Western Cape Education Department

Directorate: Curriculum FET

HOSPITALITY STUDIES

REVISION

2024 TERM 2

Grade 12

This revision program is designed to assist you in revising the critical content and skills covered during
the 2nd term. The purpose is to prepare you to understand the key concepts and to provide you with
an opportunity to establish the required standard and the application of the knowledge necessary
to succeed in the NSC examination.

The revision program covers the following topics:

General tips for writing Hospitality Studies
Format of the Hospitality Studies NSC Question paper
Examples of higher-order questions
Subject content
Questions – previous NCS question papers
Hospitality Studies

1. INTRODUCTION

The Hospitality Studies Curriculum consists of 6 main topics, namely:

1. Hospitality sectors and careers

2. Kitchen and restaurant operations
3. Nutrition, menu planning and costing
4. Food commodities
5. Food and beverage service
6. Hygiene, safety and security

Each main topic, consists of sub-topics and relevant concepts.

➢ Study the topics as a unit. Do not leave out any sub-topics and their related concepts
when studying a main topic.
➢ Use the CONCEPT CHECKLIST to determine whether the core knowledge and concepts
as prescribed in the Curriculum content, on which you will be assessed, was covered.
➢ Use your textbook and the Gr 12 Hospitality Studies workbook/notebook and read through
the content carefully and with insight. Make sure that you know the meaning of each of
the concepts or terminology. Acquaint yourself with the way your teacher infused current
Hospitality issues, newspaper articles, etc. in the teaching of the subject.
➢ Obtain copies of past examination questions papers work through the questions. Practice
regularly answering the different types of questions in the question paper.

2. GENERAL TIPS FOR WRITING HOSPITALITY STUDIES: GRADE 12

• Before you start writing, READ through the question paper.
• Read the INSTRUCTIONS and the headings of EACH question carefully
• Use the information in the case study, scenario, information window, etc. to assist you in
answering the question.
• Take the mark allocation into account when answering each question.
• Avoid using ‘slang’ or ‘sms-language’ when answering the questions.
• Unless otherwise indicated, answer in full sentences.
• Understand how to interpret the action/instruction verb used in the question.
• Demonstrate the ability to complete the instruction given by the action/instruction verb
in the response.
• Pay attention to spelling and sentence construction.
• A neat and legible handwriting will be to your advantage.
• Use any extra time, after you have completed the exam, to check whether you have
attempted ALL the questions.
• Reflect on your answers and calculations if applicable.

3. FORMAT OF THE HOSPITALITY STUDIES QUESTION PAPER

➢ A three-hour question paper is written for 200 marks in Grade 12 at the end of the year.
➢ Only grade 12 content will be assessed. However, prior knowledge acquired in Grades 10
and 11 may also be necessary to interpret and answer some of the questions.

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Layout of the external question paper
SECTION QUESTION CONTENT GRADE 12 MARKS
A 1 Short questions (all topics)
Multiple choice Matching 10
One word/term 10
Selection/Identification 10
10
Total 40
B 2 Kitchen and restaurant operations
20
Hygiene
Safety and security
C 3, 4 Nutrition and menu planning
80 (2 x 40)
Food commodities
D 5, 6 Sectors and careers
60 (2 x 30)
Food and beverage service
TOTAL 200

The weighting of marks allocated to the topics in SECTIONS B, C and D are guided by the volume
of content under each subtopic.
Example: Nutrition and Menu Planning has three sub-topics while Commodities has seven
subtopics.

Types of questions
➢ Multiple-choice
➢ Matching items
➢ One-word items
➢ Scenario-based questions
➢ Identification of pictures/drawings/photos (source-based responses)
➢ Analysis/Interpretation of illustrations/graphs/tables with data
➢ Sequencing of concepts
➢ Medium-response questions
➢ Long-response questions

NOTE:
➢ The topics are integrated in the questions.
➢ Ensure that you are prepared for the examination:
• You must study all the content covered in the curriculum.
• Write answers in full sentences - learners tend to use one word to answer
explanatory questions.
• Understand how to interpret the action verb used in the question
• Demonstrate the ability to complete the instruction given by the action verb in
the response
• USE MARKS allocated for the question to guide the formulation of the response
• Be well informed of the topical issues in the country that relate to your subject.
• Use this information in conjunction with the Examination Guidelines of 2017.
• Use the TRIM and PEEL technique when responding to long questions
to ensure your response covers the essence of the questions asked.

