NSC Hospitality Studies
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NSC Hospitality Studies Impact
4285
Students currently enrolled in NSC Hospitality Studies
87%
Students improved their grades
4.8/5
Average rating from Hospitality Studies Students
200K+
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NSC Hospitality Studies Exam Questions
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NSC Hospitality Studies Past Papers
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Explore NSC Hospitality Studies by Topics
Accommodation establishments
Appliances, equipment, and utensils in the kitchen and restaurant
Basic treatment of injuries
Cakes and biscuits
Careers in accommodation establishments
Careers in the ancillary or support positions in hospitality establishments
Cereals
Choux pastry
Cocktail food and finger lunches
Computing in the hospitality industry
Continental and English breakfasts, brunches, and light meals
Cooking methods
Costing a recipe and a portion of the recipe
Costing and calculating the selling price of a meal
Customer relations
Dairy products
Desserts
Drawing up quotations
Eggs
Fish
Food and beverage establishments
Food poisoning, food spoilage, food contamination, temperature control
Food-borne diseases
Fruit
Gelatin
General safety practices in the kitchen and restaurant
Greeting and serving guests
Handling emergency situations
Handling guest complaints
Herbs and spices
Hygiene on food premises
Interpretation of recipes
Kitchen brigade and restaurant brigade
Kitchen pests
Knife skills
Learning pathways in the hospitality industry
Marketing concepts and terminology
Meat
Menu planning for continental and English breakfasts, brunches, and light meals
Menu planning for hospitality establishments
Menu planning for special tea occasions and three-course meals
Menu planning: Formal four-course dinners, cocktail functions, finger lunches
Minced meat and sausages
Mise-en-place in restaurant
Mise-en-place in the kitchen
Nutrients and their functions
Nutritional value of meals
Opportunities for self-employment in the food and beverage sector
Pancakes, waffles, and crumpets
Pasta, classic pasta sauces
Pastry
Personal hygiene
Policies governing working conditions (OHSA)
Poultry
Preparing venue and setting tables for teas and three-course meals
Preserved food
Preventative safety measures
Principles of menu planning
Professionalism in the hospitality industry
Providing food for different cultural needs
Receiving stock
Recipes
Rice
SA Food Pyramid
Salads and salad dressings
Sauces
Scones and muffins
Sequence and techniques of food and beverage service for table d’hôte menus
Service and clearing techniques for buffet-style and plated service
Services provided by each
Serving of formal four-course dinners, cocktail functions, or finger lunches
Serving of non-alcoholic beverages
Significance of South African culinary uniqueness
Soups
Stocks
Storekeeping
Table setting
Tea and coffee
The contribution of the hospitality industry to the SA economy
The use of computers in kitchen and restaurant operations
Types of service
Vegetables
Vegetarian dishes
Wine choice, service, and storage
Yeast products
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