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.
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Name of the wine
Origin of the wine
Vintage/Harvest year
Alcohol strength (percentage) of the wine
Step 2
Discuss FOUR points to consider when storing wine in a wine cellar.
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Store wine at a consistent temperature of 10-12°C.
Keep bottles away from direct sunlight.
Maintain a vibration-free environment to prevent disturbance.
Ensure bottles are stored horizontally to keep corks moist.
Step 3
Outline FIVE guidelines to follow when pouring red wine to guests.
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Offer host a taste of the wine first.
Pour from the right side of the guest’s glass.
Don’t fill the glass to the top; leave some space.
Ensure everyone has enough before pouring for yourself.
Refill glasses as required, being conscious of the group dynamics.
Step 4
Distinguish between an on-consumption liquor licence and an off-consumption liquor licence.
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An on-consumption liquor licence allows the sale of alcoholic beverages to be consumed on the premises, such as in bars or restaurants. In contrast, an off-consumption liquor licence permits sales for consumption off the premises, such as in liquor stores.
Step 5
Name the mixing method used.
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Shaken or shaking and straining.
Step 6
Select TWO items in B that are suitable for the mixing method in QUESTION 6.3.1.
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Syrups
Fruit juices
Step 7
Advise the barman on the proper management of stock on hand in the bar.
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Implement a First-in-first-out (FIFO) system to use older stock first.
Maintain a minimum and maximum stock level for efficient management.
Conduct regular inventory checks to ensure availability.
Step 8
Explain the correct procedure to follow when guests complain about the shortage of mocktails.
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Listen and remain calm, showing empathy towards guests.
Apologize for the inconvenience and explain the situation.
Offer alternatives such as other drinks or cocktails.
Step 9
Explain how the restaurant staff should handle an electrical failure in a cordial and professional manner.
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Announce the situation to the guests clearly and calmly.
Apologize for the inconvenience and ensure guests' needs are still met without electrical equipment.
Provide assurance that safety is a priority and staff will work to resolve the issue as quickly as possible.
