CURRICULUM GRADE 10 -12 DIRECTORATE

NCS (CAPS)

JUST IN TIME LEARNER SUPPORT DOCUMENT

HOSPITALITY STUDIES

GRADE 12

2024

1
Dear Grade 12 learner

This revision document has been designed to assist you as you prepare for the final
examinations. The findings and recommendations made by the panel of examiners,
markers, and moderators of the 2022 and 2023 NSC examinations have been taken into
consideration in compiling the document. It highlights some weaknesses that were
identified and gives tips on how to overcome those weaknesses. It will benefit you a lot
if you refer to the PAST NSC question papers as well as the Examination guidelines as
you work with this document. The document covers topics from Term 1- 4 however, they
are presented according to the examination paper. Request for topic tests from the
teacher.

The content is specific and in line with the objectives of the Hospitality Studies CAPS.
Activities serve as a guide on how various topics are assessed at different cognitive
levels and levels of difficulty to prepare you for informal and formal tasks in Hospitality
Studies. Focus on the underlined action words as well, they give direction on how to
respond. Take time to do summaries at the end of each topic before you attempt the
activities, they help to improve your comprehension and expression. Rewrite the
summary template in your book.

The final mark for Hospitality Studies includes the following (CAPS p. 61):
School-based assessment (formal tests/examination, skills tests and practical lessons)
(25%)
Practical Assessment Task (25%) The PAT is based on the practical skills learned during
the skills tests and practical lessons
Final theory examination (50%) The theory exam is a direct translation of the practical
skills learned during skills tests, practical lessons and those included in the PAT. It is
therefore very important to note that the three aspects of the Hospitality Studies final
mark is generated from the same concepts and skills. Learn them and be able to
integrate them!
This document is indebted to KwaZulu-Natal Department of Education Hospitality
Studies colleagues
All the best for the final examinations!

2
PART 1: Format of the Hospitality Studies NSC question paper
SECTION QUESTION CONTENT GRADE 12 MARKS
SECTION A 1 Short questions (all topics)

Multiple choice 10

Matching
One word/term
Selection/Identification 30
Rearrange

Total 40
SECTION B 2 Kitchen and restaurant operations 20
Hygiene, safety and security
SECTION C 3, 4 Nutrition and menu planning 80 (2 x 40)
Food commodities
SECTION D 5, 6 Sectors and careers 60 (2 x 30)
Food and beverage service
TOTAL 200
A three-hour question paper is written for 200 marks in Grade 12 at the end of the year.

EXAM GUIDELINES AND LEARNER TIPS

✓ 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 subtopics while Commodities has seven subtopics.
✓ 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
✓ Work through many previous question papers in preparation of the final examination
✓ Focus on the same question from different papers at a time.
✓ Familiarise yourself with the different ways of questioning on the same topic and make
sure you understand how to answer the different types of questions.
✓ Familiarise yourself with the layout of the paper and how to manage the time effectively
per question.
✓ Answer ALL the questions in the exam paper: There are NO choice questions

MAKE GOOD USE OF YOUR 10 MINUTE READING TIME. IT IS DURING THESE 10 MINUTES
THAT YOU WILL BE ABLE TO BEGIN FORMULATNG YOUR ANSWERS

REMINDER
Section A is where you can score most of your marks.
Be confident when answering these questions. Work
through as many past exam papers as possible in
order to master this section.

3
MAKING SENSE OF A TOPIC THROUGH SUMMARY WRITING
(Identifying what is most important to understand the lesson/topic and restate the information in
your own words. This can be written in vernacular except for the topic and topic terms)
Today’s lesson

Key terms from the lesson

The key ideas important in the lesson

In summary, this is what I learned from the topic/lesson

4
PART 2 CONTENT, ACTIVITIES AND SHORT TOPIC TESTS

SECTION B QUESTION 2
KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY
PROFESSIONALISM IN THE HOSPITALITY INDUSTRY

Concept Document support for Section B Question 2

Poorly performed Related Possible cause of Possible solutions
areas and concept misconception
misconceptions
-Professionalism in Employer and -Learners were not - Practice what each underlined
the hospitality guest assisted in preparation action verb in the activities expects
industry expectations for exams with the of you before you respond to a
unpacking of question
-Learners did not Customer descriptive/active verbs
grasp the care/service of Blooms Taxonomy - You must focus on how to
instruction to excellence during formal and approach and answer questions to
critique the level of informal tasks ensure you link the response to the
customer care and throughout the year. instruction and mark allocation as
lost marks as they given in the examples from the
responded with -Learners did not have Exam guideline at the beginning of
solutions to the enough exposure to this revision support document
level of customer higher cognitive level
care shown by questions and -Spend more time explaining
waiter experience on how to different cognitive levels as stated
critique/judge/evaluate in the at the end of each activity
question answer
-Comment on, and deliver critique
on a variety of settings
-Ask yourself and provide solutions
for evaluation questions
-find more cartoons in past papers
and develop creative thinking and
problem solving

PROFESSIONALISM
• Professionalism in the industry:
• The hospitality industry is a service-based profession
• Every member is responsible for the industries good reputation
• Workers should be alert, eager and willing to learn
• Must be able to maintain a consistent high standard of service
• Customer must always be put first....

5
1.1 PROFESSIONAL ETHICS
➢ Appearance, attitudes and skills are equally important in the food service industry to
display proper work ethics you must:
• Be productive
• Be punctual
• Be honest
• Be reliable
• Be patient or tolerant
• Keep confidential matters to yourself
• Work well with others and respect them
• Get to know yourself and others
• Be creative

PROFESSIONAL AND HYGIENIC APPEARANCE

➢ Employees who prepare food for public have a big responsibility. It is very
important to have a professional appearance and high standards of personal
cleanliness.
All staff should follow the guidelines below:
• Shower or bath daily
• Use deodorant
• Wear clean clothes and uniform
• Males should be clean shaven
• Hair should be kept clean and out of the face
• Hair gear should always be worn when handling food
• Keep fingernails clean and short
• Footwear should be clean and safe
• Avoid excessive jewelry
• Do not smoke in food area
• Cover open burns and cut with waterproof dressing
• Hands should be washed immediately after using the toilet, smoking or dealing
with refuse.

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1.2 POSITIVE ATTITUDE TOWARDS YOUR JOB
• When you have a positive attitude towards your work, you will have pride in your
work and enjoy it as well.
• A positive attitude will make you work quickly, efficiently, neatly and safe
• Customers will experience / feel the positively and it may contribute to a pleasant
atmosphere.
1.3 FUNCTIONAL AND CO-OPERATIVE TEAM MEMBER
➢ Teamwork is essential in the food service industry. Good working relationship is
dependent on co-operative attitudes
and clear communication.

Teamwork can be achieved through

the following:
• Tolerance – recognize others
as individuals with different
personalities.
• Objectivity – do not be biased
• Willingness – be willing and
prepared to work with others.
• Honesty – be fair and honest with your teammates
• Understanding – have some thought for your fellow workers and don’t be
selfish.
• Practice working with others and everyone should pull their weight.
• Support and accept each other
• Ask for help when needed
• Co-operate with each other
• Share successes and failures
• Communication
1.4 SELF-RESPECT AND RESPECT FOR OTHERS
• Respect and a positive attitude towards customers are of the utmost important
• It is important to anticipate a customer’s needs and wishes
• Staff should never argue with customers
• Complains should be handled in a friendly, professional manner
1.5 HONESTY AND INTEGRITY
• Stealing from customers and employers will not be tolerated
• The customer should always feel that money was well spent
1.6 ALERTNESS
• It is very important for all workers to be alert at all times
• It is in the interest of employees and customers to ensure that premises are safe
and secure
• Be aware of the customer’s needs and react quickly upon such needs
• Immediately report any uncommon behavior or incidents or any suspicious
person or object to the supervisor.

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EMPLOYER AND GUEST EXPECTATIONS
THE CUSTOMER IS KING

• It is important to deliver on the promise that a

company makes to a customer
• Hospitality industry have a policy on waiting time, if
waiting time is not adhere to, the customer will see
this as poor service and meeting their expectations
• If the customer get what they expect, they will be
satisfied
• If the customer getselss than expected, they will be
dissatisfied, and the service will be considered to be
poor.
3. CUSTOMER CARE AND SERVICE EXCELLENCE
Good service – means meeting customer’s needs in the way that
they want and expect them to be met.

The following constitute GOOD SERVICE or SERVICE EXCELLENCE

• Staff attitude: Have a good attitude
• Recognition of customers: Make them feel welcome by acknowledging
them as soon as they arrive
• First impression: First impressions are lasting and may influence the
customer’s decision to come back or not.
• Parking: provide safe parking at the restaurant or hotel
• Maître d’hô[Link] person must be well groomed, polite, concerned about
the needs of the customers
• Respond in a timely manner: Do not keep the customer waiting, informing a
customer about the waiting time for a dish is regarded as good service
• Food and beverages: Availability of everything that is on the menu and make
sure that the guests received what they have ordered
• Training: Staff should be trained to deliver excellent services.
• The type of establishment: make sure that employees and customers know

8
what you are selling and who your customers
• Professional appearance: well-groomed waiters and chefs portray the image
of the restaurant.

Hire good people and keep them happy: service-minded companies value their
employees as much as their customers

WHY SERVICE DIFFER FROM ONE ORGANISATION TO ANOTHER

Factors that contribute to the fact that the service differs:
• The level of service they would like in their restaurant
• The level of training
• The price of dishes
• The type of services

SERVICE AND PROFITALILITY GOOD SERVICE LEADS TO:

• Satisfied customers willing to pay
• Satisfied clients become loyal customers that return to the business
• Positive word of mouth that attract more customers
• More customers increase the income and profit

ACTIVITY 1 Professionalism
Various options are provided as possible answers to the following questions.
Choose the correct answer and write the symbol (A - D) next to the question
number (1.1.1 - 1.1.5) (remembering–level1 easy)
1.1.1 Professional … is displayed through dress code and body language.
A attitude
B ethics
C appearance
D value

1.1.2 The following instruction would be given to the waiter in the picture after his hygienic
appearance are evaluated
A wear clean clothes
B be clean shaven
C use deodorant
D do not smoke in food areas

1.1.3 A guest's first impression of an establishment is formed after the …

A ordering of food.
B first contact with the staff.
C presentation of the menu.
D tasting of the food.

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1.1.4 ONE of the following statements is NOT applicable to good teamwork:
A Being fair and honest with the team
B Being able to work towards the same goal
C Not being biased
D Not being able to share success and failures

1.1.5 It’s a known fact that good service leads to:

A complaining customers
B less loyal customers
C positive word of mouth
D all of the above [5]

ACTIVITY 2 Professionalism
The Moonlight Hotel has bought new computers for the hotel. The front office staff has appointed
two new receptionists. Feedback from the clients reflect that they prefer the Moonlight Hotel over
other hotels in the area. This they said was due to the excellent service from staff and the manner
in which the hotel was managed.

2.1 Outline to the receptionists benefits of having a positive attitude towards their work ( 4)
(remembering-level 1 easy)
2.2 State THREE reason why guests preferred staying at the Moonlight Hotel over all
other hotels in the area. (understanding – level 2 easy) (3)
2.3 Discuss the guidelines of professional dress code for a chef (remembering -level 1 easy)
(4)
2.4 Advise the new receptionists on how to display professional work ethics whilst on duty
(evaluating – level 3, moderate) (4)

[15]
ACTIVITY 3 Professionalism
Study the scenario below and answer the questions that follow
Zinhle was employed as a waiter at a local hotel recently. She told you that the
hotel manager gave her just one look, appointed her and told her to start straight
away, without interviewing her or training her.

2.1 Zinhle has decided to accept the job at the local hotel.(applying - level 2, moderate)
Advise Zinhle on ‘professional work ethics’ that she should display. (5)

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2.2 Analyse the impact the manager’s action will have on service excellence. (3)

2.3 Comment on the outcome of the guests' expectations.(evaluating-level 3, difficult)

(1)
2.4 Critique the level of customer care shown by the waiter (Evaluating - level 3, difficult)
(4)
[13]
ACTIVITY 3 Professionalism
2 Study the extract below and answer the questions that follow
'I have experienced unforgettable service excellence at the Southern Sun Hotel.
The staff displayed a professional dress code and showed superb teamwork.
Southern Sun is more than just a place of good food and authentic dining. It has
become "a home away from home" for many guests.' This was a comment from a
regular guest.

2.1 The Southern Sun Hotel staff displayed good teamwork. Explain (5)
how this was achieved.
2.2 Discuss what you understand by a professional dress code? (4)
[10]
ACTIVITY 4 Professionalism
2.1 2.1 Explain why it is important to never assume that you are providing good (2)
service to customers
2.2 Discuss why it is important to always deliver on your promises as an (2)
establishment
2.3 Comment on the factors that contribute to the fact that the service differs (6)
from one organization to another
[10]

11
COMPUTER OPERATION IN THE HOSPITALITY INDUSTRY
Concept Document:
Poorly performed Related Possible cause Possible solutions
areas and concept of misconception
misconceptions
-Learner incorrectly Online -Teachers did not -Teacher can develop vocabulary
stated not to use purchasing describe or skill by implementing thinking
banking details or explain safety strategies
personal information practices in details -Create questions and answer
when doing online on how to use the scenarios
shopping, instead of internet for -Encourage learners to develop
remembering not to shopping critical thinking; ask questions
save personal -Learner and encourage reciprocal
information and memorise the teaching.
banking details safety practices -Provide informal activities and
-Some learners were without text where learners make
not able to four comprehension predictions about case studies or
precautions when -Learners have no situations about online shopping
making online real-life in the industry
purchases and could experience of -Use previous NSC questions or
only mention one or online shopping informal activities
two

1. Using computers in the administration of kitchen and restaurant operations

Computers are used in the kitchen to improve stock control systems, point of sales, menu
planning, internet purchasing, nutrient and menu analysis and accounting purposes
Stock control
Nutrient and Point of sales
menu analysis

Using computers in
Menu planning the administration
of kitchen and Internet
restaurant purchasing

Internet
Accounting
purchasing
purposes

1.1 Internet shopping/purchasing

• The internet may be used to obtain the following information when ordering/purchasing
ingredients online:
➢ Product information
➢ Sales promotion information
➢ Information on suppliers

12
SAFETY PRACTICES TO FOLLOW WHEN PURCHASING A PRODUCT ONLINE

Credit cards with

a small limit are
good for safety
reasons

• Internet purchases should be made by credit card

• Make sure you use a secure connection – it will begin with “https”
• Do business with a reputable organizations
• Use a recommended website
Make sure it’s
• Do not click on any hyperlink contained within a “spam” e-mail the correct
• Make sure that you are on the website that you think you are on website
• Always use a secure web browser
• Set your web browser to the highest level of security notification and monitoring
• Use the most recent version of your web browser
• Look out for the closed padlock icon at the bottom of your screen(means the site is secure)
• Read terms and conditions on the suppliers website
• You can make use of a computer privacy filter, this means only you as the user can see
the screen and not people next to you.

Clicking on ‘spam’ email might give

access to private information

Stock control systems

• Stock needs to be checked regularly to enables a business to make profit

The following information is included on stock sheets:

➢ Description of the goods
➢ The price per unit
➢ The quantity received
➢ Quantity issued
➢ New balance
➢ A cash column

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Point- of- sale systems (POS)
Point of sale can improve the effectiveness of any hospitality establishment by:
➢ Creating a new level of control operations
➢ Providing detailed reports
➢ Boosting profits
➢ Helping to fine-tune the business model
➢ Menus and prices can be changed in seconds

ADVANTAGES OF A POS SYSTEM

ADVANTAGE DESCRIPTION
Save money • POS can cut down on shrinkage due
to theft , waste and misuse of
products
• Every item on the menu sells for the
correct price
Obtain more information with detailed report • It is easy to breakdown sales
• Can tell you how were sold on a
particular day
• It can tell how much money you
should have in your cash drawer
• Profit made in that particular day is
shown
• It easy to keep records of stock on
hand
Increase productivity • Will reduce the time spent doing
inventory , sales figures and other
paperwork
• Barcode scanners make checking
out faster
• Restaurant ordering processes are
streamlined as orders are relayed
automatically to the kitchen from the
dining room , resulting in
faster ,more accurate service
• It assists the staff in making sure that
items are not omitted from the bill or
incorrectly charged

14
Menu planning
Computers can assist the chef’s menu planning in the following ways:
• Dish sales can be recorded and dish analysis can be done
• The menu , ingredients cost, production cost and selling price can be calculated
• Online dictionary can translate names of ingredients
• It is simple to change and to develop recipes
• Order list can be compiled easily and accurately
• Metric conversion can be done automatically
• Serving sizes can be printed on a recipe
• Nutritional values can be determined

Nutrients and menu analysis

• The nutritional content of a menu can be systematically analysed. Some people are living
a healthier lifestyle and are conscious of what they eat. They may require more dietary
information.

Using computers for accounting purposes

Computers can be used for accounting functions such as the following:
• Financial planning and budget control
• Calculating profit and loss
• Accounts payable and receivable
• Inventory management
• Processing customers’ orders
• Processing credit and debit card transactions
• Payroll in store
• Tracking employees time and attendance
• Scheduling staff
• Using computers in different room divisions

Reservation

Using computers in
Housekeepers Lodging
rooms division
manager
/night auditor

Guests check-in and

check-out

15
Reservations

• Front desk staff use computer program to make reservations

• The programme will determine which rooms and rates are available for a specific night or
nights
• The Reservation system deals with the recording of accommodation sakes for night
• The Central reservation system deals with hotels that are affiliated to one group

Guest check-in and check-out

➢ The same computer programme that is used to make the reservation is used to check in and
to check out guest
➢ The name will be entered into the computer, where after the desk clerk will proceed to the
booking that was made
➢ Make a printout of the registration card and hand it to the guest to complete and sign at the
same time check-in and check-out card will be created
➢ When guests check out ask for their room number , all necessary information will appear on
the computer screen and printout of the bill can be made
Housekeeping

➢ Housekeepers use the same programme as the front office to verify which guests are staying
which guest are checking out each day
➢ The programme also help them to know which rooms have to be cleaned and which rooms
only need to be tidied
➢ The programme will help the front desk to know which rooms are ready for check-in

16
Lodging manager/night auditor

➢ The lodging manager and night auditor use the computer for daily and overall account
purposes
➢ This type of programme review the daily check-ins , and check-out and payments received
➢ Managers are able to keep track of the inventory and order suppliers

Benefits and limitations of using computers

Benefits of using computers
➢ They are source of information
➢ They save time and costs.
➢ Managers have better control over their hospitality establishment.
➢ They enables the establishment to provide better service to customers
➢ It is easier to reorganize information as one can cut and paste to make the necessary
changes.
➢ The world wide web is a huge source of information

Limitations of using computer

➢ There can be a breakdown in the system
➢ Power failure may interrupt computer work
➢ Old and unused information must be stored on disk and the computer’s memory must be
cleaned
➢ It takes time to train people to operate certain programs
➢ If all the computers in an establishment are to be linked, a good network is essential and this
may be expensive
➢ System should upgraded regularly and this can be costly

17
COMPUTER OPERATION IN THE HOSPITALITY INDUSTRY
ACTIVITY 1 Computer operations

2.1 Identify the computer system used by waiter at a restaurant (1)

2.2 One of the advantages of the POS (point of sale) system is to increase productivity.
Discuss the statement (3)
2.3 Outline FIVE safety practices to follow when purchasing a product online
2.4 Analyse the statement below :
“The computer is a link between the kitchen and customer” (3)
[ 12 ]
ACTIVITY 2 Computer operations
2.1 The appropriate POS system can benefit the establishment‘s effectiveness and control.
A. Explain what a POS system is (2)
B. Discuss how a POS system can improve the effectiveness of a hospitality
establishment (3)
2.2 Describe how computers can benefit stock control in an establishment. (3)
2.3 Outline how computers can be useful with regards to menu planning and analysis ( 5)
2.4 Distinguish the difference between the following:
A A reservation system (1)
B A central reservation system [14]

ACTIVITY 3 Computer operations

2.1 Identify THREE advantages of a POS system and briefly give a description for (6)
each advantage
2.2 Analyse how a point-of-sales (POS) system can assist the front office staff to (5)
be more efficient
[11]

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ACTIVITY 4 Computer operations
2.1 Discuss how the high-tech computer program will be used when checking in (4)
guests.

