1
Hospitality Studies
Grade 12
Term 1_2026
@IMPAQ JUN 2023, SC/NSC DBE/2022 JUN, SC/NSC DBE/2024 JUN, SC/NSC DBE/2024 JUN. @IMPAQ TEST T1_2025
This Grade 12 Hospitality Studies Term 1 study guide has been carefully compiled to help learners
prepare systematically and confidently for assessments and the final examination. The content is
based on IMPAQ and DBE (NSC) past examination papers (2022–2025) and is aligned with the CAPS
requirements.
Each section includes contextual questions, definitions, calculations, and application-based
examples to help learners understand how theory is tested in examinations.
For any additional study notes or resources, please contact:
Work consistently, practice calculations, and revise terminology regularly.
Good luck with your preparation!
Juffrou Ansie
Content
Nutrition and Menu Planning..................................................................................... 3
Hygiene, Kitchen, Safety And Security ..................................................................... 10
Food and Beverage Service ..................................................................................... 13
Commodities ......................................................................................................... 25
Preserved Food ....................................................................................................... 25
@Juffrou_Ansie 2026
, 2
Desserts ................................................................................................................. 29
Gelatine .................................................................................................................. 33
Meat ....................................................................................................................... 34
Costing .................................................................................................................. 38
CONTEXTUAL QUESTIONS
Gross profit Gross profit is the difference between the selling price and the
original food cost
Bouchées
A small flaky shell with a sweet or savoury filling.
Ganache A rich mixture of chocolate and cream
Pasteurisation Heat to 71 °C for 15 seconds and cool rapidly to 4 °C.
Anaphylaxis / A life-threatening allergic reaction that can cause difficulty
Anaphylactic shock breathing, swelling of the throat and a sudden drop in blood
pressure.
Cholesterol A soft, waxy substance produced in the liver and circulated in
the blood; it is needed by the body but can be harmful in high
levels.
Quote A price calculated and given to a client for a specific function,
menu or dish.
Crudité A selection of raw vegetables served with a dipping sauce,
usually as a starter or snack.
Blini A small crumpet or pancake made with a yeast base,
traditionally served with sour cream and caviar.
Tempeh A type of bean cookie made with fermented soybeans
Miso A fermented soy product that is used to flavour dishes.
@Juffrou_Ansie 2026
, 3
Nutrition and Menu Planning
Read the extract @IMPAQ JUN 2023 & SC/NSC DBE/2024 JUN
Marine’s Boat Club hosts cocktail functions and gala dinners.
The event coordinator of the Soviet Golf Club approached
Marine’s Boat Club to cater for a cocktail function followed by
a gala dinner for a group of 180 foreign golfers on 20 September
2023. The cocktail function will take place before the gala
dinner as all the guests arrive.
The coordinator received a quote of R200 for 20 vegetarians
and R290 for those who eat meat. A 50% deposit is payable via internet transfer before
the function can be confirmed and booked. Additional costs are R3 000, which includes
the music. The coordinator requested specifically that local and traditional South
African ingredients be used on the menu.
Menu for the vegetarians. (2)
Menu for those who eat meat. (2)
Total cost of the cocktail function and the gala
dinner. (5)
@Juffrou_Ansie 2026
, 4
The total deposit to be paid. (2)
The balance of the function to be paid before the start of the function. (2)
Things that should appear on a quotation form.
• Name of the business • Number of guests expected
• Logo of business • Extra costs / Total cost / VAT
• Slogan of business • Menu costs Price – must be
• Business contact details, such as specified.
number and email address or • Payment terms
address • Deposit and date before or on which
• The word ‘quotation’ it must be paid
• The function coordinator’s name • The outstanding amount or balance
• The customer’s name and contact • The signatures of the parties
details involved
• Date of the function • Bank details
• Time of the function
• Special requests
Main costs that must be considered when costing a dish.
