Mr Zulu owns the PeZulu Restaurant and operates it without a liquor licence - NSC Hospitality Studies - Question 6 - 2016 - Paper 1

1. The applicant or their spouse must have a clean record and not have been imprisoned for more than 10 years.
2. The applicant should be over the age of 18.
3. Adequate guest toilet facilities for males and females must be provided on or near the premises.

The glass shown in the photograph is not suitable for serving sparkling wine. A typical glass for sparkling wine, like a flute, is designed to maintain the bubbles and enhance the aroma. The short glass in the image may not adequately preserve the wine's effervescence.

Label design:

• Unique Name: PeZulu Sparkling Wine
• Name of Wine: Sparkling Wine
• Harvest Year / Vintage: 2021
• Origin: Paarl, Country: South Africa
• Producer: Estate/Manufacturer
• Alcohol: 13.5%
• Bottle Content: 750 mL
• Logo: (Design needs to be included)

A mocktail is a non-alcoholic beverage that imitates the taste and appearance of a cocktail, typically made from fruit juices, flavored syrups, and other ingredients without any alcohol.

Squash is a concentrated drink made from fruit juice or syrup that is diluted with water before consumption, often enjoyed as a refreshing beverage.

Brut refers to a dry sparkling wine with little to no residual sugar, known for its crisp taste and traditionally used in Champagne.

Sec is a term used to describe a sparkling wine that is medium dry, containing a slight amount of residual sugar, balancing the acidity.

The equipment shown in the picture is a cloche, also known as a plate cover or butter dish.

The cloche should be washed in clean, hot, soapy water and rinsed in clean, hot water. It should then be air-dried or polished with a clean cloth to prevent any water stains.

1. Collect all items together at the waiter's station, including table numbers, menus, and condiment pots.
2. Return any items that were issued together, ensuring that they are clean and organized.
3. Empty ashtrays and dispose of rubbish responsibly before clearing.
4. Wipe and pack items like plates and jugs, and ensure all items are neatly arranged according to labels.

The manager should have approached the situation calmly and professionally, apologizing sincerely to the guests and addressing their concerns. Offering materials like bottled water and making arrangements for their comfort would have demonstrated good hospitality.

The unforeseen circumstances could lead to a loss of customers due to poor service perception. The B&B's reputation may suffer, affecting future bookings. Additionally, productivity may decline as staff deal with complaints rather than serving other guests.