2.2 Explain FOUR benefits of doing online reservations when booking a hotel room. (4)

[8]
ACTIVITY 5 Computer operations

2.1 Identify THREE advantages of a POS system and briefly give a description for each (5)
advantage
2.2 Analyse how a point-of-sales (POS) system can assist the front office staff to be
(3)
more efficient
[8]

ACTIVITY 4 Computer operations

2.1 Discuss how the high-tech computer program will be used when checking in guests. (4)

2.2 Explain FOUR benefits of doing online reservations when booking a hotel room. (4)

[8]

ACTIVITY 5 Computer operations

2.1 Select FIVE uses of computers for accounting purposes. Write only the letter (A
– G) next to the question number 1.1

A Calculating profit and loss

B Number of guests in the hotel

C Accounts payable and receivable

D Method of payment

E Payroll in store

F Inventory management

G Financial planning and budget control (5)

2.2 Define the following terms:

2.2.1 Menu engineering (1)

2.2.2 Reservation system (1)

2.2.3 Central reservation system (1)

2.3 Outline the uses of computer in the kitchen. (2)

2.4 Discuss the type of information included in the Stock control system (4)
[14]

19
KITCHEN RESTAURANT OPERATIONS. HYGIENE, SAFETY AND SECURITY
FOOD BORNE DISEASES

CONCEPT DOCUMENT
1. Learners misinterpreted the questions with regard to gastroenteritis
2. Symptoms and health and safety practises were not answered well.
IMPORTANT WORDS
• Food borne disease: are illnesses contracted from consuming contaminated food and
beverage
• Incubation period : The time between contamination and the appearance of the first
symptoms of the disease.
• ARV’S: Antiretroviral treatment-medication used to stop the HIV virus from replicating in
the body

20
21
How to prevent Gastroenteritis

HIV/AIDS

22
Prevention

23
ACTIVITY 1 Food borne diseases

2.1 Various options are provided as possible answers to the following questions.
Choose the correct answer and write the symbol (A - D) next to the question
number (2.1.1 - 2.1.3) in your answer books

2.1.1 A disease that can be cured by taking anti-biotics for six months

A Cholera
B Tuberculosis
C Hepatitis A
D Typhoid

2.1.2 An opportunistic disease caused by HIV and Aids.

A Diabetes
B Cholesterol
C Anaemia
D Herpes

2.1.3 This disease affects the liver and makes it swell up and stop it from working
effectively.
A Cholera
B Tuberculosis
C Hepatitis A
D Gastroenteritis (3)
2.2 Choose a typical symptom from COLUMN B to match the disease listed in
COLUMN A. Write only the symbol (A - E) next to the question number (2.2.1
- 2.2.3) on the folio paper.
COLUMN A COLUMN B
FOOD-BORN DISEASE TYPICAL SYMPTOMS
2.2.1 Hepatitis A A Constant coughing
2.2.2 Gastroenteritis B Watery stools
2.2.3 Cholera C Dehydration
D Diabetes
E Jaundice (3)
Read the newspaper article below and answer the following questions:

The WHO issued a health warning yesterday: 66% of South African

population infected with TB and numbers are rising. All South Africans and
tourists visiting the country are urged to take the proper precautions and
urgently go for medical treatment should they suspect that they might be
infected.

24
2.4.1 Explain what is TB – what does it stand for and which body part(s)
does it normally affect (2)

2.4.2 Discuss clear symptoms of TB that people should consider before going for medical
treatment. (3)

[11]

ACTIVITY 2
Study the scenario below and answer the questions that follow:
Stephen, the sous chef at the Karoo Inn, noticed that Joslyn, a young chef, was
coughing constantly. It also appeared that Joslyn lost a lot of weight. Stephen
advised Joslyn to go for a medical check-up. The doctor confirmed Stephen’s
suspicions.
2.3.1 Name the disease that Joslyn was diagnosed with. (1)
2.3.2 Name THREE other symptoms that Joslyn could have developed. (3)
2.3.3 Recommend TWO preventative measures that Karoo Inn and Joslyn could have
taken to prevent the disease from spreading (2)

2.3.4 Critically comment on the negative impact of food –borne diseases on the workforce
of the hospitality industry. (3)

[9]

SECTION C QUESTION 3 AND 4

NUTRITION AND MENU PLANNING; FOOD COMMODITIES

NUTRITION AND MENU PLANNING
• The Principles of Menu Panning
(as studied in grade 10 and 11)

• FOOD
• TYPES OF CUSTOMERS
• MANAGEMENT
• AWARENESS OF INGREDIENTS
• MENU PLANNING FOR FORMAL DINNER AND BANQUETTES

25
Poorly performed areas Related concept Possible cause of Possible solutions
misconception
Menu planning: Menu planning Learners need to provide Learners must develop
Learners were confused a clear understanding of the ability to analyse
about the menu being Vegetarian food the action verb/descriptor questions and judge if a
suitable for the Hindu Soya evaluate. Not enough menu is suitable or not
religion and some Plant-based products exposure to higher & indicate what works
responses didn’t provide cognitive level questions well or doesn’t work
enough facts for the mark and paragraph writing. well. Learners must
allocation. Many learners Learners are unaware use dishes from the
stated that Hindus do not that they need to indicate menu in their analysis
eat dairy which is whether the menu is and reasoning. Use
incorrect. Many learners suitable or unsuitable previous NSC questions
stated that the menu is before their reasoning. as exam practice and
suitable because it is Learners do not know the informal activities. Use
Halaal. different dietary one menu to learn
requirements according to balanced menu
religion. planning, suitably with
Learners may not regards to different
understand the term dietary needs, and
plant-based products and religion.
speciality food market. It is important that
learners stay abreast
with new advances and
food industry trends and
terminology. See
Youtube videos, use
interesting case studies
or media articles (The
Beyond burger), use
plant-based menus and
recipes when designing
menus. Ensure
practical work includes
a vegetarian dish
FOOD
 Use a variety of ingredients:
 Never repeat ingredient e.g. tomato soup and tomato salad in the same menu
 Don’t serve too many rich food e.g. cream, butter
 Don’t use vegetables from the same family in different dishes e.g. butternut soup, pumpkin
fritter
 Don’t serve to many heavy starches e.g. rice, pasta, bread
 Use a variety of texture – food should not all be soft or crispy
 Include cold and warm food- they often complement each other
 Use a variety of flavour – don’t repeat flavour e.g. strong flavours (onions, garlic, certain
herbs and spices)
 Use a variety of colours, shapes and cooking methods (try not to fry or steam all menu items)
 Your menu must be nutritionally balanced with a variety of nutrients offered
 Always try to include all food items from the SIX food groups

26
TYPES OF CUSTOMERS
Age – teenagers need more energy food
then senior citizens
Preference and needs – if customer is in a
hurry, they need fast food. Other customers
might prefer to sit down
Special nutritional needs – hospital
patients and people on a special diet might
require unique menus
Gender – men and women don’t always
choose same quantity or type of food
Job/career – office worker might differ to
mine worker. Mine worker might need more
energy food
Religion – religious differences should be
considered

MANAGEMENT

 Types of establishment – menus will according to the different establishment

 Type of meal – determine whether its breakfast, lunch, dinner, cocktail function
 Time of the year – temperature of dish should vary according to season, including special
dishes for special occasions e.g. Christmas
 Availability of food – some food are seasonal and you should use locally available food
(this will help save cost)
 Costing – the amount of money available meal including profit for the establishment
 Space and equipment – plan tasks according to the availability equipment
 Number of staff and their skills – don’t put items on the menu that your staff will not be
able to prepare
 Complete utilization of food – use all food items, trimming and left over can be used for
soup
 Time preparation – always consider how much time you have for preparation
• AWARENESS OF INGREDIENTS THAT ARE HEALTH RISK OR CAUSE ALLERGIC
REACTION

27
Human immunodeficiency virus
• A disease contracted by transmission of bodily fluids from an infected person
• The body is unable to fight against any infections i.e. colds and flu and TB
• AIDS patients need to have a balanced diet
• EAT: Small meals regularly throughout the day
• Follow the guidelines from the FOOD PYRAMID: Protein, whole grains and nuts, fresh
fruit and vegetables
• You can increase the fruit and vegetable intake per day
• Take a vitamin and mineral supplement – especially folic acid & vitamin B
• Exercise daily
Cholesterol
• A type of fat found in your blood
• Your liver makes cholesterol and you also get cholesterol from the foods you eat
• It floats around in your blood and attaches to the walls of your blood vessels causing
the vessels to narrow and causes elevated cholesterol levels
• CHOLESTEROL MAY CAUSE: cardiovascular disease, heart attacks and strokes
• AVOID: Fatty meats, cheese and butter
• CONSUME: Lean meats, fresh fruit and vegetables
Hypertension
• Also known as HIGH BLOOD PRESSURE
• Blood forces against blood vessel walls as the heart pumps
• When you have high blood pressure the heart pumps harder(working harder)
• HYPERTENSION MAY CAUSE: Stroke, Heart attack and kidney failure
• CONSUME: Lean protein, chicken, fish and fresh fruit and vegetables
• AVOID: Salt, processed foods, fatty foods, chocolate, butter, red meat, cheese, cakes,
biscuits, fried foods and whole milk products
Diabetes
• The pancreas does not produce enough insulin which causes high blood sugar levels
• The diet should be low in fat and low in sugar
• CONSUME: legumes, nuts, fresh fruit and vegetables and lean meats
• AVOID: Cream, cheese, butter, chocolate and sweets, fatty foods, fried foods & salt
FOOD ALLERGIES
FOODS THAT PEOPLE CAN BE ALLERGIC TO:
• NUTS: peanuts/walnuts/pecan nuts/brazil nuts
• SHELL FISH: shrimp/lobster/crab
• FISH
• MILK/DAIRY: lactose intolerance
• SOY FOODS
• WHEAT : gluten intolerant
• EGGS
Symptons: skin reaction, lowered blood pressure, vomiting, abdominal cramps,
tingling sensation in the mouth

28
ACTIVITY 1 Menu planning
4 Study the menus below and answer the questions that follow

MENU
Dinner
Avocado Ritz
Prosciutto and Cheese Chicken
roll
Creamy Mushroom sauce
Cooked Brown and Tastic Rice
Timbales
Steamed Mange tout
Pumpkin fritters
Green Salad with a Feta Cheese
Dressing
White Chocolate Mousse
Coffee

4.1 Identify the type of menu given above. (1)

4.1.1 Give two reasons for the answer in 4.1 (2)
4.2 Evaluate the main course in the menu with regards to principles of menu (4)
planning
4.3 Select the most suitable menu for Hindu guest .Motivate why the menu above is (5)
NOT suitable.
[12]

ACTIVITY 2 Menu planning

4.1 Answer the following questions on diabetes
4.1.1 List THREE types of food to avoid when limiting your intake of fat as a (3)
diabetic
4.1.2 In your own words, explain what diabetes is (2)
4.1.3 Outline the dietary guidelines for a diabetic person (5)
4.2 Explain how you would know that a person is having an allergic reaction (5)
[15]
(TOPIC TEST MENU PLANNING)

29
SECTION C QUESTION 3 AND 4

NUTRITION AND MENU PLANNING; FOOD COMMODITIES: PRESERVED FOODS

Poorly performed Related Possible cause/s of

areas misconceptions concepts/aspect misconceptions
of work
Many learners were Preserved food Compare a home-made
unsuccessful in selecting three preserved product label with a
correct additives to preserve similar commercial product label
pickled onion. to recognize the different
additives used. Match the
additive with its reason for use in
mix and match questions.
Explain the pickling technique.
Allow learners to taste a variety of
preserved products, e.g., pickled
onion, gherkins, beetroot.
Cherries, etc.

30
Drying (Removal of moisture & slow down growth of micro-organisms)
• Sun drying
• Oven drying
• Spray drying
• Freeze drying
Reducing (Slow down growth of micro organisms)
temperature • Refrigeration 4˚C - 5˚C for few days / weeks
• Freezing -18˚C and below
Reducing temperature
(Slow down growth of micro organisms)
Refrigeration 4˚C - 5˚C for few days / weeks
Freezing -18˚C and below
Treating with Natural (Prevent growth of bacteria and fungi)
additives • Salt – curing – makes water unavailable for microbial growth.
• Sugar – makes water unavailable for microbial growth.
• Acid (vinegar)- prevent growth of microbe and inhibits enzyme action.
Smoking (Slow down the growth)
• Cold smoking -food is treated with salt or brine and the smeked slowly
below 32°C
• Hot smoking- Food is cooked during smoking , above 52°C
Heat treatment (Destroy enzymes and slow down micro-organisms)
• Pasteurisation – Heat liquid to 72°C for 15 seconds then cool to 4°C
• Sterilisation – cooking above boiling point
Exclusion of (Prevent growth of micro-organisms)
oxygen Vacuum packing
• Exclusion of air
Canning
• Using heat during canning to destroy enzymes and micro organisms
Treating with (Prevent growth of yeast and bacteria)
additives – • Benzoic acid ( prevents the growth of yeast and bacteria
chemicals • Sodium benzoate -prevents the growth of yeast and bacteria and
prevents oxidation ( pickles,ketchup, fruit juices)
• Salicylic acid- prevents the decay of organic substances( fruit and
vegetables)

TECHNIQUES FOR PRESERVING FOOD AT HOME

Term Description
Jam Made from fully ripened boiled fruit; sugar is added. Proportion
of 1:1 by weight of sugar to fruit pulp.
Chutney Consists of a thick, cooked fruit or vegetable mixture flavoured
with spices and vinegar.
Sauces Prepared with flavoured vegetables or fruit mixture.
Chakalaka A South African vegetable relish usually served with pap: - It is
made from carrots, cabbage, onions, peppers, curry spices
and it can include a tin of beans in the mixture - It can be
served hot or cold - It must be properly refrigerated, or it can
be preserved by using canning or bottling method.

31
Glazing or crystallizing Fruit is repeatedly cooked in highly concentrated sugar syrup
until it forms a fine layer of sugar crystals.
Fruit curd Fruit jelly
Fruit curd is a “spread” that Fruit jelly is a clear “jam”, that is set with pectin. e.g. marula
could be used as a topping for jelly, apple jelly, marmalade (without fruit strips) strips)
example scones, or a filling in
e.g. swiss roll, meringue
shells, tartlets, e.g.

Sterilising of bottles Sealing of bottles

Technique applied ❖ Wash bottles in hot ❖ Immediately close

soapy water the bottle with lid while the
❖ Steam the bottles mixture is still hot.
for 10 minutes in a
container with boiling water.
❖ Dry bottles upside
down in oven.

Reason for applying the ❖ The heat destroys ❖ Prevents air from
technique bacteria/ micro-organisms entering or exiting.
and prolongs shelf life. ❖ This reduces
oxidation and prolongs shelf
life.
❖ Micro-organisms
cannot multiply
❖ No deterioration.

32
LABELLING PRESERVED PRODUCTS

Additional information to be included on the food label:

• Directions for use and storage.

• Processing method used for the product.
• Batch / Serial number for the package.
• Expiry date / best before date / date of manufacturing.
• Food additives
• Nutritional information
• Warning statements, advisory or declaration for certain ingredients.

Activity 4.1. Preserved food

Pies are sold frozen and contain no chemical preservatives.

4.1.1 Explain how the preservation method above preserves the pies for use (3)
later.
4.1.2 Some companies use chemical preservatives in food products. Justify the (4)
statement.

33
4.1.3 Suggest THREE warnings that should appear on a food label (3)
[10]
ACTIVITY 4.2. Preserved food

Read the extract below and answer the questions that follow.
A variety of fresh and preserved cherry products are displayed at the annual
Cherry Festival in Ficksburg.

4.2.1 List TWO methods that can be used to preserve excess cherries other than (2)
bottling.
4.2.2 Describe step by step how you would prepare bottled cherries. (4)
4.2.3 Discuss the advantages of food preservation. (4)
[10]
ACTIVITY 4.3 Preserve food

Study the pictures below and answer the following questions.

4.3.1 Identify the preservation method that was used for the boerewors in A. (1)
4.3.2 The boerewors in B can also be preserved by freezing. Motivate why this is (3)
a good method for preserving boerewors.
4.3.3 Write down TWO natural preservatives from the ingredient list. (2)
4.3.4 Labels on products are very important. (3)

State the information that does not appear on the label of the boerewors.
4.3.5 Assess the relevance of the word halaal on the packaging. (2)
[11]

34
ACTIVITY 4.4 Preserved food

Study the scenario below and answer the questions that follow.

4.4.1 List TWO examples of indigenous furred game that may be smoked. (2)
4.4.2 Explain how smoking preserves food (2)
4.4.3 Recommend TWO other preservation methods that are often associated (2)
with smoking.
Study the photograph of biltong below and answer the questions that follow.

4.4.4 Identify the preservation method used for the biltong above. (1)
4.4.5 Name the natural preservative added to help preserve the product. (1)
4.4.6 Explain how the method of preserving in QUESTION 3.7.2 prolongs the (2)
shelf life of food
[10]
ACTIVITY 4.5. Preserved food

4.5.1 Identify the preservation method used in making chutney. (1)

4.5.2 Justify why the method in QUESTION 4.2.1 is used to preserve chutney. (4)
4.5.3 Select the important points to consider when choosing containers for (5)
bottling or canning.
[10]

35
SECTION C QUESTION 3 AND 4

NUTRITION AND MENU PLANNING; FOOD COMMODITIES

VEGETARIAN FOOD
EXAM GUIDELINES
• Be able to understand different types of vegetarians and food that are allowed or
not allowed.
• Be able to apply theory in menu planning to link the dishes with the type of
vegetarian

CONCEPT DOCUMENT
None
However, many learners often confuse the types of food eaten by the different vegetarians.
Learners gave ambiguous answers concerning the vitamins and mineral content of nuts

CONTENT MAP
VEGETARIAN FOOD

TERMINOLOGY

Vegetarianism: is broadly defined as a practice of living on products of plant origin, with or

without the use of eggs and dairy products.
Tofu: A white, cheese like curd made from soybeans which have very little flavour
themselves but absorb the flavour of the ingredients with which they are cooked.
Tempeh: A type of bean cake made from fermented soybeans.
Miso: A fermented soy product used to flavour dishes.
Legumes: are dried pulse vegetables and include beans, peas and lentils.