• Labour costs
• Food costs
• Overhead costs
@Juffrou_Ansie 2026
Hospitality Studies
Grade 12
Term 1_2026
@IMPAQ JUN 2023, SC/NSC DBE/2022 JUN, SC/NSC DBE/2024 JUN, SC/NSC DBE/2024 JUN. @IMPAQ TEST T1_2025
This Grade 12 Hospitality Studies Term 1 study guide has been carefully compiled to help learners
prepare systematically and confidently for assessments and the final examination. The content is
based on IMPAQ and DBE (NSC) past examination papers (2022–2025) and is aligned with the CAPS
requirements.
Each section includes contextual questions, definitions, calculations, and application-based
examples to help learners understand how theory is tested in examinations.
For any additional study notes or resources, please contact:
Work consistently, practice calculations, and revise terminology regularly.
Good luck with your preparation!
Juffrou Ansie
Content
Nutrition and Menu Planning..................................................................................... 3
Hygiene, Kitchen, Safety And Security ..................................................................... 10
Food and Beverage Service ..................................................................................... 13
Commodities ......................................................................................................... 25
Preserved Food ....................................................................................................... 25
@Juffrou_Ansie 2026
, 2
Desserts ................................................................................................................. 29
Gelatine .................................................................................................................. 33
Meat ....................................................................................................................... 34
Costing .................................................................................................................. 38
CONTEXTUAL QUESTIONS
Gross profit Gross profit is the difference between the selling price and the
original food cost
Bouchées
A small flaky shell with a sweet or savoury filling.
Ganache A rich mixture of chocolate and cream
Pasteurisation Heat to 71 °C for 15 seconds and cool rapidly to 4 °C.
Anaphylaxis / A life-threatening allergic reaction that can cause difficulty
Anaphylactic shock breathing, swelling of the throat and a sudden drop in blood
pressure.
Cholesterol A soft, waxy substance produced in the liver and circulated in
the blood; it is needed by the body but can be harmful in high
levels.
Quote A price calculated and given to a client for a specific function,
menu or dish.
Crudité A selection of raw vegetables served with a dipping sauce,
usually as a starter or snack.
Blini A small crumpet or pancake made with a yeast base,
traditionally served with sour cream and caviar.
Tempeh A type of bean cookie made with fermented soybeans
Miso A fermented soy product that is used to flavour dishes.
@Juffrou_Ansie 2026
, 3
Nutrition and Menu Planning
Read the extract @IMPAQ JUN 2023 & SC/NSC DBE/2024 JUN
Marine’s Boat Club hosts cocktail functions and gala dinners.
The event coordinator of the Soviet Golf Club approached
Marine’s Boat Club to cater for a cocktail function followed by
a gala dinner for a group of 180 foreign golfers on 20 September
2023. The cocktail function will take place before the gala
dinner as all the guests arrive.
The coordinator received a quote of R200 for 20 vegetarians
and R290 for those who eat meat. A 50% deposit is payable via internet transfer before
the function can be confirmed and booked. Additional costs are R3 000, which includes
the music. The coordinator requested specifically that local and traditional South
African ingredients be used on the menu.
Menu for the vegetarians. (2)
Menu for those who eat meat. (2)
Total cost of the cocktail function and the gala
dinner. (5)
@Juffrou_Ansie 2026
, 4
The total deposit to be paid. (2)
The balance of the function to be paid before the start of the function. (2)
Things that should appear on a quotation form.
• Name of the business • Number of guests expected
• Logo of business • Extra costs / Total cost / VAT
• Slogan of business • Menu costs Price – must be
• Business contact details, such as specified.
number and email address or • Payment terms
address • Deposit and date before or on which
• The word ‘quotation’ it must be paid
• The function coordinator’s name • The outstanding amount or balance
• The customer’s name and contact • The signatures of the parties
details involved
• Date of the function • Bank details
• Time of the function
• Special requests
Main costs that must be considered when costing a dish.
• Labour costs
• Food costs
• Overhead costs
@Juffrou_Ansie 2026
