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You are the marketing manager for MARTT Wineries - NSC Hospitality Studies - Question 6 - 2019 - Paper 1
Question 6
You are the marketing manager for MARTT Wineries. You are requested to create a promotional label for a new red wine blend. 6.1.1 List FOUR types of information tha... show full transcript
Worked Solution & Example Answer:You are the marketing manager for MARTT Wineries - NSC Hospitality Studies - Question 6 - 2019 - Paper 1
Step 1
List FOUR types of information that should appear on the label of the new red wine bottle.
Answer
- Name of the wine: This should include the official name or brand of the wine.
- Origin: Specifies where the wine is produced, indicating the region or country.
- Vintage/Harvest year: Indicates the year the grapes were harvested, important for taste and quality.
- Alcohol strength percentage: Displays the alcohol content of the wine, which is a legal requirement.
Step 2
Discuss FOUR points to consider when storing wine in a wine cellar.
Answer
- Temperature Control: Wine should be stored at a stable temperature, ideally between 10-12°C (50-54°F), away from temperature fluctuations.
- Light Exposure: Keep wine bottles away from direct sunlight and high lights, as UV rays can degrade the quality.
- Humidity Levels: A humidity level of 60-80% is ideal to prevent corks from drying out and allowing air into bottles.
- Vibration: Avoid storing wine in areas with excessive movement; vibrations can disturb the sediment and affect the taste.
Step 3
Outline FIVE guidelines to follow when pouring red wine to guests.
Answer
- Offer a Taste: Allow the host to taste the wine first before serving it to the other guests.
- Proper Pouring Technique: Pour from the right side of the guest’s glass to avoid reaching across them.
- Do Not Overfill: Pour only about one-third of the glass to allow the guests to enjoy the aroma.
- Consider the Glass: Use the correct wine glass; for red wine, typically a wider bowl is used.
- Refill When Necessary: Be attentive and refill their glasses when they are nearly empty.
Step 4
Distinguish between an on-consumption liquor licence and an off-consumption liquor licence.
Answer
An on-consumption liquor licence allows customers to consume alcohol on-premises, such as in restaurants or bars, meaning it cannot be taken away.
An off-consumption liquor licence permits the sale of alcohol for consumption elsewhere, meaning customers can purchase liquor to take home.
Step 5
Step 6
Step 7
Advise the barman on the proper management of stock on hand in the bar.
Answer
- First-In-First-Out (FIFO): Use older stock first to avoid expiration.
- Regular Monitoring: Keep track of stock levels and reorder as needed before running low.
- Maintain a Log: Document stock usage to anticipate future needs accurately.
- Supplier Communication: Establish good relations with suppliers for prompt restocking.
Step 8
Explain the correct procedure to follow when guests complain about the shortage of mocktails.
Answer
- Calmly Acknowledge the Issue: Listen to the guest and apologize for the inconvenience.
- Offer Alternatives: Suggest other non-alcoholic beverages available.
- Follow Up: Ensure to check back with the guest after delivering alternatives to ensure satisfaction.
- Document the Complaint: Communicate the issue with management for future stock planning.
Step 9
Explain how the restaurant staff should handle an electrical failure in a cordial and observant manner.
Answer
- Stay Calm: Staff should remain composed to reassure guests.
- Inform Guests: Announce the situation to guests and provide updates on expected resolution times.
- Adapt Menu: Offer alternatives that do not require cooking if the power outage affects the kitchen.
- Assist Guests: Help guests navigate in low light and ensure their safety.