GRADE 11 NOVEMBER 2014 HOSPITALITY STUDIES

Transcription

1 NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2014 HOSPITALITY STUDIES MARKS: 200 TIME: 3 hours *IHOSPDM* This question paper consists of 16 pages.

2 2 HOSPITALITY STUDIES (NOVEMBER 2014) INSTRUCTIONS AND INFORMATION 1. This question paper consists of FOUR sections. SECTION A: Short questions (40) SECTION B: Kitchen and restaurant operations. Hygiene, safety and security. (40) SECTION C: Nutrition and menu planning. Food commodities (80) SECTION D: Sectors and careers. Food and beverage service (40) 2. Answer ALL the questions in your ANSWER BOOK. 3. Read ALL the questions carefully. 4. Number the answers correctly according to the numbering system used in this question paper. 5. Write neatly and legibly.

3 (NOVEMBER 2014) HOSPITALITY STUDIES 3 SECTION A QUESTION MULTIPLE-CHOICE QUESTIONS Various options are provided as possible answers to the following questions. Choose the answer and write down the letter (A D) that corresponds with the correct answer next to the question number ( ) in your ANSWER BOOK, for example B The micro-organisms that have fluffy appearance and are mostly found in bread and cheese, are known as A B C D bacteria. mould. yeast. enzymes All foods and beverages that are forbidden in the Muslim diet are known as A B C D Halaal. Kosher. Haram. cuisine A computerised system that is used to monitor stock levels is known as A B C D bin card. issue card. inventory card. control card The transfer of harmful bacteria from one food to another or through dirty hands, is A B C D chemical contamination. indirect contamination. direct contamination. cross contamination.

4 4 HOSPITALITY STUDIES (NOVEMBER 2014) The style of service where food is served from a side table or a movable trolley is A B C D American service. Russian service. cafeteria service. guéridon service A technique of brushing food with egg or egg and milk before baking, is known as A B C D coating. glazing. dusting. greasing A mixture of cream and egg yolks, used to give a rich flavour and thickness in sauces is A B C D roux. arrowroot. liaison. béchamel The actions of individuals who work together to achieve a common purpose or goal is known A B C D brigade. professional. teamwork. organogram Moving away from a dangerous place during an emergency is known as A B C D demarcation. terrorise. secure. evacuating A traditional South African sausage made from beef or lamb and is popular at open air braais: A Bobotie B Bangers C Boerewors D Biltong (10 x 1) (10)

5 (NOVEMBER 2014) HOSPITALITY STUDIES MATCHING ITEMS Match the description in COLUMN B with the appropriate serving style in COLUMN A. Write ONLY the letter (A G) that corresponds with the correct answer next to the question number ( ) in your ANSWER BOOK, for example H. COLUMN A COLUMN B Cafeteria service A Placing serving dishes on the dining table and allowing the guests to select and serve themselves Buffet service B Involves placing empty plates in front of the guests and using service gear to transfer food from the serving plate to the guest s plate Plated service C Guests collect trays and queue to select food items for their meal Family service D Food is placed onto individual plates in the kitchen and then served to the guests by waiters Silver service E This involves chefs carving meat or fish while guests help themselves with accompaniments F G An informal way of serving food in which dishes are set out and guests can serve themselves A sophisticated way of serving where the waiter prepares all or part of the dish in front of the guests (5 x 1) (5)

6 6 HOSPITALITY STUDIES (NOVEMBER 2014) 1.3 MATCHING ITEMS Match the description in COLUMN B with the correct term in COLUMN A. Write ONLY the letter (A G) that corresponds with the correct answer next to the question number ( ) in your ANSWER BOOK, for example H. COLUMN A COLUMN B Reduction A To remove a thin layer of skin from fruits and vegetables Fermentation B Boiled fresh vegetables that are liquidised or put through a sieve to get a smooth pulp Steaks C Herbs and spices tied in a cheese cloth bag with a string attached to a handle of the stock pot Stuffing D The process of thickening a liquid and strengthening its flavour through evaporation Puree E A cross-section slice of a round fish cut on the bone 1.4 ONE-WORD ITEMS F G The process whereby yeast changes carbohydrate into carbon dioxide and alcohol Placing a mixture in the cavity of the bird and under the skin of the chicken (5 x 1) (5) Give ONE word or term for each of the following descriptions. Write ONLY the word/term next to the question number in your ANSWER BOOK Introduction of new workers to a work environment A mixture of equal volumes of flour and fat that is used for thickening sauces A rule, plan, course of action or a set of guidelines Preparation done before or after the service in a restaurant Poisonous substances produced by pathogens Dried and salted fish Foodstuffs that are likely to decay very quickly Food that is prepared according to Jewish rules A mixture of coarsely chopped onions, carrots and celery used to flavour stock A highly qualified person with an extensive knowledge of wine (10 x 1) (10)