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How to read the question! TRIM & PEEL

Give a brief description of the food-related health condition high cholesterol.

Use the TRIM technique to analyse this question.

TRIM the question:

T Topic Which TOPIC applies to the question? E.g. the topic is about High Cholesterol
RWhat are the Restrictions in the question? E.g. Knowledge about this food-related
condition is required.
IWhat was the Instruction of the question? E.g. Write a brief description.
MWhat is the Mark allocation of the question? E.g. for four marks.

Use the PEEL method to formulate your answer.

P POINT – introduction

E EVIDENCE – limitation (source)

EEXPLAIN – own words

LLINK – conclusion

POINT: This is where your main idea (or topic sentence) goes. It should be no longer than one
sentence which can be easily understood by the reader.

EVIDENCE/EXPLANATION: Here you give more detail support your topic sentence. As part of your
explanation what you mean in your topic sentence.

EXPLAIN/EXAMPLE: This is where you explain the content. Look at the mark allocation.

LINK: This is where you tie your explanation back to your point in your introduction sentence. It
should be simple and easy to understand.

HERE ARE SOME EXAMPLES ON ANALYSIS OF QUESTIONS

How to answer specific action words/ instruction verbs:
UNDERLINE THE KEY INSTRUCTION AND KEY WORDS IN THE QUESTION, e.g.
SECTION A
➢ Multiple choice:

A 2 to 4
B 4 to 9
C 10 to 14
D 15 to 45 (1)
➢ Give ONE WORD/TERM for each of the following descriptions…

Very thin pancake served with an orange sauce and flambéed during service.

* Note how marks are allocated

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SECTION B/C/D
INSTRUCTIONAL VERBS AND MEANINGS

Cognitive demand & Instructional verb Explanation

Level of difficulty
LOWER ORDER (30%)
Remembering List; Name; Give Give the answer without any discussion.
It is only a knowledge-based question.
MIDDLE ORDER (50%)
Understanding Explain Interpret and spell out the meaning of the idea
in the question in your own words.

Discuss Use your own words to examine, analyse and

compare ideas, opinions or concepts in favour
and against a particular issue/point.

Describe List the main characteristics or give an account

of the idea/concept in the question.

Applying Distinguish Highlight the differences between two or more

issues or ideas.
HIGHER ORDER (20%)
Analysing Justify/Validate Present a logical argument to prove or give
reasons for decisions or conclusions.
Evaluating and
Analyse (critically) Examine the idea in detail and show the
Creating essence or structure of the idea

Predict Anticipate the outcome.

Evaluating Appraise or assess the idea, looking for positive

and negative aspects. You are weighing and
giving your opinion based on the evidence
from the text or case study. A conclusion or
final opinion should then be reached.
To use information or data to develop a
projection.
Creating

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EXAMPLES OF HIGHER-ORDER QUESTIONS

1. Study the menu for the cocktail function below and answer the questions that
follow.
MENU
Cocktail function
November 2020
Salmon and herb cottage cheese filled profiteroles
Mini canapés with smoked tuna tartare
Selection of sushi with wasabi mayonnaise
Vegetarian spring rolls
Biltong, feta and leek quiche
Vanilla meringue kisses
Bouchée with lemon curd and cream
White chocolate truffles

1.1. Cocktail functions are very popular in South Africa.

List THREE types of functions where you could use the menu above. (3)

1.2. Explain the term canapé. (3)

1.3. Evaluate the cocktail snacks on the menu with regard to:
(a) Appearance
(b) Ingredients (2 x 2) (4)

2. Study the extract below and answer the questions that follow.

Ayakha is the head waiter at the Dunamis Hotel. She always encourages alertness, team
work and a positive attitude among her colleagues. All the staff members are well
trained on the use of computers as most activities in this hotel are done electronically.

2.2.1 Explain TWO ways in which the security staff can demonstrate alertness at the
hotel. (2)

2.2.2 Good team spirit at any hospitality establishment will impact on the profitability of
the establishment.
Discuss the statement above. (3)

2.3Describe how computers can assist the chefs with menu planning. (4)

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4. FEATURES AND EXPECTATIONS OF HIGHER-ORDER THINKING

• Requires you, the learner, to engage with unrehearsed or unfamiliar texts.

