Food and Beverage Essay

What does the destination right of entry mean ? (6) It means that a Proprietor whollyows the guests of his hotel and he reserves the right admission with him . Entry of nodes subject to rights of hotel proprietors. It withal means that the w argonhousing owner or vigilance ar allowed to abjure entry to potential guests with expose giving just dumb pitch . The decision as to who is allowed in or stunned is ordinarily up to the store owners discretion , which brook be in good judgement or not . The right of admission not g laughablep besides allows the shop minuteurity to search your bag or your person at their own discretion.For proper justifications , the owner may restrict the Right of Admission to genuine categories of people or clients in the hobby events (i) If the customer is a nuisance down the stairs the influence of alcoholic boozing , drug or lunatic . (ii) If the customer is unclothed (though simple dress code is allowed) (iii) If the customer is at a lower localize 18 years of age , that too in a eatery /hotel who has been achieven a allow for destiny alcohol or drugs. (iv) If the customer is engagement or disturbing or causing aversion to an early(a)(prenominal) customers.Etc -If the owner does not practise his preceding(prenominal) Right of Admission, thusly another customer house sue the Hotel/Restaurant for deliberate omission with criminal abetment and for defiency in serv trumpery alike for damages to untold extents. gesture 2 go for five characteristics of a good beverage motorbus and explain in your own words wherefore these characteristics argon important. (15) (i) People-oriented A beverage coach-and-four mustiness be comfortable leading their employees and functional with exoteric . In fast food restaurants , roughly managers also work as cashiers.In fine eat mental institutions the manager is expected to walk the floor and splatter to the patrons . At the same time they eat to take in their employees are working efficiently . If a customer has a complaint , its commonly up to the manager to smooth things over and make sure the customer wants to return in the future . (ii) Honesty In some cases beverage managers work for the owner of the establishment , who has entrusted his/her managers with the restaurants profits and supplies .S afternoon tealing from the establishment or other dishonesty is a fast modality to turn a loss the owners trust and make it difficult to find a similar position in the future . (iii) make Advance preparation is a key victor federal agent in restaurant operations. Beverage managers must be strong administrators . Your employees lead rely on you to decide what days and time they are working and what their responsibilities are so scheduling staff hours is a key task , as well as handling payroll. Your employees will expect to be stipendiary regularly and at the same time each week or every two weeks , whatsoever the schedule is .(iv) Willing to learn and lead It will be the beverages managers responsibility to make sure the restaurant does not face liability issues, so he will need to stay up to learn on safety certifications and management techniques. Employee retention can be a major success factor in the quality of services and reduce sedane-ass employee expenses , such as discipline time , raw(a) uni editions and the time it takes to learn the job . (v) Flexiibility with hours His hours will com countersinke on the venue for which he deeds. If he works in a restaurant or a bar , he might at times need to work late at iniquity .He must be prepared for all situations if his goal is to work in management . head teacher 3 What is the remainder between on- determinesumption and take-consumption of hard liquor ? (6) (i) On consumption On consumption liquor is liquor which can be sold and consumed on licence premises. E. g hotels , fellowships , and restaurants (ii) Off- consumption Off consum ption liquor is liquor sold that is going to be consumed off the premises. Examples of these premises include shops , liquor producers and liquor stores. call into question 4 Why should the requirements of a bar look into organization be identified independently of the requirements of an invoice governance ?(8) The requirements of a bar adjudge system must be identified independently of the requirements of an score system because the bar control system is rattling controlled by the accounting system . And the bar control system focuses on the rake lendable for the customers . A bar control system controls issues from the store or cellar . The accounting system ensures the compliance system with accounting policies and procedures . head teacher 5 Explain the accomplishable causes of discrepancies between vernacular revenue at sell price on the bar liquor stock shroud and actual sales recorded.(10) Discrepancies in stock management refers to the difference between actua l quantities of stock of bodily for sale in a bar and the available quantities as per stock records . Major causes of stock discrepancies are Any discrepancies between sales at selling price on the bar liquor stock sheet may indicate theft by employees or customers . Not taking stock takes now and accordingly and spontaneously. Actual liquor stock issued from the store creation opposite from the measuring recorded . Actual quantity of liquor received from the store world different from the quantity recorded.Liquor stored at the wrong place and therefore not considered during physical stock stoppage . Losses during storage for reasons such as dehydration and losses handling . Errors in ascertaining quantities physically available . Receipt or issues entries made in records under wrong item . There could be spillages . An employee could be over or under totting . hesitancy 6 If sales at approach price are R1650 and sales at selling price are R6600 (a) What is the percentage of cost of sales (show the formula you use ) ? (4) Cost/sales*century=cost of sales R1650/R6000*100 1 /4 25.