6.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2016 - Paper 1

1. The applicant or their spouse must have a clean record and not have been imprisoned for more than 10 years.
2. The applicant must be over the age of 18.
3. Ordinary meals must be available during the hours that liquor is sold.

Yes, the glass in the photograph is suitable for serving sparkling wine because it is designed as a champagne flute, which helps to retain the bubbles and enhance the tasting experience.

The label design should include:

• Unique name: PeZulu Restaurant or any other suitable name
• Name of wine: Sparkling wine
• Harvest year/Vintage: 2015
• Origin: e.g. Paarl, Country: South Africa
• Producer: Estate/Manufacturer
• Alcohol: e.g. 13% ABV
• Bottle content: 750 mL

A mocktail is a non-alcoholic cocktail or a virgin drink that is crafted to mimic the flavors and presentation of traditional cocktails without the inclusion of alcohol.

Squash is a drink made from fruit juice or syrup concentrated with sugar and water, diluted to create a refreshing beverage often served cold.

Brut refers to a term used in sparkling wine that indicates it is dry with very low sugar content, enhancing its crisp flavor.

Sec is a term referring to a medium-dry style of sparkling wine which has a slightly higher sugar content than brut, providing a balanced sweetness.

The equipment shown in the picture above is a cloche or plate cover, often used to keep food warm until serving.

The cloche should be washed in clean, hot, soapy water, rinsed in clean, hot water, air-dried using a clean cloth or metal cleaner, and polished to prevent any fingerprints.

When clearing service equipment, one should:

1. Place similar items together at the waiter's station.
2. Collect all items, ensuring cleanliness, and return them to where they were issued.
3. Empty ashtrays and dispose of rubbish before leaving the table.
4. Wipe equipment like plates and cutlery before stacking them together for cleaning.
5. Ensure the refrigeration of items that need to be kept cold.

The manager should have handled the situation by:

1. Apologizing sincerely and showing understanding of the guests' frustrations.
2. Remaining calm and professional while addressing their concerns.
3. Offering alternative solutions such as suggesting another B&B.
4. Not arguing, but instead aiming to resolve the issue amicably.

The unforeseen circumstances would have impacted the B&B by causing dissatisfaction among guests, potentially decreasing productivity, leading to loss of profits, and damaging the establishment's reputation due to negative reviews.