grade 12 national senior certificate … train service decided to sell some of the older coaches to...

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SENIOR CERTIFICATE MARKS: 200 TIME: 3 hours

This question paper consists of 15 pages and a 2-page answer sheet.

GRADE 12

HOSPITALITY STUDIES

NOVEMBER 2010

NATIONAL SENIOR CERTIFICATE

GRADE 12

Hospitality Studies 2 DBE/November 2010 NSC


INSTRUCTIONS AND INFORMATION 1. 2. 3. 4. 5. 6.

This question paper consists of FOUR sections. SECTION A: Short questions (40) SECTION B: Hospitality concepts and health and safety (40) SECTION C: Food preparation (80) SECTION D: Food and beverage serving (40) Answer ALL the questions. Number the answers correctly according to the numbering system used in this question paper. Answer SECTION A on the attached ANSWER SHEET. Write the CENTRE NUMBER and your EXAMINATION NUMBER at the top of the ANSWER SHEETS, detach them and put them IN THE FRONT of the ANSWER BOOK.

Answer SECTIONS B, C and D in the ANSWER BOOK. Write neatly and legibly.

.



SECTION A QUESTION 1

1.1 MULTIPLE-CHOICE QUESTIONS Various options are provided as possible answers to the following questions.

Choose the answer and make a cross (X) in the block (A – D) next to the question number (1.1.1 – 1.1.10) on the attached ANSWER SHEET.

EXAMPLE: 1.1.11 Kosher meals are prepared for … A

B C D

Muslims. Jews. Hindus. Christians.

ANSWER:

A B C D 1.1.1 Marketing consists of making decisions on the following: A

B C D

Price, place, product and promotion Price, place, position and presentation Price, profit, publicity and place Price, profit, plan and people

(1) 1.1.2 Being … is the ability to recognise others as individuals with

different personalities.

A

B C D

willing tolerant honest alert

(1)

1.1.3 An important guideline that must be followed in order to prevent the

spread of HIV:

A

B C D

Treat minor cuts by applying antiseptic only. Cover open wounds when preparing food. Treat the wound but do not cover. Cover cutlery and crockery and then store.

(1)



1.1.4 A chef fell in the kitchen and broke his arm. The broken arm bone

has to be … in order to prevent further injury.

A

B C D

mobilised moved manoeuvred immobilised

(1) 1.1.5 Stockholding refers to the amount of stock … A

B C D

sold to a customer. kept in a facility. used in the kitchen. issued by the stores controller.

(1)

1.1.6 A cocktail drink is always served … A

B C D

before a meal. after a meal. after dessert. before coffee.

(1) 1.1.7 The station waiter serves … covers. A

B C D

8 to 10 8 to 12 8 to 16 8 to 14

(1) 1.1.8 ... are thin slices of lightly toasted bread, spread with a paté and

topped with various ingredients.

A

B C D

Croutons Crudites Crutes Crostini

(1) 1.1.9 The crown of beer should be about … centimetres high. A

B C D

3 to 4 2 to 3 1 to 2 5 to 6

(1) 1.1.10 A piece of equipment using an oil-based lamp to keep food hot is

called a …

A B C D

bain-marie. chafing dish. casserole dish. gueridon trolley.

(1)



1.2 MATCHING ITEMS Choose a definition from COLUMN B that matches a term in COLUMN A.

Write only the letter (A – H) next to the question number (1.2.1 – 1.2.5) on the attached ANSWER SHEET.

COLUMN A

TERMS COLUMN B

DEFINITIONS

1.2.1 1.2.2 1.2.3 1.2.4 1.2.5

Bouchées Glaze Docking Flan Palmiers

A

B

C

D

E

F

G

H

piercing pastry with a fork before baking blind a product made from puff pastry a dish made from choux pastry to give a product an attractive appearance by brushing it with beaten egg setting pastry into a tin before baking small flaky pastry cases which may be filled with a variety of fillings a product made from phyllo pastry a pastry with a filling but without a cover

(5 x 1) (5)



1.3 FILL IN THE MISSING WORD/S

Complete the following sentences by filling in the missing word(s). Write only the word(s) next to the question number (1.3.1 – 1.3.10) on the attached ANSWER SHEET.

