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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.
Answer
- Name of the wine: This demonstrates brand identity and creates recognition.
- Origin: Indicates where the wine is produced, adding to its value and story.
- Vintage/Harvest year: Provides insights into the wine's age and quality.
- Alcohol strength in percentage: Informs consumers about the alcohol content, enabling informed choices.
Step 2
Discuss FOUR points to consider when storing wine in a wine cellar.
Answer
- Temperature: Store wine at a stable temperature of 10-12°C (50-55°F) to preserve its quality.
- Light Exposure: Keep wine away from direct sunlight or artificial light, which can degrade it over time.
- Humidity: Maintain a humidity level between 60-70% to prevent corks from drying out and spoiling the wine.
- Vibration: Ensure the storage area is quiet and free from vibrations to avoid disturbing the sediment in the bottle.
Step 3
Outline FIVE guidelines to follow when pouring red wine to guests.
Answer
- Offer a taste: Always allow the host to taste the wine before serving it to all guests.
- Pour method: Pour a mouthful into the host's glass and avoid touching the rim of the glass with the bottle.
- Serve from the right: Always pour wine from the right-hand side of the guest for better service.
- Gentle movement: Move anti-clockwise when serving to ensure everyone receives their glass in order.
- Refill as needed: Keep an eye on guests' glasses and refill them as necessary, ensuring an enjoyable experience.
Step 4
Distinguish between an on-consumption liquor licence and an off-consumption liquor licence.
Answer
- On-consumption licence: This allows customers to purchase and consume liquor on the premises, such as in a bar or restaurant.
- Off-consumption licence: This permits liquor to be sold for consumption elsewhere, meaning customers take the purchased liquor out of the premises, such as a liquor store.
Step 5
Step 6
Step 7
Advise the barman on the proper management of stock on hand in the bar.
Answer
- First-in-first-out (FIFO): Implement a system using older stock first to reduce waste.
- Monitoring Levels: Establish a minimum and maximum stock level to prevent shortages.
- Daily Inventory Checks: Perform daily stock-taking to ensure awareness of stock on hand.
- Pre-ordering: Regularly requisition stock in advance, especially before busy nights to avoid running out.
Step 8
Explain the correct procedure to follow when guests complain about the shortage of mocktails.
Answer
- Stay Calm: Maintain a calm and professional demeanor when addressing the complaint.
- Apologize: Acknowledge the situation and sincerely apologize for the inconvenience.
- Alternative Suggestions: Offer to serve an alternative drink or mocktail option.
- Report the Issue: Inform the management about the stock shortage to ensure it is addressed promptly.
Step 9
Explain how the restaurant should handle an electrical failure in a food and beverage service area.
Answer
- Communicate: Immediately inform customers about the situation and re-assure them of their safety.
- Apologize: Sincerely apologize for the inconvenience caused by the electrical failure.
- Serve Alternatives: If possible, serve dishes that do not require cooking or use alternative methods like candles.
- Plan Continuity: Have a backup plan for power outages including gas stoves and emergency lighting.