Hospitality Studies Memo 1 (English)

Feb-March 2014 — Grade 12 / Matric — Hospitality Studies

Memo 2014 Grade 12 English

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🎯 200 marks 📄 13 pages 📝 68 items found 📚 3 topics 🔑 1 key info

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS

1.1.4FOCUS 31

1.1.5FOCUS 4

1.1.6FOCUS 74

1.1.7FOCUS 110

1.1.9FOCUS 122

1.1.10FOCUS 152 HSP4 HSP7 F 64 HSP16 HSP21 HSP30 HSP32 HSP59

1.2ONE WORD ITEMS

1.2.1Marketing tool FOCUS 16/17

2.2Integrity /tolerance FOCUS 88

1.2.3Heimlich manoeuvre

1.2.4First first out ( FIFO \ FOCUS 93

1.2.5Jews

1.2.6Menu

1.2.7Blinis

1.2.8Gueridon FOCUS 203

1.2.9Baine ma rie

1.2.10Tip/Gratuity HSP2 HSP15 HSP22 HSP42 F 116 HOSP67 HOSP137 HOSP163

1.3.5HSP 144/145 LHS 209 FOCUS

1.4IDENTIFICATION ITEMS

1.4.1HSP 18 LHS 35/26 (3\

1.4HSP LHS 221/225 (5\

1.5ONE WORD ITEMS

1.5.1acto ovo vegetarians FOCUS 119 HSP 98

1.5.2egumes LHS126 HSP 99

1.5.3equisition form FOCUS 9 HSP 137

1.5.4peritif LHS217 HSP148

1.5.55 cm

1.5.6eft

1.5.7ervice cloth FOCUS 202 HOSP 202 (7\ TOTAL SECTION A:

Q2— Section header —

2.1.1HIV and A ids LHS 25 HSP18 F 32 (1\

2.1.2Assisted her friend who was bleeding with her bare hands. HSP 18 LHS 25

2.1.3By using other people's needles Having unprotected sex Mother to baby transmission by breast feeding ny 2\ LHS 25 FOCUS 32HOSP

2.1.4SYMPTOMS Swollen glands Fever Headaches Tiredness Lack of energy Diarrhoea Mouth and throat ulcers Weight loss

2.2.1(a\ (b\ She has a general description of her intended service plan. She has goals: to make money to study, to produce an amount of rosterkoek and ginger beer daily for a year. She does not have a bus

2.2.2No, she can also use other forms of ad vertising, such as flyers. (Any 1\ LHS 13 FOCUS 16/17 HOSP 2/3

2.3Use bright colours Put a small advert on a clean black page. Use big letters Use interesting pictures and photos LHS 13 FOCUS 16/17 HOS 2/3

2.3.1(a\ (b\ (c\ Constantly watch customers to pick up what their needs are before they ask. Watch team members to see if they need help. Get to know your clients. Honesty includes basic honesty toward

2.3Shower or bath daily. Use deodorant. Wear clean clothes and uniform Males should be clean shaven Keep hair clean and neatly tied up. Always wear headgear when handling food. Keep finger nails short and clean.

2.4.1Meat left on the grill for too long the fat can burn and cause a fire. Pan is too full with boiling water /oil it can boil over causing burns. Chef walking around with a hot frying pan in his hand. The chefs are too busy making a noise to check what is

4.2Cover with a wet wound dressing Large surfaces may be covered with a wet sheet. No oils or ointments may be applied to the wound. Treat for shock. Do not give the patient anything to eat or drink. Transport patient to the doctor or hospital.

3.2PICTURE TECHNIQUE DESCRIPTION Binding (1\ Tying a roast with string and securing it with knots that have the correct tension. (2\ HSP

3.3.3en samoosas @ R24 00 = R192 ozen vegetable samoosas @ R22 00 = R44 72 quiche @ R30 00 per dozen

3.4ZOZOLO CATERERS QUOTATION Name of client: (a \ Shosholoza High School Address: (b \ 68 Thabo Road, Lindelani Tel. No.: (c \ 032 948 3848 Date of function: (d

Q4— Section header —

4.1.1BAVAROIS MOUSSE It is made from hot egg custard Light, fluffy mixture may be sweet or savoury Whipped cream is used. Fold in whipped cream

4.1Charlotte russe Charlotte r oyal Charlotte iscovate ny 1\

4.1.3Loosen sides with a knife or spatula and unmould. Dip in hot water for a few minutes and then unmould Place a dish cloth dipped in hot water and squeezed out well over the mould for a few minutes and it will unmould

1.4The fruit is added when the dish shows signs of setting. Use correct proportion of gelatin to liquid. Hydrate gelatin before adding to the mixture. Do not boil milk with gelatin mixtures. Use cooked or canned pineapples to gelatin desserts.

4.2NAME OF DISH INGREDIENTS USED METHOD FOLLOWED Stuffed egg snack (1\ green and red peppers, cottage cheese and boiled eggs

4.3.1The first copy goes to the kitchen, second one to the cas hier and the third one stays with the waiter. This informs each one of them what has been ordered and how much is to be paid. ny 2\

4.3.2Yes New technology is quicker. It can st ore lot of information. It is easier to use. It saves money. ny (1\

4.4.15 pieces of food per hour per person

4.4.2Serving tongs Cake lifter Cake fork ny 2\

4.4.3They should be bite size Well garnished Eye catching but simple Ingredients should be recognis able ny 3\

4.5Ensure that all linen is controlled on a daily basis (in and out\ Only one person should have access to the linen room Use the first in first out system Use a requisition form for linen going out and coming in to the

4.5The responsible person who receives the stock must be present when the stock arrives. Stock received must be checked against the delivery note or invoice All perishable items and frozen staff shoul d be stored away

4.6Better portion c ontrol Less wastage More creativity from the chef who plates the food Specialised training of serving food from a platter is not required. Cheaper (Any 3\ [40] TOTAL SECTION C:40

Q5— Section header —

5.1Gueridon trolley Used for service of food in the dining area. Transferring food from a serving dish onto the plate of a guest. Carving unit Used for carving joints, poultry or game (4\

5.2Thick clam soup with fresh cream serve without cream Prawn cocktail Florida cocktail Roast eef hicken curry

5.3.1The beer glass should be perfectly clean Keep glass at a slight angle Pour along the inside of the glass Pour beer slowly Bottled beer served 12 15 degrees centig rade Lager can be chilled at 4 and 5 degrees centigrade

5.3.2Present the bottle of wine to the host Ensure that correct glasses are on the table. Cut the foil with the sharp knife Remove the cork. Hold the bottle so that the label can be seen. Hold the inside of the neck of the bottle with the serviette

5.4Origin Grapes should be harveste d and the wine produced in the same country. Country of origin. Estate The name of the registered state is indicated where it is applicable only when the wine is produced, made and harvested

5.5

5.6.2Presenting a It is placed on a sma ll plate and presented to the host from the left hand side. It should be placed in a bill folder. If there is no host place the bill in the centre of the table. Allow the guest enough time to place the correct amount of

Topics Identified

Food PreparationMenu PlanningService

Mark Allocation

Total50 marks

Sections40 + 40 = 80 marks

Key Information

Contact Number032 948 3848

Paper information

SubjectHospitality Studies

Year2014

SessionFeb-March

TypeMemo

PaperPaper 1

LanguageEnglish

Pages13

Downloads5

Examination context

Decade2010s

Years ago12y

Season—

Start day—

Exam period—

Days since exam—

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