Grade 12 Past Exam Papers
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Hospitality Studies

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Hospitality Studies Grade 12 question paper overview

This page includes Hospitality Studies Grade 12 past papers and memos.

Hospitality Studies Grade 12 exam paper is a 3-hour-long exam of 200 marks. The paper consists of four sections (Section A, Section B, Section C, and Section D)

In the table below, we break down what type of questions are included within each section:

SectionFocus and Marks
SECTION AFocus: Short questions (all topics)

Marks: 40 marks
SECTION BFocus: Kitchen and restaurant operations; Hygiene, safety and security

Marks: 20 marks
SECTION CFocus: Nutrition and menu planning; Food commodities

Marks: 80 marks
SECTION DFocus: Sectors and careers; Food and beverage service

Marks: 60 marks
1 paperin the final exam
200 markstotal
3 hourswriting time
2020–20267 years of papers
71papers and memos

Exam facts from the DBE November 2025 question paper. See the full exam guide.

Hospitality Studies Grade 12 Papers

Exam Practice

Hospitality Studies: Most Common Exam Questions Quiz

Real multiple choice questions from DBE NSC Hospitality Studies papers (2023 to 2025), with the answers from the official marking guidelines.

34

Exam Questions

7

Topics

1

Paper

3

NSC Years (2023 to 2025)

Paper 1Wine & Beverages(1 mark)

NSC May/June 2025 · Question 1.1.1

The type of wine that undergoes a second fermentation process in the bottle:
Paper 1Food Commodities(1 mark)

NSC May/June 2025 · Question 1.1.2

A relatively cheap textured vegetable protein that is obtained from …
Paper 1Kitchen & Restaurant Operations(1 mark)

NSC May/June 2025 · Question 1.1.3

An advantage of using computers in the hospitality industry:
Paper 1Wine & Beverages(1 mark)

NSC May/June 2025 · Question 1.1.4

White and rosé wine should be served at a temperature of …
Paper 1Food Commodities(1 mark)

NSC May/June 2025 · Question 1.1.5

One of the main ingredients of an Italian meringue is …
Paper 1Kitchen & Restaurant Operations(1 mark)

NSC May/June 2025 · Question 1.1.6

The equipment that uses a flammable gel to keep food warm:
Paper 1Menu Planning & Functions(1 mark)

NSC May/June 2025 · Question 1.1.8

The number of cocktail snacks served before a four-course dinner:
Paper 1Food Commodities(1 mark)

NSC May/June 2025 · Question 1.1.9

Meat obtained from cattle that is younger than nine months:
Paper 1Nutrition & Health(1 mark)

NSC May/June 2025 · Question 1.1.10

The food ingredient most likely to cause an allergic reaction:
Paper 1Food Commodities(1 mark)

NSC November 2023 · Question 1.1.1

The surface of meat is browned quickly at a high temperature to enhance the flavour:
Paper 1Food Commodities(1 mark)

NSC November 2023 · Question 1.1.2

An example of furred game:
Paper 1Food Preservation & Labelling(1 mark)

NSC November 2023 · Question 1.1.3

A preservation method whereby food is placed in plastic bags and all the air is removed through a specialised process:
Paper 1Customer Care(1 mark)

NSC November 2023 · Question 1.1.4

The type of information that is NOT required when making a reservation:
Paper 1Food Commodities(1 mark)

NSC November 2023 · Question 1.1.5

An example of a hot egg-based baked dessert:
Paper 1Food Commodities(1 mark)

NSC November 2023 · Question 1.1.6

When preparing a/an … meringue, a hot sugar syrup is added to egg whites while beating:
Paper 1Menu Planning & Functions(1 mark)

NSC November 2023 · Question 1.1.8

A hors d'oeuvre that consists of a croûte base and two other parts:
Paper 1Wine & Beverages(1 mark)

NSC November 2023 · Question 1.1.9

Information that can only be found on the label at the back of a wine bottle:
Paper 1Customer Care(1 mark)

NSC November 2023 · Question 1.1.10

The hospitality sector ensures good customer care by providing …
Paper 1Food Commodities(1 mark)

NSC November 2024 · Question 1.1.1

A characteristic of short crust pastry:
Paper 1Kitchen & Restaurant Operations(1 mark)

NSC November 2024 · Question 1.1.3

A water bath consisting of a shallow container of steaming water, heated by electricity:
Paper 1Food Commodities(1 mark)

NSC November 2024 · Question 1.1.4

Look at: the picture for this question
Photograph of rolled beef fillet tied with string and sliced, Hospitality Studies Grade 12 NSC November 2024 Question 1.1.4
Choose the techniques applied to the beef in the picture below.
Paper 1Kitchen & Restaurant Operations(1 mark)

NSC November 2024 · Question 1.1.5

The main purpose of the opening mise-en-place in a restaurant kitchen is to …
Paper 1Customer Care(1 mark)

NSC November 2024 · Question 1.1.6

An action that should be prioritised in a restaurant setting when a guest expresses dissatisfaction:
Paper 1Food Commodities(1 mark)

NSC November 2024 · Question 1.1.8

The method of vacuum sealing beef and leaving it in the refrigerator for two weeks:
Paper 1Food Commodities(1 mark)

