Food and Beverage Essay

What does the term ‘right of admission’ mean ? (6) It means that a Proprietor allows the customers of his hotel and he reserves the right admission with him . Entry of customers subject to rights of hotel owners. It also means that the store owner or management are allowed to deny entry to potential customers without giving just cause . The decision as to who is allowed in or out is usually up to the store owners discretion , which can be in good judgement or not . The right of admission notice also allows the shop security to search your bag or your person at their own discretion. For proper justifications , the owner may restrict the Right of Admission to certain categories of people or customers in the following events : (i) If the customer is a nuisance under the influence of alcohol , drug or lunatic . (ii) If the customer is naked (though simple dress code is allowed) (iii) If the customer is below 18 years of age , that too in a restaurant /hotel who has been given a permit for serving alcohol or drugs. (iv) If the customer is fighting or disturbing or causing annoyance to other customers. Etc -If the owner does not use his above ‘Right of Admission’, then another customer can sue the Hotel/Restaurant for deliberate negligence with criminal abetment and for ‘defiency in service’ besides for ‘damages’ to untold extents. QUESTION 2 Give five characteristics of a good beverage manager and explain in your own words why these characteristics are important. (15) (i) People-oriented A beverage manager must be comfortable leading their employees and working with public . In fast food restaurants , some managers also work as cashiers. In fine dining establishments the manager is expected to walk the floor and talk to the patrons . At the same time they have to ensure their employees are working efficiently . If a customer has a complaint , its usually 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 . Stealing from the establishment or other dishonesty is a fast way to lose the owners trust and make it difficult to find a similar position in the future . (iii) Organized Advance preparation is a key success factor in restaurant operations. Beverage managers must be strong administrators . Your employees will rely on you to decide what days and times 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 paid regularly and at the same time each week or every two weeks , whatever 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 date on safety certifications and management techniques. Employee retention can be a major success factor in the quality of services and reduce new employee expenses , such as training time , new uniforms and the time it takes to learn the job . (v) Flexiibility with hours His hours will depend on the venue for which he works. If he works in a restaurant or a bar , he might at times need to work late at night . He must be prepared for all situations if his goal is to work in management . QUESTION 3 What is the difference between on-consumption and off-consumption of liquor ? (6) (i) On – consumption On consumption liquor is liquor which can be sold and consumed on licensed premises. E. g hotels , clubs , and restaurants (ii) Off- consumption Off consumption liquor is liquor sold that is going to be consumed off the premises. Examples of these premises include shops , liquor producers and liquor stores. QUESTION 4 Why should the requirements of a bar control system be identified independently of the requirements of an accounting system ? (8) The requirements of a bar control system must be identified independently of the requirements of an accounting system because the bar control system is actually controlled by the accounting system . And the bar control system focuses on the stock available 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 . QUESTION 5 Explain the possible causes of discrepancies between sales at selling price on the bar liquor stock sheet and actual sales recorded. (10) Discrepancies in stock management refers to the difference between actual quantities of stock of material available 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 occasionally and spontaneously. Actual liquor stock issued from the store being different from the quantity recorded . Actual quantity of liquor received from the store being different from the quantity recorded. Liquor stored at the wrong place and therefore not considered during physical stock verification . Losses during storage for reasons such as evaporation 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 . QUESTION 6 If sales at cost 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*100=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 or several spirits mixed with other ingredients , such as fruit juices , lemonade , or cream (ii) A shooter: a shooter is usually a mixed drink that amounts about 2 to 3 tots in a shot glass. They are generally drunk quickly , rather than being sipped . QUESTION 8 Why do cocktails have 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 easy 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 easy to create new and unique cocktails with a little something extra to entice the customers, which can easily sell. With cocktails its easy to cut costs to increase profit without increasing sales volume. iQUESTION 9. Why would you want to garnish a cocktail ? (3) Garnishing a cocktail will add character or style to a cocktail as garnishes are decorative ournaments . You can garnish with eg carrot sticks , cherries , cinnamon , cocktail olives , pepper , salt etc QUESTION 10 Explain the difference between the shake method and the stir method 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 done with ice cubes three quarters of the way full . 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 mixing cocktails and is used to delicately combine the drinks with a perfect amount of dilution . You stir cocktails that use only distilled spirits or very light mixers . Stirring takes longer 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 prevent dilution , and strain the contents into a glass when the surface 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 pieces in the actual drink . QUESTION 12 Give the recipes for popular cocktails based on each of the following (nine recipes) . Rum , Brandy, Gin (15) (a) Rum (i) Daiquiri- 11/2 tots light rum (ii) Mojito-2tsp sugar 3/4ml lime juice 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 orange juice Juice of half a lime 1tbsp simple syrup 1tbsp grenadine Orange slice 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 home – 2 tots Organic Nation Gin (iii) Delilah-11/2 tots Gin 11/2 tots Elder Flower Liquer ? tots 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 whisky. Being high in alcohol content , whisky 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 Glass 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 neat , 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 ‘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 inside of a cigar.