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6.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2016 - Paper 1
Question 6
6.1 Study the scenario below and answer the questions that follow. Mr Zulu owns the PeZulu Restaurant and operates it without a liquor licence. Owing to public dema... show full transcript
Worked Solution & Example Answer:6.1 Study the scenario below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2016 - Paper 1
Step 1
Step 2
6.1.2 State THREE requirements that should be met by the PeZulu Restaurant to obtain the liquor licence named in QUESTION 6.1.1.
Answer
- The applicant or their spouse must have a clean legal record and not have been imprisoned for more than 10 years.
- The applicant should be over the age of 18 and should not be insolvent.
- Adequate guest toilet facilities must be available for both males and females on the premises during the hours that liquor is sold.
Step 3
6.2.1 Do you consider the glass in the photograph above to be suitable for serving sparkling wine? Motivate the answer.
Answer
Yes, the glass shown in the photograph is suitable for serving sparkling wine as it is specifically designed as a champagne flute. This type of glass helps to preserve the bubbles and enhance the drinking experience by allowing the aromas of the wine to concentrate towards the opening.
Step 4
6.2.2 Design the label that will appear on the front of a bottle of sparkling wine that will be served at the PeZulu Restaurant.
Answer
Label Design:
- 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
- Logo: [Design for the logo if applicable]
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Step 10
6.4.2 Explain how the equipment identified in QUESTION 6.4.1 should be cleaned.
Answer
To clean the cloche, wash it in clean, hot, soapy water, rinse it in clean, hot water (approximately 60 °C), and air-dry it using a clean cloth. If there are any water stains, dip the equipment in very hot water for a few moments and then polish with a clean, dry cloth.
Step 11
6.5 Explain the procedure to be followed when clearing service equipment.
Answer
- Place similar items together on the waiter's station such as table numbers, menus, and condiments.
- Collect all items, ensuring they are clean before returning them, and avoid bringing back stained items.
- Empty ashtrays or other refuse into a fireproof container and place apart from clean items.
- Scrape off food debris, and ensure that plates and silverware are stacked appropriately.
- Return the items to their respective stations and ensure proper storage.
Step 12
6.6.1 Explain how the manager should have handled the situation above.
Answer
The manager should have handled the situation by sincerely apologizing to the guests and addressing their concerns calmly and professionally. It is important to listen to their complaints and show understanding while offering to relocate them temporarily, ensuring that alternative arrangements, like buying water for them, were available.
Step 13
6.6.2 Explain how the unforeseen circumstances would have affected the B&B.
Answer
The unforeseen circumstances would have negatively impacted the B&B by leading to the closure of the kitchen due to hygiene concerns. This may have resulted in guests being served only in glassware or crockery when available, a decrease in staff productivity, potential loss of profits, and ultimately harm to the B&B's reputation due to bad word of mouth among guests.