• Requires deep thinking
• Includes the assessment of critical, logical, reflective and creative thinking

• Is grounded in lower-order skills and linked to prior knowledge of subject matter or content
which means you needs the foundational knowledge on which to expand.
• Requires you to generate the information needed to answer the question from your
knowledge base and resources provided.
• Confronts you with a story, scenario, case study, problem, issue, unexpected situation.

5. SUBJECT CONTENT

NOTE: Although it is necessary to focus on the Grade 12 content you need to have a thorough
understanding of the content covered in Grades 10 and 11.

5.1 Clarity of some content

For detailed CONTENT information, refer to the CAPS document.

NOTE: Menu planning should be taught in conjunction with commodities and the topics below:
• Jews, Muslims
• Allergies
• High cholesterol
• Diabetes
• Hypertension
• Different vegetarians e.g. ovo-vegetarian, lacto-ovo vegetarian etc.
Menus will include formal dinners and banquets and cocktails.

The food pyramid for nutritional value

You must know where the food commodity is placed on the food pyramid and the nutritional
value of the highest nutrient found in the commodity.

Choux pastry
You must be familiar with the products prepared from choux pastry:
• Profiteroles and cream puffs: a filled choux pastry ball with a sweet and moist filling of
whipped cream, custard, pastry cream, or ice cream.
• Croquembouche: a French dessert consisting of choux pastry balls piled into a cone and
bound with threads of caramel.
• Éclairs: an oblong pastry made with choux dough filled with a cream and topped with icing.
• French crullers: a fluted, ring-shaped doughnut made from choux pastry with a light airy
texture
• Beignets: the French term for a pastry made from deep-fried choux pastry.
• St. Honoré cake: this classic French dessert has a circle of puff pastry at its base with a ring of
choux piped on the outer edge. After the base is baked small cream puffs are dipped in
caramelized sugar and attached side by side on top of the circle of choux.

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• Paris Brest: it is made with a large ring of choux pastry that is sprinkled with almonds, and
filled with praline-flavoured cream.
• Gougères/French cheese puffs: a baked savoury choux pastry made of choux dough mixed
with cheese
Pastry

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All the questions in this document
were sourced from previous NSC question papers.

YEAR COMMODITY: PASTRY & CHOUX

NOV 2014 3.1.1 Name the pastry used for the roast beef boucheés. (1)
3.1.2 List FIVE rules to follow when mixing the pastry in QUESTION 3.1.1. (5)

4.1 Study the photographs below and answer the questions that follow.

A. PARIS BREST B. PASTRY CASE

4.1.1 Compare PASTRY A and PASTRY B under the following headings:

(a) Type of pastry used (2)
(b) Temperatures when baking (2)
(c) Characteristics of the end product (4)
4.1.2 Give TWO examples of products that can be prepared using the pastry in
PHOTOGRAPH A (2)

MARCH 4.6.1 Give ONE reason why docking is applied when making pastry. (1)
2015 4.6.2 Distinguish between mille-feuilles and barquettes. (4)
4.7 Explain why the temperature of choux pastry is lowered as soon as
the correct volume is reached. (2)

NOV 2015 3.2 Read the scenario below and answer the questions that follow.

Your teacher entered the Grade 12 learners in an interschool baking challenge.

You choose to prepare beignets as one of your products.

3.2.1 Explain to the judges what a beignet is. (2)

3.2.2 Describe THREE quality characteristics that the judges would look for when
they evaluate the beignets. (3)
3.2.3 Explain how you would store left-over beignets. (2)
3.2.4 Suggest THREE other examples of sweet items that can be prepared from the
left-over mixture used to make the beignets. (3)

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3.5 Study the photograph below and answer the questions that follow.

3.5.1 Identify the technique used in the photograph above. (1)

3.5.2 Explain the end result if the above technique is omitted. (2)
3.5.3 List THREE rules to apply when preparing the above pastry to prevent a hard
tough crust. (3)

MARCH 4.1 Study the label below and answer the questions that follow.
2016

4.1.4 Name and describe a technique that should be applied to the pastry before it
is baked to give the pastry a shiny golden brown appearance. (2)
4.1.5 State THREE ways in which shrinking of the pastry can be
prevented during the preparation process. (3)
4.1.6 The ingredients on the label above are incorrect.
Select THREE correct ingredients used in rich short crust pastry
and arrange them in the correct order. (3)

