You are the marketing manager for MARTT Wineries - NSC Hospitality Studies - Question 6 - 2019 - Paper 1

1. Temperature Control: Store wine at a consistent temperature between 10-12°C (50-54°F) to prevent spoiling and maintain quality.
2. Humidity Levels: Aim for a humidity level of 60-70% to ensure cork integrity and prevent spoilage from drying out.
3. Darkness: Store wine in a dark area, away from direct sunlight, which can degrade the wine.
4. Vibration Free: Avoid storing wine in areas with vibrations, as this can disturb the wine's sediment.

1. Offer a Taste: Always allow guests to taste the wine before serving it to ensure they enjoy it.
2. Pour Properly: Pour from the right-hand side of the guest's glass, pouring no more than a third full to allow for aroma release.
3. Use the Correct Glass: Ensure that the glass is the appropriate shape for red wine to enhance its bouquet.
4. Be Clean and Professional: Maintain cleanliness and professionalism throughout the serving process, including proper wine handling.
5. Refill When Needed: Keep an eye on the guest's glass and refill it as needed, ensuring to pour the same wine only when the glass is empty.

1. On-Consumption Licence: This licence allows customers to consume alcoholic beverages on the premises, such as in bars, restaurants, or clubs.
2. Off-Consumption Licence: This licence permits the sale of alcoholic beverages to be taken away from the establishment, typically found in liquor stores or convenience shops.

The method used with the equipment in A is called shaking. This method mixes ingredients thoroughly with ice to achieve a well-blended drink.

1. Syrups: These provide sweetness and flavor, making them suitable for mocktails.
2. Fruit Juices: They add volume and a range of flavors, complementing the syrups used in mocking.

1. Use FIFO Method: Implement a First-in-First-out system to ensure older stock is used first.
2. Monitor Stock Levels: Keep track of minimum and maximum stock levels to avoid shortages.
3. Daily Inventory Checks: Conduct regular checks to identify any items that are running low and reorder accordingly.
4. Communication: Encourage communication with suppliers to ensure timely restocking and prevent running out of popular items.

1. Listen Attentively: Start by listening to the guests’ concerns without interrupting.
2. Apologize Sincerely: Offer a genuine apology for the inconvenience caused by the shortages.
3. Offer Alternatives: Suggest other beverages or mocktails that are available at that time.
4. Seek Management Assistance: If needed, involve a manager to discuss further options with the guests.

1. Stay Calm and Professional: Staff should remain calm to provide reassurance to guests about their safety.
2. Announce the Situation: Inform guests about the electrical failure and how it may affect service.
3. Offer Alternatives: Suggest menu options that do not require electrical preparation, or offer drinks that don't need refrigeration.
4. Coordinate with Management: Work with management to implement a plan for the evening and keep guests updated.