7 (NOVEMBER 2014) HOSPITALITY STUDIES Choose the appropriate act from those listed in the box that best suits the statement below. Write ONLY the word or term in your ANSWER BOOK. Basic Conditions of Employment Act, Employment Equity Act, Hygiene Regulations R918, Labour Relations Act, Aliens Control Act, General Safety Regulations 1031, Unemployment Insurance Act Regulations that stipulates the first aid and emergency equipment and procedures as well as the display of safety notices and signs Regulate the working time, leave, remuneration and termination of employment Create a platform for conflict resolution through bargaining chambers or councils, as well as through disciplinary and grievance procedures It sets regulations on the handling and transportation of food This act requires foreigners to have legal work permits when working in South Africa (5 x 1) (5) 1.6 CHOICE ITEMS Choose FIVE guidelines to be followed for kosher diet from the list below. Write ONLY the letter that corresponds with the correct guidelines in your ANSWER BOOK. A No alcohol may be consumed. B Milk and meat products cannot be cooked, processed or consumed together. C Consumption of blood is forbidden, therefore meat must have all blood removed before cooking. D Shellfish and pork may be eaten. E Only cloven-hoofed, cud chewing animals are consumed. F Only fish which have fins and scales may be eaten. G Strict vegetarianism should be followed. H Processed foods must bear the Beth Din logo. (5 x 1) (5) TOTAL SECTION A: 40

8 8 HOSPITALITY STUDIES (NOVEMBER 2014) SECTION B: KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY QUESTION Read the case study below and answer the questions that follow. You have just passed your matric with Level 7 in Hospitality studies. You have decided to work at a local restaurant as a storekeeper Explain the procedures you must follow when receiving stock in the above restaurant. (4) Suggest TWO points that should be kept in mind when receiving stock so as to adhere to health and safety regulations. (2) Give THREE types of information that should appear on a bin card. (3) 2.2 Read the scenario below and answer the questions that follow. Lucy is working as a storekeeper at Kim s B&B. When receiving the stock she mishandled a box of eggs and fifteen eggs in the box got cracked. She noticed that, but she was too scared to report it to her supervisor. Four days after the delivery, a chef came requesting twenty eggs. Lucy decided to issue those cracked eggs first so as to cover herself. Unfortunately the chef did not notice that the eggs were cracked. Two days after dinner was served, the guests complained of abdominal pains. When taken to hospital, they were diagnosed with food poisoning Name the bacteria that could have caused the food poisoning. (1) List THREE other symptoms that could have been experienced by the guests, except abdominal pains. (3) Compare food poisoning and food spoilage. Tabulate your answer as follows: FOOD POISONING FOOD SPOILAGE Suggest TWO points that should be adhered to when reheating food to prevent the growth of bacteria. (2) (4)

9 (NOVEMBER 2014) HOSPITALITY STUDIES Study the picture below and answer the questions that follow Identify the emergency situation in the above picture. (1) Recommend FOUR emergency procedures to be followed when handling the above situation. (4) Explain THREE guidelines to be followed for the safe keeping of keys in the above establishment. (3) Advise the management of the above establishment on how to ensure an effective security system for the restaurant. (3) TOTAL SECTION B: 30

10 10 HOSPITALITY STUDIES (NOVEMBER 2014) SECTION C: NUTRITION AND MENU PLANNING AND FOOD COMMODITIES QUESTION Study the recipe costing sheet below and answer the questions that follow. Dish: Pommes duchesse No. of portions 4 Ingredients Quantity bought Purchase price Quantity used Potatoes 1 kg R14, g Egg Dozen R12,50 1 egg Margarine 500 g R19,45 25 g White pepper 15 g R10,50 1 g Calculate the ingredient cost for the above recipe. Show ALL the calculations. (9) Calculate the selling price for the pommes duchesse above if 45% is added to the total cost to cover for other costs and profit. Show ALL calculations. (4) Name TWO other costs that should be included when the selling price is calculated. (2) 3.2 Study the menu below and answer the questions that follow. MENU DINNER Butternut Soup with Cheese Sticks **** Grilled Hake **** Grilled Pork Chops with Sherry Cream Sauce Mushroom Risotto Glazed Baby Carrots **** Fresh Fruit Pavlova 28 November Evaluate the above menu according to the suitability for a Muslim diet. Motivate your answer. (3) Classify the type of fish used in the above recipe. (1)