36
Textured Vegetable Protein: Is a high fibre, high protein meat substitute that is made from
soybeans.
Amino acids: Building blocks of proteins ie. Link together in long links to form proteins.

TYPES OF VEGETARIANS

TYPE OF VEGETARIAN FOOD EXCLUDED IN THE DIET FOOD INCLUDED IN THE DIET
LACTO-OVO • Meat or meat products, • Milk and dairy products
VEGETARIAN poultry fish/seafood • Eggs

[Link]
s/blob
POLLO-VEGETARIAN • Red meat • Poultry
• Fish/seafood • Milk, dairy products
• Eggs

[Link]
.com.
POLLOPESCATAREAN • Poultry
• Fish /other seafood
• Milk and dairy products
• Eggs

[Link]
[Link]/images

OVO- VEGETARIAN • Meat and meat products • Eggs

• Poultry • Vegetables and fruits
• Fish or seafood
• Milk and dairy products

[Link]
/wp-
content/uploads/2020/05/e
ggs
FRUITARIAN • Any plant product where • Fruits , nuts and seeds

37
[Link] the plant is harmed eg: • Eat only the fruit but NOT th
content/uploads leaf, tuber or root plant itself eg: tomatoes and
vegetables pumpkin

VEGAN • Meat and meat products • Fruits

• Fish • Vegetables
• Dairy and egg products • Nuts
• Any animal by-products • Cereals
eg Honey, stock tubes, • Yeast
fish oil,gelatin or • Plant oils
vitamins with gelatin • Soya
capsules.
[Link]
[Link]/images
PESCATAREAN. • Red meat • Fish and other seafood
[Link] • Poultry • Milk , dairy products
[Link]/images • Eggs

SEMI-VEGETARIAN • Red meat • Milk and dairy products

• Eggs
• White meat(optional)
• Fish( pesco)
• Chicken (pollo)

o Moral grounds
o Health reasons- prevents
heart disease.
REASONS FOR BEING A o Meat industry has a negative
VEGETARIAN impact on the environment
o Meat is more expensive than
plant products.
o Religious prohibit eating of
meat

THE VEGETARIAN FOOD PYRAMID

2-3 servings- NUTS contains vitamin

B/E Magnesium, potassium , protein,
phosphorous, fat-low in cholesterol
Seeds- high vitamin E, Magnesium,
manganese

38
Eat sparingly

2-3 servings, protein, fibre, low in

fat, Minerals- potassium, iron ,
magnesium, low in GI,Vitamin

2-4 servings-
vitamin C, D, E

3-5 servings-

6-11 servings

[Link]

GOOD FOOD SOURCES FOR VEGETARIANS

LEGUMES

NUTS AND SEEDS

TOFU TVP

39
[Link]

PREPARATION OF LEGUMES
SORTING: Remove small stones, broken beans, plant and foreign particles
WASHING: Dirt and impurities are removed during washing.
SOAKING: Dried beans are soaked to remove soften, rehydrate and shorten
the cooking time.

• COOKING LEGUMES
• Soak overnight
• It should be simmered and not boiled
• Add salt and acids at the end of the cooking process
as this will slow the cooking process.
• Baking soda can be added during soaking to reduce
the cooking time and prevent flatulence.

White and coloured beans must be soaked seperately

USES OF NUTS USES OF SEEDS
Roast at 135°C to improve the flavour Roasted at 180°C to improve flavour

Nuts can be used for cooking, baking, in Can be used in baking, tossed in salads and
salads and fruit salads can be used to marinate meat.

Nuts can be eaten raw or roasted

40
USES OF LEGUMES

TVP (TEXTURED VEGETABLE PRODUCTS

Is a high fibre,high protein meat substitute that is made from soy
flour.
USES OF TVP
Can be used for casseroles, pie fillings, soups and
pasta sauces.
ADVANTAGES OF TVP

• Cholesterol free compared to meat

• Natural source of fibre
• Gluten free
• High in minerals and vitamins
• Rich in antioxidants and low in glycaemic index
• High in Protein
• Contains no hormones
• Excellent source of nutrients
• They stretch meat dishes.

Beans can be added to soups

A spread can be made from
beans, garlic, lemon juice and
olive oil.
Lentil patties can be used for
hamburgers

41
ACTIVITY 1 Vegetarian

3.1 Explain TWO reasons for the following procedures in the preparation of dried beans
3.1.1 Sorting (2)
3.1.2 washing before cooking (2)
3.2 Study the extract below and answer the following questions
Vegetarianism is becoming increasingly popular.
Vegetarians rely on textured vegetable proteins, legumes,
nuts and seeds to maintain good health.

3.2.1 Give THREE reasons why people choose to become vegetarians. (3)
3.2.2 Discuss THREE advantages of textured vegetable proteins in the diet. (7)
3.2.3 Justify why legumes should be soaked before cooking. (6)
[20]
Activity 2 Vegetarian
3.1 Study the scenario below and answer the questions that follow.
The following dishes are recommended by a chef for a vegetarian guest:
Chickpea Salad with Mixed Lettuce Leaves and Walnuts

Grilled Soya Cutlets with Mushroom Sauce

Steamed Baby Potatoes

Char grilled Vegetables

3.1.1 Name TWO main nutrients in chickpeas 2

3.2 Name TWO types of vegetarians that will consume EACH of the
following dishes
3.2.1 Buffalo wings (2)
3.2.2 Souffle (2)
3.3 Explain the health benefits of replacing meat with the grilled soya cutlets (2)
3.4 Evaluate the suitability of the dishes on the menu for a lacto-vegetarian (7)
guest with high cholesterol. [15]

42
Activity 3 Vegetarian
3.1 Outline the nutritional value of nuts and seeds. (3)
cheese; beef; fish; eggs; chicken
Choose from the list above ONE food item which is included in
the diet of the following vegetarians:
3.2.1 pesco
3.2.2 ovo
3.2.3 lacto
3.2.4 pollo (4)
3.3 Compile a list of possible ways to incorporate Textured Vegetable Proteins (TVP) (3)
substituting mincemeat dishes. [10]

43
NUTRITION AND MENU PLANNING. FOOD COMMODITIES
DESSERTS
Desserts ❖ Presenting ❖ Learners may ❖ Show videos of
desserts not have been different decoration
❖ Many sufficiently techniques, including
learners exposed to spun sugar processes.
were unable spun sugar
to respond process ❖ Conduct practical
on how to during demonstrations to
make spun practical show skills on sugar
sugar. lessons or work and working with
PAT. chocolate.

Classifications CHARACTERISTICS

TERMINOLOGY

DESSERTS

STORAGE /
TEMPERATURE
TECHNIQUES

DESSERTS
➢ A Pudding used for various dishes
➢ Sweet, savoury, hot or cold
➢ High in sugar, starch and fats

44
CLASSIFICATIONS AND DESCRIPTION
Classify by cooking/ Preparation / where it will be stored.
➢ Hot
➢ Cold
➢ Frozen
➢ Meringues
1.1 HOT DESSERTS- uses hot cooking methods
BAKED DESSERTS
Souffles- foundation is white sauce with sugar,
bounded with egg yolks and flavoured(vanilla,liquer,
fruit puree. Before stiffly beaten egg whites are
folded in.

Egg-based set desserts- egg custard

(made from milk, eggs and sugar) poured to other
ingredients and baked

Example:Bread and butter pudding

Sponge based desserts- use flour,eggs

sugar, shortening,fruit and chocolate or vanilla.
Example: chocolate or lemon

Baked fruit- based dessert- served hot with cream, ice –cream or custard.

45
Examples: 1. Apple strudel- fruit wrapped in pastry

Hot Charlotte- buttery bread crust with sweet

juicy fruit filling

TarteTatin- upside down tart made with

apples or pear.

46
COLD DESSERTS TYPES OF
HOT CUSTARDS

DESSERTS A: CUSTARDS
stirred custards,
a) BAKED baked custards.
[Link]-
DESSERTS: Which can be
stirred or baked
Souffles,sponge B: JELLIES:Fruit
based, egg based, jellies, milk
baked fruit jellies
[Link]
desserts. CUSTARDS:

b) STEAMED [Link]:
CRÈME
PUDDINGS Bavarian cream,
ANGLAISE:vanilla
chiffon mousses
custard sauce
made from egg
Steamed sponge yolks milk and
or shortening D. STARCH sugar.
based desserts BASED
DESSERTS:
c) BOILED CRÈME
PUDDINGS: corn,flour,semolina,
PATISSIERRE:
Starch based milk rice sago or
(Pastry cream)
desserts. tapioca
custard thickened
Sago,semolina,tapi with cornflour
aco and rice
pudding. E. FRESH FRUIT:
Fresh fruit
[Link]
d) STEWED OR salad.
CUSTARD: Crème
POACHED
caramel and
these are fruit
based cooked or in
pieces in sugar
syrup Crème brulee

e) FRIED
DESSERTS

Pancakes or
crepes(Suzette
In an orange
sauce flamed
with brandy.

Fritters(fresh or
cooked fruits
47
CHARLOTTE RUSSE: CHARLOTTE ROYALE
Lined with sponge fingers. Swiss roll
Both made with Bavarian cream
Description of Bavarian cream: - custard with Hydrated gelatine and
whipped cream. Place in a mould to set in refrigerator.

MERINGUES
Lightly mixture of stiffly beaten whites sweetened with sugar
a) French meringue: beaten egg whites with castor sugar
b) Swiss meringue:egg whites and sugar heated over bain– marie
c) Italian meringue: egg whites with hot sugar syrup gradually added to it
ITALIAN MERINGUE FRENCH LEMON MERINGUE

COMMON FACTORS:
ALL MADE WITH EGG WHITES AND SWEETENED WITH SUGAR WHAT DIFFERS IS WHERE
MADE OR INGREDIENTS ADDED.

48
CHARACTERISTICS:
• FRESHNESS: The product must be fresh ingredients should taste fresh.
• FLAVOUR: must complement each other be eye catching
• Texture: variety crisp, soft,tender
• SHAPE: Moulded should not collapse ,sliced
• Size: divide or portion have same size and should never be too big
TECHNIQUES
NAME OF TECHNIQUE DESCRIPTION
Creaming Beat shortening and sugar till light and creamy
Folding Combining ingredients gently using oval shaped motion so
Air doesn’t escape.
Caramelising Sugar syrup or melted sugar is heated and turns golden
brown colour
Shaping Different shapes of desserts or dough
Piping Cream mixture used for decorating or shaping meringues
using piping bag
Moulding Placing mixture in a container to set
Pureeing Liquid form of food turned into a smooth pulp
Dusting Layer of icing sugar, cinnamon, cocoa sprinkled to decorate
Unmoulding Taking set mixtures of dessert out of mould

GARNISH (DECORATION) Eye catching accompaniment used to complete a dish

Tulies-: Crisp paper thin biscuits
curved into shapes

Dried fruit Thin fruit slices dried out in

the oven at low temperature

49
Fresh fruit: are sliced decoratively

Edible flowers.

STORAGE
• Kept in the refregirator (except for dry products) to minimize growth of micro- organi
• Custards kept chilled at 5˚C or lower
• Frozen desserts at -18˚C or lower
• Do not store near strong smelling foods
• Gels are best served within 24 hrs of preparation to prevent synerisis
( process where water squeezes out of the product).
TERMINOLOGY
GANACHE: Rich blend of choco
and cream
that can be used as filling or a g

CRÈME CHANTILLY: Fresh whip

cream,
sweetened with sugar flavoured
vanilla

410
COULIS: Pureed raw or cooked f

SABAYON: Egg yolks whisked o

bain maire
until frothy used as sauce or de

TEMPERING: heating and coolin

chocolate
to specific temperatures

HARD CRACK: Cooked sugar sy

dropped
into ice water to make it hard.

ACTIVITY 1 Desserts

1.1 Identify TWO ingredients in the list below that negatively influence the foaming ability
of egg whites when making a meringue.
1.1.1 A Lemon juice
1.1.2 B Egg yolk
1.1.3 C Cream of tartar
1.1.4 D Sunflower oil
1.2 List three types of baked desserts and give an example of each. (6)

50
1.3 Study the pictures below and answer the questions that follow.

A B

1.4 Identify the desserts on the picture above. (2)

1.5 Compare the above desserts according to classification, cooking method
and description. Tabulate your answer as follows
DESSERT A DESSERT B

a) Classification
(1) (1)
b) Cooking method
(1) (1)
c) Description
(1) (1)
[16]
ACTIVITY 2 DESSERTS
3.1 State TWO quality characteristics of a perfectly baked French meringue. (2)
3.2 Differentiate between glazes and toppings that can be used as decorations on desserts.
Tabulate your answer as follows
GLAZES (1) TOPPINGS (1)
(2)

3.3 Describe the preparation of a French meringue. (3)

3.4 Predict the outcome when a greasy bowl is used during the preparation of a (1)
French meringue.
[8]
ACTIVITY 3 Desserts
Study the photograph below and answer the questions that follow:

Fruit jelly
3.1 Classify the dessert above (1)

51
3.2 Explain how the following ingredients will affect gel formation in the dessert
above
3.2.1 Too much acid
3.2.2 Raw pineapple (2)
3.2.3 Too much sugar (2)
3.1 Differentiate between the ingredients used to prepare a sherbet and a sorbet (2)
[7]

ACTIVITY 4 Desserts
4.1 Identify the item in the picture / photo below. Write only the name of the item next to
the question number (1.1 – 1.5)
4.1.1 4.1.2

4.1.3 4.1.4

4.1.5

[5]
DESSERTS EXPANDED OPPORTUNITIES INFORMAL ACTIVITY

1. State the name and give a description of a savory dish called a pudding but is not
served as a dessert. (2)
2. Distingush between THREE types of desserts and give an example of each. (6)
3. Differentiate between a mousse, bavarios and a chiffon. (6)
4. Predict what may happen when the Crème Anglaise is cooked over high direct, heat
on the stove and motivate your answer. (3)
5. Describe how you would prepare a mould for a Bavarian cream. (2)
6. Give one reason for allowing mixtures to set partially before adding fruits. (1)

52
NUTRITION AND MENU PLANNING. FOOD COMMODITIES
PASTRY
LEARNERS MUST :

Identify the names of different pastry products

Differentiate Pastry techniques
Substantiate factors that ensure a successful product (Pastries)
CONCEPT DOCUMENT AND POSSIBLE SOLUTIONS
Teachers should try to prepare different (PRACTICAL LESSONS) in order to unpack types of
pastry, ingredients and proportions, factors to ensure a successful product, quality
characteristics of end product and the storage conditions of pastry.
Download short videos on You tube on how prepare and serve cocktail functions and let the
learners watch
Use previous NSC question papers and marking guidelines

PASTRY MIND MAP

What is PASTRY?

Pastry – refers to a stiff dough made from flour, salt, a relatively high proportion of fat

And a small proportion of liquid. ([Link]

Here under are examples of pastries: shortcrust pastry, Puff pastry, Phyllo pastry

Purr pastry.

Why pastry should be eaten (Nutrition Value)?

Pastry contribute a lot in energy intake by supplying with basic nutrients, such as:

53
Proteins, Vitamins, and Minerals

The basic ingredients of pastry are flour, fat, salt, and a small amount of ice-cold
liquid. Eggs and sugar may be added to create an elastic dough, with a softer
crumb and sweetness. Fat is used to create texture and aid leavening.

KEY WORDS
Short crust pastry- refers to an non-laminated pastry, in this pastry no layers are
formed. Use to prepare dishes such as Flans, Pies, Fruit tarlets, Barguettes etc
Puff pastry – refers to a laminated pastry, this is a delicate layered pastry
Layters are separated by air and butter which is always added
in one large piece, during baking, the trapped air expands and lifts the
pastry. Example of dishes, Mille feuillis, Jam tartlets, Sausage rolls, Bouchees
Phyllo pastry - paper-thin non-laminated dough, made from only flour, water, eggs,
and a small amount of cooking oil (Olive oil)
Purr pastry – this is a non-laminated dough that is as thin as phyllo pastry , it also
Made from flour, water, and oil

54
TYPES OF PASTRY

SHORT CRUST PUFF

Flour to fat1:1/2 Flour to fat 1:1

100 g:100 g
100 g:50 g
Bake at 220˚C – 230˚C

Quality characteristics: Quality Characteristics:

Lightest of pastries
Rich taste
Hundreds of light flaky layers
Not flaky
Laminated
Light golden colour
Rich taste
Crispy texture
Golden brown colour
Soft crumble
Crispy texture

PURR PASTRY USES

Samosas
Made with flour water and oil. Keep
Samosas should be golden brown and crispy
pastry covered with plastic and a damp
after frying. Not soft and soggy. Filling
towel. Fry in oil at 180˚C for 7 or 9
should stayencased. Place on kitchen towel
minutes until cooked.
paper to absorb excess oil.

USES USES
Pies Beef Wellington
Lemon Sausage Rolls
Meringue
Cream Horn
Milk tart
Traditional Milk
Barquettes tart
(Boat shaped)
Vol-au-vents
/Boucheesˊ(small)
Tart Ta tin

PHYLLO PASTRY
USES
Paper thin. Defrost overnight. Leave two Baklava
hours at room temperature before use. Spanakopita
Always cover with plastic or a damp towel Strudel
– it will dry out. Bake at 180˚C.
Brush sheets with butter before baking
• paper thin
• golden colour
• crisp but brittle/break easy

55
HOW SHORT CRUST PASTRY IS MADE
Sift dry ingredients
Rub in fat to a crumb
Add little cold liquid
Mix quickly to a dough

HOW PUFF PASTRY IS MADE?

Pull out the corners of the dough to form a
star.
Place the butter in the centre and fold the
flaps over the butter, envelope style.
Chill the dough for 30 minutes.

Roll the dough lightly but firmly into a

rectangular shape.
Fold the dough into three and pinch the
edges together to trap the air.
Wrap and or cover the pastry and chill for
30 minutes.
Repeat the steps 9 – 11 times.
Chill and rest in the refrigerator.

Roll and cut into to required shapes.

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FACTORS TO ENSURE A GOOD REASONS FOR FOLLOWING RULES
PRODUCT
• measure ingredients accurately • Wrong proportions will make pastry
hard, tough, and brittle.
• keep work surfaces, ingredients, • Cold butter and water will ensure
and pastry cold. better rising and lamination. Warm
• don’t over mix and handle dough pastry will become greasy.
lightly. • Over-handling will cause pastry to
• use minimum flour when rolling. become warm. Crust will be tough.
• roll out lightly in the same • If pastry is warm and not rested, it
direction. will shrink during baking.
• Pastry dough that is stretched will
• rest and chill pastry at least 30 shrink when baked.
minutes before baking. • Too much flour on surface when
rolling will change ratio and make
pastry hard.
• Too low temperature will result in a
soft, doughy, greasy crust.
• Too high temperature or wrong
position in oven will cause crust to
burn.

