NSC Hospitality Studies
Study NSC Hospitality Studies with expert-written notes, quizzes, past papers, and exam-style questions. Everything is aligned to the NSC Hospitality Studies syllabus to help students understand key topics, stay on track with their study goals, and feel confident on exam day. Start studying smarter with SimpleStudy today.
Exam specification aligned
Personalised feedback on exam answers
Written by teachers and examiners
Examiner tips and tricks
Exam practice with solutions
PDF downloads
Step-by-step mark schemes
NSC Hospitality Studies Impact
2955
Students currently enrolled in NSC Hospitality Studies
87%
Students improved their grades
4.8/5
Average rating from Hospitality Studies Students
200K+
Questions Answered in NSC Hospitality Studies
Explore Study Tools for NSC Hospitality Studies
NSC Hospitality Studies Flashcards
Revise key concepts with interactive flashcards
NSC Hospitality Studies Quizzes
Test your knowledge with fun and engaging quizzes.
NSC Hospitality Studies Exam Questions
Boost your confidence with real exam questions.
NSC Hospitality Studies Past Papers
Practice past papers to reinforce exam experience
NSC Hospitality Studies Revision Notes
Concise and carefully curated learning materials.
NSC Hospitality Studies Model Answers
Get step-by-step guidance on how to answer questions.
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
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
Hygiene on food premises
Interpretation of recipes
Kitchen brigade and restaurant brigade
Knife skills
Marketing concepts and terminology
Meat
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
Opportunities for self-employment in the food and beverage sector
Pasta, classic pasta sauces
Pastry
Personal hygiene
Policies governing working conditions (OHSA)
Preserved food
Principles of menu planning
Professionalism in the hospitality industry
Providing food for different cultural needs
Receiving stock
Recipes
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 non-alcoholic beverages
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
Frequently Asked Questions
Find answers to common questions about studying NSC Hospitality Studies with SimpleStudy.