11 (NOVEMBER 2014) HOSPITALITY STUDIES Briefly discuss FOUR points on the effect of heat on fish. (4) Recommend TWO types of sauces that could be served with the fish dish in the menu. (2) Suggest THREE game meats that could be used to replace the main course in the menu. (3) Classify the types of vegetables used in the menu. (3) Explain how the vegetables should be prepared in order to retain the nutrients. (4) 3.3 Give FIVE points to be considered when compiling a menu. (5) [40]

12 12 HOSPITALITY STUDIES (NOVEMBER 2014) QUESTION Study the picture below and answer the questions that follow Identify the dish in the above picture. (1) State TWO reasons why the dough has to be punched down when preparing the dish in QUESTION (2) Supply TWO possible causes for the following failures in the dish in QUESTION 4.1.1: (i) Small volume (2) (ii) Large holes in the crumb (2) 4.2 You are preparing a cake for your final examinations practical lesson Mention TWO raising agents you will use when preparing a cake. (2) Describe any THREE quality characteristics of a baked cake. (3) 4.3 Study the illustration below and answer the questions that follow. (3)

13 (NOVEMBER 2014) HOSPITALITY STUDIES Name the technique that is illustrated in the picture. (1) Lists the ADVANTAGES of using the technique when preparing poultry. (3) Recommend the cooking method for the chicken prepared with the technique in QUESTION (1) Explain FOUR guidelines to be considered when purchasing poultry. (4) 4.4 Fresh parsley can be used to garnish poultry dishes. Explain how it should be stored. (2) 4.5 Compare English mustard and French mustard. (2) 4.6 Your Grade 11 class has been asked to prepare lunch for the SGB members of your school. You are chosen to prepare a Consommé Julienne for a starter, where you will have to use stock for its preparation and a risotto for the main course Classify the type of soup in the above scenario. (1) Recommend a suitable garnish for the soup in QUESTION (1) Give FOUR factors you will consider when purchasing soup ingredients. (4) Differentiate between white stock and brown stock. Tabulate your answer as follows: WHITE STOCK BROWN STOCK Explain how you will maintain a stock pot when preparing stock. (3) Name the cooking method you will apply when cooking risotto. (1) Lists THREE guidelines for storing raw rice. (3) [40] (2) TOTAL SECTION C: 80

14 14 HOSPITALITY STUDIES (NOVEMBER 2014) SECTION D: SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE QUESTION You have seen an advertisement of a post for a restaurant manager in a local newspaper. Give FOUR roles of a restaurant manager. (4) 5.2 Read the article below and answer the questions that follow. RESTAURANT MANAGER SUMMONED! The restaurant manager at Mimi s restaurant received a summons to appear in court on the 15 October This happened after two guests were injured due to a fallen roof. According to a reliable source, it has been two years since this restaurant has had a damaged hanging ceiling with huge open cracks in both sides of the wall. Guests have been complaining about this. According to the hospital report, one of the injured guests has permanently lost her sight Mention the act that was contravened by the employer in the above article. (1) Indicate the penalties that could be applied to the employer who does not comply with the act in QUESTION (3) Briefly discuss FOUR requirements of the act in QUESTION from employers. (4) 5.3 State FIVE consequences of bad hygiene in the hospitality establishment. (5)

15 (NOVEMBER 2014) HOSPITALITY STUDIES Study the picture below and answer the questions that follow Evaluate the above picture with regards to the appropriate dress code and appearance of the kitchen staff. (5) Suggest THREE skills that are needed for a chef whose job includes a supervisory capacity. (3)

16 16 HOSPITALITY STUDIES (NOVEMBER 2014) QUESTION Study the illustration below and answer the questions that follow Identify the type of cover in the above setting. (1) Explain how you would clean the glasses for setting the above cover. (3) Briefly discuss FOUR points to be kept in mind when preparing and setting up a venue for a formal meal. (4) Describe the correct procedure for crumbing down. (4) 6.2 State FOUR guidelines to be considered when tables are allocated to waiters in a restaurant. (4) 6.3 Briefly explain how the bill is presented to the guests after a meal. (4) 6.4 Give THREE advantages of using plate service in a restaurant. (3) 6.5 Identify the serving utensil below and supply ONE function of it. (2) [25] TOTAL SECTION D: 50 GRAND TOTAL: 200

17 NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2014 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists of 12 pages.