Remember: COLD IN THE

MAKING HOT IN THE BAKING!!!

• bake at the correct temperature in

a pre-heated oven.
Bake at 220˚C to 230˚C until golden brown,
crispy, laminated, and well-risen.

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TECHNIQUES

LATICE PATTERN

58
POPULAR PASTRY PRODUCTS USES OF PASTRY

PALMIERS -PUFF PASTRY MILLE FEUILLES – PUFF PASTRY

59
APPLE STRUDEL – PHYLLO PASTRY CREAM HORN – PUFF PASTRY

QUICHE – SHORT CRUST PASTRY CORNISH PIE – SHORT CRUST PASTRY

TARTE TATIN – UPSIDE DOWN

BAKLAVA – GREEK CONFECTIONARY
FRENCH MADE
TART MADE WITH PUFF PASTRY WITH PHYLLO PASTRY

GLOSSARY
Pie a baked product containing a filling enclosed by a pastry base
and top, e.g., chicken and mushroom pie.

Tart open, straight sided pastry containing a savoury or sweet

filling, e.g., milk tart.

Savoury taste salty and flavourful. May be spicy without sweetness.

Quiche is always a savoury tart, consist of an egg custard filling, e.g.,

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Vol-au- different shapes of 10 cm or larger made with puff pastry. May
vents be filled with a savoury filling.

Boochées resemble vol-au-vents but are not larger than 5cm. May be
filled with sweet or savoury fillings.

Laminated layers of many very thin layers of dough separated by butter,

produced by repeated folding and rolling.

Glaze pastry is brushed with an egg wash before baking to make it

extra golden and shining.

Ratio/pro relationship of different ingredients to one another. Without

portions accuracy you cannot bake a good product

Baking Baking pastry cases without any filling

blind

Docking Piecing pastry with fork to make small holes to allow air to
escape during baking of pastry product.

Barquettes Small oval boat shape pastry product made from shortcrust
pastry

ACTIVITY 1 Pastry
4.1 Refer to illustrations below and answer the questions that follows.
PICTURE A PICTURE B

PICTURE C PICTURE D

4.1.1 Identity ALL the pastry techniques shown in the pictures above. Write the (4)
picture and the Techniques.

4.1.2 Explain the functions of techniques shown in Picture A and Picture B. (2)
[6]

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ACTIVITY 2 Pastry
4.1 Study the pictures below and answer the questions that follow.
MILK TART

4.1.1 Identify the pastry used in the making of the above products. (1)
4.1.2 State THREE quality characteristics of the above pastry. (3)
4.1.3 Explain why it is important to bake blind the above pastry before filling it with (3)
custard.
4.1.4 Mention TWO other products that can be produced using pastry in (2)
QUESTION 4.1.1. [9]

ACTIVITY 3 Pastry
4.1 Discuss THREE reasons for using the technique of baking blind when (3)
preparing short crust pastry shells for milk tartlets.
4.2 Motivate why the following rules are applied when preparing puff pastry:
4.2.1 Measure ingredients correctly. (1)
4.2.2 Do not over-mix the dough (2)
4.2.3 Keep the ingredients and equipment ice cold. (2)
[8]
EXPANDED OPPORTUNITIES PASTRY
QUESTION 4
4.1 Study the picture below and answer the questions that follow.

STRAWBERRY TART

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4.1.1 State TWO advantages of docking the pastry before baking. (2)
4.1.2 Justify the following rules that are applied when preparing the pastry
for the strawberry tart:

(a) Do not overmix or over handle the dough. (2)

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

FOOD COMMODITIES CHOUX PASTRY

CONTENT MAP

PRESENTATION ENSURING A
SUCCESSFUL NUTRITIONAL
VALUE

PRODUCTS TECHNIQUES
CHOUX PASTRY

INGREDIENTS STORAGE QUALITY

CHARACTERISTICS
PROPORTIONS

CONTENT YOU NEED TO KNOW AND UNDERSTAND ABOUT CHOUX PASTRY

Assess yourself before and after studying this Before Study& After study
topic X X
The nutritional value of choux pastry
Ingredients and proportions
Choux pastry technique
Cooking methods
Factors to ensure a successful product
Quality characteristics of successful products
Products prepared with choux pastry
Presentation of choux pastry products
Storage conditions and temperature

63
EXAMINATION GUIDELINE
The learner 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
or chocolate.
• 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.
• Gateau St. Honoré: 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.
• 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.

CONCEPT DOCUMENT
Mistakes learners make when answering the NSC paper:
• Learners comment on the colour and texture in photos when analysing choux
products. Not able to tell the colour or texture of these products as photos are in black
and white.
• Learners are not able to identify or describe different choux pastry products.
• Learners are not able to list the function of ingredients in choux pastry and describe or
organise the making of the technique of choux pastry.
• Learners cannot distinguish between different cooking methods and temperatures of
cooking.
• Learners do not know how to store baked and unbaked choux pastry or products.
• Learners do not understand Gr 10 terminology and function of eggs.

TERMINOLOGY

Below is a list of terms in this topic. These words will assist you to better understand the topic

Gelatinisation – starch granules are heated in a liquid causing them to swell and burst,
resulting in the liquid thickening. The starch will become cooked.
Emulsion – a mixture of two or more liquids that are normally immiscible (unblendable)
until an emulsifying agent is added.
Emulsifying agent – substances that are able to form permanent emulsions preventing
liquids that would ordinarily not mix, from separating.
Lecithin – emulsifier found in egg yolks that will help to maintain a stable emulsion between
two unblendable liquids.
Coagulate – The proteins in egg start to thicken or turn solid when heat is applied. The
product containing egg may become thick (egg custard) or become solid (cavity walls in choux
pastry).

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Coagulation temperature – Egg whites at 60˚C, egg yolks 65˚C, full coagulation at 70 ˚C.
Over-coagulation – if dishes containing egg is cooked to long, or if the temperature is too
high, the egg will become lumpy, in sauces it will curdle. There may be pieces or protein in
the mass. The texture will be spoiled.

CHOUX PASTRY
Choux pasting is a traditional French pastry made from water, shortening (fat), salt, cake
flour and eggs. It belongs to the fat, carbohydrate, and sugar group. The filling may
provide some protein, e.g., it the choux puff is filled with a thick custard. Limit the intake of
choux pastry products as they are calorie dense.
INGREDIENTS AND PROPORTIONS
It is important that proportions or ratio of the ingredients are correct. It will ensure the
correct consistency (thickness) of the pastry dough and will form a big cavity (space)
inside the choux puff.
FUNCTIONS OF INGREDIENTS

STEPS/TECHNIQUE TO MAKE CHOUX PASTRY

1. Bring to the boil

2. Stir
3. Cool and beat in the eggs
4. Shape

STEPS/TECHNIQUE TO MAKE CHOUX PASTRY

1. Bring to the boil – bring water and shortening (butter) to the boil.
2. Stir – add the flour and salt immediately and stir quickly over the heat until the mixture forms a
ball.
3. Cool and beat in the eggs bit by bit until the correct consistency. Beat well after each addition of
egg.
4. Shape and pipe onto a greased baking tray
Bake at 200˚C-220*C for a short time. The water in the pastry will turn into steam. Steam is the
raising agent and will form a cavity inside pastry.
Reduce the temperature to 180˚C to prevent burning and to dry out the cavity.

65
[Link]
COOKING METHODS
BAKING FRYING

Bake in the middle of a pre-heated oven. Spoon or pipe pastry in hot oil at a
Start off at a high temperature 200 - 220˚C temperature of 180-190˚C. Place the fried
to turn the water into steam to form the product on kitchen towel paper to absorb
cavity. Reduce temperature to 180˚C to excess oil. Allow to cool on a cooling rack
ensure the cavity dries out and the product after frying.
does not burn. PRODUCTS: CHURROS, BEIGNETTS,
PRODUCTS: ECLAIRS, CHOUX PUFFS, AIGRETTES
PARIS BREST, PROFITEROLS, GATEAU
ST HONORE

QUALITY CHARACTERISTICS
Crisp, hollow, dry cavity, light in weight, light brown colour. Not greasy if fried

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STORAGE
Unbaked pastry – keep
refrigerated for 12 hours
Unbaked shaped pastry – freeze
on baking tray for 3 months
Baked & unfilled – place in airtight
container for 3 days at room
temperature
Baked and filled – serve

FACTORS TO ENSURE A SUCCESS

• Do not boil the water and the shortening too long. Ratio’s and proportions change.
• Too much water will evaporate. It will result in an oily puff, and a small product, reduced in
volume.
• Add flour only to the water when its boiling to gelatinise (cook) the flour.
• The flour will remain raw, and the puffs will not rise and form a cavity if the water is not boiling.
• More flour can not be added to the dough at a later stage.
• Ungelatinised starch will cause the puffs to collapse, and no cavity will form.
• Cool the dough before adding the egg. If the pastry is too hot the eggs will
over-coagulate.
• The egg will not form an emulsion. The product will not rise and have a small volume.
• Add the egg slowly at a time, bit by bit. Beat well after each addition to form an emulsion.
• Too little egg will result in a small puff and small cavity.
• Too much egg will result in runny pastry that cannot be shaped.
• Bake at a very high temperature to develop steam and form a cavity.
• Puffs that are not complete cooked will collapse after removed from the oven.
• A knife or testing pin can be used to pierce the baked product to allow steam to escape.
• Return to the oven to ensure the cavity dries out.

CHOUX PASTRY PRODUCTS AND USES

PRESENTATION
A sharp knife can make an incision into the puff. Spoon or pipe a filling into the cavity.
SWEET FILLINGS: whipped cream, jam, caramel, crème pâtissier, chocolate mousse
Chantilly Cream (whipped, sweetened cream)
SAVOURY FILLINGS: tuna and mayonnaise, cream cheese, chicken mousse, creamed
spinach, biltong pate
ICING, GLAZING AND TOPPINGS
. Dust with icing sugar or cinnamon and castor sugar. Glaze Vanilla or chocolate icing and spun
sugar can be used for decoration with melted chocolate or fondant.

67
CHOUX PUFFS
Balls of 2-4 cm are piped onto a baking tray.
Puffs are normally filled with cream and glazed
or dusted with icing sugar.
Croquembouche
Pyramid or filled cream puffs, covered with
spun sugar

BEIGNETS CHURROS
Squares or strips of choux pastry that are deep Pastry is piped into long strips then deep fat
fried and dusted with icing sugar of castor fried and sprinkled with cinnamon and sugar

68
sugar

GATEAU ST HONORE PARIS BREST

Choux puffs are filled with cream and combined Choux paste is piped in a circle. Almond
into a choux ring on a puff pastry base, the ring flakes are sprinkled on top and the baked ring
is filled with crème patisserie and puffs are is filled with crème patisserie.
covered with caramel.

ECLAIRS GOUGÈRES
Piped into long fingers and cut open in French cuisine, is a baked savory choux
lengthwise. The bottom halves are filled with pastry made of choux dough mixed with
cream and top the top halves are replaced and cheese.
topped with melted chocolate

PROFITEROLES FRENCH CRULLERS

These are small , filled sweet or savoury French crullers: a fluted, ring-shaped
Choux [Link] is often filled with ice-cream and doughnut made from choux pastry with a light
coated with chocolate sauce. airy texture

69
ACTIVITY 1 Choux pastry
4,1 Study the picture below and answer the questions that follow.

4.1.1 Identify the choux pastry product in the above picture. (1)
4.1.2 State the raising agent in the choux pastry product (1)
4.1.3 Explain the important functions of eggs as an ingredient when preparing (3)
choux pastry
4.1.4 Describe THREE quality characteristics of the above product (3)
4.1.5
The product above will be filled with crème pâtissière just before service. (2)
A. Mention how the baked unfilled product should be stored. (4)
B. Discuss how the chef prepared the crème pâtissière. [12]

ACTIVITY 2 Choux pastry

2.1 Study the pictures of choux pastry dishes below and answer the questions that follow.

A B

C D

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2.1.1 Identify each of the above choux pastry (A-D) dishes. (4)
2.1.2 List the ingredient responsible for the following functions in the making of (3)
choux pastry
a) Provides steam which acts as the raising agent.
b) Emulsifies the shortening and water.
c) Provides structure that allows the dough to stretch.
2.1.3 Suggest suitable techniques or ingredients to decorate each of the above (4)
choux pastry (A-D) products. Recommend a different technique or
ingredient for each choux pastry product.
[11]
ACTIVITY 3 Choux pastry
3.1

3.1.1 Identify the choux pastry product in the pictures above. (1)
3.1.2 Give the temperature that is required to fry the product. (1)
3.1.3 Describe how the product should be handled immediately after frying. (1)
3.1.4 Justify why the following procedures are important when preparing choux
pastry
a) Do not boil water and shortening for too long. (2)
b Eggs should be added to the cooled paste a little at a time. (2)
b) Do not add more flour to the paste after the flour mixture has been (2)
cooked. [9]

71
FOOD COMMODITIES MEAT
Concept document
Poorly performed Related Possible cause/s of Possible solutions
areas & concepts/a misconceptions
misconceptions spect of
work
QUESTION Meat • Teachers do not • Develop and maintain
THREE: emphasise the updated glossary of terms.
• Classificati importance of the meat • Use quizzes and
on of types topic as it is the most crossword puzzles to capture
of red meat difficult concept for key words and concepts.
• Quality learners and need • Refer to the food pyramid
characteristics most time for teaching for nutritional value and
of red meat and learning. menu planning.
• Identification of • There are learning • Allocate more time for
meat cuts gaps because of exam practise and revision of
• Preparation learners not at school. commodities.
methods • Not enough time on • Use worksheets with
• Suitable questions and questions from past NSC
cooking classwork activities to exam question papers.
methods ensure learners • Prepare on different
• Storage understand content questioning techniques and
temperature before moving to the answering lower to higher
and conditions next section. order questions.
• Portion sizes • Learner’s struggle • Focus on questions based
identifying and on one commodity at a time,
describing concepts in to ensure you are receiving
subject language. information in their
immediate memory.
• Use a combination of peer
and self-assessment
methods.
• Obtain the memorandum
of the questions
• Use mind-maps and
group-work teaching
strategies to encourage
active learning,
communication, critical and
creative problem-solving and
collaboration.
. Look for Youtube videos,
complete lower, medium, and
higher order questions based
on videos.
. Use peer assessment
. You should have enough
written activities.
• Use internet websites for
educational resources and
recipes.
• [Link]
[Link]

72
• Use a twitter
feed/Instagram/WhatsApp
groups
• Learners and teacher may
post recipes, articles and
videos relating to all the food
commodities.
• Encourage
communication and peer
teaching.
• Post examples of meals
they cooked at home or
pictures of food/meals
served at social functions
they attend.
• Encourage positive
feedback from peers.
• Provide feedback after
practical and PAT to the
learners, regarding the
dishes that were cooked or
served on their menu. Allow
class collaboration and
discussion when evaluating.

Possible causes or Misconceptions

The numbers on the mutton/ lamb carcass did not correspond with the numbering of the cuts in
different textbooks. Learners therefore struggled to match memorised numbers with the random
numbering of meat cuts in the question.
Learners were not able to match the cut with its use and cooking method. Learners are not familiar
with dishes like Saratoga chops and crown roast and could not determine the correct cut for these
traditional lamb dishes.
Learners memorise the numbers on the animal carcass diagram, and do not learn the position of the
cuts on the carcass.
Learners memorize the information but can’t apply the knowledge.
Teachers do not show meat dishes like Saratoga chops, crown roast, and lamb sosaties to learners.
Learners displayed missing gaps in their knowledge from Gr 10 and do not remember or know the
different cooking methods.

73
TERMINOLOGY
Sarcoplasm marbling maturing
Barding Wet aging marinating
Rigor mortis larding carving
collagen stuffing

THE TERM “MEAT” INCLUDES EDIBLE PARTS OF THE ANIMAL CARCASS

NUTRITIONAL VALUE OF MEAT

• PROTEIN – 20 % muscle tissues

• VITAMINS – B complex, B12 (in animal tissue), A and D (in animal fat)
• MINERALS –
• CARBOHYDRATES

74
• FAT- (5-30%

CLASSIFICATION OF MEAT

VEAL- any animal slaughtered before it has

eaten grass (meat is tender)
LAMB(Young sheep) – slaughtered between
BEEF(Oxen) – matured animal 3 and 12 months
MUTTON – matured sheep between 8
GOAT- the meat is lean and high quality when y oung months to 2 years

It is flavoursome, secculent and tender PORK from pigs- mostly slaughtered young for lean
meat
GAME (Usually called venison) - Meat from • Those kept longer are used for meat
wild animals and birds processing
Feathered game
Pigeon / goose /ostrich etc. Ostrich is a healthy
Furred game red meat

Kudu / rabbit etc. like beef but lower in

kilojoules
Aquatic game

TYPES OF OFFALS

LIVER – pan fried or sautéed (always remove outer membrane)

KIDNEYS – sautéed (served in items such as pie)
TONGUE – popular served as cold meat
SWEETBREADS – sautéed and braised
OXTAIL – used for soup and stews
TRIPE – muscular lining of the stomach (boiled)
HEADS – sold whole or halves

75
HEART – tough and lean. (stewing and braising)
FOOD COMMODITIES MEAT CONTD

Concept document
Related Poorly performed Possible Possible solutions
concepts/ areas cause/s of
aspect of work &misconception misconceptions
4. ❖ Identificatio ❖ Educator ❖ Formulate more activities
n of meat cuts s not teaching on the topic.
❖ Cooking utilizing visually ❖ Provide pictures of
methods of meat stimulating unlabelled carcasses and get the
❖ Identificatio meat charts and learners to identify the cuts and
n and description related videos. suitable method of cooking.
of cooking ❖ Refer to the previous
methods were examination question papers for
poorly answered. different meat related questions
so sharpen learner skills of
answering meat questions.

Possible causes or Misconceptions

❖ The numbers on the mutton/ lamb carcass did not correspond with the numbering of the
cuts in different textbooks.
❖ Learners therefore struggled to match memorised numbers with the random numbering
of meat cuts in the question.
❖ Learners were not able to match the cut with its use and cooking method. Learners are
not familiar with dishes like Saratoga chops and crown roast and could not determine
the correct cut for these traditional lamb dishes.
❖ Learners memorise the numbers on the animal carcass diagram, and do not learn the
position of the cuts on the carcass.
❖ Teachers do not show visual examples/posters in colour of different meat cuts and
highlight the possible uses when teaching the section. Learners memorize the
information but can’t apply the knowledge.
❖ Teachers do not show meat dishes like Saratoga chops, crown roast, and lamb sosaties
to learners. Learners displayed missing gaps in their knowledge from Gr 10 and do not
remember or know the different cooking methods.