NSC November 2025 · Question 1.1.1

A paper-thin pastry used in the preparation of baklava and spanakopita:
Paper 1Menu Planning & Functions(1 mark)

NSC November 2025 · Question 1.1.2

Look at: the picture for this question
Pictures of panna cotta, pumpkin soup, savoury tartlets and beef Wellington, Hospitality Studies Grade 12 NSC November 2025 Question 1.1.2
Choose the CORRECT order in which the dishes below will be written on a four-course dinner menu:
Paper 1Food Commodities(1 mark)

NSC November 2025 · Question 1.1.3

A product that can be used as both a topping and a filling in desserts:
Paper 1Menu Planning & Functions(1 mark)

NSC November 2025 · Question 1.1.4

An event where guests mingle while enjoying finger foods and a variety of cold alcoholic and non-alcoholic beverages:
Paper 1Kitchen & Restaurant Operations(1 mark)

NSC November 2025 · Question 1.1.5

Waiters in a formal restaurant should remove dirty plates from the tables as follows:
Paper 1Nutrition & Health(1 mark)

NSC November 2025 · Question 1.1.6

The most suitable starter for a guest with diabetes:
Paper 1Kitchen & Restaurant Operations(1 mark)

NSC November 2025 · Question 1.1.7

The equipment used to cover food for room service:
Paper 1Food Commodities(1 mark)

NSC November 2025 · Question 1.1.8

The proteolytic enzymes present in … will prevent the setting of a gelatine dish.
Paper 1Food Preservation & Labelling(1 mark)

NSC November 2025 · Question 1.1.9

Look at: the picture for this question
Tomato sauce ingredient list with a picture of the bottle, Hospitality Studies Grade 12 NSC November 2025 Question 1.1.9
The ingredients on the tomato sauce label should be listed in this order:
Paper 1Food Preservation & Labelling(1 mark)

NSC November 2025 · Question 1.1.10

Look at: the picture for this question
Tomato sauce ingredient list with a picture of the bottle, Hospitality Studies Grade 12 NSC November 2025 Question 1.1.10
The chemical preservative used in the tomato sauce:

Tip: press A–D to answer multiple choice, → for the next question.

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Study Guides

Hospitality Studies Grade 12 Exam Guide

How the final Hospitality Studies exam is set out, taken from the cover and instruction pages of the DBE November 2025 question paper.

Hospitality Studies Paper 1

  • 200 marks
  • 3 hours
  • 19 pages
  • November 2025
SectionQuestionWhat it coversMarks
A1Short Questions (All Topics)40
BKitchen and Restaurant Operations; Hygiene, Safety and Security20
CNutrition and Menu Planning; Food Commodities80
DSectors and Careers; Food and Beverage Service60

Comes with: an answer book.

Instructions on the paper
  1. This question paper consists of FOUR sections.
  2. Answer ALL the questions in the ANSWER BOOK.
  3. Number the answers correctly according to the numbering system used in this question paper.
  4. Section A, Question 1: answer all the questions below each other without leaving a line.
  5. Write neatly and legibly.

Hospitality Studies Topics in Every Exam

Each column is a DBE exam. The number is the marks the topic was worth in that paper, taken from the mark table printed on the paper. A dash means no question in that paper had this exact title (the topic may still be tested under another heading).

Paper 1: topics and marks per exam

TopicNov 2023Jun 2024Nov 2024Jun 2025Nov 2025Jun 2026Times set
Short Questions (All Topics)4040404040406/6
Kitchen and Restaurant Operations; Hygiene, Safety and Security2020202020206/6
Nutrition and Menu Planning; Food Commodities8080808080806/6
Sectors and Careers; Food and Beverage Service6060606060606/6

Hospitality Studies Grade 12 Questions and Answers

How many papers do you write for Hospitality Studies in Grade 12?

1 paper: Paper 1 (200 marks, 3 hours). These facts are from the DBE November 2025 question papers.

What is in Hospitality Studies Paper 1?

In the November 2025 paper: Question 1: Short Questions (All Topics) (40 marks); Section B: Kitchen and Restaurant Operations; Hygiene, Safety and Security (20 marks); Section C: Nutrition and Menu Planning; Food Commodities (80 marks); Section D: Sectors and Careers; Food and Beverage Service (60 marks).

What do you get with the Hospitality Studies question paper?

Paper 1 comes with an answer book.

How long is the Hospitality Studies question paper?

In November 2025, Paper 1 had 19 pages.

Which Hospitality Studies past papers are on this page?

71 files from 2020 to 2026, covering the June, September and November exams. They are listed by year and term above, and each one opens as a PDF.

Are the Hospitality Studies memos included?

Yes. 32 of the files are memos (marking guidelines). Each memo is listed next to its question paper.

Are the Hospitality Studies papers available in Afrikaans?

Yes. Most papers on this page come in English and Afrikaans. Use the language filter above the papers to show only one.

Is there a Hospitality Studies practice quiz?

Yes. The exam questions quiz on this page has 34 questions taken word for word from real DBE Hospitality Studies papers. The memo answer shows after you try each question.