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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 classified as a sparkling wine because it contains large carbon dioxide bubbles, which are generated during fermentation. This effervescence creates a distinctive fizzy quality, characteristic of sparkling wines.
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.
- Adequate toilet facilities must be provided.
- Liquor may only be sold during specific hours.
- All liquor bought must be consumed on the premises.
Step 6
Describe the general rules for preparing cocktails when using the method in the picture above.
Answer
When preparing cocktails:
- Follow the recipe carefully to ensure proper measurements.
- Use good quality products for better flavor.
- Shake the cocktail appropriately in the shaker to mix ingredients uniformly.
- Strain the drink to remove any solid components before serving.
- Always garnish the drink as per the recipe for visual appeal.
Step 7
Step 8
State FIVE guidelines to follow when setting up a venue for a formal function.
Answer
- Set up the venue according to the organiser's specifications.
- Ensure a pleasant atmosphere that is welcoming for guests.
- Arrange furniture to promote comfortable movement and interaction.
- Ensure proper lighting that enhances the theme of the event.
- Maintain cleanliness and order of the venue and dining equipment.
Step 9
Explain how the guests would be greeted and welcomed in the restaurant.
Answer
Guests should be greeted by the head waiter within 30 seconds of entering. They should acknowledge reservations, make eye contact, and politely introduce guests to the host. Additionally, the staff should be attentive and ensure guests are guided to their tables.
Step 10
Explain how you would handle a guest who flirts with a waiter during restaurant service.
Answer
It is important to remain professional and courteous. The waiter should politely acknowledge the guest but maintain professional boundaries. If the flirting escalates or distracts from service, the waiter can respectfully excuse themselves and notify a manager if necessary.