Hospitality Studies Paper 1 (English)

November 2024 — Grade 12 / Matric — Hospitality Studies

Past Paper 2024 Grade 12 English

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🎯 200 marks ⏱️ 3h 📄 20 pages 📝 120 items found 📚 4 topics

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Q1— Section header —

1.1.2Incorrect:

1.1.2Write neatly and legibly. Hospitality Studies DBE/November 2024 NSC Con idential Copyright reserved

Q1— Section header —

1.1MULTIPLE CHOICE QUESTIONS Various options are provided as possible answers to the following questions. Choose the answer and write only the letter (A D\ next to the question numbers (1.1.1 to 1.1.10\ in the

1.1.11milk. oranges. meat. bread. ANSWER:

1.1.1A characteristic of short crust pastry: aminated layers Multiple layers Crumbly texture

1.1.2Choose ONE of the product s in the pictures (A D\ where

1.1.3A water bath consisting of a shallow container of steaming water heated by electricity: Hot tray Warm drawer

1.1.4Choose the techniques applied to the beef in the picture below Stuffing and searing Trimming

1.1.5The main purpose of the opening mise en place in a restaurant kitchen is to

1.1.6An action that should be prioritis ed in a restaurant setting when a guest expresses dissatisfaction: Ignore the situation to avoid conflict

1.1.7Select a cold hors d uvre from the meat and meat alternative food

1.1.8he method of vacuum sealing beef and leaving it in the refrigerator for two weeks: Electrical

1.1.9he process whereby sugar is converted into alcohol and carbon dioxide: Fermentation Fortification

1.1.10A vegan diet typically includes the following ingredients in food preparation Soya products , vegetables

1.2MATCHING ITEMS Choose the description from COLUMN that matches the meat product in

1.2.1Tournedos cm p rime cut from the fillet

1.2.2Kebab 5 cm thick cut from the loin

1.2.3Medalli ns cm r ound cut from the fillet

1.2.4Porterhouse 25 mm x 25 mm c ubes of meat on a skewer

1.3MATCHING ITEMS Choose the description from COLUMN that matches the dessert components

1.3.6

1.4ONE WORD ITEMS Give ONE term/word for EACH of the following descriptions. Write only the term/word next to the question numbers (1.4.1 to 1.4.10\ in the ANSWER BOOK.

1.4.1

1.4.2The negative reaction of the immune system after eating specific food

1.4.3Preparing meals and having them delivered to elderly people home s at a minimal cost

1.4.4A lifestyle disease where there is a high level of pressure in the arteries

1.4.5An Italian frozen dessert that consists of finely crushed ice crystals resulting in a granular texture

1.4.6Soaking gelatin in cold liquid to absorb liquid and soften

1.4.7The professional work ethic that requires staff to be vigilant and react quickly to guest needs

1.4.8The serving unit used for slicing joints, poultry and game in front of guests

1.4.9A marketing mix concept that describes what is being sold to clients

1.4.10The seal which officially guarantees that what is stated on the wine label correlates with the contents in the bottle (10 x 1\ (10\

1.5SELECTION

1.5.1Select FIVE causes of an unsuccessful ly baked ol

1.5.2Identify FIVE roles and responsibilities of the uman esource anager from the list below. Write only the letters (A J\ next to the

Q2— Section header —

2.1Study the scenario below and answer the questions that follow. MTT Hotel is a popular tourist establishment in South Africa During a busy season

2.1.1Name the organ in the body that is affected when a person is infected with epatit s A. (1\

2.1.2Suggest ONE preventative measure that the retired teachers should take before departing on the tour. (1\

2.1.3Describe which of the overseas guests might be more at risk of contracting h epatitis A. (1

2.1Justify why the hotel staff who ha ve contracted h epatitis A should be excluded from work.

2.2People living with HIV and A ids may easily contract t uberculosis. Evaluate the comment above

2.3Explain how electronic point of sale systems ( POS can increase productivity in the restaurant. (4\ Hospitality Studies

2.4Study the scenario below and answer the questions that follow. Waiter (smiling\ Welcome to our restaurant! Please follow me to your table Waiter (smiling\

2.4.1First impressions of the waiter (3\

2.4.2Food and food service (3\ TOTAL SECTION B: 20 Where customer care and service excellence is a priority Hospitality Studies 11

Q3— Section header —

3.1Study the scenario and menu package suggested by the head chef below and answer the question

3.1.1List FOUR guidelines that must be followed when preparing the hors d oeuvres. (4\

3.1.2Evaluate the suitability of the hors d oeuvres for the Jewish guests attending the wedding

3.1.3Determine which TWO management principles of menu planning the head chef did

3.1.4Argue if the number of hors d oeuvres for the pre dinner cocktail function

3.1.5ame TWO other types of functions besides the pre dinner cocktail

3.1.6Motivate why the dinner function hosted for Slindile and Steven wedding can be referred to as a banquet. (3\ Hospitality Studies

3.2Study the scenario below and answer the questions that follow. Sannie owns a small bakery and is planning to produce 20 pecan nut tarts for a local old age home. She calculates that the cost of the ingredients for the

3.2.1Explain why the cost of the ingredients for the pecan nut tarts may vary for future orders (2\

3.2Differentiate between gross profit and net profit

3.2Calculate the selling price per pecan nut tart if Sannie want to achieve a 40% gross profit.

