Food and Beverage in Hospitality
I was also not allowed to serve alcoholic drinks to any customer who is under the influence, I was required to inform he manager immediately when someone who is under the influence is present. The South African Liquor Act also states that it will be an offence for the owner of the license to allow drunkenness on the premises and the owner may not sell alcoholic drinks to a person who is under the influence. I was also not allowed to serve customer after oho, because that would be against the type of liquor license Co. Fl was holding. According to the type of liquor license Co.
Fl was holding (A Restaurant liquor license) the restaurant was only allow to serve alcohol between the hours of oho and oho. I was not allowed to serve triple shots of alcohol to any customer, only single and double shots was allowed to be served, for the reason that It Is against the South African Liquor Act to serve anything more than a double shot. 2. Unexpected Situations: Decisions made and reasons for the action taken. While working as a waiter at Murray Street Guest House which is situated in Brooklyn I had a few unexpected situations, which could be solved and luckily the customers were satisfied.
One situation was when a guests’ room was still dirty and she complained about it. This was during a very busy week of the Guest House, all the rooms within he Guest House was occupied and needed to be cleaned. This one particular guest hanged her “Do-not-disturb” sign outside on the door. The room attendants then didn’t bother to clean her room. It seems as If the Guest Just wanted to sleep late until her Important meeting she had to attend. When the Guest left her room, the room attendants had already cleaned all the rooms in that area.
The room attendants still thinking that they don’t need to clean the Guests’ room just left the room and didn’t bother to clean it. When the Guest got back from her meeting, she expected her room to be cleaned, which it wasn’t. She then complained that her room is still dirty and she had expected it to be clean. The complaint was launched telepathically to the receptionist, who then reported the complaint to her Front Office Manger. The Front Office Manager then forwarded the complaint to the Housekeeping Supervisor.
In the Housekeeping department complaints are always recorded in a logbook and discussed with staff working in the Housekeeping department. The Housekeeping Supervisor then Immediately called the Room Attendants responsible for cleaning the rooms In that area. The Housekeeping Supervisor then Instructed the Room Attendant to go and clean the Guests’ room Immediately. The Guest was satisfied with the quick response to her complaint. The Manger of the Guest House then room attendant is cleaning her room. The guest was happy and very satisfied with the service. 3.
The stages for making wine and the difference in alcohol content: 4. 1 White Wine There are a few steps for making white wine. The first step involves selecting the required grape variety, the chosen variety will depend on the type of wine you would like to produce. You now need to harvest the grapes, the grapes flavor, sugar and acid should be balanced, the sugar content of the grape will determine the amount of alcohol in the wine. The grapes stems should now be removed and the grape should be split open to release the Juices, this process is called De-stalk and crush.
You should now drain the grapes which mean that the crushed grapes should now be pumped to a drainer. A mass of skins, pulp and seeds will remain in the drainer and pressure needs to be applied to the skins, pulp and seeds to extract Juices that have not drained yet. The grape Juice will have a large amount of suspended grape solids from the fruit. These solids must be separated from the Juice prior to fermentation. Yeast should now be added to the Juice to start the fermentation process. Fermentation should take place in refrigerated, stainless steel tanks between the temperature of 14 C and ICC.
When fermentation is complete the dead yeast settles to the bottom of the tank and the wine should be pumped away and be filtered to clarify it. If you would like to produce a more fuller-bodied wine you can now matured the wine in oak barrels which will add flavor and complexity. The wine should now be stabilized to prevent treated crystal and protein haze evolving in the wine. You can now blend your wine. The wine should now go through a process which is called pre-bottling filtration to prevent micro-organism instability. Your white wine is now ready to be bottled. . 2 Red Wine Steps for making Red wine involve the following, first you need to select a grape variety the chosen variety will depend on the type of wine you would like to produce. You now need to harvest the grape and then De-stalk and crush the grapes by removing the stems and split the grapes open to release the Juices. Yeast is now added and fermentation should be carried out in contact with the skins, this usually sakes three to five days. The skins can then be removed from the wine Juices prior to complete the fermentation process.
When all the skins are removed from the Juices, the remaining Juice should be pressed out of the skins. The yeast lees are now being removed from the wine by racking and filtration. The wine is now transferred to oak barrels where fermentation will be completed. To prevent excess treated deposits the wine should be stabilized. In order to ensure immolation stability, the immolation fermentation process should now take place. You can now choose whether you wan o blend your wine with different grape varieties or not. The wine is now ready to be bottled and you can age the bottle if you want to. . 3 Sparkling Wine In the production of sparkling wine involves two main procedures which is the primary fermentation to obtain the base wine and then the secondary fermentation to give the wine its effervescence. The first step is that you need to select the required grape variety. Grapes should be picked early compared to any other wine transferred to a drainer, while the red variety grapes are pressed without crushing. The free run Juices are being filtered to remove grape solids. The first fermentation is ready to take place.
The fermentation takes place in stainless steel cylinders. Bacteria are now added to the wine to change the harsh malice acid to soft lactic acid, this will lower the acidity. The wine should now be stabilized and then clarified. The wine will now be going through a process called blending the cave. This is a very important process as it predicts the final flavor. The cave is now transferred to a blending tank where a standardized quantity of sugar, yeast, and yeast nutrient is added to the wine. The wine is now bottled and sealed and laid down horizontally on racks.
The secondary fermentation is taking place now, where the sugar in the bottled wine, through the activity of yeast ferments and produces alcohol and carbon dioxide. After the fermentation the wine is now stored with yeast cells in the bottle, this step is the most important step in the developing the flavor of the sparkling wine. When the wine has been aged the yeast must now be removed from the bottle. The wine bottles is then removed from the racks and then placed into a salt bath at a cool temperature, this freezes the yeast the bottle cap can now be removed quickly and gas pressure can be ejected into the wine.
At this stage the wine is very dry and a prescribed amount of sweetened Champagne base is added. Immediately after the sweetened base is added the wine is corked and wired. Labels are added to complete the process. 4. Importance of keeping wine the correct temperature BEFORE and DURING the service. The most important thing when storing wine is to avoid temperatures changes, the temperatures needs to be stable. The ideal temperature to store wine is between FCC and ICC, wine should never be stored above 21 C.
A fridge is not always a suitable place to store wine because vibrations will destroy some of the wines components. The temperature for serving white wine, red wine and sparkling wine differ. A bright white wine should be served between the temperatures of SC to ICC where a rich white wine can be served between ICC to ICC. A light red wine should be served between the temperatures of SIS to SIS and more heavy red wines can be served between ICC to 26 C. Sparkling wine can be served between FCC to SIS. 5.
Interrelationship between the knowledge of wine products, serving wine at the correct temperature and customer satisfaction. It is very important to have a good knowledge of the wine that you are serving and using the correct serving methods, his will all lead to customer satisfaction. You should be familiar with what wine matches what food to be able to recommend wines to your customers. The wine should also be serving at the correct temperature and the 6. Port: Characteristics of different styles and appropriate serving times.