1
These notes have been compiled using the following articles from: NSS/ SACAI NOV 2023, NSS/ SACAI NOV 2024 & NSS/ SACAI NOV 2025.
This information and these answers come from the memoranda (there are more
possible answers). Some information is repeated - I want to show you the different ways
the same information is asked. I encourage you to answer the calculation/illustration
questions.
To make optimal use of this document, you must learn/revise the study notes for Terms
1 and 2 and the Prelim Examination, contact to purchase
the full year package.
Note: Some questions in the exam require you to write your answer in paragraph
format. In these notes, the answers are presented pointwise so that you can learn and
memorize them more easily. Use the points to write a flowing paragraph in the exam.
Purpose of this document:
• To be your complete revision guide for the 2026 Final Exam.
• To show you which topics have already been covered in Term 1/Term 2 and Term 3
and where you can review them.
• To include new content and case studies from the Final papers 2023/2024/2025
for you.
• To make sure you don't miss any possible exam question.
Good luck: Juffrou Ansie
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 2
Contents
Sectors and Careers ................................................................................................. 3
Kitchen and Restaurant Operations .......................................................................... 7
MISE-EN-PLACE ................................................................................................... 7
COMPUTERS AND POS SYSTEMS ......................................................................... 8
Nutrition and Menu Planning .................................................................................. 9
MENU PLANNING PRINCIPLES ............................................................................. 9
COSTING AND QUOTATIONS ............................................................................. 12
Food Commodities ................................................................................................ 15
PRESERVED FOODS ............................................................................................ 15
DESSERTS AND GELATINE .................................................................................. 16
MEAT................................................................................................................. 19
Food and Beverage Service .................................................................................... 20
FORMAL DINNER AND COCKTAIL SERVICE ......................................................... 21
TEA, COFFEE, WINE AND BEVERAGES ................................................................. 21
GUEST HANDLING AND SERVICE ETIQUETTE ...................................................... 23
Hygiene ................................................................................................................ 25
Safety and Security ................................................................................................ 26
TEAMWORK AND PROFESSIONALISM ................................................................ 28
Key Terms
Halal Food that is lawful and permitted according to Islamic rules.
Lactose The inability to properly digest lactose in milk/dairy products.
intolerance
Insulin A hormone that helps the body use glucose effectively.
Eczema A type of allergy that affects the skin and causes dryness, bumps
and itching.
Haram Food that is not permitted for consumption by Muslims.
Parev Food that does not contain any dairy or meat ingredients.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 3
Vacuum- Meat placed in airtight, moisture-proof, odourless and colourless
packed packaging. Vacuum-packed meat can remain fresh for up to two
meat weeks in the refrigerator and can mature or marinate while
refrigerated.
Ripening / A natural process that improves the tenderness and flavour of meat.
Ageing During ageing, natural enzymes break down the muscle fibres,
making the meat tender.
Binding Tying a roast with string and securing it with knots at regular
intervals. This helps the roast cook evenly and retain its shape after
roasting.
Home A communal point where local people sell homemade products to
Industries the public. Products must meet certain quality requirements, and a
percentage of the selling price is retained to pay expenses.
Meals on Home-cooked meals are prepared and delivered daily to people
Wheels who cannot cook for themselves. Customers may include the
elderly, shift workers and busy mothers who want healthy, tasty
food for their families. Meals may also be pre-packed and sold
frozen.
Doorman / A hotel employee responsible for welcoming guests at their
Bellboy / vehicles, opening car doors and assisting guests with their luggage.
Porter
Alertness Being aware of uncommon behaviour or suspicious objects and
reporting it immediately.
Tuberculosis An illness caused by bacteria that usually affects the lungs
(TB)
Sectors and Careers
REVISION: See Term 2 / June Exam and Prelim Exam notes
CASE STUDY — KGOTSO'S BAKERY @NSC NOVEMBER: HOSPITALITY STUDIES | 2024
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
These notes have been compiled using the following articles from: NSS/ SACAI NOV 2023, NSS/ SACAI NOV 2024 & NSS/ SACAI NOV 2025.