4.4 Discuss the role of each of the following when baking choux pastry:
4.4.1 Temperature (4)
4.4.2 Water (2)
NOV 2016 3.1.4 The oven of the school restaurant suddenly stops working. Explain what
impact this will have on the preparation of the snacks. (4)

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3.1.5 Distinguish between purr pastry and short crust pastry used to prepare the
snacks with regard to the following aspects. Tabulate your answer as follows in the
ANSWER BOOK:
PURR PASTRY SHORT CRUST PASTRY

(a) Differences (2) (2)

(b) Example of pastry (6)
product listed above (1) (1)

3.1.6 The crust of one of the products on the platter is baked blind.

(a) Identify the product which is baked blind. (2)

(b) Explain why the crust of the product identified in QUESTION 3.1.6(a) is baked
blind. (2)

3.1.7 Name and describe TWO sweet baked products made with choux pastry
which will be suitable to serve at the cocktail function. (4)

MARCH 3.3 Study the method of preparing choux pastry below and answer the questions
2017 that follow.

Method:
1. Place butter, salt and water in a saucepan and bring to the
boil.
2. Add the flour and mix well using a wooden spoon.
3. Cook for a few minutes until mixture pulls away from the sides of
the pan.
4. Allow the mixture to cool slightly and add the eggs one at a
time.
5. Pipe pastry on a greased baking sheet.
6. Bake at 230 °C for 10–15 minutes.
7. Reduce the heat to 190 °C for 20 minutes.
8. Allow the pastry to cool.

3.3.1 Give reasons for the following steps:

(a) Step (1)
(b) Step 7 (2)

3.3.2 Suggest TWO toppings that may be used as decoration for the choux
pastry (2)

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3.3.3 Predict the end result if the water had been boiled for too long during the
preparation of the choux pastry. (2)

4.3 Study the photograph of a vol-au-vent below and answer the questions that
follow.

4.3.1 Identify the pastry used to make the vol-au-vent. (1)

4.3.2 State the functions of the following ingredients in the preparation of the pastry
above:
(a) Butter (2)
(b) Water (2)
4.3.3 Suggest TWO savoury fillings that may be used in the vol-au-vent. (2)
4.3.4 What are the characteristics of a successful vol-au-vent? (3)

Nov 2017 4.1 Study the pictures below and answer the questions that follow.

Fruittartlet Turnover

Choux pastry product Croissant

4.1.1 Identify the pastry used for the fruit tartlet above. (1)
4.1.2 State FOUR quality characteristics of the pastry identified in QUESTION 4.1.1.
(4)

4.1.3 Explain why it is important to blind bake the fruit tartlet pastry shell before
filling it with the crème patisserie (pastry cream). (3)

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4.1.4 Predict what will happen if the crème pâtissière is not boiled properly.
Motivate the answer. (2)

4.1.5 Identify the pastry product above that requires glazing before baking. (1)
4.1.6 Name TWO sweet fillings for the turnovers above. (2)

4.2 Answer the following questions on choux pastry.

4.2.1 Name a choux pastry product above. (1)

4.2.2 Identify the raising agent used in the choux pastry product. (1)

4.2.3 Describe THREE quality characteristics of the choux pastry product. (3)

4.2.4 Give ONE reason for EACH of the following when preparing choux pastry
products:

(a) Do not boil the water and shortening for too long. (2)

(b) Bake at high temperature for a short period. (2)

(c ) Reduce the temperature after a few minutes. (2)

Feb 4.1 Study the pictures below and answer the questions that follow.
March
2018

Milk tarts Cream puffs

Vol -au -vent

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4.1.1 Distinguish between the three products. Redraw the table below in the
ANSWER BOOK and complete the table.
MILK TART CREAM PUFFS VOL-AUVENTS

Type of pastry (1) (1) (1)

Shaping technique (1) (1) (1)
(6)

4.1.2 Identify a product that should be baked blind. Motivate your answer.
(3)
4.1.3 Comment on the appearance of the vol-au-vent. (3)
4.1.4 Name the pyramid-shaped product made by stacking cream puffs using
caramel. (1)
4.1.5 Justify why the spun sugar used to decorate the product named in
QUESTION 4.1.4, should be prepared on the same day it is used. (2)
4.1.6 Explain how spun sugar is made. (2)
4.1.7 The cream filling in the puffs can also be replaced by a chiffon filling.
Explain how a chiffon filling is prepared. (3)

Non 2018 4.4 Study the pastry pictures below and answer the questions below.

