A school is hosting a function to thank all businesses in the area for their support and sponsorships throughout the year - NSC Hospitality Studies - Question 3 - 2023 - Paper 1

1. Ease of Arrangement: Cocktail functions require less formal setup than sit-down dinners, making them easier and quicker to arrange.

2. Variety of Food: A diverse range of hors d’oeuvres can cater to different tastes and dietary restrictions.

3. Social Interaction: Guests can move around freely and engage in casual conversations, fostering networking opportunities.

4. Space Efficiency: Cocktail functions require less space than seated meals, allowing for larger guest numbers without the need for extensive seating arrangements.

A cocktail function is typically held in the evening or late afternoon, offering a variety of small foods, while a finger lunch is more informal and usually takes place during lunch, featuring quick snacks that are easy to eat with one hand. Both provide different atmospheres and food types based on the time of day.

1. Fried Calamari with Tartar Sauce: This dish contains seafood and may trigger allergies in guests sensitive to shellfish.

2. Beef Cordon Bleu: This dish includes cheese and breaded components, which could cause reactions in individuals with dairy or gluten allergies.

1. High Saturated Fat Content: The Beef Cordon Bleu is fried in oil, increasing its saturated fat content, which can elevate cholesterol levels.

2. Processed Ingredients: The use of processed foods, like mayonnaise in the Tartar Sauce, can add unhealthy fats harmful to heart health.

3. Sugary Components: The Bread and Butter Pudding is rich in sugar and fats, contributing to increased cholesterol levels and is not advisable for those monitoring their cholesterol.

To calculate the selling price:

• Food Cost = R3,100
• Food Cost Percentage = 30%
• Selling Price is calculated as follows:

Selling ext{ }Price = rac{Food ext{ }Cost}{Food ext{ }Cost ext{ }Percentage} = rac{R3,100}{0.30} = R10,333.33

To find the gross profit:

• Selling Price = R10,333.33
• Food Cost = R3,100
• Gross Profit formula:

$Gross ext{ }Profit = Selling ext{ }Price - Food ext{ }Cost = R10,333.33 - R3,100 = R7,233.33$

(a) Labour costs - These are costs associated with employee compensation.

(b) Overhead costs - These are ongoing expenses that cannot be directly attributed to producing a good or service.

1. Kidney Beans
2. Chickpeas

Uncooked legumes should be stored:

1. In airtight containers to prevent moisture absorption.
2. In a cool, dry place to avoid spoilage and maintain quality.

The end product will be harder, as salt can inhibit the softening of legumes, leading to longer cooking times.

Legumes provide essential nutrients, they are a great source of protein, economical, and can help stretch meals further. They are also high in fiber, which aids digestion and contributes to overall health.

1. Éclairs
2. Profiteroles
3. Cream Puffs

1. Whipped cream
2. Confectioners' custard
3. Pastry cream

1. Too much moisture evaporated during baking.
2. Too many eggs were added or eggs added too quickly.
3. Insufficient baking time, leading to undercooked pastry.
4. The oven temperature was too low, preventing the pastry from rising.