1.3.1 1.3.2 1.3.3 1.3.4 1.3.5 1.3.6 1.3.7 1.3.8 1.3.9 1.3.10

A television advertisement is an example of a/an … marketing tool. A/An … analysis is done to investigate whether a business will be successful. A/An … is a person who starts his/her own business. … are rules that determine what employees in an establishment should wear. … is a virus that causes Aids. A/An … is an example of a burn caused by steam. A/An ... recipe is pre-tested and pre-calculated. Wine is … to ensure that the sediment remains in the bottle. A/An … menu gives a guest limited choices. … is the process performed by the waiter after the main course and before the dessert is served. (10)

1.4 ONE-WORD ITEMS

Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1 – 1.4.10) on the attached ANSWER SHEET.

1.4.1 1.4.2 1.4.3 1.4.4 1.4.5 1.4.6 1.4.7

A specific group of people classified by age, gender, culture and religion that are likely to buy a product A process during which an area in the kitchen is made germ-free The type of cost that includes a telephone account The amount of wine that is poured into a glass when serving red wine The regulation that controls the sale of alcoholic beverages The type of wine served with kingklip The equipment in which white wine is placed after pouring



1.4.8

1.4.9 1.4.10

A type of wine served with dessert A highly trained and specialised wine steward A service style where guests move in a queue with a tray selecting food items from a counter

(10)

1.5 FILL IN THE MISSING WORD(S) Complete the following sentences by filling in the missing word(s). Write only

the word(s) next to the question number (1.5.1 – 1.5.5) on the attached ANSWER SHEET.

1.5.1

1.5.2 1.5.3 1.5.4 1.5.5

A/An … focuses on all the resources and processes that one will need to achieve business goals. … are bacteria that cause gastro-enteritis. Alcoholic beverages may not be served to individuals below the age of … years. The difference between the selling price and the original cost of food is the … A/An … card is used to record stock.

(5)

TOTAL SECTION A: 40



SECTION B: HOSPITALITY CONCEPTS AND HEALTH AND SAFETY QUESTION 2

2.1 Study the picture below and answer the questions that follow.

Old world train luxury …

The Royal Livingstone Express steam train

Special rate!!!!!!

R6 000,00 per person per day,

all inclusive!

2.1.1

List FIVE points on professional ethics and values that you will emphasise when training the dining-cart staff.

(5)

2.1.2 Identify FIVE entrepreneurial opportunities in the hospitality

industry that can be outsourced to enhance the above business. (5)

2.1.3 Evaluate the above poster with regard to the guidelines for

designing a marketing tool.

(6)



The train service decided to sell some of the older coaches to entrepreneurs

to change them into restaurants.

2.1.4 Recommend the type of information that should be included in

such a business plan. (6)

2.2 Study the extract below and answer the questions that follow. Anele, a Grade 12 learner, got sick a week before her examination. It was

discovered that she suffers from TB. Anele was admitted to a TB hospital under strict supervision of the medical staff.

2.2.1 What does the abbreviation TB stand for? (1) 2.2.2 Suggest THREE symptoms that could have lead to Anele's

admission to hospital.

(3) 2.2.3 State TWO ways in which Anele could have contracted the

disease. (2)

2.2.4 Recommend TWO ways in which Anele could have prevented the

spreading of this disease.

(2) 2.3

Study the illustration below and answer the questions that follow.

The maintenance worker of a large catering firm accidentally got an electric shock while working with an electrical appliance.

2.3.1 What are some of the symptoms that the maintenance worker

above will display? (4)

2.3.2 Discuss THREE procedures that should be followed when treating

the worker above. Motivate your answers. (6)

TOTAL SECTION B: 40



SECTION C: FOOD PREPARATION QUESTION 3

3.1 Read the extract below and answer the questions that follow. A restaurant owner purchases stock on the Internet and uses the triple

checking system to record his sales. His friends advise him to change to the point-of-sale system.

3.1.1 Explain the advantages of the point-of-sale system. (3) 3.1.2 Name THREE precautionary measures that should be taken when

purchasing on the Internet.

(3) 3.1.3 Suggest information that should be recorded by the restaurant

owner when purchasing equipment. (3)

3.2 Read the extract below and answer the questions that follow. Show ALL the

calculations for QUESTIONS 3.2.1 to 3.2.3.