A B

4.4.1 Identify pastry A and pastry B. (2)

4.4.2 Refer to the cocktail menu in QUESTION 4.3.

Select ONE item made from pastry A and ONE item made from
pastry B.
(2)
4.5 Answer the questions below on the profiteroles.

4.5.1 Explain why it is important to ensure that all the eggs are NOT added at
once during the preparation of choux paste. (2)
4.5.2 Suggest the most appropriate utensils that could be used to shape the
profiteroles. (2)

May/Jun 4.3 Name THREE ingredients used to make the pastry mentioned in
e 2019 QUESTION 4.1.4. (3)

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4.4 Study the pastry pictures below and answer the questions that follow.

A B

MILLE FEUILLE SPANAKOPITA

4.4.1 Identify the type of pastry used for dishes A and B respectively. (2)
4.4.2 Explain the purpose of using iced water in pastry A. (1)
4.4.3 Give TWO reasons why fat may ooze out of pastry A during the baking
process.
(2)
4.4.4 Motivate why all apparatus must be cold when preparing pastry A. (2)
4.4.5 Describe TWO precautionary measures when thawing pastry B. (2)
4.4.6 Evaluate the suitability of the dishes above for a cocktail function. (2)
4.4.7 Discuss FOUR rules that are applied during the presentation of snacks at a
cocktail function. (4)

4.5 Study the list of ingredients below and answer the question that follow.
milk; egg yolks; sugar; cold water; gelatin; raw pineapple

Identify the most suitable ingredient to match the functions below. Give a reason
for each. Tabulate your answer as follows:

FUNCTIONS INGREDIENT REASON

Thickens the custard
Hydrates the gelatin
Prevents the setting of the gelatin

Increases the stiffness of the gelatin

(8)

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Nov 2019 3.1 Study the picture below and answer the questions that follow.

STRAWBERRY TART

3.1.1 Identify the pastry used in the preparation of the strawberry tart above. (1)

3.1.2 Justify the following rules that are applied when preparing the pastry for the
strawberry tart:

(a)Do not overmix or overhandle the dough. (2)

(b)Use the minimum flour when rolling out the dough. (2)

3.1.3 State TWO advantages of docking the pastry before baking. (2)

3.2 Study the method below that is used when preparing choux pastry and answer
the questions that follow.

Method:
1.Place the butter, salt and water in a saucepan and bring to the boil.
2.Add the flour and mix well using a wooden spoon.
3.Cook for a few minutes until the mixture pulls away from the sides of the
saucepan. Allow the mixture to cool slightly.
4.Add the eggs one at a time, and beat well after each addition.
5.Pipe pastry on a greased baking sheet.
6.Bake at 230 °C for 10 to 15 minutes.
7.Reduce the heat to 180 °C for 20 minutes.

3.2.1 Motivate the following steps in the method:

(a) Step 4 (3)
(b) Step 7 (3)

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YEAR COMMODITY: PASTRY & CHOUX

NOV 3.1.1 Name the pastry used for the roast beef boucheés. (1)
2014 3.1.2 List FIVE rules to follow when mixing the pastry in QUESTION 3.1.1 (5)

4.1 Study the photographs below and answer the questions that follow.

4.1.1 Compare PASTRY A and PASTRY B under the following headings:

(a) Type of pastry used (2)
(b) Temperatures when baking (2)
(c) Characteristics of the end product (4)
4.1.2 Give TWO examples of products that can be prepared using the pastry in
PHOTOGRAPH A (2)
MARCH 4.1Study the label below and answer the questions that follow.
2016

4.1.4 Name and describe a technique that should be applied to the

pastry before it is baked to give the pastry a shiny golden brown appearance. (2)
4.1.5 State THREE ways in which shrinking of the pastry can be
prevented during the preparation process. (3)
4.1.6 The ingredients on the label above are incorrect.
Select THREE correct ingredients used in rich short crust pastry and arrange them in the
correct order. (3)

4.4 Discuss the role of each of the following when baking choux pastry:
4.4.1 Temperature (4)
4.4.2 Water (2)

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YEAR COMMODITY: MEAT
NOV 2014 3.1 Study the dishes below and answer the questions that follow.

