Food and Beverage Operations Essay

This means that liquor outlets can refuse entry and alcohol to any member of the pubmic without giving a reason. Question 2 * People orientated – beverage managers must be comfortable leading their employees and working with the public. a manager is expected to walk the floor and talk to patrons. * Honesty – in some cases beverage manager’s work for the owner of the establishment, who has entrusted his or her managers with the restaurants profits and supplies. Stealing from the establishment or other dishonesty is a fast way to lose the owners trust. * Organized – a good beverage manager will know the key to success is preparations. This means ensuring beverages are fresh and ready to place when customers arrive, beverage managers must be strong administrators. * Flexibility – a beverage manager may be required to work late hours, especially if employed at a bar. You will need to be prepared for all situations. A good beverage manager has the below 5 characteristics: * Confidence * Honesty and integrity * Good management skills * To be able to work well under pressure * Reliability Question 3. On-consumption – an outlet where liquor is served over a counter or to table for the customers to consume on the premises. Off-consumption – an outlet where liquor is sold to the public for consumption elsewhere. The liquor must be sold unopened in sealed containers. Question 4 A bar control system is important in order to attain correct and accurate stock control. Question 5 Possible discrepancies are: * You used the incorrect selling price in the calculations. * The issues and opening stock values could be incorrect * There could be spillages. * Stocks have been stolen as a result of poor security * The addition and extensions could be incorrect Question 6 (a) R1650(Cost) 100 R6000(sales)x 1= 25 (b) 75% Question 7 A cocktail is sipped whereas a shooter is drunk quickly. Question 8 Cocktails have since become a very popular type of drink and operators have realized that consumers are more likely to try a new mix of cocktails which vary from bar to bar. Question 9 To make it attractive. Question 10 The shake method is done in a cocktail shaker and is usually shaken with ice and strained into a glass. The stir method means the ingredients are added together and then stirred to ensure mixing in one of two ways: Mixed in the glass or mixed in a separate container and then strained into the serving glass. Question 11 This means that when a cocktail is shaken with ice, the ice thaws too quickly, diluting the liquor with water and making the drink weaker. Question 12 a) Rum: 1) Cuba Libre – 1 ? Tots white rum Top up with cola according to taste in a highball glass with ice. Lime or lemon wedge to garnish. 2) Bacardi Cocktail – 1 measure Bacardi rum ? measure grenadine ? lemon juice. Shake with ice and strain into a cocktail glass b) Brandy: 1) Brandy Cocktail-1 ? measures brandy 1 measure cointreau 2 dashes of sugar syrup 2 dashes of angostura bitters Add ice and stir gently, strain into a cocktail glass 2) Stinger – 1 measure brandy 1 measure creme de menthe (white) Shake with ice and strain into a cocktail glass c) Gin: 1) Gin and It – 1 measure dry gin 1 measure Italian vermouth Pour over ice unto a cocktail glass garnish with a cherry 2) Dry Martini-2 measures dry gin 1 measure dry vermouth Mix and stir gently and serve in a cocktail glass garnish with a twist of lemon and an olive. Question 13 1 ounces Whiskey 5 ounces Soda Water Mix ingredients in a highball glass two-thirds full of ice. Stir briskly and garnish with a lemon twist. | Question 14 Balloon glass. South African liqueur brandy is wellington or old fashioned. Question 15 Sambuco is a liqueur, it is usually meant to be drunk before meals but people prefer to have them as shooters. It is most often served on their own in a liqueur glass or as part of a cocktail. Question 16 The binder: made up of one leaf which holds the filler together. Covers the inner part of the cigar completely.