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

When storing wine in a wine cellar, consider the following points:

1. Temperature: Maintain a stable temperature between 10-12°C (50-54°F), avoiding fluctuations.
2. Humidity: Keep the humidity level around 60-70% to prevent corks from drying out.
3. Light Protection: Store wines away from direct sunlight and UV light to prevent degradation.
4. Vibration: Avoid storing wines in areas with high traffic or machinery to minimize vibrations that could disturb the wine.

Here are five guidelines to follow when pouring red wine:

1. Taste First: Offer the host a taste of the wine before pouring for others.
2. Proper Pouring Technique: Pour from the right side of the guest and don’t fill the glass completely, leaving space for aeration.
3. Glass Awareness: Always fill the glass of the host and serve clockwise around the table.
4. Refill as Needed: Keep an eye on guests’ glasses and refill when necessary, ensuring everyone gets equal attention.
5. Handling Empty Bottles: Once the bottle is empty, ask the host if they would like the same wine or a different one.

An on-consumption liquor licence allows customers to consume alcohol on the premises where it is sold, such as bars or restaurants. In contrast, an off-consumption liquor licence permits the sale of alcohol to be consumed off the premises, such as in a liquor store.

The mixing method used with the equipment in A is 'Shaken' or 'shaking and straining'.

The two items suitable for the mixing method are:

1. Syrups
2. Fruit Juices

To manage stock effectively, the barman should:

1. Implement FIFO: Use the First-in-First-out method for older stock to ensure freshness.
2. Maintain Stock Records: Keep accurate records of stock levels and usage to anticipate needs.
3. Order in Advance: Reorder stock before it runs low to avoid outages, especially during busy periods.

When addressing complaints about a shortage of mocktails:

1. Listen and Acknowledge: Listen carefully to the guest's concerns and acknowledge their disappointment.
2. Apologize Sincerely: Offer a sincere apology for the inconvenience caused.
3. Suggest Alternatives: Propose alternative drinks that are available to satisfy the guest.
4. Stay Calm: Maintain a calm demeanor and avoid arguing; assure them you will rectify the situation.
5. Follow Up: After serving alternatives, follow up to ensure the guest’s satisfaction.

In the event of an electrical failure, the restaurant staff should:

1. Inform Guests: Announce the situation to guests and explain any impact on services (e.g., delays).
2. Ensure Safety: Prioritize guest and staff safety by checking for hazards related to the failure.
3. Provide Limited Menu: Offer a limited menu of items that do not require electrical equipment for preparation.
4. Coordinate with Management: Communicate with management for any necessary actions, including contacting maintenance for repairs.