Roast Beef Boucheés

Chutney Chicken with Asparagus and Green Bean Salad
Glazed Pork Steaks with Salsa
Peach and Coconut Trifle

3.1.3 Suggest ONE other sauce that may be served with the glazed pork steaks. (1)
3.1.5 Recommend THREE types of meat of feathered game that can be used as
fillings for the boucheés. (3)

4.2 Study the photograph below and answer the questions that follow.

4.2.1 Identify the dish in the photograph. (1)

4.2.2 Suggest a sauce that can be served with the dish. (1)
4.2.3 Indicate the size of the portion that you would serve per guest. (1)
4.2.4 Explain the following processes that are applied during the preparation of the
dish:
(a) Trimming (4)
(b) Searing (1)

4.3.1 Define the term barding. (1)

4.3.2 Explain why it is important to bard game meat. (2)

MARCH 4.2
2016 4.2.1 Recommend THREE suitable cuts in a mutton carcass that can
be used to prepare a meat pie. (3)
4.2.2 Name and explain the most suitable moist-heat method to cook the meat
cubes for the filling. (3)
4.2.3 Explain why all elastin should be trimmed off the meat before
cooking it. (2)
4.2.4 Determine the colour of the roller mark that would be found on
a mutton carcass. Give a reason for the answer. (2)

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NOV 4.1 Study the pictures below and answer the questions that follow.
2018

A. TOURNEDO B. GRILLED SIRLOIN

C. BEEF OLIVES

4.1.1 Identify a beef cut that will be suitable for dish A and dish B
respectively. (2)
4.1.2 Justify the use of the filling in the beef olives above. (4)
4.1.3 Discuss the rules for grilling the sirloin over hot coals. (3)
4.1.4 Motivate why moist heat is NOT suitable for steaks. (2)
4.1.5 Suggest TWO accompaniments for the tournedo. (2)

YEAR COMMODITY: Vegetarian

NOV 3.1 Study the dishes below and answer the questions that follow.
2014
Roast Beef Boucheés
Chutney Chicken with Asparagus and Green Bean Salad
Glazed Pork Steaks with Salsa
Peach and Coconut Trifle

3.1.4 Substitute the coconut in the trifle with TWO suitable nuts (2)
3.1.6 Evaluate the suitability of any THREE of the above dishes for a
pollo-vegetarian. (6)
3.1.7 Identify ONE dish that will NOT be acceptable for Hindus (1)
3.1.8 Suggest THREE other dishes that you will prepare for
Hindu guests (3)

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3.2 Study the recipe below and answer the questions that follow.

THREE BEAN SALAD (Serves 8)

INGREDIENTS
250 mℓ cooked red kidney beans
250 mℓ cooked chickpeas
250 mℓ cooked green beans
15 mℓ mixed fresh herbs
1 onion, finely chopped
125 mℓ vinaigrette dressing

3.2.1 Name ONE important nutrient found in the beans (1)

3.2.2 Explain the procedure that should be followed when preparing dried beans for
cooking. (3)
3.2.3 Give a reason why salt is added to the dried kidney bean at the end of the
cooking process. (1)

MARCH 4.1 Study the label below and answer the questions that follow.
2016

4.1.1 Name the main ingredient of TVP. (1)

4.1.2 Determine the nutritional advantages of using TVP for vegetarians. (3)
4.1.3 Suggest THREE types of vegetarians that will not buy this product. (3)

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YEAR COMMODITY: Wine and Non-Alcoholic beverages

NOV 6.1 Study the photograph below and answer the questions that follow
2014
HIGH TEA AT THE LORD CHARLES RESTAURANT

6.1.1 The tea in the above picture is made with loose leaves.
Comment on the tea service. (3)
6.1.2 While the waiter was serving the tea he accidentally spilled it on a guest's dress.
Explain how to handle the situation. (4)
6.1.3 Name TWO special types of equipment used to serve cake with the tea. (2)
6.1.4 Determine the action that the restaurant should take if the urn used to boil water
for the tea suddenly stops working. (3)
6.1.5 Describe the clearing techniques that the waiter will use after the guests have left
the restaurant. (3)
6.2.1 Suggest THREE general guidelines to consider when choosing wines for a meal.
(3)
6.2.2 State THREE regulations for selling wine with meals on the premises. (3)

6.3 Study cocktails A and B below and answer the questions that follow

A B

6.3.1 Identify the mixing method used to prepare A and B (2)

6.3.2 Name TWO types of equipment that can be used to prepare the cocktail in
photograph B. (2)
6.3.3 Suggest ONE additional garnish/decoration that can be used for the cocktail in
photograph B. (1)