Vanisa and Paveshan are getting engaged. Catering will be done by

Sunshine Caterers. The prices of the menus are as follows: • R110 per person for meals including meat • R80 per person for meals including vegetarian dishes Seventy guests, of which 20 are vegetarians, will attend the function. Details of the function are as follows: Date: 1 January 2011 Venue: Number 285, Osner Hotel, East London Time: 15:00 Host telephone number: 046 645 1020 Host fax: 046 645 2210 Caterer telephone number: 046 845 1136

3.2.1 Calculate the total cost of the meals for ALL the guests. (4) 3.2.2 Calculate the 40% deposit. (2) 3.2.3 Indicate the balance that will be paid a day before the function. (2) 3.2.4 Draw up a quotation form using the above information. (8)



3.3 Explain how the following techniques are applied during the preparation of

choux puffs:

3.3.1 Beating (2) 3.3.2 Piping (2) 3.4 You have to select a sweet and a savoury filling for choux puffs. Give ONE

example of each.

(2) 3.5 Study the picture below and answer the questions that follow.

3.5.1 Identify the dessert in the above illustration. (1) 3.5.2 Name TWO main ingredients used to prepare the dessert in the

above illustration. (2)

3.5.3 Explain, step by step, the method used to prepare the above

dessert. (4)

3.5.4 The mixture used in the dessert in QUESTION 3.5.1 can be used

to prepare other sweet dishes. Name and describe ONE other dessert.

(2)

[40]



QUESTION 4 4.1 4.1.1

4.1.2

Explain why cocktail functions are becoming a popular way of entertaining guests in South Africa. List FIVE guidelines that must be followed when planning the menu for a cocktail function.

(3) (5)

4.2

Study the menu below and answer the questions that follow.

MENU

COCKTAIL

Vegetable Julienne with Chive Yoghurt Dip

++++

Beef Samoosas with Dipping Sauce

++++

Beef Skewers

++++

Chicken and Mayonnaise Canapés

++++

Mini Curried Vegetable Vol-au-vents

++++

Savoury Shortbread

12 November 2010

4.2.1

4.2.2 4.2.3

Evaluate to what extent the menu above meets the requirements of an 'all inclusive South African cuisine'. Identify shortcomings and make recommendations to improve the menu. Identify FOUR items in the menu above that can be changed to accommodate ovo-vegetarian guests. Motivate your answer. Name the pastry used to prepare the mini curried vegetable vol-au-vents in the above menu.

(8) (8) (1)



4.2.4 4.2.5

State ONE function of each of the following ingredients used in the pastry: (a) Butter (b) Eggs (c) Iced water Name THREE alternative cocktail snacks that can be prepared from the pastry in QUESTION 4.2.3.

(3) (3)

4.3

Study the illustration below and answer the questions that follow.

STUFFED MEAT ROLL

4.3.1

4.3.2 4.3.3 4.3.4 4.3.5

Suggest the most suitable cooking method for the dish above. Name THREE suitable meat cuts that can be used to prepare this meat roll. Give the correct portion size per guest of this dish. Give TWO reasons for using a stuffing in the above meat roll. Suggest TWO local South African vegetables that would be suitable to serve with this dish.

(1)

(3) (1) (2) (2) [40]

TOTAL SECTION C: 80



SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5

5.1 Study the extract below and answer the questions that follow. The Shongwe family had a meal at your school restaurant to celebrate their

50th anniversary. They ordered a merlot with their meal.

Give the Shongwe family the following information: 5.1.1 The classification of the wine served (1) 5.1.2 The type of food that can be served with the merlot (2) 5.1.3 The correct serving temperature of the above wine (1) 5.1.4 Explain the procedure to be followed by the wine waiter when

serving the above wine (5)

5.2 Read the extract below and answer the questions that follow. In a hotel two barmen work shifts. They find it difficult to control the stock

because they do not have a good stock control system.

5.2.1 Name the document the barmen should complete in order to

prevent the loss of stock.

(1) 5.2.2 Identify the procedure that the barmen should follow when

changing shifts to improve stock control. (4)


Copyright reserved

5.3 Study the illustration below and answer the questions that follow.

5.3.1

5.3.2

Identify the table setting illustrated above. Name FOUR types of tableware that is used in the above illustration.

