Hospitality Studies Memo 1 (English)

Feb-March 2015 — Grade 12 / Matric — Hospitality Studies

Memo 2015 Grade 12 English

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🎯 200 marks 📄 12 pages 📝 60 items found 📚 4 topics 🔑 1 key info

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS

1.1.10(10\

1.2MATCHING ITEMS

1.3ONE WORD ITEMS

1.3.1Italian meringue

1.3.2Hors d oeuvres

1.3.3Short crust

1.3.4Veal

1.3.5Tongue

1.3.10alcoholised wine (10\

1.4.2MATCHING ITEMS

1.5.5(5\ TOTAL SECTION A:

Q2— Section header —

2.1.1Diarrh (Any 2\

2.1.2DISEASE INCUBAT ON PERIOD TRANSMISSION Hepatitis A (1\ personal contact with consuming food prepared

2.2hemically trea t all liquids e.g. boil or paste urise lean and cook food properly to avoid raw or undercooked food sh hands thoroughly with soap

2.2bsenteeism by staff ork oss of business opportunities (Any 2\

2.3reates a sense of pride and dign reates a positive image of the employee and the establishment which The ublic will be of the opinion that if the staff ha a professional appearance then the service will

2.4aiters use hand held computer technology to put the orders through to (Any (2\ TOTAL SECTION B: SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES

Q3— Section header —

3.1.1R180 = R3

3.1.2R210

3.1R1 000 + R3 =R25

3.2inach/ orogo yams/madumbe sweet potato mealies/corn on the cob (Any relevant answer

3.3QUOTATION FORM Tosie Country Club 501 Croftdene, Chatsworth Quotation (valid for 30 days of issue\ Name of the clien t: British Golf Club Description of menu items Additional costs Price

3.4.1Reason: A full meal will follow the cockta il function and therefore not too many cocktail snacks should be served. mince/steak ostrich/springbok/ spring beef satays/skewers

3.4.3Guests can meet each other and socialise before being formally seated at tables. Often guests at a formal dinner only socialise with those at the table but the cocktail function allow for a more socialising.

3.4et up tables and chairs scattered around the venue et up audio e that it is working et up buffet tables for snacks if self over tables with tablecloths and position side plates and serviettes et up the

3.4.5You need to be aware of the following: ymptoms of allergies vary from person to person hey can include sneezing, skin rashes, swelling, watery eyes, difficulty breathing, vomiting, and diarrhoea he amount of the ingredient or food needed to trigger a

4.1.2DESSERT A DESSERT B (a\ Classification (1\ (1\ (b\ Cooking method

4.2.1Setting a

4.2Lightly spraying mould with non (Any 2\

4.2resh pineapple will not allow the gelatine to set/ the prote lytic enzyme in fresh pinea pple retards setting of the

4.2.5o prevent fruit (1\

4.3.1ther metals will leave a metallic taste the chutney the reaction with the (1\

4.3.2se onions, garlic, dried fruit such as raisins or dates, sugar, spices and vinegar to taste (any suitable ingredients can be included\ ash oak

4.4.1holesterol f

4.4.2nspect whole lentils emove any debris or inse the lentils lace lentils in a saucepan using 3 cups of fresh water for each

4.5.1(Any

4.5.2eat will lose (Any 2\

6.1(Any

4.6.2

4.7The temperature is lowered to dry the choux pastry and to finish the baking process and t (Any 2\ (2\ [40] TOTAL SECTION C: SECTION D: SECTORS AND CAREERS40

Q5— Section header —

5.1.1evelops nterprets, implements and enforc aintains appropriate standards of work raws up employment co ettling disputes (Any

5.1.2he dvertisement attracts the desired target market e.g. those interested to he qualifications are not specific e.g. diploma, certificate etc ualification not clear Any relevant answer

5.2orkers are non revenue but are needed to generate ord of mouth of excellent service results in the hotel getting eated because of increased food xamples of non (washing of linen, towels, sheets etc.\ (Any 6\

5.2he profitable establishment contributes the gross omestic f hotel guests in the area results in higher sales for locals e.g. beadwork, attires etc. ayment of taxes and levy generates revenue for the (Any 3\

5.3.1Strength (Any 2\ Weakness: established take away is he cart is limited in terms of providing bulk ord cart may be limited in terms of the equipment you can (Any 2\

Q6— Section header —

6.1.1ecial equipment: arving unit is a special trolley or area in which you care and erving utensils are spoons and forks us ed to serve food onto ongs are a type of serving utensil used to pick up portions of

6.1.2ables: he spacing between the ta bles is determined by the room set he table numbers should be visible on stands so that they can be seen from the entran

6.1.3he venue: rganisers (Any 3\ (3\ 12

6.2.1ave a braai for the guests as it doesn se equipment that does not re quire electricity e.g. candles, (Any 4

6.3

6.4.1eople prefer the taste of mineral water without ice ome guests drink mineral water because it is safer than tap water and if the ice added is made from tap water they will not be happy

4.2Shaking and stirring Stirring and straining Blending Building Any relevant answers

5.1lcohol may not be sold to pers dequate guest toilets for males and females must be iquor may be sold any day between 10:00 lcohol may not be sold f pe ople bring in their own liquor they must pay corkage fee

6.5.2he drinks bill will be presented to the person ordering the round of drinks. he person can either settle the bill the table or the bar. he bill can be presented after each round of drinks or at the of the evening

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 + 30 = 110 marks

Key Information

Qualification TypeDiploma

Paper information

SubjectHospitality Studies

Year2015

SessionFeb-March

TypeMemo

PaperPaper 1

LanguageEnglish

Pages12

Downloads3

Examination context

Decade2010s

Years ago11y

Season—

Start day—

Exam period—

Days since exam—

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