Mr Zulu owns the PeZulu Restaurant and operates it without a liquor license - NSC Hospitality Studies - Question 6 - 2016 - Paper 1
Question 6
Mr Zulu owns the PeZulu Restaurant and operates it without a liquor license. Owing to public demand he considers selling alcoholic beverages and mocktails at his res... show full transcript
Worked Solution & Example Answer:Mr Zulu owns the PeZulu Restaurant and operates it without a liquor license - NSC Hospitality Studies - Question 6 - 2016 - Paper 1
Step 1
6.1.1 Name the type of liquor licence required for Mr Zulu's restaurant.
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Answer
The type of liquor licence required for Mr Zulu's restaurant is an 'on-consumption' or 'on-site' license, which allows alcoholic beverages to be consumed on the premises.
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.
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The applicant and their spouse should have a clean record and not be imprisoned for more than 10 years.
The applicant should be of legal age, 18 or over.
Adequate guest toilet facilities for males and females must be provided on or near the premises.
Step 3
6.2.1 Do you consider the glass in the photograph above to be suitable for serving sparkling wine? Motivate the answer.
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Yes, the glass in the photograph is suitable for serving sparkling wine. It is a champagne flute, which is designed to preserve the bubbles and enhance the drinking experience.
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.
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The label for the sparkling wine should include:
Unique name: PeZulu Restaurant or any suitable name.
Name of wine: Sparkling wine.
Harvest year/Vintage: 2015.
Origin: e.g., Paarl, Country: South Africa.
Producer: Estate/Manufacturer.
Alcohol content: e.g., 13%.
Bottle content: 750 mL.
Logo.
Step 5
6.3.1 Mocktail
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A mocktail is a non-alcoholic cocktail made from fruit juice or syrups, mixed with other flavors, served in a glass like a cocktail but without any alcoholic content.
Step 6
6.3.2 Squash
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Squash is a sweetened beverage prepared from fruit juice or concentrates, usually diluted with water, served cold.
Step 7
6.3.3 Brut
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Brut refers to a type of sparkling wine that is exceptionally dry, with low sugar content and a crisp flavor.
Step 8
6.3.4 Sec
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Sec is a classification in sparkling wines that indicates a moderately dry wine, containing a noticeable amount of residual sugar.
Step 9
6.4.1 Identify the equipment shown in the picture above.
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The equipment shown in the picture is a cloche, which is a serving cover used to keep food warm.
Step 10
6.4.2 Explain how the equipment identified in QUESTION 6.4.1 should be cleaned.
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The cloche should be cleaned in warm, soapy water. Rinse it in clean, hot water to remove any soap residue. It should then be air dried or polished with a clean cloth to ensure there are no water spots.
Step 11
6.5 Explain the procedure to be followed when clearing service equipment.
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When clearing service equipment, follow these steps:
Place items together by type (e.g., plates, cutlery).
Collect all items and return them to the correct location.
Scrape off food residues and rinse any soiled items.
Wipe down and sanitize surfaces as necessary.
Store cleaned items according to their designations.
Step 12
6.6.1 Explain how the manager should have handled the situation above.
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The manager should have handled the situation with professionalism, being calm and understanding. Apologizing sincerely, he should listen to the guests' complaints, offer solutions such as alternative accommodations, and ensure they feel valued.
Step 13
6.6.2 Explain how the unforeseen circumstances would have affected the B&B.
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The unforeseen circumstances would have likely led to:
Guests being dissatisfied and possibly leaving negative reviews.
Decreased productivity of staff due to discontent.
Reduction in profits and potential loss of future business due to the negative experience.
