Hospitality Studies Paper 1 (English)

November 2018 — Grade 12 / Matric — Hospitality Studies

Past Paper 2018 Grade 12 English

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🎯 200 marks ⏱️ 3h 📄 6 pages 📝 102 items found 📚 4 topics

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Q1— Section header —

1.1MULTIPLE CHOICE QUESTI ONS 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\the ANSWER BOOK, e.g. 1.1.11 D.

1.1.11A good sour ce of vitamin C is milk. meat. bread.

1.1.1The incubation period of epatitis A is to

1.1.2suitable accompaniment for roast venison served with sweet potato mash

1.1.3ugar syrup and egg white are whisked to the stiff peak stage during the preparation of ..

1.1.4A traditional Afrikaans confectionery made with dough that is plaited and deep fried is known as a churro. fritter.

1.1.5

1.1.6religious group that consume strictly osher food

1.1.7When preparing pickled onions alt and spices are used to preserve the product.

1.1.8A t ype of service style where a waiter uses a spoon and f ork to serve meat and vegetables onto a guest s plate

1.1.9The position of the white wine glass is 2,5 cm fr main course kni

1.1.10When a small fire breaks out at a table in a restaurant open all the doors and windows

1.2MATCHING ITEMS Choose the technique from COLUMN B that matches the picture in COLUMN A. Write only the letter (A \ next to the question number

1.2\the ANSWER BOOK e.g.

1.2COLUMN A PICTURES COLUMN B NAME OF TECHNIQUE

1.2.1barding larding marinating boning

1.2.2dressing tenderising

1.2.4

1.3ONE WORD ITEMS Give ONE term/word for EACH of the following descriptions. Write only the term/word next to the question numbers (1.3.1 to 1.3.10\in the ANSWER BOOK.

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 The manager in charge of disciplinary action and evaluation of performance in the workplace xpenses related to operating a business successfully e.g.

1.4.1 Identify FOUR ingredients in the list below that are essential for successful choux pastry products Write only the letters (A H\ next

1.4.1\n the ANSWER BOOK

1.4.2Identify HREE reasons in the list below why a tart crust may shrink during the baking process Write only the letters (A

1.4\n the ANSWER BOOK Over

1.4.3 Identify WO general rules for mixing cock tails Write only the letters (A

1.4.4Select WO terms that are related to measure ment used during the preparation of

1.5.6COLUMN A DESCRIPTION COLUMN B SERVING ITEM

1.5.5pecial trolley on which meat joints are cut and portioned arm water bath incorporated into a serving counter heated by electricity or gas quipment that is heated by

Q2— Section header —

2.1Study the extract below and answer the questions that follow CHEFS: PREVENT TB TIMEOUSLY! eople die from tuberculosis each

2.1.1Name THREE symptoms of TB.

2.1.2Do you think chefs with TB should be allowed to work in a hospitality establishment? Motivate your answer.

2.1.3TB infected chefs are frequently absent from work. Discuss the impac t that this will have on South Africa

2.1.4Explain why people with HIV are at h igh risk of contracting TB. 2\

2.2Study the extract below and answer the questions that follow Ayakha is the head waiter at the Dunamis otel. Sh e always encourages alertness,

2.2.1Explain T WO ways in which the securit y staff can demonstrate alertness at the hotel

2.2.2ood team spirit at any hospitality establishment will impact on the profitability of the establishment

2.3Describe how computers can assist the chefs wit h menu planning. (4\ TOTAL SECTION B: Hospitality Studies DBE/November 2018 NSC

Q3— Section header —

3.1

3.1.1lassif the dessert above

3.1

3.2The items below can be used to decorate trifle uil es;

3.2Select ite from the list

Q3— Section header —

3.2.4Explain the reaction of a person with a nut allergy if he/she consume the

3.2.3Hospitality Studies 10 DBE/November 2018 NSC Copyright reserved

3.3Discuss the suitability of the trifle for a person suffering from diabetes (3\