= 25% cost of sales (b) What is the gross profit percentage ? (2) 100%-% of cost of sales 100%-25% = 75% QUESTION 7 What is the difference between a cocktail and a shooter ? (5) (i) Cocktail An alcoholic drink consisting of a spirit up or several animate mixed with other ingredients , such as fruit succuss , lemonade , or thrash about (ii) A shooter a shooter is usually a mixed drink that amounts about 2 to 3 tots in a shot sparkler. They are generally drunk quickly , rather than being sipped . QUESTION 8 Why do cocktails confuse the potential to improve the gross profits of the bar ?(4) Cocktails have a potential to improve the gross profits in a bar because they are pricey than any other liquor . Its booming to generate sales from the customer that you already have . This is were a good cocktail list can be a greatest asset . If someone comes in and orders a Campari and soda , and you can up-sell them to an Americano , everybody wins . Its also lightsome to create new and unique cocktails with a minuscular something extra to entice the customers, which can easily sell. With cocktails its behind to cut costs to increase profit without change magnitude sales volume. iQUESTION 9.Why would you want to garnish a cocktail ? (3) trim downing a cocktail will add character or style to a cocktail as garnishes are cosmetic ournaments . You can garnish with eg carrot sticks , cherries , cinnamon , cocktail olives , common pepper , salt etc QUESTION 10 Explain the difference between the shake mode and the tint manner of making cocktails . (8) (i) Shake method Is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients.Normally this is through with(p) with ice cubes three quarters of the way plenteous . When you have poured in the ingredients , hold the shaker in both hands with one hand on top and one supporting the base and give a short, sharp, snappy shake (ii) Stir method Is a more gentle technique for blend cocktails and is utilize to delicately combine the drinks with a complete(a) amount of dilution . You stir cocktails that use only distilled spirits or very light mixers . Stirring takes seven-day than shaking to chill a drink. You can stir cocktails effectively with a metal or glass rod in a mixing glass.If ice is to be used , use ice cubes to stay dilution , and strain the heart and souls into a glass when the prove of the mixing glass begins to collect condensation . QUESTION 11 What does the term bruising mean with regards to making cocktails ? (2) Its what happens when you shake a drink for too long. If you put your liquor in a shaker and then shake for a second the drink comes out cold . If you shake it for too long then the drink becomes bruised meaning there are p ieces in the actual drink . QUESTION 12 shit the recipes for favourite cocktails based on each of the following (nine recipes) .Rum , Brandy, Gin (15) (a) Rum (i) Daiquiri- 11/2 tots light singular (ii) Mojito-2tsp sugar 3/4ml bird unslaked lime succus 6-8mint leaves ? ml sugar syrup club soda 1 lime,halved 2 tots light rum Mint sprig for garnish (ii) Hurrcane-2 tots light rum 2tots dark rum 2oz passion fruit juice 1oz orangish juice Juice of half a lime 1tbsp simple syrup 1tbsp grenadine Orange slicing and cherry for garnish (b) Brandy (i) Apple Fizz-ice cubes (ii) sidecar ice cubes 2parts apple brandy 3tots brandy 5parts carbonated apple juice 3parts triple sec 50ml lemon juice 1part lemon or lime juice Lemon slice to garnish.(ii) Metropolitan cocktail- ice cubes 3tots brandy 2parts sweet vermouth Sugar syrup to taste 2 dashes Angostura bitters (c) Gin (i) Bring it al-Qaida 2 tots Organic Nation Gin (iii) Delilah-11/2 tots Gin 11/2 tots Elder bloom of youth Liquer ? to ts Cointreau 11/2 measuresAlmond Syrup ? lemon juice 11/2 measures Lemon Juice Garnish Cherry and lemon wedge (ii) Cherry bitch- 6 tots Bulldog Gin 1bag black currant tea 3-5 fresh cherries ? measures lime juice ? measures apple juice 1 measure syrup Garnish orange peel twist QUESTION 13 As the bar man manager you are training a new bar man.Explain to him (or her ) in your own words how to serve a whiskey and soda . (5) Whisky should be served always with some ice tray and soda. These are the two perquisite of serving whiskey. Being high in alcohol content , whiskey blending requires spring water , and some tangy tinge. Different people like their whisky served in their own ways . So it would be a good idea if you place whisky with ice and soda in separate beakers . QUESTION 14 What glass would you use for serving Cognac or South African Liquer Brandy ? (1) Balloon Brandy Snifter water ice QUESTION 15 What is a Sambuco , why is it popular and how is it often served ?(3) Sambuco is an Italian liquor flavoured with maniseed that is often found in clear or white form . The most common way of serving sambuca is slap-up , on the rocks , with fresh water added or in coffee in place of sugar . Sambuca con mosca (neat with coffee beans floated atop) is a common Italian way . QUESTION 16 What is meant by the term reaper binder with reference to a cigar ? (3) The binder is what keeps (or binds) the filler leaves together . It is also a tobacco leaf , usually having little or no flavour , which is used to bind and contain the filler tobacco privileged of a cigar.