Food and Beverage Operations

1 January 2017

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.

We will write a custom essay sample on
Food and Beverage Operations
or any similar topic specifically for you
Do Not Waste
Your Time

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

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.

A limited
time offer!
Get authentic custom
ESSAY SAMPLEwritten strictly according
to your requirements