(1) (4)

5.3.3

5.3.4 5.3.5

State FOUR guidelines to be followed when setting up the venue for a function. Explain how the closing mise-en-place should be performed. Describe the factors that will determine the position of the tables at a function.

(4) (5) (4)

5.4 Explain how the following procedures are applied in a restaurant: 5.4.1 Presenting the menu to the guest (3) 5.4.2 Taking food orders (3) 5.4.3 Storing glasses (2) TOTAL SECTION D: 40 GRAND TOTAL: 200



ANSWER SHEET


1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 A B C D 1.1.2 A B C D 1.1.3 A B C D 1.1.4 A B C D 1.1.5 A B C D 1.1.6 A B C D 1.1.7 A B C D 1.1.8 A B C D 1.1.9 A B C D 1.1.10 A B C D

(10) 1.2 MATCHING ITEMS 1.2.1 1.2.2 1.2.3 1.2.4 1.2.5

(5) 1.3 FILL IN THE MISSING WORD(S) 1.3.1 1.3.2 1.3.3 1.3.4 1.3.5 1.3.6 1.3.7 1.3.8 1.3.9 1.3.10

(10)

CENTRE NUMBER:

EXAMINATION NUMBER:


Copyright reserved

1.4 ONE-WORD ITEMS 1.4.1 1.4.2 1.4.3 1.4.4 1.4.5 1.4.6 1.4.7 1.4.8 1.4.9 1.4.10

(10) 1.5 FILL IN THE MISSING WORD(S) 1.5.1 1.5.2 1.5.3 1.5.4 1.5.5

(5) TOTAL SECTION A: 40

CENTRE NUMBER:

EXAMINATION NUMBER:


SENIOR CERTIFICATE MARKS: 200

This memorandum consists of 13 pages.

GRADE 12

HOSPITALITY STUDIES

NOVEMBER 2010

MEMORANDUM

NATIONAL SENIOR CERTIFICATE

GRADE 12

Hospitality Studies DBE/November 2010 NSC – Memorandum


2


1.1 MULTIPLE-CHOICE QUESTIONS

1.1.1 A 1.1.2 B 1.1.3 B 1.1.4 D 1.1.5 B 1.1.6 A 1.1.7 B,C,D 1.1.8 D 1.1.9 B,C 1.1.10 B

(10)

1.2 MATCHING ITEMS

1.2.1 B,F,H 1.2.2 D 1.2.3 A 1.2.4 H 1.2.5 B

(5) 1.3 FILL IN THE MISSING WORD(S) 1.3.1 Audiovisual/Electronic/any relevant answer

1.3.2 SWOT 1.3.3 Entrepreneur 1.3.4 Dress code/Professional ethics/any relevant answer

1.3.5 HIV 1.3.6 Scald 1.3.7 Standardised 1.3.8 Decanted/straining/any relevant answer

1.3.9 Table d'hote/set menu 1.3.10 Crumbing down

(10)



3

1.4 ONE-WORD ITEMS 1.4.1 Target market 1.4.2 Sanitising 1.4.3 Overhead costs/Indirect costs/Fixed costs 1.4.4 Half full 1.4.5 Liquor Act 1.4.6 White wine 1.4.7 Ice bucket 1.4.8 Dessert wine, sweet wine, port/ any relevant answer 1.4.9 Sommelier 1.4.10 Cafeteria (10) 1.5 FILL IN THE MISSING WORD(S) 1.5.1 Business plan

1.5.2 Salmonella/staphylococcus/clostridium/Escherichia 1.5.3 18 1.5.4 Net profit 1.5.5 Inventory/Bin card/Store card

(5) TOTAL SECTION A: 40



4

SECTION B: HOSPITALITY CONCEPTS AND HEALTH AND SAFETY QUESTION 2

2.1 2.1.1

• Be polite and friendly • Assist elderly or children or guests with special needs • Do not talk badly of the train service • Accept instructions regarding job attentively and always act in a

responsible manner • Be punctual • Be alert • Do not talk loudly or shout • Dress code (or any other relevant alternative answer) (Any 5)