18 2 HOSPITALITY STUDIES (NOVEMBER 2014) SECTION A QUESTION MULTIPLE-CHOICE QUESTIONS B C A D D B C C D C (10 x 1) (10) C F D A B (5 x 1) (5) D F E G B (5 x 1) (5) Induction Roux Policy Mise-en-place Toxin Bokkem Perishables Kosher Mirepoix Sommelier/ Wine steward (10 x 1) (10) General Safety Regulations Basic Conditions of Employment Act Labour Relations Act Hygiene Regulations R Aliens Control Act (5 x 1) (5) B C E F H (5 x 1) (5) TOTAL SECTION A: 40

19 (NOVEMBER 2014) HOSPITALITY STUDIES 3 SECTION B: KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY QUESTION Check the quantity of the goods, which includes number, weight and size. Check the quality of goods, which includes grade, appearance, temperature, condition of the packaging and colour. Check that the delivery note or invoice is correct. Check the supply against the purchase order. Check the shelf life or expiry date. Look for any pests infestation in the packaging or crates. Check specifications such as frozen, dried, paste, purée etc. (Any 4 x 1) (4) Receiving areas should be clean and free from litter. Waste bins and empty return boxes should be kept safe and tidy. Packaging for the received stock should not be damaged. Trolleys and stacking shelves should be suitable for heavy items. Do not overload trolleys. Lifting heavy items should be done in such a manner that will prevent injuries. (Any 2 x 1) (2) Description of the item. A bin number. Date for every time an item is received or issued. The quantity received or issued. The balance left in the storeroom. The value of stock available. Minimum stock level needed in the storeroom. Maximum stock level allowed in the storeroom. (Any 3 x 1) (3) Salmonella (1) Diarrhoea Vomiting Fever Headache (Any 3 x 1) (3)

20 4 HOSPITALITY STUDIES (NOVEMBER 2014) FOOD SPOILAGE FOOD POISONING Caused by enzymes, micro-organisms, bruises, damage by insects and pests. Caused by harmful micro-organisms. Effect can be seen, tasted or smelled. Effect cannot be seen, tasted or smelled. Food would not necessarily make one sick. It may cause illness. (Any TWO comparisons) (4) Heat small quantities at a time. Stir frequently. Heat food as close to serving time as possible. Never reheat food on a Bain marie as the temperature rises too slowly. Heat must entirely penetrate food. Reheat food to at least 75 C to ensure that all microbes are killed. (Any 2 x 1) (2) Robbery/Armed robbery. (1) Stay calm. Cooperate with the robbers / Do exactly as you are told. Keep your eyes down and do not make eye contact with the attackers. Keep your hands where the attackers can see them. Tell the guests to do the same / Calm guests. Do not make any smart comments or sudden moves. Do not draw a firearm. Press the alarm button if possible. (Any relevant answer.) (Any 4 x 1) (4) Guests and staff should not be able to see the keys board from the reception counter. Unauthorised persons must never be able to access keys or key cards. Guests should sign for their room keys, when receiving them and when handing them back. Keys and key cards should be kept in a locked cupboard or drawer. Change the locks of keys that are lost and keep a proper record of locks that have been changed. Keys should not have room numbers on them. Ask for guest s identification before releasing another key or card. (Any 3 x 1) (3)

21 (NOVEMBER 2014) HOSPITALITY STUDIES The parking should be safe and secure, and should provide safe access from the parking area to the restaurant. Guests should be restricted to guest areas. Staff should be clearly identifiable by their uniforms. There should be an effective security system which includes a contract with a professional armed response service provider. A system of code words will make staff aware of threats and possible incidents. Staff should have regular emergency drills. There should be a clear system of managing cash. Access to a facility can be controlled by a security gate activated from within the restaurant. (Any 3 x 1) (3) TOTAL SECTION B: 30

