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6.1 Justify why the wine in the picture above is classified as a sparkling wine - NSC Hospitality Studies - Question 6 - 2023 - Paper 1
Question 6
6.1 Justify why the wine in the picture above is classified as a sparkling wine. 6.1.2 Suggest a white grape cultivar which could be used to produce the wine above.... show full transcript
Worked Solution & Example Answer:6.1 Justify why the wine in the picture above is classified as a sparkling wine - NSC Hospitality Studies - Question 6 - 2023 - Paper 1
Step 1
Justify why the wine in the picture above is classified as a sparkling wine.
Answer
The wine is categorized as a sparkling wine due to the presence of large carbon dioxide bubbles, which are produced during fermentation, creating effervescence. This characteristic is essential for types such as Champagne and Prosecco.
Step 2
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Step 5
List FOUR general requirements for an on-consumption (on the premises) liquor license.
Answer
- No person under the age of 18 may be served alcohol.
- Licensed premises must meet health and safety regulations.
- Alcohol must only be consumed on the premises.
- Adequate facilities must be provided for guests, including toilets.
Step 6
Describe the general rules for preparing cocktails when using the method in the picture above.
Answer
- Follow the cocktail recipe carefully ensuring appropriate measurements.
- Use good quality products, and always measure liquids accurately.
- Shake the cocktail properly to mix the ingredients without overfilling the shaker.
- Serve the drink in appropriate glassware and garnish appropriately.
Step 7
Step 8
State FIVE guidelines to follow when setting up a venue for a formal function.
Answer
- Ensure the venue matches the theme of the event.
- Arrange furniture for comfort and ease of movement.
- Use adequate lighting, ensuring it's not too dim or bright.
- Maintain cleanliness of tables, chairs, and cutlery.
- Create a welcoming atmosphere with appropriate decorations.
Step 9
Explain how the guests would be greeted and welcomed in the restaurant.
Answer
Upon arrival, the head waiter should greet guests warmly, making eye contact and politely introducing themselves. Guests’ reservations should be confirmed promptly. The waiter should then guide them to their table, ensuring comfort and addressing them by their name as seen in their booking.
Step 10
Explain how you would handle a guest who flirts with a waiter during restaurant service.
Answer
The waiter should remain professional, polite, and not encourage the behavior. They should redirect the interaction towards service-related topics, maintaining a friendly demeanor while setting clear boundaries to ensure a comfortable environment.