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NSC Hospitality Studies Service and clearing techniques for buffet-style and plated service Past Papers & Study

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NSC Hospitality Studies Service and clearing techniques for buffet-style and plated service Revision Notes

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Accommodation establishments

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Appliances, equipment, and utensils in the kitchen and restaurant

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Basic treatment of injuries

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Cakes and biscuits

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Careers in accommodation establishments

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Careers in the ancillary or support positions in hospitality establishments

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Cereals

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Cocktail food and finger lunches

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Computing in the hospitality industry

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Continental and English breakfasts, brunches, and light meals

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Cooking methods

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Costing a recipe and a portion of the recipe

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Costing and calculating the selling price of a meal

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Customer relations

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Dairy products

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Desserts

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Drawing up quotations

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Eggs

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Fish

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Food and beverage establishments

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Food poisoning, food spoilage, food contamination, temperature control

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Food-borne diseases

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Fruit

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Gelatin

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General safety practices in the kitchen and restaurant

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Greeting and serving guests

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Handling emergency situations

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Handling guest complaints

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Herbs and spices

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Hygiene on food premises

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Interpretation of recipes

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Kitchen brigade and restaurant brigade

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Kitchen pests

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Knife skills

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Learning pathways in the hospitality industry

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Marketing concepts and terminology

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Meat

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

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Menu planning for hospitality establishments

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Menu planning for special tea occasions and three-course meals

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

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Minced meat and sausages

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Mise-en-place in restaurant

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Mise-en-place in the kitchen

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Nutrients and their functions

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Nutritional value of meals

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Opportunities for self-employment in the food and beverage sector

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Pancakes, waffles, and crumpets

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Pasta, classic pasta sauces

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Pastry

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Personal hygiene

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Policies governing working conditions (OHSA)

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Poultry

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

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Preserved food

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Preventative safety measures

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Principles of menu planning

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Professionalism in the hospitality industry

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Providing food for different cultural needs

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Receiving stock

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Recipes

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Rice

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Salads and salad dressings

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Sauces

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Scones and muffins

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

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Services provided by each

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

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Serving of non-alcoholic beverages

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Significance of South African culinary uniqueness

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Soups

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Stocks

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Storekeeping

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Table setting

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Tea and coffee

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The contribution of the hospitality industry to the SA economy

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The use of computers in kitchen and restaurant operations

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