6.1 Study the picture below and answer the questions that follow - NSC Hospitality Studies - Question 6 - 2023 - Paper 1

A suitable white grape cultivar for producing the wine above could be Sauvignon Blanc, known for its crisp and refreshing qualities that complement sparkling wine styles.

1. Cap Classique method (Methode Cap Classique) involves secondary fermentation in the bottle.
2. Charmat method consists of secondary fermentation in a pressurized tank, allowing for large-scale production.

(a) Sec: dry (b) Doux: sweet/very sweet

1. No person under the age of 18 may be served alcohol.
2. The premises must provide suitable bathroom facilities.
3. All liquor purchased must be consumed on the premises.
4. The person managing the premises must not have a criminal record.

1. Follow the recipe carefully to ensure consistency in flavor.
2. Use high-quality ingredients to enhance the cocktail's overall appeal.
3. Accurately measure the ingredients to avoid overpowering flavors.
4. Shake well to ensure proper mixing and dilution of the drink.
5. Strain into the glass to maintain a smooth texture.

(a) First: Mrs. F. Roux (b) Fourth: Mrs. A. Brand (c) Last: Mr. J. Smith

1. Ensure the venue reflects the theme and purpose of the event.
2. Arrange furniture for maximum comfort and accessibility.
3. Use suitable lighting to create an inviting atmosphere.
4. Check that all tables and chairs are stable and level.
5. Maintain cleanliness throughout the event space.

The Maitre d’hôtel or head waiter should greet guests warmly within 30 seconds of their arrival, making eye contact and ensuring they feel welcomed. They should inquire if there is a reservation and guide guests to their table while maintaining a friendly demeanor.

The waiter should remain polite and professional, responding to the guest's flirtation in a friendly but unobtrusive manner. They must maintain boundaries and redirect the conversation to the menu or dining experience without encouraging inappropriate behavior.