22 6 HOSPITALITY STUDIES (NOVEMBER 2014) SECTION C: NUTRITION AND MENU PLANNING, FOOD COMMODITIES QUESTION Total cost of ingredients: Potatoes - g g x R14,99 = R7,50 Egg - x R12,50 = R1,04 g Margarine - g = R0,97 g White pepper - g = R0,70 Total Cost = R10,21 (9) Selling Price = R10,21 x = R4,59 Selling Price = R10,21 + R4,59 = R14,80 (4) Overhead costs Labour costs (2) Not suitable Muslims do not consume pork (Grilled Pork Chops). They do not consume alcohol (Sherry Cream Sauce). (3) Saltwater fish (1) When heat is applied to fish, the protein coagulates. Collagen in the connective tissue changes to gelatine. The flesh turns from translucent to white. The flesh separates into flakes. The flesh separates from bones. Too much heat will harden and toughen the flesh. (Any 4 x 1) (4) Beurre blanc / Butter sauce. Vegetables-coulis. (2) Buffalo, Kudu, Gemsbok, Wildebeest, Eland, Springbok, Blesbok, Warthog, Impala, Crocodile, Ostrich, Rabbit, etc. (Any relevant answer) (Any 3 x 1) (3)

23 (NOVEMBER 2014) HOSPITALITY STUDIES Butternut Gourds and squashes Carrots Roots. Mushroom Fungi / Caps and stems (3) Where possible, vegetables should be eaten raw. Prepare and cook vegetables as close to serving as possible. Always use a sharp knife. Peel vegetables only when absolutely necessary. Do not soak vegetables in water after you have prepared them. Cut vegetables in even sizes or shred. (Any 4 x 1) (4) 3.3 The nutrition and food group requirement. The age group of the guests. The gender of the guests. The religious, social and cultural traditions of guests. The dietary needs and preferences of the guests. The season. The time of the day. The number of guests. The duration of the event. (Any relevant answer.) (Any 5 x 1) (5) [40]

24 8 HOSPITALITY STUDIES (NOVEMBER 2014) QUESTION Koeksisters (1) To release the carbon dioxide and to break up the large air bubbles. To relax the gluten. To develop a finer texture. (Any 2 x 1) (2) (i) Small volume Under proofed Too little yeast Too much sugar or shortening (Any 2 x 1) (2) (ii) Large holes in the crumb Too much kneading Too much yeast (2) Chemical raising agent Baking powder Physical raising agent Air (2) Cakes should be light with good volume. They should have a good colour golden brown colour. They should be evenly shaped and not sunken or risen to a peak. They should have no cracks. They should have no tunnels. They should be tender and not too crumbly. They should not be soggy and heavy. Should have a good delicate flavour. (Any 3 x 1) (3) Trussing (1) To ensure even cooking of poultry. To give the chicken an attractive appearance. To hold the shape of a bird. It keeps the stuffing intact during cooking. (Any 3 x 1) (3) Roasting (1) The packaging should be neat, clean and not damaged. There should be no liquid or ice visible in the packaging. Check the sell-by date. Check that it does not smell bad. The flesh should be firm. The end of the breast bone should be soft and flexible. The skin should be white, unbroken with no bruises and dark spots. Check that all feathers have been removed. (Any 4 x 1) (4)

25 (NOVEMBER 2014) HOSPITALITY STUDIES Store in the refrigerator. Loosely wrap in a damp cloth or paper towel to keep it fresh. Keep at a cool temperature of 2 7 C. (Any 2 x 1) (2) 4.5 ENGLISH MUSTARD FRENCH MUSTARD Is a strong flavoured mustard. Is milder in taste. It has no vinegar in it. It has vinegar in it. It may contain lemon juice. It may contain white or red wine. (Any 1 each) (2) Clear soup (1) Julienne of leeks, carrots, celery and turnips (1) All ingredients should be fresh. Meat should not contain too much fat, as it will make the soup greasy. Vegetables should be brightly coloured, to give the soup an attractive appearance. Use tougher, less expensive cuts of meat. Check that the vegetables are not bad or mouldy. Choose seasonal vegetables as primary ingredients. (Any 4 x 1) (4) WHITE STOCK BROWN STOCK Bones are blanched to Bones and mirepoix are browned in ensure pale colour. an oven to ensure rich dark colour. (2) Once the stock starts to boil, it should be reduced to a simmer. Frequently skim and scum, like the fat and impurities that come to the surface. Keep the water level above the bone. Add water if the stock reduces below this level. Simmer for the recommended length of time and never allow it to boil. Salt should not be added to stock. (Any 3 x 1) (3) Stewing (1) Store in a cool, dry and dark place. Store at room temperature. It must be packed in an airtight container. (3) [40] TOTAL SECTION C: 80