3.4Answer the questions that follow. 3. .1 Describe the first process that should be

3.4.2With what would you ubstitute the gelatin in the fruit jelly to make it suitable for vegetarians (1\

3.4How much gelatin powder must be used if the recipe states two

3.5.1Suggest THREE types of veg etarians who will be able to eat the trifle Give

3.5.2Many v egetarians include dried pulses in their diet. Justify the statement above (5\

3.6Explain how the sterilising and sealing techniques are applied when bottling strawberries. Give a reason for applying each technique. Tabulate your answer as follows: STERILISING OF BOTTLES SEALING THE

Q4— Section header —

4.1Study the pictures below and a nswer the questions that follow A. TOURNEDO B. GRILLED SIRLOIN C. BEEF OLIVES

4.1.1Identify a beef cut that will be suitable for dish A an dish respectively

4.1.2Justify the use of the filling in the beef olives above. (4\

4.1.3Discuss the rules for grilling the irloin over hot coals

4.1.4Motivate why moist heat is NOT suitable for steaks. (2\

4.1.5

4.2Study the extract below and answer the questions that follow The social committee of Witte klip Secondary School asked Aloe aterers to

4.2Calcu late the total cost of the function for 200 guests Show ALL calculations.

4.2Calculate the deposit that is required Show ALL calculations.

4.2Use the informat ion above to complete the quotation f below

4.3Study the menu for the cocktail function below and answer the questions that follow. MENU

3.1Cocktail functions are very popular in South Africa. List THREE types of functions where you could use the menu above

3.2

4.3.3Evaluate t he cocktail snacks on the menu with regard to: (a\ (b\ ppearance ngredients (2

4.4Study the pastry pictures below and answer the questions below

4.4.1Identify pastry and pastry (2\

4.4.2Refer to the cocktail menu in QUESTION

4.3Select ONE item made from pastry and ONE item

Q5— Section header —

5.1Name the marketing tool that Nomhle will be using. (1\

5.2Identify Nomhle's target market. (3\

5.3Discuss FIVE aspects to consider when designing the posters. (5\

5.4Discuss THREE ways, other than posters, in which Nomhle can promote her business. (3\

5.5Use the information in the scenario above and compile a business plan for Nomhle. (6\

5.6Describe THREE indirect job opportunit ies that Nomhle's business may create. (3\

5.7State FOUR responsibilities of an accountant in the business above. (3\

5.8Name and describe THREE non revenue generating areas, other than accounting, in her business. (6\ 30 Hospitality Studies

6.1Read the case study below and a nswer the questions that follow. LOAD SHEDDING IS A S ERIOUS THREAT TO THE RESTAURANT IN

6.1.1Explain how the waiters should handle the following situations (3\ (a\ Guests have to wait long for their food. (4\ (b\ Guests become loud and start irritating

6.1.2Suggest what to do to rectify the situation when a guest s irritated by the delay.

6.1.3Explain the procedure that waiters should follow in order to en sure that the cutlery is presentable before the guests are seated

6.2.1rite down the colour of wine Give a reaso

2.2Recommend the best serving temperature for both wine

6.2.3Explain the term Brut (1\ Hospitality Studies 16 DBE/November 2018 NSC

6.2.4Distinguish between wine and wine with regard to the manufacturing method and origin

6.2.5Suggest a classic food /dish to pair with wine (1\ 6.

6.4Describe the procedure that waiter should follow when taking and placing a food order. 30

Multiple Choice Options

A)TOURNEDO

B)GRILLED SIRLOIN

C)BEEF OLIVES

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 = 80 marks

Paper information

SubjectHospitality Studies

Year2018

SessionNovember

TypePast Paper

PaperPaper 1

LanguageEnglish

Pages16

Downloads3

Examination context

Decade2010s

Years ago8y

SeasonSpring (SH)

Start dayMonday

Exam periodNovember 2018

Days since exam2,909

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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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