1.1. When doing a SWOT-analysis for a small business, load shedding can be classified as a .. - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Question 1
1.1. When doing a SWOT-analysis for a small business, load shedding can be classified as a ...
A. threat
B. weakness
C. opportunity
D. strength
1.1.2 Smal... show full transcript
Worked Solution & Example Answer:1.1. When doing a SWOT-analysis for a small business, load shedding can be classified as a .. - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Step 1
1.1. When doing a SWOT-analysis for a small business, load shedding can be classified as a ...
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Answer
Load shedding poses a significant challenge to operations and can interrupt business continuity, thereby classifying it as a threat.
Step 2
1.1.2 Small, sweet, round balls served at a cocktail function:
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Answer
The term used for these is Bonbons, which are often crafted to resemble small orbs for easy serving.
Step 3
1.1.3 The pastry used to make a beef Wellington:
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A beef Wellington is traditionally wrapped in Puff pastry, known for its light and flaky texture.
Step 4
1.1.4 Eggs are preserved by ...
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One method of preservation is Pasteurisation, a process that heats the eggs to kill bacteria and extend shelf life.
Step 5
1.1.5 Symptoms of gastroenteritis:
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Common symptoms include Diarrhoea and vomiting. These are typical indicators of gastrointestinal distress.
Step 6
1.1.6 After eating a meal at a restaurant, Zane's tongue and face, especially around the eyes, started to swell. Identify the food that most likely caused this reaction:
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Zane's symptoms suggest an allergic reaction, likely triggered by Shellfish soup, which is well-known for causing allergies.
Step 7
1.1.7 The cut of lamb used to prepare a crown roast:
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The cut typically used for a crown roast is the Rack of lamb, which comprises the rib section.
Step 8
1.1.8 A characteristic of a banquet menu:
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A banquet menu is typically designed for a pre-selected number of guests and can only consist of set courses.
Step 9
1.1.9 Piercing small holes in raw pastry to allow trapped air to escape:
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This process is known as Docking, used to prevent the pastry from puffing up during baking.
Step 10
1.1.10 The setting effect of a gelatine mixture is prevented by the addition of papaw due to the presence of ... in the fruit.
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The component responsible for this effect is Papain, an enzyme in papaw that can inhibit gelatin from setting.