(5)

2.1.2

• Cleaning service • Part-time service and cleaning staff • Porter and shuttle service • Food preparation service • Flowers and other decor • Amenities • Maintenance service (or any other relevant alternative answer related to the luxury train)

(Any 5)

(5)

2.1.3 • Yes/good/no/bad (1 mark – motivation must correlate)

• Simple and easy to read • Not enough information included • The typeface and logo is consistent and legible • Language is clear and simple • The information appeals to the reader • No contact details provided • Information is a little bit 'thin', e.g. which country this is in – also

destination of train (to and from, routes) • The words 'all inclusive' are not specified

(or any other relevant alternative answer) (Any 6)

(6)

2.1.4 • Include a cover page, marketing plan and financial plan

• Name of business/owner • Business description – business address, form of business,

branding • Coach layout should be suitable for dining • Operating hours of restaurant/operational services • Additional service offered, e.g. catering, weddings, functions • Service description


(6)



5

2.2

2.2.1 Tuberculosis (1)

2.2.2 • Constant coughing

• Fever, chills and night sweats • Chest pains • Coughing blood • Loss of appetite and weight • Constant tiredness/dispnee • Shortness of breath (or any other relevant alternative answer) (Any 3)

(3)

2.2.3 • Colleagues who are infected could have coughed in her

presence • Sneezing over food • Talking to customers and friends • Singing in the kitchen • Touching an infected person


(2)

2.2.4 • Stay away from work or school

• Avoid sneezing or coughing over food • Use only pasteurised milk/from a reputable dairy • Use a mask


(2)

2.3 2.3.1 • Carbonising of skin tissue/skin goes black

• Open-flame burns/Burn wounds • Goes into shock/FIT/SKIN IS MOIST AND COLD • Unconscious • Not breathing • No sign of blood circulation


(4)

2.3.2 • Switch off the main switch – so that the person does not

continue being shocked • Use a dry conductor (wooden broom) to remove the person

from the appliance – to not shock yourself • Treat for shock or burns – so that the person's condition does

not deteriorate • Check for vital signs – to get emergency help as soon as

possible • Check for colour – to establish vital signs • Transport to hospital – for specialised care

(ONE mark for the procedure and ONE mark for the reason) (or any other relevant alternative answer) (Any 3 x 2)

(6)

TOTAL SECTION B: 40



6

SECTION C: FOOD PRODUCTION QUESTION 3

3.1 3.1.1

• It saves money/prevents loss of profit/more profit • Obtain more information with detailed report. • Increase productivity – less paper work/ Restaurant ordering is

made easier. • Help fine tune the business model. • Create a new level of control over operations/improve • Ensure that every item is sold at a correct price. • Easy to keep track of correct stock on hand. • Provides faster and more accurate services. (or any other relevant alternative answer) (Any 3)

(3)

3.1.2

• Purchases should be made by credit card. • Have limited amount of funds in your card to prevent fraud. • Use a secure connection/safe search engine • Deal and purchase with a reputable organisation. • Use recommended websites. • Privacy filter • Study terms and conditions • Locking icon • Don’t click/open on any hyperlink/spam • Ensure that it is https//: safe


(3)

3.1.3 • Item bought

• Make and model • Serial number • Date of purchase • Cost • Guarantee period • Contact numbers of suppliers (or any other relevant alternative answer) (Any 3)

(3)

3.2 3.2.1 Cost of 50 meat dishes = R110 x 50√ = R5 500,00

Cost of 20 vegetarian dishes = R80 x 20 √ = R1 600,00 Total Cost = R7 100,00 √√

(4)

3.2.2 40% of R7 100,00 = 40,00/100 x R7 100,00

= R2 840,00 OR 40% = R710 x 4 = R2 840,00

(2)

3.2.3 Balance = R7 100,00 – R2 840,00

= R4 260,00 (2)



7

3.2.4 QUOTATION

SUNSHINE CATERING √

Tel: 046 845 1136 √ Fax: 046 848 1139 Name of client: Mr Paveshan √ Tel: 046 645 1020 (Host) √ Fax: 046 645 2210 (Host) √ Venue: Number 285, Osner Hotel, East London √

DESCRIPTION OF MENU ITEMS 50 meals including meat dishes R5 500,00√ 20 meals including vegetarian dishes R1 600,00√ Total = R7 100,00√

Terms of payment Deposit R2 840,00 paid by 15/12/2010 √ (any date) Balance R4 260,00 paid by 31/12/2010 √ (any date) ------------------------------- -------------------------Accepted and signed (Client) √ Date ------------------------------- -------------------------Food and Beverage Manager √ Date √

(Any 8) (8) 3.3 3.3.1 • Mixture is beaten after beaten eggs are added to them.

