Hospitality Studies Paper 1 (English)

November 2025 — Grade 12 / Matric — Hospitality Studies

Past Paper 2025 Grade 12 English

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🎯 200 marks ⏱️ 3h 📄 19 pages 📝 109 items found 📚 4 topics 🔑 2 key info

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Q1— Section header —

1.1.2Incorrect:

1.1.2Write neatly and legibly.

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 ANSWER BOOK, e.g. 1.1.11 B.

1.1.11

1.1.1A paper thin pastry used in the preparation of aklava and panakopita: Puff Pur Phyllo Choux (1\

1.1.2Choose the CORRECT order in which the dishes below will be written on a four course dinner menu: Panna Cotta Pumpkin

1.1.3

1.1.4An event where guests mingle while enjoying finger foods and a variety of cold alcoholic and non alcoholic beverages: Cocktail function Formal dinner Infor mal lunch Banquet lunch (1\

1.1.5Waiters in a formal restaurant should remove dirty plates from the tables as follows: Stack all plates and cutlery on top of each other Leave the plates on the table until the end of service Ask gue sts to pass their plates around the table

1.1.6

1.1.7The equipment used to cover food for room service: Tureen Cloche Hot tray Chafing dish (1\

1.1.8

1.1.9and 1.1.10. TOMATO SAUCE Ingredients black pepper water white sugar sodium benzoate iodised

1.1.9The ingredients on the omato auce label should be listed in this order: Sodium benzoate, black pepper, iodised salt, white sugar, water, tomatoes Tomatoes, water, white sugar, iodised salt, black pepper,

1.1.10

1.2MATCHING ITEMS Choose the type of marketing tool in COLUMN B that matches the picture in COLUMN A and the description in COLUMN C. Write only the letter (A E\ and the Roman numeral (i v\ next to question numbers (1.2.1 to 1.2.3\ in the

1.2.1audio visual product sample visual branding audio (i\ (ii\ (iii\

1.2.3

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

1.3.1A savoury jelly made from a clear meat stock that acts as a coating for displayed food on a buffet

1.3.2A type of liquor licen e that allows customers to purchase liquor and consume it elsewhere

1.3.3The main raising agent in choux pastry

1.3.4The ingredient that should be added at the end of the cooking process to prevent the hardening of dried beans

1.3.5A hotel staff member responsible for welcoming the guests at their vehicles and carr ying their luggage

1.3.6yeast based crumpet that is served with sour cream and caviar

1.3.7A type of offal where the membranes are removed before cooking

1.3.8A relish made from carrots, onions, chillies and spices

1.3.9centralised system that improves the eff ectiveness of taking food and beverage orders in a restaurant

1.3.10The disease characterised by rice watery stools and rapid dehydration (10\

1.4SELECTION Study the pictures below and answer the questions that follow. Write only the letter (A D\ next to the question numbers (1.4.1 to 1.4.3\ in the ANSWER BOOK e.g. 1.4.4 E

1.4.1ONE area that is only non revenue generating (1\

1.4.2TWO areas that are only revenue generating (2\

1.4.3

1.5

1.6SELECTION Select FIVE correct procedures of silver service of bread from the list below. Write only the letter s (A J\ next to the question number (1.6\ in the ANSWER BOOK. Bread basket is held on the flat part of the right hand

Q2— Section header —

2.1Study the scenario below and answer the questions that follow. Sam skilled chef often sick which affects his work negatively

2.1.1Discuss how Sam s absence from work affects staff productivity and the busin ess operations of the hotel. (3\

2.1.2Justify why Sam should not be restricted from work based on his HIV status. (2\

2.2Study the scenario below and answer the questions that follow. Mr Smith and his family made a booking at the Earth land Hotel using the online

2.2.1Explain the benefits of using the online reservation system for the Smith family. (4\

2.2.2Describe how computers facilitate the process of checking in upon arrival. (3\

2.3Study t he scenario below and answer the questions that follow. Levile was listening to music on his cellphone whil dining at the Maples estaurant. After he left the restaurant, he realised that he lost his earphones.

2.3.1Criticise Jacob s professional work ethics. (4\

2.3.2

Q3— Section header —

3.1Study the case study below and answer the quest ions that follow. The Hospitality Studies learners from Berlin High School must plan and host corporate cocktail function for guests

3.2.3Calculate th e net profit. Show ALL formulas and calculations. (4\ 11

3.3Study the scenario below and answer the questions that follow. Thandeka bought one litre sachets of fresh milk

3.3.1Describe the preservation me thod used for the milk in the sachets. (2\

3.3.2Suggest TWO other methods that could be used to preserve milk for a month or longer. Distinguish between the two methods. Tabulate your answer as follows: Preservation method (1\ (1\ Distinguish (2\

3.4Study the extract below and answer the questions that follow. any countries have seen increase in people following a vegan diet However, the main health concern for vegan is how to include

3.4.1Suggest TWO pulses that can be included in vegan diet. (2\

3.4.2Motivate why veganism is gaining popular ity in many countries. (4\

3.4.3Justify why adding nuts and seeds in the vegan diet is nutritionally beneficial. (4\ [40] 1240

