turn into a liquid In order to incorporate easily into the mixture (Any 1\ (1\

3.6Gelatine will scorch easily / burns easily , loses some of its setting ability (Any 1\ (1\

3.6To prevent it from sticking In order to unmould easily (Any 1\ (1\ [40]40

Q4— Section header —

4.1.1High in roteins Good source of carbohydrates Low in f Cholesterol free Good source of fibre Gluten free Rich in anti

4.1.2Kidney beans Baked beans White beans Butter beans Moong dhall Sugar beans Green beans Black eyed beans

4.1.3Remove impurities Reduces intestinal gases / flatulence that form after eating beans (Any 1\ (1\

4.1.4Waiters should inform the guests because s ome people are highly allergic to nuts

4.1.5Cold dessert (1\

4.1Grilled t ofu Soya sausage Vegetable breyani Vegetable lasagne pinach cannelloni Any sui table relevant

4.1Menu not suitable Hindus do not eat pork Exclude wine from their diet Gelatine in the fruit jelly is not consumed Some Hindus are vegetarians they will not eat the fish on the

Q5— Section header —

5.1.1Guest rooms / accommodation Function rooms / conference rooms Bar estaurant/ coffee shop Laundry Food and beverage

5.1.2Front office: lays a central role in meeting the needs of the guests from the time they make a reservation, arriving at the hotel until they depart. It is important that front office staff makes guests

5.1.3Yes he Black Bird H otel will contribute to the local economy (1\ romoting goodwill reating

5.2.1Reservation officer: akes advance b ookings and normal bookings Monitors the booking taken Forecasting Makes sure that the required number of rooms are sold at the correct rate to the relevant number of people

5.2.2Porter: reet guests on arrival Give directions Call taxis Organise luggage

5.3.1Product offering coffee Place offee shop in a busy cent close to the university People: students will be the target market, lecturers and professors

5.3.2

5.4Doorman Bellboy Porte General manager Heads of the different departments e.g head of housekeeping (Any 1\ (1\

5.4Human resource manager / HR (1\

5.4Marketing manager Events planner Sales manager (Any 1\ (1\ [30] 1330

Q6— Section header —

6.1.1Table d te Set menu / Formal menu Any (1\ Fixed number of courses Price is given at R450

6.1.2Palette clean ser after the fish course Ref reshes the mouth It is served after the fish course before the main course (Any 1\ (1\

6.1

6.1.3(b\ A cold des sert Creamy light and fluffy due to the addition of w hipped cream and beaten egg whites (Any 2\

6.1.4There should be a focal point Cocktail snacks must be in neat rows Cocktail snacks must be of a variety of colour and shape Place food at different heights Use a variety of containers Do not overload the table

6.1.5Harvest / year it was produced Alcohol p ercentage Bottle volume roducer/ Estate / Manufacturer (Any 2\

6.1.6

6.1.7Salmon, prawn and mussel bisque: incorrect choice of wine Shiraz is a red wine Course of fish should be served with a white wine Grilled Porterhouse s teak choice of wine is correct Porterhouse s teak is red meat which pairs well with the classic

6.1.8SERVING OF WINE SERVING OF COCKTAILS Use of trays Trays n ot required because glasses are

6.2Built ocktail: prepared in a glass Ingredients mixed in the glass in which it will be served Ingredients are floated on top of each other Swizzle sticks can be placed in the glass to allow the ingredients to be

6.3Keep the guest ca Assist the person immediately Follow the emergency plan of the establishment e manager will decide which action should be taken according to the degree of injury First aid will be provided for

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 + 30 + 30 = 140 marks

Paper information

SubjectHospitality Studies

Year2015

SessionNovember

TypeMemo

PaperPaper 1

LanguageEnglish

Pages14

Downloads3

Examination context

Decade2010s

Years ago11y

SeasonSpring (SH)

Start dayThursday

Exam periodNovember 2015

Days since exam4,007

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