Hospitality Studies

What you must be able to do

• Name the four sections and the marks each carries
• Say what is known and not known about the Grade 10 paper
• Place every topic on the paper by its planned marks

Core content · The paper CAPS prescribes

CAPS section 4.4.3 prescribes one written paper of 200 marks in four sections: A 40, B 40, C 80 and D 40. 40 + 40 + 80 + 40 = 200. CAPS section 4.3 makes all Grade 10 assessment internal, so your school or province sets the paper.

Core content · What is not known, and where the marks sit

No Grade 10 November paper from 2022 on could be found, so the questions, their marks and their order inside a section are not read from a paper. Each topic figure below is its section total shared by CAPS hours, so it carries a tilde (~): a plan, not a printed mark. Section A reaches all topics and is not shared out.

Core content · Time and choice

Neither CAPS nor the annual teaching plan prints a Grade 10 time. Read the time on the cover of your own paper and plan from it. No Grade 10 source gives a choice rule either: the instructions on your own paper say whether to answer all the questions.

Core content · Question forms

No Grade 10 paper was read, so the forms are not published. Practise these as preparation, not prediction:

• Short items at 1 mark each: multiple choice, matching, one-word answers, selecting from a list.
• Picture, extract and table questions: identify equipment, read a menu or recipe card, name the fault.
• Paragraph-type responses for the higher marks.

Core content · Thinking levels

CAPS sets the same split for every test and examination: 30% lower order knowledge, 50% comprehension and application, 20% analysis, evaluation and synthesis. On 200 marks that is 60, 100 and 40.

Core content · Calculations

CAPS names the metric conversion (250 ml cake flour = 120 g) and the portion and yield arithmetic of recipes. Whether a calculator is allowed is not stated for Grade 10, so follow your paper. Show the working and the unit.

Core content · What is not in the written paper

• The practical tasks, the PAT (two restaurant functions) and the controlled tests are marked at school, not written in the exam room.
• The promotion mark is SBA 25% + PAT 25% + the written examination 50% (CAPS Table 1(a)).

What you must be able to do

• Match a described service to its sector and write the sector names exactly
• Name the type of food and beverage establishment from a clue and quote the clue
• Compare two establishments on services and products and say who each suits
• Explain a franchise and give advantages and disadvantages for the franchisee
• Place an accommodation establishment in formal service or guest accommodation
• Name the rooms division positions and explain how they work together
• Give the roles of the general manager and the assistant manager and how they relate

Core content · What Hospitality Studies is: the sectors and the services each provides

How it is asked. The verbs the corpus lists for this topic are give, explain, list, name, mention, match and read the extract and answer. For sectors that usually means: name the sector that provides a given service, or give the service a given sector provides. Write the CAPS and ATP sector names exactly.

Mark-saving habit: read the service in the question, ignore the business name, and match the service to the sector. A question that asks for the services a sector provides wants the service (a bed, a meal, a show), not an example of a business.

Entertainment is watched, recreation is joined in. A learner who writes recreation for a concert loses the mark. A hotel can belong to several sectors, so name the sector that matches the service in the question and not the business.

Core content · Food and beverage establishments: distribution, careers and the four types

How it is asked. A description or an extract is given, and you name the type and quote the clue. A direct question asks you to list or name the four types, or to give a career in food and beverage. South Africa's mix of cultures is shown in what is sold, so a question on distribution or diversity wants the idea that food and beverage businesses are found everywhere and reflect many cultures, with one example such as an African, Indian or Cape Malay dish.

Careers belong here too. A memo accepts any sensible position in food and beverage: chef, cook, baker, waiter, barista, bartender, host, caterer or restaurant manager. Give the job title, not a description of the job, unless the question says “describe”.

Core content · Food and beverage establishments in your area: comparing services and products

How it is asked. A question may give two invented places and ask you to compare them, or ask what a learner should look at when identifying and comparing establishments in the area. Compare like with like: type, services, products, facilities and customers. Then finish with who each place suits.

In a comparison the memo awards a mark for a point about each place, so a statement about one place only earns half. Use words that join the two sides: “whereas”, “while”, “but”.

Do not call a place by its name; call it by its type. “Molefe's Table” earns nothing. “Family restaurant” with a clue from the extract earns the mark. The same goes for a Term 1 project: name the type, then compare.

Core content · Franchises in food and beverage and in accommodation

How it is asked. Explain what a franchise is, and give advantages or disadvantages, usually for the franchisee. Questions give a short scenario: a person who pays to run an outlet under a known brand. Say which of the two roles each statement describes.

Learn the pairs as a story: the franchisor built the brand and sells the right to use it; the franchisee buys the right, pays the fees and runs the outlet. Advantages come from the brand and the support; disadvantages come from the fees and the rules. If a question names the sector, remember that accommodation franchises work the same way, with a hotel group in the franchisor's place.

Core content · Accommodation establishments: formal service, guest accommodation and careers

How it is asked. The verbs are name, list and classify. A short description of a place is given and you place it in a group. Careers asked about include receptionist, housekeeper, room attendant and manager.

Decide the group by size and service. Hotels and lodges have many rooms, departments and a full staff; country houses, guest houses and B&Bs are small and personal. A lodge is formal service even in a nature reserve.

Core content · Rooms division: positions, roles, responsibilities and how they interrelate

How it is asked. You are asked to name the position that does a job, to state what a position does, or to explain how two positions work together. The memo-style answer for an interrelationship has two parts: who reports to or informs whom, and how the work links.

Use the position's full title. “Housekeeper” alone may pass, but “executive housekeeper” is the CAPS term. For a role, give the verb the job is built on: the reservationist takes bookings, the receptionist checks guests in, the maintenance manager arranges repairs.

Core content · Senior management positions: the general manager and the assistant manager

How it is asked. Name the position that has overall responsibility, give a duty of each, or explain how the two relate. Treat the two as a pair: the general manager is the decision-maker with overall responsibility, and the assistant manager supports, runs the day-to-day operation and stands in when the general manager is absent.

Marks are given for roles, so use action words: sets, manages, leads and is responsible for belong to the general manager; supports, supervises, handles and stands in belong to the assistant manager.