Q4— Section header —

4.1Study the picture below and answer the questions that follow. HERTZOGGIE A chef pr epares South African jam filled tartlet ith a coconut meringue topping

4.1.1Identify the type of pastry used in the preparation of the Hertzoggies. (1\

4.1.2State the flour butter ratio for the pastry identified in QUESTION

4.1.1(1\

4.1.3Motivate why applying the following techniques will ensure a successful product: (a\ utting in butter with a dough cutter (2\ (b\ esting dough in fridge before rolling (2\

4.2

4.2.1Classify the dessert. (1\

4.2.2Discuss TWO correct methods for dispersing the gelatin used in the preparation of the strawberry jelly. (2\

4.2Justify why the chef should leave the strawberry jelly to thicken to egg white consistency before adding the strawberries. (1\

4.2.4Recommend storage guidelines for the trifle if it is not served on the day it has been prepared. (4\

4.2.5

4.2.6Argue whether milk chocolate is a good choice for making chocolate decorations for the trifle. (3\

4.3Study the recipe below and answer the questions that follow. FRENCH CRULLERS Yield: Ingredients hot water g butter g sugar flour

4.3.1Predict the outcome of the French rullers if the water boils for minutes during Step 2. (2\

4.3.2Explain why extra flour should NOT be added to the paste in Step 3. (2\

4.3.3Comment on the benefits of following the actions in Step 4. (2\

4.3.4Motivate why the raw French ruller circles should NOT be p laced in cold oil during frying. (1\ 14

4.4Study the pictures below and answer the questions that follow. BONE STEAK (AAA oller mark\ KUDU FILLET (No oller mark\

4.4.1Name the meat cut from which the T one steak is obtained. (1\

4.4.2Differentiate between a one steak Porterhouse steak (2\

4.4.3Recommend the most suita ble cooking method for the T one steak. Motivate your answer. (2\

4.4.4Compare the characteristics of the udu fillet with those of the bone steak under the following headings. Tabulate your answer as follows: ONE STEAK KUDU FILLET Marbling

4.4.5Suggest TWO preparation techniques that can be applied to the udu fillet to ensure that it is juicy and flavoursome. (2\ [40] TOTAL SECTION C: 1540

Q5— Section header —

5.1Study the scenario below and answer the questions that follow MANDY AND P HUMI SWEET AND SAVOURY DELIGHTS Man dy and P umi

5.1.1(1\ Business short term goal

5.1.2Job description

5.1.3(2\ Cash flow analysis:

5.1.4(2\

1.5Based on the break even analysis, predict if Mandy and Phumi business will make enough profit to expand their business. (2\ 16

5.2Study the advertisement below and answer the questions that follow.

5.2.1

5.2.2

5.2.3

5.3Study the advertisement below and answer the questions that follow. JOB OPPORTUNITY Aya Hotel is looking for an accountant to start immediately Submit a 2 page CV to Ayahotel@123456.com Contact details: 077

5.3.1Name the department at the Aya otel for which the vacancy is being advertised. (1\

5.3.2List THREE duties that the successful candidate will perform. (3\

5.3.3Discuss the interrelationship between the uman esour ces department and the department named in QUESTION

5.3.1(4\ [30] AYA HOTEL CLOSING DATE 25/11/2025 APPLY NOW!!30

Q6— Section header —

6.1Study the wine labels below and answer the questions that follow. ince 2019 S PEAK BHUBHU WINES SHIRAZ 1998 ROBERTSON

6.1.1Differentiate between the two types of wine. Tabulate your answer as follows: WINE A WINE B Harv est year Cultivar Serving temperature (6\

6.1.2Discuss the procedure the waiter should follow after pouring Wine A into the guests glasses. (1\

6.2Describe the steps to follow when cleaning cutlery for restaurant service. (3\

6.3Explain the procedure the waiter should follow when crumbing down during a formal four course meal. (4\

6.4

6.5Discuss the purpose of the ser vice cloth in the picture below (2\ Study the picture below and answer the questions that follow. Identify the equipment. (1\ Judge whether the equipment will be suitable

6.7Study the picture below and answer the questions that follow. ELDERFLOWER MOCKTAIL

6.7.1Identify the technique used to prepare the Elderflower mock tail. (1\

6.7.2Describe the general rules for preparing the mocktail. (4\

6.7.3Evaluate the suitability of serving the Elderflower mocktail at a Sweet 16 birthday party. (2\ [30] TOTAL SECTION D: GRAND TOTAL:30

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 + 30 + 30 = 140 marks

Key Information

Contact Number0011111111 · 0111111123

Email AddressAyahotel@123456.com

Paper information

SubjectHospitality Studies

Year2025

SessionNovember

TypePast Paper

PaperPaper 1

LanguageEnglish

Pages19

Downloads8

Examination context

Decade2020s

Years ago1y

SeasonSpring (SH)

Start dayWednesday

Exam periodNovember 2025

Days since exam352

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 2 (English) →

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