• Beat the mixture vigorously (synonym or description) until it is smooth, thick and shiny.

• Eggs should be beaten before adding to the mixture. (2) 3.3.2 • A piping bag and a plain or star tube nozzle may be used for

choux paste. • Press the bag evenly when the paste is inside/seal bag at top

and press evenly. • Let the paste fall from the tube onto a greased baking tray. • For éclaires pipe 7 centimetre lengths. • Cut/slice off at desired length/lift

(2)

3.4 • Savoury – Cheese, mince, tuna

• Sweet – Confectioner's custard, fresh cream (any suitable filling) (2)



8

3.5 3.5.1 Meringues (1) 3.5.2 Egg white and sugar (2) 3.5.3 • Beat egg white until soft peak stage.

• Add sugar gradually and keep beating. • Add more until stiff peak stage. • Pipe into a baking sheet. • Bake dry in the oven. (Italian meringue method is acceptable) (Any 4)

(4)

3.5.4 • Pavlova – meringue base served with cream and fresh fruit

• Vacherin – round, hard meringue shell filled with ice cream or whipped cream, fresh or canned fruit and sponge biscuits can be used.

• Baked Alaska • Lemon Meringue • Floating Islands • Sweet soufflé • Chiffon cake • Mousse (any suitable answer) NB – description with example

(2)

[40] QUESTION 4 4.1 4.1.1 • Any function where food is limited to hand-eaten snacks.

• Generally no seating is provided; people walk around, mingle and socialise.

• It generally has a time limit. • They are friendly get-togethers where light hors d'oeuvres are

served. (or any other relevant alternative answer) (Any 3)

(3)

4.1.2 • Small, easy to eat, hot or cold snacks should be served

• Consider the type of function – whether pre-dinner, nibbles, a one-hour or four-hour function

• Consider the length of the function determined by the number of the snacks served

• Have a variety of snacks • Time of the function, evening or midday • Have variety of flavour, colour and texture (or any other relevant alternative answer) (Any 5)

(5)



9

4.2 4.2.1 Evaluation:

• The menu lacks the use of local South African commodities in the preparation of the snacks.

• Lacks dishes of certain cultural groups • No sweet dishes included • Includes Halaal, Kosher, vegetarian • Cold and warm dishes included • Repetition of ingredients • Two curry dishes Recommendation: • Vegetable strips are not very South African – change to dried

wors sticks. • Beef samoosas can be changed to kudu or ostrich samoosas. • Beef skewers can be replaced with kudu, ostrich, impala,

warthog, etc. skewers. • Chicken canapés can be changed to guinea fowl or pheasant or

ostrich canapés. • Incorporate local South African ingredients into every dish. • Curried vol-au-vents can be changed into minni bunny chows. • Malay curry can also be considered to be a South African dish. • Savoury shortbread could be replaced by mini koeksisters or

Indian sweetmeats. (or any other relevant alternative answer) (Any 8)

(8)

4.2.2 • Replace the yoghurt dip with a non-dairy dip such as a soy-

based dip because yoghurt contains milk which is not suitable for ovo-vegetarians.

• Change the beef filling in the samoosas to a vegetable or lentil filling; ovo-vegetarians do not eat meat.

• Change the beef skewer to a tofu or vegetable skewer or soy sausage skewer because tofu is suitable for ovo-vegetarians.

• Chicken and mayo can be changed to vegetable canapés, such as hash browns etc. They do not consume chicken.

• Change the shortbread to a sweet snack without dairy such as koeksisters or fresh fruit, nuts. They do not consume milk.


(8)

4.2.3 Puff pastry (1) 0 4.2.4 (a)

(b) (c)

Butter – improves texture and flavour and give some tender products Eggs – act as a binding, emulsifying and coating agent Iced water – prevents the butter from melting and helps in the formation of gluten.

