Read the case study below and answer the questions that follow. LOAD SHEDDING IS A SERIOUS THREAT TO THE RESTAURANT INDUSTRY Lorenzo's Italian Restaurant is a small, privately owned business. Closing the restaurant each time when there is load shedding is not an option as the restaurant will lose money. Luckily the restaurant uses an industrial gas stove in the preparation of most of the dishes. Unfortunately, sometimes guests have to wait long for their food. Once or twice, some of the guests ordered so many alcoholic drinks that they became loud and started irritating the other guests. 6.1.1 Explain how the waiters should handle the following situations: (a) Guests have to wait long for their food. (b) Guests become loud and start irritating other guests. 6.1.2 Suggest what to do to rectify the situation when a guest is irritated by the delay. 6.1.3 Explain the procedure that waiters should follow in order to ensure that the service delivery is presentable before the guests are seated. 6.2 Study the wine labels below and answer the questions that follow. WINE A WINE B 6.2.1 Write down the colour of wine A. Give a reason for your answer. 6.2.2 Recommend the best serving temperature for both wines. 6.2.3 Explain the term Brut. 6.2.4 Distinguish between wine A and wine B with regard to the manufacturing method and origin. Tabulate your answer as follows: | WINE A | WINE B Manufacturing Method | | Origin | | 6.2.5 Suggest a classic food/dish to pair with wine B. 6.3 Establishments have to comply with the Liquor Act, 2003 (Act 59 of 2003) for selling liquor. Name the TWO types of liquor licenses that establishments can apply for and explain EACH type. 6.4 Describe the procedure that a waiter should follow when taking and placing a food order.

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Read the case study below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2018 - Paper 1

Question 6

Read the case study below and answer the questions that follow. LOAD SHEDDING IS A SERIOUS THREAT TO THE RESTAURANT INDUSTRY Lorenzo's Italian Restaurant is a smal... show full transcript

Worked Solution & Example Answer:Read the case study below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2018 - Paper 1

Step 1

Explain how the waiters should handle the following situations: (a) Guests have to wait long for their food.

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Answer

In situations where guests are waiting long for their food, it is crucial for waiters to maintain a calm and understanding demeanor. They should:

Investigate the Delay: Check with the kitchen to understand the cause of the delay and keep the guests informed about the status of their orders.
Apologize and Manage Expectations: Sincerely apologize for the delay and assure the guests that their food is on the way.
Offer Alternatives: If the wait is expected to be significantly long, offer alternative dishes that can be prepared quickly or provide a complimentary item like bread or an appetizer.
Keep Guests Engaged: Offer drinks or engage in conversation to ease any frustration the guests may have due to the wait.

Step 2

Explain how the waiters should handle the following situations: (b) Guests become loud and start irritating other guests.

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Answer

When guests become loud and start irritating others, the waiters should:

Calmly Address the Issue: Approach the table politely and ask the guests to lower their voices in a respectful manner.
Maintain Professionalism: Remain calm and composed. Do not escalate the situation by arguing or reacting negatively.
Offer Assistance: Suggest drinks or menu options to redirect the guests' attention, which can help reduce the volume of their conversation.

Step 3

Suggest what to do to rectify the situation when a guest is irritated by the delay.

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Answer

To rectify the situation for an irritated guest, the waiter can:

Provide an Apology: Acknowledge the guest's frustration with sincere apologies.
Offer Compensations: Consider providing a complimentary drink or appetizer as a goodwill gesture.
Update them on the Status: Inform the guest about the current status of their order, providing an estimated time for when they can expect their food.

Step 4

Explain the procedure that waiters should follow in order to ensure that the service delivery is presentable before the guests are seated.

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Answer

Before guests are seated, waiters should follow these procedures:

Check Table Settings: Ensure that all utensils, plates, and glasses are appropriately placed and clean.
Maintain Cleanliness: Ensure the tablecloth is clean and that the table is free from crumbs or stains.
Prepare for the Orders: Familiarize with the menu and any specials of the day to assist guests effectively.
Present a Welcoming Environment: Ensure the atmosphere is pleasant, adjusting lighting and music if necessary, to enhance the dining experience.

Step 5

Write down the colour of wine A. Give a reason for your answer.

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Answer

The colour of wine A is pink. This is due to the blend of white and red wines during its production, which gives it a rosé-like appearance.

Step 6

Recommend the best serving temperature for both wines.

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Answer

The best serving temperature for wine A is 6°C to 7°C, while wine B should be served at 7°C to 8°C. These temperatures enhance the flavors and aromas of the wines.

Step 7

Explain the term Brut.

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Answer

The term Brut refers to a style of sparkling wine that is characterized by its dryness. Specifically, it has very little residual sugar, making it crisp and refreshing.

Step 8

Distinguish between wine A and wine B with regard to the manufacturing method and origin.

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Answer

	WINE A	WINE B
Manufacturing method	Charmat (second fermentation in tank)	Champagne (second fermentation in bottle)
Origin	Roederer Estate, California, USA	France

Step 9

Suggest a classic food/dish to pair with wine B.

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Answer

A classic dish to pair with wine B would be caviar or oysters. These dishes complement the flavors of the wine beautifully.

Step 10

Establishments have to comply with the Liquor Act, 2003 (Act 59 of 2003) for selling liquor. Name the TWO types of liquor licenses that establishments can apply for and explain EACH type.

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Answer

The two types of liquor licenses are:

On-consumption license: This license allows the establishment to sell liquor that must be consumed on the premises, such as in hotels and restaurants.
Off-consumption license: This license permits the sale of liquor that can be taken away and consumed elsewhere.

Step 11

Describe the procedure that a waiter should follow when taking and placing a food order.

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Answer

When a waiter takes and places a food order, they should follow these steps:

Engage with the Guests: Greet the guests and ask if they are ready to order.
Take Orders Methodically: Start from one side of the table and move in a clockwise direction to avoid confusion.
Note Dietary Requirements: Ask if there are any dietary restrictions or special requirements.
Repeat the Order: Confirm the order back to the guests to ensure accuracy.
Place Orders in the Kitchen: Transfer the order to the kitchen with clear specifications.

Read the case study below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2018 - Paper 1

Worked Solution & Example Answer:Read the case study below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2018 - Paper 1

Explain how the waiters should handle the following situations: (a) Guests have to wait long for their food.

Explain how the waiters should handle the following situations: (b) Guests become loud and start irritating other guests.

Suggest what to do to rectify the situation when a guest is irritated by the delay.

Explain the procedure that waiters should follow in order to ensure that the service delivery is presentable before the guests are seated.

Write down the colour of wine A. Give a reason for your answer.

Recommend the best serving temperature for both wines.

Explain the term Brut.

Distinguish between wine A and wine B with regard to the manufacturing method and origin.

Suggest a classic food/dish to pair with wine B.

Establishments have to comply with the Liquor Act, 2003 (Act 59 of 2003) for selling liquor. Name the TWO types of liquor licenses that establishments can apply for and explain EACH type.

Describe the procedure that a waiter should follow when taking and placing a food order.

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