1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
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. strength.
B. weakness.
C. opportunity.
D. threat.
Worked Solution & Example Answer:1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Step 1
When doing a SWOT-analysis for a small business, load shedding can be classified as a …
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Answer
In the context of a SWOT analysis, load shedding represents a challenge that the business may face. It directly impacts operations and can hinder service delivery, thus being classified as a D. threat. This categorization highlights the potential negative consequences that load shedding can have on a business's performance.
Step 2
Small, sweet, round balls served at a cocktail function:
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Answer
The description refers to the food item known as C. truffles. Truffles are typically small, sweet, and shaped conveniently for consumption at cocktail events.
Step 3
The pastry used to make a beef Wellington:
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Answer
The appropriate pastry for beef Wellington is C. puff pastry. Puff pastry is known for its flaky layers that provide a delightful texture to the dish.
Step 4
Eggs are preserved by …
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The process for preserving eggs in the most commonly used method is through C. pasteurisation. Pasteurisation involves heating the eggs to a certain temperature to kill harmful bacteria while maintaining their quality.
Step 5
Symptoms of gastroenteritis:
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Common symptoms of gastroenteritis include A. Diarrhoea and vomiting. These symptoms are typical indicators of the condition.
Step 6
Identifying the food dish that caused a reaction:
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In this case, after eating a meal, the dish that most likely caused Zane's tongue and face swelling is D. Shellfish soup. Shellfish are known allergens that can trigger acute allergic reactions.
Step 7
The cut of lamb used to prepare a crown roast:
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Answer
The cut of lamb typically used for a crown roast is the C. rib. This cut allows for the characteristic presentation of the dish.
Step 8
A characteristic of a banquet menu:
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The distinctive feature of a banquet menu is that it can be described as A. Menu designed for a smaller number of guests. Banquet menus are tailored to cater to a defined group rather than offering an extensive range of choices.
Step 9
Placing small holes in raw pastry to allow trapped air to escape:
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This technique is known as C. docking. Docking involves pricking the surface of the pastry to permit steam to escape during baking, preventing puffing.
Step 10
The setting effect of a gelatine mixture is prevented by the addition of papaya due to the presence of ...
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Answer
Papaya contains an enzyme called C. papain that interferes with the gelling capabilities of gelatine.
