Marketing concepts and terminology Revision Notes, Past Papers & Questions for NSC Hospitality Studies

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NSC Hospitality Studies Marketing concepts and terminology Past Papers & Study

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NSC Hospitality Studies Marketing concepts and terminology Revision Notes

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NSC Hospitality Studies Marketing concepts and terminology Revision Notes

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Other NSC Hospitality Studies topics to explore

Hospitality Studies

Accommodation establishments

Hospitality Studies

Appliances, equipment, and utensils in the kitchen and restaurant

Hospitality Studies

Basic treatment of injuries

Hospitality Studies

Cakes and biscuits

Hospitality Studies

Careers in accommodation establishments

Hospitality Studies

Careers in the ancillary or support positions in hospitality establishments

Hospitality Studies

Cereals

Hospitality Studies

Choux pastry

Hospitality Studies

Cocktail food and finger lunches

Hospitality Studies

Computing in the hospitality industry

Hospitality Studies

Continental and English breakfasts, brunches, and light meals

Hospitality Studies

Cooking methods

Hospitality Studies

Costing a recipe and a portion of the recipe

Hospitality Studies

Costing and calculating the selling price of a meal

Hospitality Studies

Customer relations

Hospitality Studies

Dairy products

Hospitality Studies

Desserts

Hospitality Studies

Drawing up quotations

Hospitality Studies

Eggs

Hospitality Studies

Fish

Hospitality Studies

Food and beverage establishments

Hospitality Studies

Food poisoning, food spoilage, food contamination, temperature control

Hospitality Studies

Food-borne diseases

Hospitality Studies

Fruit

Hospitality Studies

Gelatin

Hospitality Studies

General safety practices in the kitchen and restaurant

Hospitality Studies

Greeting and serving guests

Hospitality Studies

Handling emergency situations

Hospitality Studies

Handling guest complaints

Hospitality Studies

Herbs and spices

Hospitality Studies

Hygiene on food premises

Hospitality Studies

Interpretation of recipes

Hospitality Studies

Kitchen brigade and restaurant brigade

Hospitality Studies

Kitchen pests

Hospitality Studies

Knife skills

Hospitality Studies

Learning pathways in the hospitality industry

Hospitality Studies

Meat

Hospitality Studies

Menu planning for continental and English breakfasts, brunches, and light meals

Hospitality Studies

Menu planning for hospitality establishments

Hospitality Studies

Menu planning for special tea occasions and three-course meals

Hospitality Studies

Menu planning: Formal four-course dinners, cocktail functions, finger lunches

Hospitality Studies

Minced meat and sausages

Hospitality Studies

Mise-en-place in restaurant

Hospitality Studies

Mise-en-place in the kitchen

Hospitality Studies

Nutrients and their functions

Hospitality Studies

Nutritional value of meals

Hospitality Studies

Opportunities for self-employment in the food and beverage sector

Hospitality Studies

Pancakes, waffles, and crumpets

Hospitality Studies

Pasta, classic pasta sauces

Hospitality Studies

Pastry

Hospitality Studies

Personal hygiene

Hospitality Studies

Policies governing working conditions (OHSA)

Hospitality Studies

Poultry

Hospitality Studies

Preparing venue and setting tables for teas and three-course meals

Hospitality Studies

Preserved food

Hospitality Studies

Preventative safety measures

Hospitality Studies

Principles of menu planning

Hospitality Studies

Professionalism in the hospitality industry

Hospitality Studies

Providing food for different cultural needs

Hospitality Studies

Receiving stock

Hospitality Studies

Recipes

Hospitality Studies

Rice

Hospitality Studies

SA Food Pyramid

Hospitality Studies

Salads and salad dressings

Hospitality Studies

Sauces

Hospitality Studies

Scones and muffins

Hospitality Studies

Sequence and techniques of food and beverage service for table d’hôte menus

Hospitality Studies

Service and clearing techniques for buffet-style and plated service

Hospitality Studies

Services provided by each

Hospitality Studies

Serving of formal four-course dinners, cocktail functions, or finger lunches

Hospitality Studies

Serving of non-alcoholic beverages

Hospitality Studies

Significance of South African culinary uniqueness

Hospitality Studies

Soups

Hospitality Studies

Stocks

Hospitality Studies

Storekeeping

Hospitality Studies

Table setting

Hospitality Studies

Tea and coffee

Hospitality Studies

The contribution of the hospitality industry to the SA economy

Hospitality Studies

The use of computers in kitchen and restaurant operations

Hospitality Studies

Types of service

Hospitality Studies

Vegetables

Hospitality Studies

Vegetarian dishes

Hospitality Studies

Wine choice, service, and storage

Hospitality Studies

Yeast products

Hospitality Studies

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