Introduction:Meat includes all the edible parts of the animal carcass except skin and
bone.
GLOSSARY
SARCOPLASM Meat juice and is nutritious, flavourful, clear, red-coloured,
semi-fluid liquid with a gel-like consistency.
CARCASS The dead body of an animal
Venison Meat of a game animal
Offal Internal organs of an animal used as food

76
Types of red meat

Beef/ veal Lamb/mutton Goat

Veal →any cattle Lamb →Slaughtered Lean, flavoursome
slaughtered before it has between 3-12 months old succulent and tender
three molar teeth Mutton- sheep between 18
months to 2 years old

Identification of primary cuts

Beef

77
Lamb carcass

a family
offlavour
Lamb

9. Leg

8. Chump

7. Loin
3. Shoulder

4. Shank
6. Rib & Flank

78
Characteristics of Good Quality Meat
TYPE OF SMELL BONES TEXTURE COLOUR OF FAT
MEAT OF MEAT MEAT
Beef and Veal Fresh smell Red and Older Beef: bright Evenly
porous animals: red to cherry distributed
white and red Older Veal: creamy
hard Smooth animals: dark colour Beef:
Veal - less red Veal: pale yellow colour
firm pink
Lamb & Fresh smell Lamb: Soft Fine grain, Lamb: Bright Lamb: Firm
Mutton red and firm, not dry light red and white
porous Older Older Older
animals: animals: dark animals: hard
whiter and plum red white fat
harder
Pork Fresh smell Red and Flesh firm, Greyish light Creamy white
porous Older fine grain red Older Older
animals: animals: dark animals: oily
greyish white red look

Factors Affecting the Quality of Meat

• Feeding – good feeding guarantees good • Cold shrinkage – rapid cooling of warm
quality meat carcass causes cold shrinking. Meat will be
tough
• Marbling –good feeding will result in • • Electrical stimulation – carcass cooled
intramuscular fat of muscles rapidly without meat shrinking
• Age- meat of younger animal is tender and • Rigor mortis – sets in because of
older animal is tougher biochemical changes taking place after
slaughtering
• Muscle activity – the more muscle activity • Maturing / ripening /ageing – only takes
the animal experiences the tougher the meat place after rigor mortis. It makes meat flavour
• Treatment - animal must be kept calm • Cooking process – heat influences both
before slaughtering so that the meat will be muscle fibre and connective tissue
tender

MEAT GRADING

CODE AAA AB BB CC

Colour Purple Green Brown Red

Age Young Slightly Older Old Older

79
Game

Characteristics of game meat

• Very lean, very dry
• Meat will become tough when overcooked
• If marinated the strong flavour or smell will be less obvious
PREPARATION TECHNIQUE
Boning
• Interesting dishes can be prepared
• Boned meat can be stuffed to stretch the meat and yield more portions
• Bones can be reserved for stock removing bones from the meat
Advantages of boning
• Bones are removed from the meat cut and the meat can be fashioned into a regular shape
• It will cook evenly
• Bone meat can be stuffed to stretch the meat and get more portions
• A boned joint is easy to carve
• Bones can be reserved for stock
• Interesting dishes can be prepared
Disadvantages of boning
• Loss of flavour due to absence of bones
• Usually more expensive due to labour involved in removing bones

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STUFFING
• Used for boned joints and is enclosed in the space left by the bones
• Ingredients such as breadcrumbs, cooked rice, soft cheese may be added
• Eggs may be added to bind the stuffing
• Fresh herbs or dried fruits in the stuffing adds a delicate flavour
Advantages of stuffing
• Stretches the number of serving portions from a cut
• Enhances the appearance of the prepared meat dish
• Enhances the flavour of meat
• A variety of interesting dishes can be prepared
Marinating
Marinades are liquid mixtures (oil and acid) that are seasoned to add flavour and to tenderise meat
Barding
Refers to covering a piece of meat with thin slices of fat or bacon
This is done to prevent it from drying out during cooking and enhance flavour
Larding
Strips of bacon known a lardoons are inserted into large meat cuts with a larding needle
• This is done to add moisture during cooking
• Improves appearance
• Improves taste
• a string to ensure even cooking and that the roast retain its shape after roasting
Rack of lamb are tied together to form either a guard of honour or a crown roast
Carving
This is the process Binding
Tying a roast with of slicing or cutting up the meat, poultry or fish into sections for serving
Meat is always sliced against the grain
After cooking, leave the meat to rest for about 10 minutes to allow the juices to settle
Cut the meat using the full length of the blade to ensure even slices
Beef should be sliced very thinly using good quality knife
Basting
Process whereby melted fat, meat juices or other fluids are spooned over oven-cooked meat dishes to
keep them moist
Sealing
To cook the meat by sautéing over moderate heat until firm but not brown
Searing
This is the process of frying meat at high temperature to brown the surface therefore creating a
desirable flavour and colour

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TENDERISING MEAT
This can be done in two ways:
Mechanical: meat mallet or tenderising by the butcher
Chemical: meat tenderisers, acid, pineapple, paw-paw.
Do not use too much of these methods as they will lead to tasteless, dry meat
Effects of heat
When meat is cooked, heat influences the muscle fibre, fat and connective tissue
Fat will begin to melt and coat the muscle fibres
At 54°C meat will slightly firm, the meat is called RARE, warm and red in the centre
At 60°C protein still coagulates. Meat is called MEDIUM-RARE, warm pink-red in the centre
65°C MEDIUM, more firm and dry, hot pink centre and pink juices
71°C meat is WELL DONE, brown or grey, stiff to tough with clear juices
77-93°C the muscle fibres toughen more
COOKING METHODS
Thawing
The process used to defrost the meat
Should be done in the fridge at 4°C
Meat should be completely thawed before cooking
Trimming
Neatens the appearance of the meat
Use a very sharp knife to remove excess fat and sinewy membranes
Trimmings can be used to enhance the flavour of stocks and stuffing

Activity 1 Meat

3.1 Give one word/ term for each of the following descriptions:

3.1.1 the whole animal minus entrails, head, feet and hide (1)
3.1.2 clear flavourful meat juices with gel-like consistancy (1)
3.1.3 birds, wild or water animals hunted for food (1)

3.2 Define the term ‘offal’ and list 4 examples. (2)

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3.3 Classify the following game animals:
3.3.1
3.3.1 3.3.2 3.3.3

3.3.1 (1)
3.3.2 (1)
3.3.3 (1)
3.4 Identify and label the lamb cuts below:

Figure 1 (3.4.1) Figure 2 (3.4.2) Figure 3 (3.4.3)

3.4.1 (1)
3.4.2 (1)
3.4.3 (1)
3.5 Describe 3 characteristics of good quality pork in relation to texture, fat and (6)
bones.

[17]
ACTIVITY 2 Meat

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

SADDLE OF LAMB

3.1.1 Name the meat cut from which the lamb saddle is obtained. (1)
3.1.2 Suggest ONE traditional sauce that can be served with the lamb saddle. (1)

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3.1.3 Recommend ONE cooking method for lamb saddle. (1)
3.1.4 When preparing the lamb saddle it is important to retain as much of the (2)
meat juices as possible. Give a reason for the above statement.
3.2. Discuss THREE procedures to follow to retain meat juices during preparation and (3)
cooking.
3.3 Substitute the lamb saddle with TWO suitable feathered game products for a main (2)
course.
3.4 Name TWO techniques that can be applied to the game meat named in your (2)
answer to QUESTION 3.3 to prevent the meat from becoming dry.
3.5 Suggest FOUR factors to keep in mind when storing meat in a freezer. (4)
[16]
ACTIVITY 3 Meat

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

(2)
4.1.1 Identify a beef cut that will be suitable for dish A and Dish B respectively.
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)
[13]

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ACTIVITY 4 Meat contd

4.1 Study the picture of herb crustedrack of lamb below and answer the
questions that follow.

4.1.1 Select a suitable meat cut to prepare the rack of lamb (1)
4.1.2 Explain how the chef applied trimming as a technique when preparing the rack of (4)
lamb.
4.1.3 The lamb was stamped with the colour purple with the letters AAA. State what (2)
the grading indicates.
4.1.4 Recommend a suitable cooking method for the above dish. Motivate (2)
your answer
4.1.5 Explain TWO guidelines to prevent the loss of sarcoplasm when preparing the (2)
rack of lamb.
4.1.6 Predict the outcome if the rack of lamb is seared too long. (2)
4.1.7 Recommend a suitable accompaniment for the above dish. (1)
[14]

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ACTVITY 5 Meat contd.

4.1 Choose the name/use from COLUMNB that matches the picture of the cut of
meat in COLUMN A. Write only the letter(A–H) next to the question number
(4.1.1–4.1.6)

4.2 Read the extract below and answer the questions that follow.
The Colosseum Restaurant has a beef item called Tongue to Tail on
the menu. As the name suggests, tongue, fillet, flat rib, crispy kidneys,
oxtail, mirepoix, stock and vegetable garnishes are used for this dish.
For the flat rib component the flat rib is seared first and then braised
slowly for six hours.

4.2.1 Identify TWO types of offal mentioned in the extract above. (2)
4.2.2 Justify why the flat rib has to be seared first. (2)
4.2.3 Discuss the process of braising the flat rib. (3)
4.2.4 Explain the effect of moist heat on the connective tissue of the flat rib. (2)
[15]
SHORT TOPIC TEST MEAT

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COCKTAIL FUNCTIONS AND FINGER LUNCHES

LEARNERS MUST BE FAMILIAR WITH THE FOLLOWING

Different reasons for serving Cocktails and Finger lunches
Able to know advantages and disadvantages
How to prepare venues for cocktails and finger lunches?
How to plan menus for cocktails and finger lunches?
General rules for preparation, presentation and serving cocktails and finger lunches.

CONCEPT DOCUMENT AND POSSIBLE SOLUTIONS

Teachers should try to prepare different finger snacks (PRACTICAL LESSONS) in the
class to ensure that learners master the content.
Download short videos on You tube on how prepare and serve cocktail functions and let
the learners watch it
Use previous NSC question papers and marking guidelines
Cocktail functions and Finger lunches
Keys words

Cocktails Functions – are semi-formal get-together where light hors d’oeuvres, a variety
of drinks and cocktails are usually served.
Finger lunches function – offers foods which are often eaten as a quick snack.
Hors d’ oeuvres – small, savoury, well-organised, bite-sized finger food that is served as
A starter course to stimulate the dinner’s appetite.
Crudités – are platters of raw vegetables that are into smaller portions and served with
A flavoured dip.
Canapés – tiny, bite size savoury snacks which are attractively garnished. They consist
Of three parts: a base, a spread and a garnish.
Sushi – cooked rice served with raw fish, wrapped with nori.

87
MIND MAP

Difference between
Cocktail Function Advantages and
and Finger Lunches Disadvantages of
hosting Cocktail and
Finger Lunch
functions

Cocktail functions
and finger
lunches

General rules for

Planning Menus for Preparation,
cocktail functions Presentation and
and finger lunches Serving

Characteristics of Cold and Hot hors d’oeuvres

Appearance Flavour Textures

> Various > Various piquant, > Contrasting

shapes and spicy and delicate textures.
dimensions flavours. > Garnishes of
> Dainty and different textures.
neat > Different bases > Different
Colourful dressing/sauces.
> Cleanly > Different > Different
finished seasonings/Sauces production
> Applicable procedures –
accompanime cooked and raw.
nts
> Simply
garnished

88
ADVANTAGES

There is no need of cutlery and utensils

Finger foods can inexpensive if well planned
Less space is needed for cocktail
Guest can mingle together while enjoying the
meal
A wide variety of styles and flavours can be
served
There is no need for formal table setting
Fewer serving staff needed.

PREPARATION

Should be bite in size (1 or 2 bites).

Visually attractive and must be colourful.
Tasty and well-seasoned.
Include a variety of flavours.
Ingredients should be easily recognised.
Food should be properly prepared and
made of high quality ingredients.
PRESENTATION
Don’t put too much onto platters.
Place them diagonally in neat, evenly
spaced rows that is pleasing to eyes
Mix colours, tastes and textures
Different levels and height may add to
visual excitement.
Provide enough space around tables.
Pack out plates, platters, food in a
logical order.
Provide skewers, toothpick, napkins,
serviettes etc.

89
PURPOSE OF FUNCTION

TYPES OF SNACKS
• Media briefings
• Fundraising
• Business networking
• Prize giving
Hot hors d' oeuvres
• Celebrations
• Socialization Cold hors d' oeuvres

Combination of hot and cold

Number of snacks depend

ACCOMPANIMENTS
on:

Dip
1. Type of function
2. Duration
3. Variety of food
4. Number of guest s
5. Time of the function
Sauce

Salsa

90
Number of snacks per guest for different functions
Type of party or Guest Number of hors d’oeuvres to be
List served per person

Before 3 or 4 course 2 - 3 pieces per person

dinner
1-4 cocktail party 3 - 5 pieces per hour per person

Less than 45 guests 3 – 8 different types of hors d’oeuvres

More than 45 guests 8 – 10 different types hors d’oeuvres

Serving Drinks at the Cocktail Function

Place drinks in an accessible spot with someone to serve them
Spirits or cocktails may be served as guests arrive, while beer, wine,
juice, mineral water and non-alcoholic drinks can be served throughout
the evening
Allow twice as many glasses as you have guests
Always provide a good selection of non-alcoholic drinks
Serve wines instead of stronger alcohol beverages
Mix a variety of alcoholic beverages, e.g wines, cocktails, beers etc
Make sure there is plenty of ice.

NB : HERE UNDER ARE THE EXAMPLES OF HOT AND COLD HORS

D’OEUVRES (FINGER SNACKS)

91
FILLED
EGGS

Source: [Link]

Source: [Link]
Source:
[Link]

OYSTERS

[Link]
Teatimemagazine.

92
BROCHETTES

[Link]:spen(.f;wflllpennie$.t
om
Source:
healihyreoipesblog:[Link]

Source:cle-anll)n9'ool'l'lll'ree-ibtoch

HOT
SD'OS

COMPOSITE
HORS IY OEUVRES

Soli!rCeientertai ingwMtietfMlom Souroe:[Link]

93
Glossary for Cocktail Functions and Finger Lunches
Terminol Description
ogies
Pȃté A spread of a very finely minced liver, poultry or beef
usually served as hors d’oeuvres with melba toast.
Blinis A yeast-based crumpet that is served with sour cream
and cavier.
Canapés Tiny, bite savoury snacks which are attractively
garnished.
Rissoles/m A mixture of ground meat, milk, breadcrumbs, beaten
eatballs eggs and seasonings, which is then formed into small
balls before cooking.
Buffalo Deep fried chicken wings, coated in a spicy sauce
wings
Samoosas A small, spicy, triangular-shaped pie made with purr
pastry that has been dep-fried in oil.
Sausage Flaky pastry wrapped around a roll of mince meat
rolls
Quiches A rich, unsweetened custard pie that contains
ingredients such as ham, mushrooms, spinach and
cheese.
Spring rolls An Asian snack made from spring roll wrappers or
rice paper with a variety of fillings, that is rolled up
and deep fried.
Rumaki Chicken livers wrapped in bacon and grilled.
Roulade A savoury preparation which is filled rolled up.
Barquettes Small tin moulds that are lined with pastry, baked
blind and filled.
Bouchée A small puff pastry basket that may be filled with a
savoury or sweet filling.
Crudités are platters of raw vegetables that are into smaller
portions and served with a flavoured dip
Canapés tiny, bite size savoury snacks which are attractively
garnished. They consist Of three parts: a base, a
spread and a garnish.
Sushi cooked rice served with raw fish, wrapped with in
nori.
Dips Are one of the easiest accompaniments to make.
Sauces Seasoned liquid that is served with food.
Salsas It is made with a variety of ingredients and may be
fresh or cooked. It can be served with tortilla shard,
corn chips or fried dishes.

94
SECTION C QUESTION 3 AND 4

NUTRITION AND MENU PLANNING; FOOD COMMODITIES

COCKTAIL FUNCTIONS AND FINGER LUNCHES

ACTIVITY 1 Cocktail functions
4.1 Read the following case study and answer the questions that follow:
The Confederation of African Football (CAF) awards ceremony will be hosted in
SOWETO. The function venue offers cocktail and formal dinner functions. The
function coordinator requested a welcome cocktail function for the first evening. He
briefed the executive chef on the dietary needs of the guests as the cholesterol
levels of the players are closely monitored. The executive chef is very enthusiastic
and wants to showcase local South African delicacies to the guests.

4.1.1 Justify why the function coordinator requested a cocktail function. (5)

4.1.2 Outline THREE points to consider when choosing snacks for the guests above. (3)

4.1.3 Suggest THREE savoury cocktail snacks using springbok as an ingredient. (3)
[11]

ACTIVITY 2 Cocktail functions

QUESTION 4
4.2 Study the extract below and answer the questions that follow.

The Grade 12 Hospitality Studies learners are organising a cocktail

function for a local cricket team. Fifteen players and six teachers will
be entertained.

4.2.1 List THREE rules to follow when presenting snacks for cocktail
functions. (3)

4.2.2 Determine the number of different snacks you will serve per
person. Motivate your answer. (2)

4.2.3 Recommend THREE baked savoury snacks that can be served to

a lacto vegetarian at the function. (3)
[8]

95
ACTIVITY 3 Cocktail functions

QUESTION 4
Read the statement below and answer the questions that follow.

4.3 Cocktail functions are semi-formal to formal get-togethers where light hors
d'oeuvres and a variety of drinks and cocktails are served.

Advise the chefs on the following rules for the function:

4.3.1 Preparing of the hors d'oeuvres (4)

4.3.2 Presenting of the hors d'oeuvres (4)

96
CLASS ACTIVITY 4
QUESTION 4

4.4 Study the menu below and answer the question that follows.

ROSH'S COCKTAIL MENU

Mini Red Onion Tart Tatins

Soy-glazed Beef Skewers
Pork Sausages with Mustard Dip
Cheese Puffs
Mini Wraps with Bacon and Spinach
Toasted Coconut Marshmallows

20 November 2021 R200 p.p.

4.4.1 Evaluate the choice of the dishes for the cocktail function. (5)

ACTIVITY 5 Cocktail functions

QUESTION 4

4.5 Study the scenario below and answer the questions that follow.

A school is hosting a function to thank all businesses in the area for their support and
sponsorships throughout the year. The organising committee decided to have a
cocktail function and not a finger lunch.

