MARTT Hotel & Restaurant is fully booked for a formal dinner on 20 November 2021 - NSC Hospitality Studies - Question 6 - 2021 - Paper 1

A: Very dry B: Dry

A: 12% B: 14%

A: Caviar, Oysters B: Tournedos, Crown Roast, Venison potjie

1. Hold the bottle at a 45° angle at wrist length.
2. Use your waiter’s friend to carefully open the foil.
3. Discard the foil and close the waiter’s friend.
4. Wipe the top of the bottle with your service cloth.
5. Hold the neck of the bottle firmly in one hand and insert the corkscrew into the centre of the cork.
6. Turn the corkscrew in a clockwise direction ensuring that it goes down the centre of the cork.
7. At the arm of the waiters friend press the lever on the lip of the bottle.
8. Remove the cork from the corkscrew and place it on the side.
9. Discard the foil in the place indicated.

1. Wash in clean, hot soapy water.
2. Rinse in clean, hot water.
3. Air dry and polish with a clean cloth.
4. If stains are present, dip into hot water and polish with a clean, dry cloth.

1. Menu cards should be durable/attractive/themed paper.
2. Ensure the type of font and size suits the event.
3. It must be easy to read.
4. Correctly written in correct format.
5. Pleasing to look at/creative and easy to handle.

1. The choice of the linen should match the choice of the menu.
2. Linen must compliment the theme of meal/decor.
3. Linen should be clean.
4. No stains or food stains.
5. Table cloths should be well ironed with only the centre fold visible.
6. Linen must hang evenly from each side of the table.
7. Linen should not be upside down.

1. Conducted after the main course before dessert.
2. Remove all unnecessary items from the table, e.g., salt and pepper pots, empty glasses.
3. Equipment: brush and pan/table scraper/electric brush/ or folded linen napkin between dessert spoon and fork can be used.
4. Hold a plate in the flat of your left hand, 5cm below the edge of the table.
5. Start on the right of the host.
6. Stand between two guests.
7. Brush the crumbs on the plate halfway from both guests.
8. Slide/pull down the dessert fork and spoon/reposition dessert cutlery.
9. Continue anti-clockwise.
10. End with the host.

1. No persons under the age of 18 may be served alcohol.
2. Provide adequate toilet facilities for both male and female guests on or near the licensed premises.
3. Meals must be available during the hours that liquor is served.
4. No serving of alcohol to a person that is drunk.
5. All liquor bought on the premises must be consumed on the premises.
6. If permitted, guests can take their own liquor to an establishment; a corkage fee is charged and guests consume the liquor on the premises.
7. No form of adulteration or water may be added/ diluted with water.
8. Current COVID regulations of the selling and serving of alcohol need to be adhered to.
9. On closed days, alcohol may only be served by reservation during a meal during allocated hours.