3.2Determine the type of cost involved when purchasing the biodegradable containers (1\

3.3Study the extract below and answer the questions that follow. Soy bean products are versatile and widely used as meat substitute

3.3.1Name TWO soy bean products that esco vegetarians can include in their diet as a

3.3.2Motivate why the products named in Q UESTION

3.3.1will be of nutritional benefit to esco

3.3.3Give TWO examples of complete proteins other than soya that will be included in a esco

3.4The chef used gar agar to prepare the fruit jelly.

3.4.1Suggest TWO types of gelatin that the chef can use to prepare the abov e fruit jelly if agar

3.4.2(2\

3.4.31\ [40] Hospitality Studies 14 DBE/November 2024 NSC Con40

Q4— Section header —

4.1Study the pastry products below and answer the questions that follow. PUFF PASTRY BAKLAVA PHYLLO PASTRY

4.1.1Select the pastry or used in the prepar ation

4.1.2Explain how you will prevent the drying out of the pastr selected in QUESTION

4.1.1during the preparation of the aklava. (2\

4.1.3Name FOUR quality characteristics of the successfully baked pastry used in the preparation of the

4.2Study the pictures below and answer the questions that follow. Tender, flavourful shredded beef piled on crispy bun, topped with melted cheese, and served with a variety of toppings

4.2.1(2\ Hospitality Studies 15 DBE/November 2024 NSC Con idential Copyright reserved

4.2.3(2\

4.2(2\

4.3

4.3.1(1\

4.3.2(2\

4.3.3Motivate why the dessert must be cooked in a water bath in the oven. (2\

4.4.1Explain how sugar is added during the preparation of the following meringues: (a\ Swiss meringue (1\ (b\ French meringue (1\

4.4.2State TWO guideline to follow to ensure successful whipping of the egg whites for the meringues

4.5Choux pastry puf are crisp y on the outside and hollow and

4.5.1Suggest and describe TWO choux pastry desserts that can be made with the small puffs in the picture

4.5.2Name the first TWO ingredients heated in a saucepan on the stove when making choux pastry and describe the function of EACH during

4.5.3Argue how the correct oven temperature s will contribute to the formation of the hollow interior and crisp outer shell of the choux pastry.

4.6.2(1\

4.6.3[40] TOTAL SECTION C: 80 Orange marmalade Flavourful orange jelly with thin40

Q5— Section header —

5.1Study the scenario and the pop up advertisement below to

5.1.1List THREE non revenue generating areas that will provid

5.1.2Motivate why the hotel will advise the group to choose the function room to host the reunion and not the hotel restaurant on site (3\

5.1.3Suggest THREE strategies that the hotel can implement to ensure that the reunion does not get disrupted by load shedding. (3\

5.1.4Evaluate the effectiveness of the pop up advertisement above

5.1.5Discuss the role that security will play at the hotel (2\

5.1.6Explain how the increase in the demand for food and beverages at the hotel will have an impact on the South African economy. (4\ Hospitality Studies 18

Q6— Section header —

6.1Study the pictures below and answer the questions that follow.

6.1.1Identify the proces the waiter is performing at a guest s table

6.1.2Judge the way the process is being performed by the waiter.

6.1.3Identify the most appropriate glass for the wine from pictures A C. (1\

6.2Study the scenario below and answer the question that follow. A few weeks ago, the local bottle stor e manager started offering wine tasting evenings

6.2.1Critique the actions of the bottle store manager by referring to the non compliance with the liquor laws.

6.2.2Make recommendations to the bottle store manager on how to comply with the liquor laws for serving alcohol on the premises

6.3Study the picture below and answer the questions that follow.

6.3.1Identify the type of service style. (1\

6.3.2Explain the benefits of the service style identified in QUESTION

6.3.1(3\ Hospitality Studies 20 DBE/November 2024 NSC Con idential Copyright reserved

6.4Study the picture below and answer the questions that follow.

6.4.1Suggest how the waiter knows when it is time to conduct the process above

6.4.2Describe how the complete process above should be conducted by waiters in the restaurant. (5\

6.5Study the pictures below and answer the questions that follow. PASSION FRUIT AND ORANGE MOCKTAIL SHAKEN

6.5.1Study the equipment in PICTURE and judge the suitability of EACH for the preparation of the mocktail in PICTURE A.

6.5.2Describe WO different garnishing methods other than the orange

6.6Explain why the barman must never overstock beverages for the restaurant. (2\ [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Stirring spoon30

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 + 30 + 30 = 140 marks

Paper information

SubjectHospitality Studies

Year2024

SessionNovember

TypePast Paper

PaperPaper 1

LanguageEnglish

Pages20

Downloads6

Examination context

Decade2020s

Years ago2y

SeasonSpring (SH)

Start dayTuesday

Exam periodNovember 2024

Days since exam718

About Hospitality Studies examination preparation

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Corresponding marking memorandum

Marking memorandum available

Use the corresponding memorandum after completing the paper to review your answers and identify areas that require further revision. The memorandum shows the marking approach used by DBE examiners, including method-mark allocations.

Hospitality Studies Memo 1 (English) →

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