4.5.1 Suggest the most suitable time to host this function. (1)

4.5.2 State FOUR advantages of hosting a cocktail function. (4)

4.5.3 Distinguish between a finger lunch and a cocktail function. (2 x 2) (4)

[9]
(COCKTAIL FUNCTION AND FINGER LUNCHES) TEST 1
(COCKTAIL FUNCTION AND FINGER LUNCHES) TEST 2

97
SECTION C QUESTION 3 AND QUESTION 4
NUTRITION AND MENU PLANNING.
FOOD COMMODITIES - COSTING

Important Formulas

All cost method:

98
All actual costs are added to determine the selling price and A business should calculate all costs
carefully, not to experience losses or to overcharge customers:
SELLING PRICE =FOOD COST+ LABOUR COST +OVERHEAD
COST +PROFIT

PRIME COST PRICING:

SELLING PRICE = FOOD COST + LABOUR COST + DESIRED PRIME COST % TO COVER
OVERHEADS AND PROFIT

FOOD COST % METHOD:

Calculate the cost of the food of each item on the menu and mark up the final amount to obtain
the selling price. The food cost equals that % of the selling price.
Selling price = Food cost ÷ Food cost %
Example: Total food cost is R 7 500 with a food cost % of 30 %
Calculation: Selling price = Food cost ÷ Food cost %
= R 7 500 ÷ 30%
= R 7 500 ÷ 0,3
= R 25 000,00
ACTIVITY 1 Costing
4.1 Study the topping ingredients of the Paris-Brest below and answer the questions
that follow.
PARIS-BREAST
Topping ingredients,portions
50 g flaked almonds R16,00
100 g icing sugar R3,90
100 g dark chocolate R21,50
Show ALL calculations. Calculate the following

4.1.1 Cost of the topping (2)

4.1.2 Selling price of the topping if you had a gross profit of 50% (3)
4.1.3 Cost per portion (2)
[7]
ACTIVITY 2 Costing
4.2 The following costs were incurred by the Bon Appetite catering company in the
preparation of a menu for 50 guests:
Food cost: R2 550 Labour cost: R1 000
Overhead cost: R520 Profit: 60%
Calculate the following and show ALL calculations and formulas:

99
4.2.1 Selling price of the Menu (5)
4.2.2 Gross profit (3)
4.2.3 Cost per person (2)
4.3 The total food cost for the cocktail function is R3 000,00.
4.3.1 Calculate the selling price of the cocktail snacks by using a food cost percentage of
50%. Show ALL calculations. (2)
4.3.2 Calculate the gross profit that will be made on the cocktail snacks. Show ALL
calculations. (2)
4.3.3 Is it possible to calculate the net profit on the cocktail snacks?
Motivate the answer. (3)
[17]

TOPIC TEST COSTING

SECTION D QUESTION 5 AND 6

The Hospitality Industry’s contribution to the South African economy

EXAMINATION GUIDELINES ON TEACHING SECTORS AND CAREERS

CAREERS

The Learners must know:

❖ How the hospitality sector/entrepreneurship contributes to the South African

Economy?
❖ Differentiate opportunities for self-employment/entrepreneurship.
❖ Design and evaluate a business plan for entrepreneurial opportunities:
❖ Define the Marketing concepts and terminology.
❖ Design and present a marketing tool to promote a product.

CONCEPT DOCUMENT OF SECTORS AND CAREERS

QUESTION 5

POORLY PERFORMED AND RELATED POSSIBLE CAUSES

MISECONCEPTION CONCEPTS/ASPECT OF
MISCONCEPTIONS
➢ Hospitality Industry’s
contribution to the • Revenue generating Learners lack exposure
South African economy areas within to marketing adverts
➢ Learners were unable accommodation and cannot decode
to classify the establishments information or make an
examples of revenue • Contribution to the association with
generating areas on South African economy. revenue generating, or
the website. non-revenue generating
areas.

910
POSSIBLE SOLUTIONS ON THE MISCONCEPTIONS

Teachers should provide current media and marketing adverts and tools as informal
activities to practice interpretation skills. Interpretation skills allow the learner to
understand main ideas, separate facts from opinions and make conclusions and
predictions.

SECTORS AND CAREERS MIND MAP

KEY WORDS:
Gross domestic Product – the total value of goods and services manufactured and
Delivered in a country one year.
Revenue generating areas – areas that earn income for an establishment
Non-revenue generating areas – areas that do not generate any income to the
Establishment and are regarded as costs.
Guests amenities – products offered for the comfort of a guest such as pens, water etc
Direct jobs – a position in a hospitality, accommodation or tourism business.
Indirect jobs – positions that do not form part of the hospitality, but provides

100
Essential products services to the industry.
HOW HOSPITALITY INDUSTRY CONTRIBUTE TO THE SOUTH AFRICAN ECONOMY?
• Economic growth is stimulated.
• Money that is generated there assist in improving the country’s infrastructure, such as a
Clinics, Hospitals, Roads etc.
• Tourist from other country bring along their foreign currency into South Africa that add
value.
• The lives of local people and living standards are improved
• Creates job opportunities
• Contribute to the GDP (Gross Domestic Product) of the country.
❖ Revenue-generating
➢ areas within an accommodation establishment (guest and function rooms; food and
beverage; bars; laundry)
❖ Non-revenue generating
areas within an accommodation establishment (front office; marketing; human resources;
finance; laundry; maintenance; security) finance, laundry, maintenance, security)
EXAMPLES OF REVENUE PICTURES/IMAGES
GENERATING AREAS
GUEST ROOMS

• Tariffs are charged person per

night or per room type

FOOD AND BEVERAGE

• Guest place orders from the

kitchen and they charged for
amount of food the ate.

BAR

• Guests place orders of alcoholic

and non-alcoholic beverages at
any given time.

101
CONFERENCE ROOMS

• Guests, organisations and

Companies book these areas to
fulfil their desires such weeding
Ceremonies, Workshops,
Awarding Ceremonies, Matric
Dance etc.

LAUNDRY

This service may be offered to guests, for

washing, ironing or dry cleaning their
clothes. Some establishments use service
providers that are in partnership with
them.

NON-REVENUE GENERATING AREAS PICTURES

FRONT OFFICE

• It is the heart of every accommodation

where all the guest makes contact with
the establishment.

MARKETING

• The aim of this department is to make

sure that the establishment is well
known by large number of people and
to attract potential client

HUMAN RESOURCE

• This department deals all staff affairs ,

such as workers leaves, code of
conduct and also including filling
vacant positions.

102
FINANCE/ACCOUNTING

• Controls all the financial process in an

accommodation establishment. They
are also responsible for drawing up
budget and to manage the income
from the guest correctly.

LAUNDRY

• In this era, laundry does not generate

income. This may include washing,
ironing and dry cleaning the
establishment’s linen such as bed line,
table cloths curtain etc.

MAINTENANCE

• Their main duty is to make sure that all

things are functioning properly, this
may include fixing leaking bathroom or
kitchen pipes, garden, fixing broken
windows and problems related to TVs
and electricity

SECURITY

• Their duty is to protect guest s and

guest’s belongings and establishment
premises as well as staff members.

103
CAREERS IN THE HOSPITALITY INDUSTRY
EXAMINATION GUIDELINES ON THE CAREERS
NB
❖ Be more informed or rather familiar with different support positions in the
hospitality studies
❖ Consider the roles and responsibilities of each
❖ The different opportunities for self-employment/entrepreneurship. Introduce
latest trends in entrepreneurial ventures e.g. foo truck, crafts food markets,
pop up restaurants, meals on wheels, personal chef, food delivery, online
cooking
classes etc.
POSSIBLE SOLUTIONS TO ENSURE MASTERING OF THE TOPIC
-Teachers and learners can visit local establishment at their spare time to explore
and acquire more information based on ancillary positions in the hospitality
industry.
-Teacher can ask one of the professional staff member who work u der Support
positions to visit school and address learners.
-Teacher can prepare PowerPoint slides with different positions and stating their
roles and responsibilities
-Can visit YOUTUBE channel where they watch short videos and have a better
understanding
ANCILLARY POSITIONS IN THE HOSPITALITY INDUSTRY
Ancillary positions :these are the positions in the hospitality industry that are supporting
the functioning of the establishment.
POSITIONS & PICTURES ROLES AND RESPONSIBILITIES
Marketing Manager Make sure that the establishment is well-
known by large of people.

Take part in trade shows

Organises all marketing activities such as

promotions or special events

Telesales person They promote the hotel.

Make phone calls to potential and reliable

clients, introducing new products and
services they offer.

Responsible for hotel’s switchboard

104
Finance or Accounting Oversees all financial procedures of the
establishment.

Signs contracts with reliable service

providers.

Accountant Pay staff salaries

Controls banking procedures

Oversees the auditing procedures

Ensure payment of VAT

Night Auditor Work during the night till the next morning.

Controls transactions performed during the

day by reception and cashiers which have to
billed onto guest accounts and be ready
when they check out the next morning

Draws up reports of transactions of

transportations concluded the previous day.

Bellboy/Doormen Welcomes guests at their vehicles

Security Manager Offload luggage

Moves luggage to guest to rooms after they

checked in controls moving of assets.

Supervises security guard who are

responsible for security of guests, personnel
and property and key control.

105
Parking attendant
Controls access of vehicles the building

Looks after vehicles parked in the premises

Assist guest in parking

Oversees security outside

Human Resources Oversees all staff affairs such as

employment, training, leave, salaries and
any problems experienced by staff.

Draws up employment contracts, codes of

conduct, procedures, work schedules and
rosters.

Take care of disciplinary actions and the

evaluation of performance in the workplace.
Debit clerk
Ensures that debtors are involved and that
creditors are paid what they are due.

Trainer Train and supervises new staff

Develops staff where needed

Administration staff
Update staff records

106
MARKETING
EXAMINATION GUIDELINES AND CONCEPT DOCUMENT

POORLY PERFORMED RELATED POSSIBLE CAUSES OF

AND MISECONCEPTION CONCEPTS/ASPECT MISCONCEPTIONS
>Many responses included >Marketing tools > Learners could not
reference to synonyms for >Marketing Concepts remember the 6 P’s in the
the concepts & >Marketing Mix (6 P’s) Marketing and gave
synonyms.
❖ Marketing concepts and terminology.
❖ Designing and presenting a marketing tool to promote a product

POSSIBLE SOLUTIONS
• Teachers must reinforce the Marketing Mix concepts and 6 P’s.
• Use current case studies and scenario when teaching marketing.
• Link information from the text with the marketing mix concepts.
• Use previous NSC questions as informal activities and exam practice.

What is Marketing?
It refers to the different strategies or methods of making the business to be known by potential
clients/buyers or rather large number of people locally and globally.

107
MARKETING MIX TERMINOLOGIES

CHARACTERISTICS OF GOOD MARKETING TOOLS

VISUAL MARKRTING TOOL AUDIO-VISUAL MARKETING ELECTRONIC

TOOL MARKETING TOOL
>Bright colours that will >Use sounds/Music and >Target market can be
catch the eye. visuals that appeal to the reach
>Big letters, that’s easy to target market Immediately, and personal
read. >Evoke emotions within the Contact
>Interesting pictures viewer that make them >Messages should be
>Big space or small remember the product/ short,
advert on a clean, blank service. straight to the point.
page >Repeated advertisement are >Must be error free
usually remembered easily.
>Short, clear and straight to
the point
>Different target markets can

108
be reached during different
time slots. e.g Women during
Soap
EXAMPLES EXAMPLES EXAMPLES

Brochures, Flyers, Promotional videos ➢ Websites

Posters, Magazines, ➢ E-mails
Newspapers, Leaflets, Advertisements on ➢ SMS’s
billboards, Video walls in Town ➢ Telephones
Social Media
Television ➢ Twitter
➢ Facebook
Digital Shows (Used in ➢ Instagram
Stadiums and Air ports) ➢ WhatsApp
➢ Tik-Tok
➢ We-Chat

ACTIVITY 1 Sectors and Careers

5.1 Choose a description from COLUMN B that matches the type of position in COLUMN
A. Write only the letter (A–G) next to the question numbers (5.1.1 to 5.1.5) in the
ANSWER BOOK, e.g. 5.1.6 H.
COLUMN A TYPE OF COLUMN B DESCRIPTION
POSITION

5.1.1 Telesales person A controls access to the premises

of a hotel
5.1.2 Accountant B promotes the products and
services of the hotel
5.1.3 Night auditor signs contracts with reliable
C
service providers
5.1.4 Parking attendant
responsible for the employment of
D staff at the hotel
5.1.5 Human resources
manager
oversees the general
maintenance of rooms in a hotel
E
draws up reports of transactions
F concluded during the previous
day

5.1.1
5.1.2
5.1.3
5.1.4
5.1.5 [5]

109
ACTIVITY 2 Careers
5.1 Name the department under which the telesales personnel fall. (1)
5.2 State THREE roles and responsibilities of a telesales person. (3)
5.3 Outline the role of the human resources manager after a suitable candidate has (3)
been appointed by the establishment.
5.4 Discuss responsibilities of an accountant in a hospitality establishment. (3)
[10]
ACTIVITY 3 Careers
5.1 Study the picture below and answer the questions that follow.

5.1.1 Interpret the information illustrated in the picture and identify the area in (1)
the accommodation establishment that is displayed.
5.1.2 State THREE reasons to motivate your answer in QUESTION 5.1.1. (3)
[4]
ACTIVITY 4 Sectors and careers
5.1. Study the advertisement below and answer the questions that follows.

5.1.1 Mention TWO non-revenue generation areas in the advertisement above. (2)

110
Discuss how such establishment like the one mentioned above contribute (4)
5.1.2 To the South African economy.

Name and explain ONE area within an accommodation establishment (2)

5.1.3 That can be classified as non-revenue and revenue generating area.
[8]

ACTIVITY 5 SECTORS AND CAREERS

Classify each of the following into revenue-generating and non-revenue generating
areas of a hotel: (6)

Housekeeping, Bar, Banquet room, Finance , Maintenance

room

Tabulate your answer

REVENUE-GENERATING NON-REVENUE-GENERATING

5.2 Study the extract below and answer the questions that follow.
The Red Hat Association made a reservation for 50 people at
the Happy Hour Hotel for their annual five-day
conference. Delegates. Will sleep and enjoy their meals
at the hotel

5.2.1 Determine THREE revenue-generating areas at the hotel. (3)

5.2.2 Outline THREE roles of the following hotel staff:
a) Security (3)
b) Accountant (3)
[15]
ACTIVITY 6 MARKETING
5.1 Choose an example from COLUMN B that matches a marketing mix in COLUMN
[Link] only the correct letter (A–G) next to the question numbers
(5.1.1–5.1.6) in your ANSWER BOOK, for example 1.3.6 H. (6)

COLUMN A COLUMN B

MARKETING MIX EXAMPLE

5.1.1 Packaging A Hamburgers made from organic

meat

5.1.2 Place B Clients save 20% by buying

seasonal tickets

5.1.3 People C Safety measures are adhered to

111
5.1.4 Product D Compostable burger box

5.1.5 Price E
Factory workers who want to buy
5.1.6 Promotion lunch

F Mobile food truck at the entrance

of large car plant

G
Special opening discount for the
first 3 weeks

Read the following scenario and answer the questions that follow.
Joyce wants to start her own business selling sugar- and gluten-
free homemade rusks to all her friends and family. After a few
months, Joyce would like to expand the business and employ an
accountant.
5.2.1 Advise Joyce on the criteria to follow when using packaging as a (2)
marketing tool for the rusks

5.2.2 Give TWO examples of electronic media that Joyce could use to advertise (2)
her product.

5.2.3 Evaluate the slogan below for Joyce's rusks as an effective marketing (4)
tool.
JOYCE'S best RUUSKS …
[14]
ACTIVITY 7 MARKETING
5.1 Study the picture below and answer the question that follow.

CHEAP!!!!!! CHEAP!!!! CHEAP

BURGERS FOR YOU

NYCE AND TASTY

@
A REASONABL PRICE

COME AND GET YOURS NOW!

DISCOUNT (10%)

PRICE : R 10 each
5.1.1 Name FOUR other visual marketing tools that can be used to (4)
market the product above.

112
5.1.2 Predict the target market that the product above will appeal to. (3)
Motivate your answer.
5.1.3 Mention the type of marketing tool used above. (1)
5.1.4 Evaluate the Marketing pool mentioned above. (4)
[12]

TOPIC TEST 1 SECTORS AND CAREERS

EXPANDED OPPORTUNITIES SECTORS AND CAREERS

SELF-EMPLOYMENT
ACTIVITY 1
1.1

Selling of coffee could be a successful entrepreneurial opportunity if certain requirements are met.

1.1.1 Define an entrepreneur. (2)

1.1.2 Recommend the requirements that are essential for the successful running of the coffee shop other
than staff. (4)

1.1.3 Discuss the personnel or staffing plan that should be compiled before opening a coffee shop.
(2)

113
1.2 Study the scenario below and answer the questions that follow.

Sibongile recently completed a three-year diploma at a chef school. She

moved back to her home town where she has free access to fresh fruit and vegetable produce.
Sibongile's family members are willing to assist her in opening a business.

1.2.1. Suggest FOUR opportunities for sustainable self-employment in food preparation that will be suitable
for Sibongile to start her own business. (4)

1.2.2. Name FOUR types of information that Sibongile should include in the financial plan of her business
funding application. (4)
TOTAL: 16
ACTIVITY 2
2.1 Study the extract below and answer the questions that follow.

NEW BOUTIQUE HOTEL

Mr and Mrs Watkins bought an old hotel in a small town in the Eastern Cape, 200 km from the nearest
large city. It took them a year to renovate and furnish the hotel and turned it into a boutique hotel. Mr
Watkins grew up in a hotelenvironment since his parents were the owners of several hotels. Mrs Watkins
is a trained chef.

Their town is a popular halfway stop from Bloemfontein to Port Elizabeth for business travellers as well
as holiday tourists on their way to the coast. There are no other hotels in a 120 km radius and only 4
guesthouses in their town.

Mr and Mrs Watkins intend to attract visitors with their special meals for breakfast, lunch and dinner.
However, they are a bit worried about the availability of fresh produce, especially fruit and vegetables.
They consider the option of employing local people for their own sustainable garden.

From experience they believe that their marketing strategy will be ‘by word of mouth’ as well as social
media (Facebook, Twitter, Tiktok and Instagram)

2.1.1 Mr and Mrs Watkins saw the possibility of a new business opportunity. List FOUR
characteristics they should have to be successful. (4)

2.1.2 Do a SWOT-analysis from the given information to help the couple with their strategic
planning. (4 x 2) (8)

2.1.3 Create a list of FOUR permanent job opportunities that will be made available by the
boutique hotel. (4)
TOTAL: 16

TOPIC TEST 2 SECTORS AND CAREERS

114
SECTORS AND CAREERS; FOOD AND BEVERAGE SERVICES
QUESTION 6 WINES

115
Exam Guideline 2021
Wine
• Alcohol-free wine or de-alcoholised wine
• Fortified wines (examples such as dessert wines, sherry and port but not the
different types of sherry and port)
Exam Guideline 2021 Wine
• Alcohol-free wine or de-alcoholised wine

• Fortified wines (examples such as dessert wines, sherry and port but not the
different types of sherry and port)
(Concept document 2023)
SUBJECT: HOSPITALITY STUDIES CONCEPT
DOCUMENTS

(Food and Beverage Service & Non-alcoholic Beverages)

Related Poorly performed Possible Possible
concepts/a areas & cause/s of solutions
spect misconceptions misconcepti
ons
6.1.2 -Classification -Learners -Ensure all
of wine types. know red, the sub-
Wine and
-Learners could white, topics are
alcoholic
not identify rose but well treated
beverages
methods of battle during
producing with the teaching.
wine. names of -All outlined
-Regulations the wine CAPS content
for selling in each should be
alcohol were cultivar. taught as
poorly stipulated.
answered.
-Matching
-Preparation of
food and
cocktail drinks
wine can be
was not related
taught using
to the picture.
the booklets
from
supermarkets
.

116
-Interpreting
a wine label
can be done
using empty
bottles.

-Storing of
wine can be
taught in a
demonstratio
n conducted
by the
educator.