(3)



10

4.2.5 • Bouchées

• Sausage rolls • Jam tartlets • Custard slices • Palmiers • Cream horns • Fleurons (Any relevant 3)

(3)

4.3 4.3.1 Roasting, pot roasting (potjie), oven bag (foil), braising (1) 4.3.2

• Rib • Loin • Leg • Flank • Breast • Shoulder • Belly (pork) (Any 3)

(3)

4.3.3 120-250 g per person off the bone. (1) 4.3.4

• It keeps meat moist • Increases the nutritive value • Makes the meat go further/ more portions • Adds more flavour/taste • Improves appearance • Adds variety/more interesting • Makes a more expensive dish cheaper (Any 2)

(2)

4.3.5

• Butternut/pumpkin/thanga • Sweet potatoes • Yams/Amadumbe • Umfino • Morogo/spinach (or any other relevant alternative vegetable) (Any 2)

(2)

[40] TOTAL SECTION C: 80



11

SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5

5.1 5.1.1 Red wine (1) 5.1.2

• Red meat • Game • Cheese • Pasta (Any 2) (2)

5.1.3 15-20 degrees C (1)

5.1.4

• Presenting of wine • Opening of wine • Ask the host if he would like to taste the wine. • Pour a small amount into the host's wine glass. • The bottle should not touch the glass. • The glass should not be lifted. • When pouring, the label should face the guest. • Pour on the right hand side of the guest. • After the host approves the wine fill the glasses of the other

guests. • Move around the table in an anti-clockwise direction. • Fill glass ½ way for the red wine. (or any other relevant alternative answer) (Any 5)

(5)

5.2 5.2.1 Bin card/store card/requisition card (1) 5.2.2

• All stock coming in and going out should be accounted for. • Deliveries, empties, crates and items going to the bar for sale

should be documented. • Each establishment should have forms and order books to

record items which leave the bar. • All requisitions must be recorded in a requisition book. • All sales must be checked and recorded against the requisition

form. • Take stock with new person coming on shift • Must sign off the Maitre D (Any 4)

(4)



12

5.3 5.3.1 Formal dinner /Table d’ Hotel/ Set menu (1) 5.3.2

• Serving plates • Side plates • Soup Spoons • Table cloths • Glasses • Bowls • Fish forks and knives • Table knives and forks • Dessert spoons and forks (or any other relevant alternative answer) (Any 4)

(4)

5.3.3

• Pleasant atmosphere • Furniture should be durable and comfortable • Soft serenading music • Good natural lighting • Temperature should be comfortable • Have beautiful plants at the background • Separate tables are set for food and beverages • Side plates are placed on the table in stacks • Glasses are available on the beverage buffet table • Serving equipment should be placed with each dish where

necessary (or any other relevant alternative answer) (Any 4)

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5.3.4 • Clear up all utensils

• Vacuum the floors • Switch air conditioner off • Switch all food warmers off • Wipe all counters and surfaces • Pack all left-over food and put in the fridge • Close all drink bottles and store them away • Check that all sideboards are completely empty (or any other relevant alternative answer) (Any 5)

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5.3.5 • Size and shape of the room

• Number of guests to be served • Quantity of food to be displayed • Nature of the function • Organiser's suggestions


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Hospitality Studies 13 DBE/November 2010 NSC – Memorandum

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5.4 5.4.1 • Present it from the left using the left hand

• Place menu in front of the guest • Make sure you have clean menus for everyone • Start with the ladies first • Inform customers about special items or promotions • Inform them about items that are not available (or any other relevant alternative answer) (Any 3)

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5.4.2 • Approach the host first to find out what he is ordering for all

the guests • Stand to the left of the guest with the order pad on the palm

of the hand, do not place the order pad on the table • Face the customers when taking orders • Be patient if the guest is hesitant • Be ready to answer any queries • Remember who ordered what food (or any other relevant alternative answer) (Any 3)

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5.4.3 • Store them right side up/ upside down

• Hang by stem • Label shelf • Store same glasses together (or any other relevant alternative answer)

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TOTAL SECTION D: 40 GRAND TOTAL: 200

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