26 10 HOSPITALITY STUDIES (NOVEMBER 2014) SECTION D: SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE QUESTION Setting and maintain standards for service. Drawing up staff time-tables. Managing function bookings. Training staff. Appointing new staff. Employs and dismiss staff. Responsible for the discipline and behaviour of staff. Organise and controls the restaurant and special functions. Responsible for the smooth operation of the restaurant. (Any 4 x 1) (4) Occupational Health and Safety Act (1) Employer will be guilty of a criminal offence. The employer could be fined as much as R She/he could be sentenced to two years imprisonment. The establishment could be closed down. The court can order the employer to obey the rules of the act within a set period of time. (Any 3 x 1) (3) Compile workplace policies and guidelines for health and safety. Set up workplace health and safety committees. Elect health and safety representatives for all work areas. Ensure that all systems and machinery are safe. Ensure that all potential hazards are eliminated. The workplace should be free of risks. Ensure proper training and supervision of staff. (Any 4 x 1) (4) 5.3 Food poisoning outbreaks and sometimes deaths. Food contaminations and customer complaints. Pest infestations. Medical treatment and hospitalisation of guests and medical claims. Loss of productivity of workers. Damage to the reputation of the establishment. Loss of income. Closure of the hospitality establishment. Loss of jobs for employees. Loss of customers. Fines or prison sentences. (Any 5 x 1) (5)

27 (NOVEMBER 2014) HOSPITALITY STUDIES Chefs are all wearing chef s jackets. Long sleeved and double-breasted chef s jackets. They are wearing chef s hats / Hair is covered with a hat. They are wearing aprons. Wearing flat comfortable shoes. No jewellery. Male chefs are clean shaven. (Any 5 x 1) (5) Good communication skills. Ability to handle budgets. Ability to organise efficient work schedules. A general knowledge of the skills and activities of all their workers. Ability to select and train staff. (Any 3 x 1) (3) [26] QUESTION Table d hôte. (1) Wash the glasses in warm soapy water. Rinse in clean warm water and place it upside down. Steam glasses over a bowl of boiling water. Polish using clean, dry cloth. (Any 3 x 1) (3) Start by cleaning the entire room. Prepare the venue and create a pleasant atmosphere. The interior design and décor should blend with the theme of the restaurant. The colour should create a warm welcoming atmosphere. Position the tables and chairs correctly once you have completed the cleaning. Set up the tables according to the type of meal to be served. Make sure that there is sufficient space around the tables for the waiters to pass through. Choose music that enhances the theme and type of food on offer. Music should not be overwhelming; customers should be able to hear one another. Room temperature should be comfortable. Ensure that the room is well ventilated. (Any 4 x 1) (4)

28 12 HOSPITALITY STUDIES (NOVEMBER 2014) Crumbing down should be performed after the main course and before serving the dessert. Hold the plate just under the edge of the table with your left hand. Hold a folded serviette with your right hand or between the folk and a spoon. Brush down from the guest s left starting on the right of the host. Brush down crumbs on the plate using the folded serviette. Pull down the handle of the piece of dessert cutlery facing you. Continue anti-clockwise and finish with the host. (Any 4 x 1) (4) 6.2 The competency of the staff. The tables most frequently used by guests. The physical attractiveness of the station. The distance from the kitchen. The number of covers to be served. (Any 4 x 1) (4) 6.3 Place the bill in a small plate and present it to the host. The bill should be folded or placed in a billfold so that the amount cannot be seen by the other guests. Present the bill from the left hand side. If there is no host, place the bill in the centre of the table. Allow enough time for the guests to place the correct amount of money in the folder. (Any 4 x 1) (4) 6.4 Plate service ensures better portion control. There is less wastage. Specialised training in terms of serving food from the platter is not required. More creativity from the chef who plates the food. (Any 3 x 1) (3) 6.5 Cake lifter It is used for serving slices of cake and tarts. (2) [25] TOTAL SECTION D: 50 GRAND TOTAL: 200