-Regulations
for selling
wine with
meals on
premises can
be done by a
community
member with
a legal
background.

117
Wine is an alcoholic beverage obtained from fermented freshly gathered grapes.

NATURAL WINE FORTIFIED WINE SPARKLING WINE

WHITE WINES (CCCSR) Sherry Champagne (From

Chardonnay,Chenin Blanc, Vermouth France in a
Colombar, Sauvignon Blanc, Port Champagne Region)
and Riesling Perle

RED WINES(MSCCP) DESSERT WINES

Merlot, Shiraz ,Cabernet Haneport, Jerepigo,
Savignon,Claret, and and Muscadel.

Pinotage
Rosé wine

118
CLASSIFICATION OF WINES
STILL WINES

Still Wines are wines that are bottled right after the fermentation
process.
SPARKLING WINES

Sparkling Wines are processed through double fermentation to

achieve carbon dioxide trapped inside the bottle.

METHODS

CHARM AT/TANK: CARBO NATION: CAP CLAS SIQUE:

Second Carbon dioxide is Second
Fermentation injected into the Fermentation
occurs in the Tank wine. occurs in the bottle

DESSERT WINES
A dessert wine is a very sweet wine, usually a white wine, that is served with dessert should
complement the dessert.

LOW ALCOHOL WINES

ALCOHOL FREE or DEALCOHOLISED: The grapes are fermented in barrels and finally the
alcohol is removed before bottling and has an alcohol level of 0.05%.

119
Low alcohol: Alcohol has been removed after fermentation but before bottling

Has an alcohol between 0.5% and 10%

WINE MARKING PROCESS

• Grapes are harvested.

• Grapes are destemned and crushed to release the juice –must.

• Pressing

➢ White wine: the juice is separated from the skins.

➢ Red Wine: the grape skins are left behind.

• Fermentation –sugar is converted into alcohol and carbon dioxide by Yeast naturally
present in the skins in stainless-steel vats or in oak barrels.
• Blending: different wines can be blended. (mixed together)

• Clarification: Rotary or gravity

• Bottled to preserve to their freshness

• Labelling and Sealing

MATCHING FOOD WITH WINE

WINE FOOD PICTURE

WHITE WINE Seafood

Chilled (Sauvignon white meats-pork and veal

Poultry and vegetarian
Blanc, Chardonnay,
dishes
Riesling)

120
ROSÉ WINES Cold meats pork

Chilled(Blanc de Curries

Noir,Pinot Noir, Veal

Blush)

RED WINES Red meats

(Cabernet Pasta
Sauvignon,
Highly-seasoned Foods
Claret,
Roasted meat Game
Shiraz,Pinotage,Me cheese
rlot)

Cool Room

Temperature

PORT Blue Cheese, brie or

Camembert

DESSERT Dessert

WINES(Muscadel,
Jerepigo,Hanaport)

121
FRONT LABEL and BACK LABEL (NAME OF WINE)

STORAGE
• Temperature of 10 -12 degrees
• Dark areas away from ultraviolet light
• Slightly Damp Environment, away from Vibrations
• Place them on the sides to keep the Cork Moist and Swollen
• Rotate on regular basis
• Store similar wines together
• Pack with labels on top.

WINE SERVING TEMPERATURES

WINE TEMPERATURE ADVISABLE TEMP

Sparkling wine 6-8°C 70C

White wine 7-12°C 70C

Rosé wine 7-12°C 70C

Red wine 15-20°C / Room temperature 180C

122
SERVICE PROCEDURES
Presenting the wine

➢ Stand on the right hand side of the guest

➢ Hold the wine bottle on a service cloth with

the label facing the host
➢ Present the wine while saying its name
and vintage and confirm it is the correct
wine.
Opening the Wine

➢ Open the wine once the host is satisfied

➢ Once open, wipe the top of the bottle with

your service cloth
Pouring of the Wine

➢ Offer to the host to taste

➢ Host must confirm if temperature is correct

➢ After the host has approved, pour for the rest of

the guests, moving in an anticlockwise direction do
not hold the glass while pouring
➢ Pour on the right hand side of the guest

➢ The bottle must never touch the glass

➢ When pouring the label should be facing the guest

➢ After you have finished pouring, the white wine is

placed on the wine bucket with ice and red wine is
placed on the table.
Serving another bottle of Wine

➢ Present and Follow the same procedure as stated above.

➢ Pour a little into a clean glass for approval

➢ If a different wine was ordered each guest should receive a clean glass

REGULATION FOR SERVING AND SALE OF WINE WITH MEALS.

Strict laws regulate the sale of alcohol to the public. Laws governed by the Liquor Act No
59 of 2003.

123
ON CONSUMPTION LICENCES OFF CONSUMPTION LICENCES

• Includes hotels, restaurants, pubs, • Includes liquor stores, grocers etc.

theatres, clubs etc. • Sell liquor BUT may NOT all the opening or
• They are allowed to serve liquor with a drinking of alcohol on their premises.
meal BUT are NOT allowed to let
guests remove open bottles of alcohol
from the premises

DISQUALIFICATIONS GENERAL REQUIREMENTS FOR ON

CONSUMPTION
A person who has in the preceding 10 No person under the age of 18 may be served
years been sentenced to imprisonment alcohol
A person who is an rehabilitated insolvent Enough guest toilet facilities for males and
females must be provided
A person who is a minor on the date of Ordinary meals should be available during hours
application when liquor is sold
A husband or wife of the above persons

• General requirements for an on- consumption Licence.

124
Activity 1 Wines
6.1 Study the photographs below and answer the questions that follow.

6.1.1 E xplain the procedure that should be followed when c lea ning the
G lass in B.

6.1.1 Determine the suitability of serving a glass of Chardonnay with a fish starter (3)
6.1.2 Discuss the correct position of the glass above on a cover. (2)
6.1.3 Explain how red wine bottles should be stored. (3)
6.1.4 Differentiate between On Consumption and Off Consumption liquor licenses. (4)
Tabulate your answers as follows.

ON-CONSUMPTION OFF-CONSUMPTION

[12]

ACTIVITY 2 WINES
6.1 Study the information below and answer the questions that follow.

DISHES

Caviar and Oysters

Beef Goulash
Chocolate Swiss Roll
Baked
Camembert
BLOCKA BLOCK B
6.1.1 Identify the cultivar used to make the wine. (1)

125
6.1.2 Give a suitable serving temperature for the wine. (1)
6.1.3 Select a dish from BLOCK A that can be served with the wine in (1)
BLOCK B.
6.1.4 State the procedure to follow when serving the wine in BLOCKB With regard to EACH of
the following aspects:
(a) Approval of the wine (2)
(b) The side from which this wine should be poured (1)
(c) The level to fill the glass after approval by the host (1)
(d) Placement of the wine bottle after pouring the wine (1)
[8]

ACTIVITY 3 Wines
6.1 Study the wine label below and answer the questions that follow.
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. (1)

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)
d) Vintage (1)
6.2 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; (4)

prawn cocktail

126
6.2.1 Determine the procedure you will follow when presenting this wine to a (4)
guest
6.2.2 Ndumiso has failed several times to secure a liquor license. Discuss the (3)
statement above.
[16]

Activity 4 WINES
6.1 Study the wine labels below and answer the questions that follow.

WINE A WINE B

6.2.1 Write down the colour of wine A. Give a reason for your answer. (2)
6.2.2 Recommend the best serving temperature for both wines. (1)
6.2.3 Explain the term Brut. (1)
6.2.4 Distinguish between wine A and wine B with regard to the manufacturing (4)
method and origin. Tabulate your answer as follows:
WINE A WINE B
Manufacturing
Origin
6.2.5 Suggest a classic food/dish to pair with wine B.
6.2 Establishments have to comply with the Liquor Act, 2003 (Act 59 of 2003) for selling liquor.
6.2.1 Name the TWO types of liquor licences that establishments can apply for and (4)
Exp lain EACH type. (2 x 2)
6.2.2 Describe the procedure that a waiter should follow when taking and placing (4)
a food order.
[16]

127
Activity 5 WINES
6.1 Read the extract, study the photographs with information below and then answer
the questions that follow.
st
A group of guests is celebrating a 21 birthday party at a
restaurant. The group orders a selection of popular South African
sparkling wines, including Methóde Cap Classique and de-alcoholised
sparkling wines. Mary, an 18-year-old waitress, has been assigned to
serve the table.

Wine temperatures: 6–8 °C 15–20 °C 7–12 °C

6.1.1 Define the term Methóde Cap Classique. (1)
6.1.2 Name TWO other methods used for making sparkling wine (2)
6.1.3 Explain why the term 'Champagne' is incorrect when referring to the sparkling (2)
wines above.
6.1.4 Suggest a suitable starter to pair with Champagne. (1)
6.1.5 Explain what a de-alcoholised wine is. (2)
6.1.6 Choose a suitable glass (A–D) and temperature wine above for the sparkling (2)
wine
6.1.7 Explain how the glasses above can be frosted (2)
6.1.8 Discuss the legal requirements that restaurant owners have to comply (3)
with when serving wine.
[15]

128
SECTORS AND CAREERS; FOOD AND BEVERAGE SERVICE
NON-ALCOHOLIC -BEVERAGES

NON-ALCOHOLIC
BEVEARAGES

129
Exam Guideline 2021
Non-alcoholic Beverages
• Types of non-alcoholic beverages e.g., carbonated waters, mineral waters, squashes,
cordials, juices, and syrups, etc.
• introduce the term mocktails/virgin drinks
• General rules for mixing mocktails (no specific mocktails, only non-alcoholic)
• Methods of preparation: shaken, blended, stirred, built/layered
• Serving of coffee and tea
SUBJECT: HOSPITALITY STUDIES CONCEPT DOCUMENT
QUESTION 6 Wine Learners did not get
and non alcoholic the explanation or see
beverages Learners Cocktail the demonstration of Find visual examples on
provided wrong or preparation the floating technique YouTube or posters/pictures
incomplete and or equipment needed of built cocktails and frosting
responses when terminology for a built cocktail. when explaining how to
describing how to Learners did not study prepare them.
build the cocktail how to prepare a built Demonstrate how to prepare
using the floating cocktail or do not the different methods to
technique. Some understand the prepare cocktails.
learners had difficulty terminology.
to explain frosting.

COCKTAILS
•A Cocktail is made of two or more drinks (alcoholic or non – Alcoholic) mixed or stirred
together.
MOCKTAILS OR VIRGIN DRINKS
• Non-alcoholic cocktails Example. (mojito, Shirley Temple, Sunrise, Italian Cream Soda,
Sunrise).

130
Mojito Shirley Temple Sunrise

Italian Cream Soda

TYPE OF NON-ALCOHOLIC BEVERAGE

• Carbonated Water
• Mineral Waters
• Squashes or Cordials
• Juices
• Syrups
CARBONATED WATER
• Water where the Carbon dioxide (CO2) gas has been
dissolved under pressure e.g. Soda Water, Ginger bear, dry
lemon, bitter lemon, cola drinks.
MINERAL WATER
• Water from natural springs that contains various minerals, such as
salts and sulfur compounds.
• Mineral water may usually be still or sparkling.
(carbonated/effervescent) according to the presence or absence of
added gases.

SQUASHES OR CORDIALS
• Squash/cordial is a sweetened or unsweetened fruit-flavour, which
is mixed with water before drinking. Although squash is supposed to
be fruit-based (from fruit juice concentrate).

131
JUICES
• Freshly squeezed at the bar and are widely used in long life
product which must be chilled when opened.

GENERAL RULES FOR MIXING COCKTAILS

• Cocktails can be shaken, stirred, blended or built.
• Cocktails with liquor should only be stirred
• Cocktail with cream, fruit juice or eggs should be shaken
• Never shake effervescent drinks
• Served in chilled glasses
• Ice should be clean and clear
• Follow the recipe carefully
• Use good quality products
• Accurate measuring of ingredients is vital
• Use a “tot” measure for measuring.
• Don’t overfill glasses
• Add garnish last
• Glasses decorated using plastic straws and umbrellas
Beverages control in the restaurant (why we need to control stork).
Reasons:
• Stock should not run out.
• Avoid overstocking as this ties up money and leads to wastage
• A good control prevents theft and alcohol abuse, and limit financial losses. Stock has a
system of minimum and maximum stock (par stock or Reorder level), to allow for the
order to be placed as soon as the minimum stock level is reached: it will allow delivery
time and to prevent the stock from running out.

TERM EXPLAINATION
shaken Use a cocktail shaker and pour the mixture on top of ice. Shake for
about 10 seconds. Strain into the cocktail glass.

stirred Stir the mixture with ice in a mixing glass. Strain onto a cocktail glass.
Blended Use an electric beater. Fresh fruits or fresh juices are mixed when
using this method.

Built The ingredients are mixed in the same glass in which it will be served.
The ingredients are floated on top of each other and swizzle sticks can
be placed in the in the glass to allow the ingredients to be mixed.

Frappe To serve over crushed iced

Flip A drink made with eggs

132
Punch Mix spirits or wines with spices, fruit juices, and sugar. Maybe sever
hot or cold

Frosting Sugar and salt used to coat the rim of the glass and is placed in the
freezer to become frosted.

Shot In south Africa it is 25ml

Dash Between 10 drops and 2.5cm

CORRECT SERVING GLASSES

Serving Non-Alcoholic drinks and Cocktails

➢ Generally, non-alcoholic beverages are served chilled or very cold
➢ Use special trays with a rubber of cork base to prevent glasses from sliding around
➢ Handle glasses by their base and keep your fingers away from the rims and inside
➢ Place drinks on the right hand side of the guest
➢ Avoid stretching over or in front of the guests
➢ During cocktail functions drinks may be served at a bar area or waiters may carry drinks
on trays and serve guests
Serving coffee
➢ Present coffee from the right
➢ With the cup handle on the right hand side and the spoon at the back of the cup
➢ Sugar is offered first
➢ Offer a choice of hot or cold milk
➢ Always lift the cup to the pot when pouring from a short-spouted coffee pot.
➢ If the spout is long, then the coffee can be poured into the cup on the table/pour coffee
by tilting the coffee pot and pouring it up to 16mm from the rim of the cup

➢ Put coffeepot on a tray or side plate on a neatly folded service cloth or serviette
➢ Serve anti-clockwise
➢ Ladies first, then men and host last

133
➢ Ensure the coffee essentials are carried to the table on a tray.
➢ Leave the sugar bowl on the table.
Serving tea
➢ Tea should be boiling
➢ Milk is always pour before the tea
➢ Milk is serve warm on request
➢ Served on the right hand side

ACTIVITY 1 NON-ALCOHOLIC BEVERAGES

6.1 Explain the following terms related to drinks

6.1.1 Mocktail (1)
6.1.2 Squash (1)
6.1.3 Brut (1)
6.1.4 Sec (1)
6.2 Study the equipment and ingredients below and answer the questions that follow.
A B

Sparkling water

Syrups Cordials

Carbonated drinks

Fruit juices

The bar equipment is used to prepare a mocktail. Name the mixing method used. (1)
Select TWO items in B that are suitable for the mixing method in QUESTION (2)
6.2.1
During a busy evening in a restaurant the barman ran out of cordials and syrups (3)
and could no longer serve mocktails to the guests. Advise the barman on the
proper management of stock on hand in the bar.
6.3 During coffee service the waiter placed milk and sugar on the table. He (4)
then served boiling coffee from the left-hand side of the guests and
moved in a clockwise direction ending with the host.
Evaluate the procedure followed by the waiter during coffee service. (2)
[16]

134
ACTIVITY 2 NON-ALCOHOLIC BEVERAGES

6.1 Differentiate between the serving of the wine and the cocktails at the function by referring
to the use of trays and the sequence in which guests are to be served. Tabulate your
answer as follows:
Serving Wine SERVING OF COCKTAILS (4)

Use of trays
Sequence
6.2 A guest orders a ‘built’ cocktail. Explain how the barman should build the cocktail (2)
6.3 Blending, shaking, stirring and building are methods used to prepare cocktails.
6.3.1 List THREE pieces of equipment that will be required to prepare a cocktail. (3)
6.3.2 Outline FOUR guidelines for mixing a cocktail. (4)
6.3.3 Describe the guidelines the waiters should follow when serving coffee to guests. (4)
6.3.4 Explain how a cocktail glass can be frosted. (2)
6.4 Non-alcoholic beverages are to be served at the wedding. Pumi instructed the waiter that
ice should not be added to the mineral water unless requested.
6.4.1 Give THREE reasons for Pumi's instruction to the waiter. (3)
6.4.2 Name TWO mixing methods that can be used to prepare non-alcoholic (2)
beverages.
[22]
LEARNER DOCUMENT

HANDLING OF GUEST COMPLAINTS

CONTENT MAP

135
([Link])

TERMINOLOGY:

HARASSMENT: Make somebody feel uncomfortable, anxious and /or happy.

SEXUAL HARASSMENT: Involves suggestive sayings, jokes or physical actions that
are not welcomed by the recipient and make him or her feel uncomfortable.

EVACUATION: The act of moving people from a dangerous place to somewhere safe
IN THIS TOPIC YOU WILL LEARN:

• Professional handling of guest complaints regarding kitchen production and service

procedures

• Handling difficult customers

• Handling unforeseen circumstances that can affect production, such as electrical failure,
equipment failure, water cuts, injuries or fire
•

GENERAL RULES FOR HANDLING GUESTS

• Complaints should always be handled professionally

• Control your emotions
• Maintain eye contact and positive body language
• Show understanding and willingness to resolve the matter.
• Never argue with the customer
• Listen and pay attention
• Acknowledge the complaint and thank the guest for bringing the matter to
your attention.
• Apologise sincerely and resolve the situation by inviting the person to
COMPLAINTS ABOUT THE FOOD
discuss the issue in private.
• Never promise▪ something you cannot
Follow the rules deliver
for handling customers
• ▪
Never place blame on yourself or anyone else
• If you cannot▪handle the situation call the maître d hotel

COMPLAINTS REGARDING THE FOOD

136
Food is spoiled and unacceptable

Remove the plate of food.

The guest MUST select another dish from

the menu.

The food is not cooked according to the

guest’s satisfaction

Apologise and return the plate to the

kitchen. The chef should solve the
problem and serve
on a clean plate.

COMPLAINTS REGARDING THE

SERVICE

COMPLAINT SOLUTION
Problem should be investigated by the maitre d’
The guest has waited too long for service
hotel
or food , or drink orders
Waiter is behind schedule eg working too slowly
The waiter is not knowledgeable of the Waiter should be properly trained prior to service
dishes or beverages

The waiter cannot remember the order Orders should be written down and repeated to
guests or typed on the computer.
Matter should be investigated. Waiter should be
Waiter is unavailable
reprimanded by the Maitre d’ hotel.

HANDLING OF DIFFICULT CUSTOMERS

INTOXICATED

If a customer has had too much to drink, the waiter should not
serve him/her any more alcoholic. Offer a cup of coffee instead.

Keep calm. Be friendly but firm and avoid showing emotions.

Ask the customer politely but firmly to leave rather than allowing
him or her to disturb other guests

If customer has already ordered a meal, it must be served in a

normal fashion, but no more alcoholic beverages should be offered.