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6.3.4 Give the barman FOUR hints on how to prepare the cocktail in photograph A.
(4)
MARCH 6.1 Study the extract below and answer the questions that follow.
2016
You were expecting 10 people for a celebratory lunch at your restaurant. The host
agreed to a four-course menu comprising the following dishes:

Lime-grilled Chicken Caesar Salad

Smoked Salmon and Caviar

Lamb Shanks with a Tomato Olive Concassé

Cherry Turnovers with Macadamia Nut Ice Cream

As a restaurant manager you need to decide before the function on the style of service
you will use on the day of the function. You have a choice between silver service and
plated service.

6.1.1 On the day of the function the host decided that the salad would no
longer be the appetizer, but rather a soup.
What procedure would you follow if the menu change is taken Into consideration? (1)

6.1.2 Explain how the waiter would carry out the procedure identified in
QUESTION 6.1.1. (2)
6.1.3 Distinguish between the following service styles with regard to
technique and special equipment used. Tabulate the answer as
follows:
SILVER SERVICE PLATED SERVICE
Technique (1) (1)
Special equipment (1) (1)
(4)
6.1.4 Name THREE advantages of plated service. (3)
6.1.5 Match each dish named in the scenario above with a suitable
wine cultivar. (4)
6.1.6 Advise the restaurant manager on how to store the wine correctly. (4)

6.2 Explain the use of the equipment above in the restaurant. (2)

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6.3

Discuss how the waiter had to handle Samuel without disturbing the dining
experience of the other guests. (4)

6.4 The unattractive cocktail below was served as a welcome drink to the guests.

6.4.1 Suggest THREE ways in which the barman could improve the
appearance of the above cocktail. (3)
6.4.2 State ONE method the barman could use to control the beverages
in the bar. (1)
6.4.3 Explain how the method stated in QUESTION 6.4.2 could benefit
the hospitality establishment. (2)

May/Jun 6.1 Study the wine label below and answer the questions that follow.
e 2019 Ndumiso is a restauranteur in Graaff- Reinet and has visited many countries
abroad sourcing wine to bring to his restaurant.

6.1.1 Classify the wine above. (2)

6.1.2 Refer to the wine label above and give the following information:

(a) Cultivar (1)

(b) Producer (1)
(c) Class designated name (1)

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Hospitality Studies

6.1.3 Study the dishes below and identify TWO suitable and TWO unsuitable dishes
for the wine in QUESTION 6.1.
blini with sour cream and caviar; fried veal cutlets; beef lasagne; prawn cocktail

Copy and complete the table below in your ANSWER BOOK.

SUITABLE UNSUITABLE
(4)

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2019 6.1 Study the scenario below and answer the questions that follow.
Nov
You are the marketing manager for MARTT Wineries. You are requested to create a
promotional label for a new red wine blend.

6.1.1 List FOUR types of information that should appear on the label of the new
red wine bottle. (4)

6.1.2 Discuss FOUR points to consider when storing wine in a wine cellar. (4)

6.1.3 Outline FIVE guidelines to follow when pouring red wine to guests. (5)

6.2 Distinguish between an on-consumption liquor licence and an off- consumption

liquor licence. (4)

6.3 Study the equipment and ingredients below and answer the questions that follow.

A B

Sparkling water
Syrups
Cordials
Carbonated drinks Fruit juices

6.3.1 The bar equipment in A is used to prepare a mocktail. Name the mixing method
used. (1)

6.3.2 Select TWO items in B that are suitable for the mixing method in
QUESTION 6.3.1. (2)

6.4 During a busy evening in a restaurant the barman ran out of cordials and
syrups and could no longer serve mocktails to the guests.

6.4.1 Advise the barman on the proper management of stock on hand in the
bar. (3)

6.4.2 Explain the correct procedure to follow when guests complain about the shorta
of mocktails. (3)

6.5 Explain how the restaurant staff will handle an electrical failure in a food and
beverage establishment. (4)

The Hospitality Studies content includes concepts and terminology specific to the subject, therefore every lesson should include an explanation
of the terminology pertaining to the topic or sub-topic.

The learner must understand the concepts and terminology when answering the questions especially if layered. By not being familiar with the
terminology many marks may be lost unnecessarily.

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