Voeding En Spyskaartbeplanning N4 — Memo

June 2019 — N4 — Voeding En Spyskaartbeplanning

N4 2019 Nated Hospitality

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1.1.15(15 (15\

1.2.1C, G

1.2.2H, I

1.2.3J, D

1.2.4F, B

1.2.5

1.3.1D, H

1.3.2A, F

1.3.3B, C

1.3.4E, G (4 (8\

1.4.1Onwaar apan

1.4.2Onwaar, swartbord

1.4.3Onwaar able d' hote

1.4.4Onwaar, gange

1.4.5Onwaar ors d oeuvre /voorgereg (5 (10\

1.5.1Kos

1.5.2Natrium

1.5.3Christene

1.5.4Hind

1.5.5Stysel

1.5.6Koffie

1.5.7Kontinentaal (7 (7\ TOTA AL AFDELING

2.1.1

2.3Vernietig sommige aminosure Bindweefsel in vleis verander na gelatien Taai en onverteerbaar as dit oorgaar is Verander van kleur (6\

2.4.1Veg GEEN kos wat van dierlike oorsprong is nie

2.4.2Ovo vegetaries eiers, maar GEEN vleis, hoender, vis of me nie

2.4.3Laktovegetaries melk en melkprodukte maar GEEN vleis, hoender, vis of eier nie

2.4.4Lakto ovo vegetaries eiers en melk, maar GEEN vleis, hoender of vis nie (4 (8\

2.5.1Vetterige vis en skulpvis Eiers Gebraaide kos Smere en sage kaas tter Margarien Room Slaaisouse Ryk nageregte

2.5.2Geblikte vis Groente Pekelvleis en souse Gesoute bo tter Brood Neute Neute en gelati

2.6SPYSKAART 25 Des ember 2017 Aandete Botterskorsieroomsop met croutons Gebraaide varkskenkel met appelsous Pieterselie

3.1

3.2aanvanklike planning Vermindering van werkstevredenheid weens voorbereiding van dieselfde disse Beperking van die sjef se kreatiwiteit

3.3Indien Frans gebruik word moet daar Engelse vertalings wees Oorladenheid kan teleurstelling veroorsaak Verseker korrekte spelling en grammatika Verkeerde taalgebruik dui op gebrekkige aandag aan besonderhede, wat

3.4.1

3.4.2Gebraaide skelvis met skyfies Allegaartjie (spek, word, gebakte eier, geroosterde lew er\ en skyfies Bruinbrood en bo tter Skon s, pan

3.5Vis Hoofdisse Nagereg Kaas (5\

3.6.1

3.6.2

3.7

4.1.1Lendeskyf

4.1.2Dun snytjie vleis, gewoonlik kalfs of varkvleis

4.1.3Sampioene

4.1.4Dun sop

4.1.5Speserygegeurde rysdis

4.1.6Gevulde Italia pasta

4.1.7Ham

4.1.8Koffie met melk

4.1.9

4.1.10Gerookte salm (10 (10\

4.2Aantal mense wat bedien moet word Waar om bymekaar te kom Waar om te bedien Besonderhede van spyskaart Tafelplan Gastelys Dra ies, aperitiefs, wyn, likeurs, spiritualie

4.5Bestuurder van die eetkamer Maklike produksie en diens Vereenvoudigde vooruitskatting en aankope Werknemers se werklading gelykgestel en billik versprei met herhaalde gebruik van spyskaarte en disse (Enige TWEE

4.7.1Hou rekord van klant se eise

4.7.2Gee besonderhede van wat voorsien kan word

4.7.3Noem wat voorsien sal word, asook die prys

4.7.4Ingevul deur klant as skriftelike bevestiging van funksie

4.7.5Skriftelike besonderhede van troue wat bevestig moet word

4.7.6ys van kos en toerusting wat vir buitespyseniering afgelewer moet word (6 x (6\

4.850

Mark Allocation

Sections50 + 50 + 50 = 150 marks

Paper information

TitleMemo

SubjectVoeding En Spyskaartbeplanning

LevelN4

Document typeMemorandum

Year2019

MonthJune

Pages8

Downloads5

Examination context

Decade2010s

Years ago7y

SeasonWinter (SH)

Start daySaturday

Exam periodJune 2019

Days since exam2,687

About Voeding En Spyskaartbeplanning examination preparation

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