Keep the incident as quiet as possible.

137
If the customer arrives at the door intoxicated, you have the right to refuse him or her admission to the
restaurant. Call security to handle the problem

SOLITARY DINER

• Solitary diners prefer to be alone

• Respect their need for privacy

• Be polite and friendly without being

familiar

• Be attentive but not intrusive, so that

the customer does not
feel neglected

HANDLING FLIRTATIOUS CUSTOMERS

Be polite and friendly without being familiar

Be attentive, but do not respond to the flirting

Serve the meal as quick as possible.

Report the matter to the maitre d’ hotel if the

customer persists.

Ask another waiter of the same gender to serve the guest

HANDLING SEXUAL HARRASSMENT

Inform the customer that you are unhappy with his or her
actions

Report to the Maître d or Manager if the situation gets

worse.

A waiter of a different gender should take over the service of

the table.

The customer should be warned that he or she will have to

leave if his or behaviour does not change

The manager can call the police and open a case of sexual
assault

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HANDLING OF UNFORSEEN
CIRCUMSTANCES

ELECTRICAL FAILURE
Explain the situation to the
customer, apologise and
present a limited menu, WATER CUTS
which includes any dish or
The kitchen will
beverage that does not
be closed for
need an electrical
hygiene
equipment for preparation.
purposes. Only
beverages in
clean glassware

EQUIPMENT FAILURE
Apologise if certain dishes are not
available.
Suggest alternatives
FIRES
 The building should be
immediately evacuated.
 The fire brigade should be
contacted.
INJURIES  A fire alarm should be rung
 Keep guests calm.
The manager will decide what  If a fire arises at the table,
action to take. smother the fire with a
Minor injuries - first aid can be cloth and pour the closest
administered. beverage on it
 The guests should be
Major injuries - emergency moved to another table
services can be contacted
A report should be filled.

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ACTIVITY 1 Handling customer complaints
A few customers that you are serving at Sipho’s Chesa Nyama business are complaining
about not receiving plastic straws with their cold drinks and plastic bags for their take-
aways. Describe how you would handle the situation?
(4)
ACTIVITY 2( extracted from Sep 2021 NSC paper)
5.1 .Formulate guidelines how restaurant staff should handle the following
situations during service:
5.1.1 Unexpected power failure (3)
5.1.2 Guests have to wait long for their food (2)
SYTHESIZING – DIFFICULT [5]
ACTIVITY 3 HANDLING CUSTOMER COMPLAINTS
1.1. Explain how the following situations should be dealt with
1.1.1. A guest ordered a Chicken Schnitzel with cheese sauce but received a pepper
sauce with the Schnitzel instead (2)
1.1.2.A businesswoman dining on her own, working on her laptop. (2)
ACTIVITY 2 HANDLING CUSTOMER COMPLAINTS
2.1. Advise a Maitre d hotel on suitable solutions for the following complaints form guests
2.1.1. The waiter is unavailable (2)
2.1.2. The waiter cannot remember the order. (2)

ACTIVITY 3 HANDLING CUSTOMER COMPLAINTS

3.1. Select FIVE correct statements for handling guest complaints.

Write only the correct letters (A-H) next to the question number,
For example, 1.4. A,J,K…

A. Place the blame on someone else as it could lead to insurance claims.

B. Never argue with a customer.
C. Acknowledge the complaint and thank the guest for bringing the matter to your
attention.
D. Don’t make eye contact and show your feelings of hurt and embarrassment.
E. Offer a free drink, meal or discount immediately.
F. If you cannot handle the situation, call someone with more experience and
authority to assist you.
G. Apologise sincerely and resolve the situation.

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H. Always follow up on complaints or questions to make sure that they were dealt
with to the customer’s satisfaction. (5x1) (5)
REMEMBERING( EASY)

ACTIVITY 3 Handling customer complaints

Discuss how the hotel staff should handle a single guest who wants to be left alone.

ACTIVITY 4 Handling guests

1. Predict 4 ways in which a drunken guest can be recognised. (5)

2. Summarise the action a Maitre d’ Hotel can take if a guest appears intoxicated
when he arrives at the restaurant. (2)

3. Formulate a guideline to assist a new waiter when meals are being delayed
at the restaurant. (6)

4. Advise the Maitre d Hotel on suitable solutions for the following complaints.
4.1. The waiter cannot remember the order.
4.2. The waiter is unavailable. (4)

5. One of the guest becomes flirtatious with the waiter and she feels
uncomfortable. Explain how she can handle the situation. (5)

6. Suggest some guidelines to bear in mind during a solitary dinner. (3)

[25]

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PREPARING VENUES AND TABLE SETTING FOR FORMAL FOUR COURSE DINNERS

Mise-en-place in the

restaurant for buffet and light

meal
Preparing the venue for two,
CLOSING MIS-E N- -P-LACE
three and four course meals

and cocktail functions

VENUESET UP

Setting the tables for a Tablecloths, service cloths,

light meal, two, three Serviettes, crockery, cutlery,
course meals and cocktail glassware, condiments,
function menu cards, table numbers
Personal appearance and

uniform for waitrons

Mise -en-place in the restaurant

Mise-en-place is a French word meaning 'Put in place'.

Restaurant mise -en-place

Preparing equipment (cutlery and crockery) and setting the table before a meal is served
and guests arrive.

Station mise -en-place

Preparing a waiter's workstation, storing all the service equipment required for service in a
food service area.

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DIFFERENCE BETWEEN FORMAL AND A BANQUET MENU
FORMAL DINNER BANQUET
Full course dinner with multiple • Menu is set by banqueting
courses manager
• Pre-selected by host
It can consist of five, eight, nine or • Four or five courses and
twelve courses coffee are usually served

SERVICE EQUIPMENT
HOT HOLDING PICTURE FUNCTION AND DESCRIPTION
EQUIPMENT
Bain marie A Bain Marie is a warm water bath- A
shallow container of seaming water
above which food is placed on a
rack. It may be heated by steam,
gas, or electricity.

Chafing dish Used for keeping food warm on a

buffet table. Heated by means of
candle or flammable gel.

Hot tray Keeps plates, serving dishes and

food warm at a temperature of 60-70
degrees. Heated by means of gas,
steam, or electricity.

Cold holding
equipment
Refrigerator and Used to keep food cool to retard food
cold room spoilage.

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Used to freeze food to prevent food
Freezer spoilage for longer periods of time.

OTHER SERVICE
EQUIPMENT
Carving Unit Carving joints, poultry, or
game

Gueridon Trolley
The gueridon trolley:
• is used for service or
preparation of food in the
dining room
• is a sophisticated type
of service
• allows the finishing of
food in the presence of
the guest, e.g. flambé
• showcases the waiter's
skills

SAUCE BOAT

CROCHE

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GLASSWARE

CLEANING GLASSWARE

All equipment should be cleaned and polished before being placed on the table.
Do not clean tableware in the presence of guests’
Clean by washing in hot, soapy water, rinse in clean, hot water, air dry or polishing using a clean
cloth.
If water stains remain after washing, dip in hot water and polish with a clean dry cloth.
CLEANING CUTLERY
• Shiny and bright
• Wash in clean, hot, soapy water Cutlery
• Rinse in clean, hot water • Polish • Use dish cloth or service cloth after polishing to prevent
fingerprints

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SOUP LADDLE CARVING KNIFE AND FOLK
THONGS, SERVING
UTENSILS

TABLECLOTH AND SERVICE CLOTH SERVIETTES

OVERLAY

PERSONAL APPEARANCE AND UNIFORM FOR WAITERS

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Personal hygiene
• Maintain a high degree of cleanliness and
a tidy external appearance:
• Follow dress code and policy of
establishment.
• Tie hair up and keep off the face,
maintain clean nails

Work uniform
• Must be regularly changed.
[Link] • Personal clothes must not be worn
beneath the work clothes

SERVICE SEQUENCE AND PROCEDURE

SERVICE PROCEDURE RECEIVING, ESCORTING AND INTRODUCTIONS

FOR WAITERS SEATING GUESTS

SERVING REMOVING TAKING ORDERS PRESENTING A

BREAD UNUSED COVERS MENU

SERVING PRESENTING CLEARING SERVING COFFEE

FOOD A MENU THE TABLE AND TEA

BIDDING PREPARING AND

CLOSING MISE ACCEPTING
GUESTS PRESENTING THE
EN PLACE GRATUITIES
FAREWELL BILL

Service sequence
2.1. Greet And welcome guests. ❖ The maître d’hôtel should Acknowledge and
receive new customers as soon as they enter
the restaurant.
❖ If maître d’hôtel is not available any free waiter
can welcome the guests.
❖ The name of the host should be noted when
checking for reservations. Introduce the
customer to the waiter.
❖ Waiter must always greet the guest in a friendly
manner in preferred language if possible.
Never leave guests at the door.

2.2. Seat the guests. ❖ Walk in front of the guests as the waiter escorts
them to the table, the waiter must make sure
that the guests follow you.

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❖ Go to chair, draw a seat. Seat ladies before
men.

2.3. Unfolding serviettes ❖ Standing to the right, using your right hand,
pick up the serviette on one corner.
❖ Place the serviette on the guest’s lap.
❖ Move around the table in an anticlockwise
direction unfolding the serviettes for all the
guests.

2.4. Introductions ❖ Introduce yourself politely.

❖ Good evening, ladies and gentlemen, my name
is ........... and I will be your waiter this evening.

2.5. Present the menu and beverage Waiter presents the menu with the left hand from the
list. left-hand side within two minutes.
Place the menu on the table fairly close to the table if
the customer does not take it.
Offer the wine list to the host from the left hand side.

2.6. Take orders for beverages. The wine steward takes orders and writes in in
duplicate. Top copy goes to the bar, the second copy
goes to the cashier.

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2.7. Remove unused covers. ❖ All excess cutleries must be removed as
follows:
❖ Remove excess cutlery cover by cover.
❖ Place the folded napkin on side plate.
❖ Follow with cutlery,
❖ Place the glasses on their side on the side
plate.
❖ Repeat the process until all unused covers are
removed.

2.8. Serve beverages. ❖ Place ice in the correct glass and pour the
drink.
❖ The drink could also be served in the can or
bottle. Take the glass with and the can or bottle
to the table and the guest or the waiter can
then pour it.
❖ Garnish with lemon wedges or the appropriate
accompaniment.
❖ Cold drink glasses must be cold.
❖ All juices and mineral water must be served
cold.
❖ Provide clean glasses when a second round of
drinks is ordered.
❖ Use special trays which have a rubber or cork
layer to prevent glasses from sliding around.
❖ Arrange drinks in order of service on the tray.
The way the guests are seated.
❖ Carry tray to the table. Hold the tray on the left-
hand side away from the table and serve in
order.
❖ Serve in an anti clockwise direction. Serve
ladies first, then the men and lastly the host.
❖ Avoid stretching over in front of guests.
❖ Handle glasses by their bases. Keep your
fingers well away from the rims and insides.
❖ Do not allow the neck of a bottle or can touch a
glass.
❖ Place drinks on the right-hand side of the
guest’s wine glass.

2.9. Take and place food orders. ❖ Take the order of the customer from the right of
the host first. And work anti clockwise around
the table, finishing with the host’s order.
❖ Take the order for starters and main courses.
❖ Note any special requirements such as

149
anything the customer would like to leave out.
❖ Repeat the order to the client to make sure that
the order is correct.
❖ Transfer the order to the kitchen docket
including the special requirements.
❖ Place the order with the kitchen. (Manual or
computer system)
❖ Record the sale for billing purposes in
accordance with house control.
2.10 Bread Service ❖ Bread is usually served as soon as the guest
have paced their drinks order.
❖ The butter dish is carried in the left hand ands
placed in the center of the table.
❖ The bread is served using service gear placed
basket.

2.11. Serving Wine ❖ Stand on the right-hand side of the guest.

❖ Hold the wine bottle with0 a service cloth with
the label facing the host.
❖ Present the wine while saying its name and
confirm it is the correct wine

2.12. Correcting covers where ❖ Covers are corrected when orders have been
necessary taken and placed with the kitchen.
❖ Covers may be corrected up to and including
the main course.
❖ Correct the knife section of the first guest and
the folk section of the second guest by
standing between them.
❖ Place the required items in sequence of use.
2.13. Serving food.
❖ Bread, salad, paperwork is served from the left.

❖ General rules:
❖ Serve ladies first, then gents, and host last.
❖ Follow an anti clockwise around the table.
❖ Always carry cutlery on a service plate and on
a service cloth or serviette to prevent it from
sliding.
❖ Use a service cloth to handle warm plates.
❖ Handle cutlery by handles and glasses by
stems
❖ Do not touch the food or the inside of the
glasses, cups, or plates.
❖ Do not stretch across guests.
2.14. Clear the table. ❖ The table must be cleared as soon as the
guests have finished eating.
❖ Start with the person to the right of the host.
Stand at the back right hand corner of the

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customers chair, lean forward and pick up the
used plate and cutlery in your right hand

2.15. Crumb down ❖ Remove all unused crockery and cutlery.

❖ Crumb down using a service cloth and service
gear/thong.
❖ Move the dessert fork to the left and spoon to
the right.

2.17. present bill ❖ Prepare bill and give to host in a bill folder or
place in the middle of the table.

2.18. Bid farewell.

❖ Escort guests to the door
❖ Bid guests farewell and encourage them to visit
the restaurant again

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TABLE SETTING

FORMAL FOUR COURSE MEAL

• Number of bookings determine the number of covers.
• Set all utensils for the menu served.

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• Always lay the utensils from the inside first and working your way outwards.
• When eating, start using the cutlery on the outside working your way inwards.
• Main course knife and fork -1cm to 2,5cm from table edge.
• Distance between the right-hand knife and the left-hand fork is 25cm to 29cm depending on the
underplate size.
• A spoon on the far right is for soup.
• Glasses – set both red and white wine glasses – 2,5cm from the tip of the main course knife.
• White wine glass for the first course on the outside, then the red wine glass diagonally above at a
45 degree angle, on the inside.
• Side plate with bread knife to be placed on the left of or above forks.
• Folded napkin –center of cover or on side plate.
• Place accompaniments, e.g. condiments in the center of table.

CLOSING MISE-EN-PLACE

Clearing dining and service

areas after service
❖ All used items e.g. cutlery,
crockery, etc., are removed.
❖ Wipe surfaces
❖ Reset the tables.
❖ Clean floors

Clearing service equipment

❖ Place similar items together
on the waiter’s station
❖ Return all equipment to the
storeroom.
❖ Pack away neatly according
to the shelve labels

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SERVICE STYLES

PLATED SERVICE SILVER SERVICE GUERIDON SERVICE

❖ Guests remain ❖ Food service is done ❖ Also known as flambé

seated: each course at the table, with trolley.
❖ A movable trolley is
is presented on waiter transferring
used on which food is
individual plates and food from service dish carved, filleted, or
served to guests. to guest’s plate from prepared.
❖ Food presentation on the left with the use of ❖ Is a highly
sophisticated service
the plate must not be service gear (spoon method.
moved or disturbed. and fork) ❖ Food can be
❖ Plates carried in the ❖ Serving utensils are prepared, cooked,
left hand leaving the held in one hand and finished on the
right hand free to trolley e.g. Crepes
carry another plate. Suzette, Steak Diane,
or salads
❖ Food can be
beautifully garnished.
❖ Good portion control
❖ Ladies served first

Activity 6.1 PREPARING VENUES AND TABLE SETTING

6.1.1. Define the term opening mis-en-place. (2)

6.1.2 Describe how a waiter should handle cutlery and glassware to avoid staining the (3)
equipment.
6.1.3 Outline the differences between a plated service and Gueridon service. (4)
6.1.4 Recommend an effective way to remove the fingerprints from the glassware. (3)
[12]

154
Activity [Link] VENUES AND TABLE SETTING

Study the cover below and answer the questions that follow.

6.2.1 State the distance of the following:

a) Cutlery from the edge of the table. (1)
b) Main course knife on the right and the folk on the left. (1)
c) Determine the distance between the knife and the first glass. (1)

6.2.2 Determine the type of wine glass that should be placed first and state the angle (2)
of the other glass on a cover.
6.2.3 Discuss how to care for the linen used in the table setting. (3)
6.2.4 Outline the aspects that contribute to a pleasant environment in a restaurant (2)
[10]
Activity 6.3PREPARING VENUES AND TABLE SETTING

6.1 Study the scenario below and answer the questions that follow

On the day of the function the host decided that the salad would no longer
be the appetizer, but rather a soup.

6.1.1 Identify the procedure that you would follow if the menu change were taken into (1)
consideration
6.1.2 Explain how the waiter would carry out the procedure identified in QUESTION (2)
6.1.1.
6.1.3 Compare the difference between the following service styles regarding technique (4)

155
and special equipment used. Tabulate the answer

6.1.4 Discuss THREE advantages of a plated service. (3)

[10]
Activity 6.4 PREPARING VENUES AND TABLE SETTING

6.1 Complete the table below by indicating the side each item belongs. (5)
left right

a) The direction the blade of a

knife should face

b) On which side is bread

served?

c) Which side is the bill served

to the customer?

d) The side plate is placed on

the……. side

e) Drinks are served on

the .......... hand side

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

6.2.1 Explain the use of the equipment above in the restaurant. (2)
6.3 Study the picture below and answer the questions that follow.

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6.3.1 Identify the equipment in the picture above. (1)
6.3.2 Give the function of this equipment. (1)
[9]

Activity 6.5 PREPARING VENUES AND TABLE SETTING

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

6.1.1 Identify the equipment shown in the picture above. (1)

6.1.2 Explain how the equipment identified in QUESTION should be cleaned. (2)
6.1.3 Describe the procedure to be followed when clearing service equipment (5)
6.1.4 Describe the guidelines the waiters should follow when serving coffee to guest (4)
[12]
EXPANDED OPPORTUNITIES
ACTIVITY 4 PREPARING VENUES AND SETTING TABLE FOR FORMAL FOUR COURSE
DINNERS
2.1 The organisers of a function have chosen the following meals for a Table d’ hote menu:
(Application, Difficult)

Starter: Potato and Leek Soup

Entre’: Rockmelon bruschetta with goat's cheese
Dessert: White Chocolate Mousse and Raspberry Coulis
Each table has been set as shown in the diagram below:

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The Maître d’ hotel notices that errors have made in the table setting and needs to direct
the waiters to fix the issues before customers arrive.

2.1.1 Complete the table below by identifying the changes required to the table setting to suit the
menu above. Use the corresponding letters (A-G) for the cutlery options provided above.
(Application, Difficult)
Tabulate your answer as follows:
CULTERY TO ADD CUTLERY TO REMOVE
1. 1.
2. 2.
(4)
2.1.2 Elaborate on the rules to follow when placing the cutlery on the table.
(Application, Difficult) (4)
2.1.3 Name and describe the process to be completed after the main course has been cleared.
(Comprehension, Moderate) (3)
2.1.4 Recommend THREE activities that are carried out during closing mise-place.
(Evaluate, Difficult) (3)
[14]

INFORMAL TEST 1 A N D 2 PREPARING VENUES AND TABLE SETTING

158