This information and these answers come from the memoranda (there are more
possible answers). Some information is repeated - I want to show you the different ways
the same information is asked. I encourage you to answer the calculation/illustration
questions.
To make optimal use of this document, you must learn/revise the study notes for Terms
1 and 2 and the Prelim Examination, contact to purchase
the full year package.
Note: Some questions in the exam require you to write your answer in paragraph
format. In these notes, the answers are presented pointwise so that you can learn and
memorize them more easily. Use the points to write a flowing paragraph in the exam.
Purpose of this document:
• To be your complete revision guide for the 2026 Final Exam.
• To show you which topics have already been covered in Term 1/Term 2 and Term 3
and where you can review them.
• To include new content and case studies from the Final papers 2023/2024/2025
for you.
• To make sure you don't miss any possible exam question.
Good luck: Juffrou Ansie
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 2
Contents
Sectors and Careers ................................................................................................. 3
Kitchen and Restaurant Operations .......................................................................... 7
MISE-EN-PLACE ................................................................................................... 7
COMPUTERS AND POS SYSTEMS ......................................................................... 8
Nutrition and Menu Planning .................................................................................. 9
MENU PLANNING PRINCIPLES ............................................................................. 9
COSTING AND QUOTATIONS ............................................................................. 12
Food Commodities ................................................................................................ 15
PRESERVED FOODS ............................................................................................ 15
DESSERTS AND GELATINE .................................................................................. 16
MEAT................................................................................................................. 19
Food and Beverage Service .................................................................................... 20
FORMAL DINNER AND COCKTAIL SERVICE ......................................................... 21
TEA, COFFEE, WINE AND BEVERAGES ................................................................. 21
GUEST HANDLING AND SERVICE ETIQUETTE ...................................................... 23
Hygiene ................................................................................................................ 25
Safety and Security ................................................................................................ 26
TEAMWORK AND PROFESSIONALISM ................................................................ 28
Key Terms
Halal Food that is lawful and permitted according to Islamic rules.
Lactose The inability to properly digest lactose in milk/dairy products.
intolerance
Insulin A hormone that helps the body use glucose effectively.
Eczema A type of allergy that affects the skin and causes dryness, bumps
and itching.
Haram Food that is not permitted for consumption by Muslims.
Parev Food that does not contain any dairy or meat ingredients.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 3
Vacuum- Meat placed in airtight, moisture-proof, odourless and colourless
packed packaging. Vacuum-packed meat can remain fresh for up to two
meat weeks in the refrigerator and can mature or marinate while
refrigerated.
Ripening / A natural process that improves the tenderness and flavour of meat.
Ageing During ageing, natural enzymes break down the muscle fibres,
making the meat tender.
Binding Tying a roast with string and securing it with knots at regular
intervals. This helps the roast cook evenly and retain its shape after
roasting.
Home A communal point where local people sell homemade products to
Industries the public. Products must meet certain quality requirements, and a
percentage of the selling price is retained to pay expenses.
Meals on Home-cooked meals are prepared and delivered daily to people
Wheels who cannot cook for themselves. Customers may include the
elderly, shift workers and busy mothers who want healthy, tasty
food for their families. Meals may also be pre-packed and sold
frozen.
Doorman / A hotel employee responsible for welcoming guests at their
Bellboy / vehicles, opening car doors and assisting guests with their luggage.
Porter
Alertness Being aware of uncommon behaviour or suspicious objects and
reporting it immediately.
Tuberculosis An illness caused by bacteria that usually affects the lungs
(TB)
Sectors and Careers
REVISION: See Term 2 / June Exam and Prelim Exam notes
CASE STUDY — KGOTSO'S BAKERY @NSC NOVEMBER: HOSPITALITY STUDIES | 2024
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
