6th Sem| Adv. Food & Beverage Operations| Solved Papers| 2016-17

Q.1. Write a job description for a “Bartender‟ outlining job summary, duties, qualities and qualifications.

Job Description For Bartender

Position Title: Bartender

Reports To: Restaurant Manager / F&b Manager

Position Summary:

Bartenders will be responsible to prepare and serve drinks to customers. able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations. The purpose of this position is to interact with the hotel guests and ensure they have a great experience at the BAR or lounge.

Bartenders should maintain positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner.

Duties And Responsibilities:

• Interact with customers, take orders for drinks and snacks.
• Plan and present the bar menu.
• Serve snacks and drinks to the customer.
• Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products.
• Mix ingredients to prepare cocktails and other drinks.
• Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
• Prepare alcohol or non-alcohol beverages.
• Service Wine and Beer to guests.
• Arrange bottles and glasses to make attractive displays.
• Assess customers’ needs and preferences and make recommendations
• Ability to Sell or influence others for up-selling and suggestive selling.
• Provide recommendations and suggestions to guest for choosing Drinks and Snacks.
• Serve customers in a friendly and helpful manner.
• Keep the bar counter and work area neat and clean at all times.
• Provide guidance to guests on resort activities, dining options, and general resort and Regional information.
• Determine when a customer has had too much alcohol and if required refusing any further serving in a polite way.
• Demonstrate a thorough knowledge of food and beverage products, menus and Promotions
• Handle and move objects, such as glasses and bottles, using hands and arms.
• Clean up after customers and clean the work area.
• Clears ashtrays as and when required.
• Wash glassware and utensils after each use.
• Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required.
• Perform physical activities such as lifting and stooping.
• Maintain liquor inventory and consumption.
• Collect payment for drinks served and balance all receipts.
• Handle an assigned house bank and follow all cash handling procedures as per hotel standard.
• Prepare inventory or purchase requisitions as needed to replenish supplies.
• Ensure that the assigned bar area is fully equipped with the tools and products needed for Mixing beverages and serving guests.
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations
• Perform Other duties as and when assigned by the hotel management.

Prerequisites:

Must be able to communicate in English writing and speaking and other languages are advantages. Good personality and Positive interpersonal skills required. Food Handlers Card

Education:

Graduates bachelor’s degree and/or diploma in a hotel or other related field. Computer Knowledge and experience in MS office programs.

Experience:

Previous bartending experience required in a Midscale or Luxury property. experience in handling Point of sale (POS) terminals and Stock & Inventory management software.

OR
Work out staff requirements for an 80 cover specialty restaurant of a 5-star hotel which is open for lunch and dinner. (10)

There should be one supervisor per station, one waiter for every 20 covers, and one assistant waiter

per station. An idle station contains approximately 40 covers.

Assuming 10 covers per waiter

80/10= Therefore 8 waiters

Since 2 shifts 16 waiters

2 Stations

Supervisors 1 per Station

2 Supervisors

Asst. Waiter 1 per Station

2 Asst. Waiters

Asst. Mgr = 4

Hostess = 4

Rest. Mgr = 2

Q.2. State the “Opening Duties” and “Closing Duties” for a public bar.

Opening Duties

STEPS	KEY POINTS	REASONS
Keys	Pick up keys from reception	Security reasons
Mise en place	Set up Bar Slice fresh fruit Squeeze juice Place juice in stainless steel containers	Efficient Service Garniture For service Keep drink cool
Accompaniments	Olives and nuts in proper containers	Convenience
Glassware	In glass racks or glass shelves	From wash-up area
Bottles	Wipe bottles & set them	Remove dust and dirt
Refrigerators	Check interiors	Standards of hygiene

Closing Duties

STEPS	KEY POINTS	REASONS
Fresh fruit	Place in refrigerator	For preservation
Garbage disposal	Remove from bar	Sanitary purposes.
Equipment	Wash and dry all equipment	Hygiene and to prevent corrosion
Counters and surfaces	Clean thoroughly all surfaces	Hygiene
Dirty linen	Return to laundry	For cleaning
Locking up	Check all doors/pass keys to reception	For security.

 

OR Discuss the importance of “Briefing” and “De-Briefing” in supervisory skills. (10)

Here are some other significant benefits of team briefing:

• Team briefing provides a channel for delivering clear messages and encouraging open communication
• Timely face-to-face communication prevents rumor and the grapevine from gaining credibility
• It is a great form of two-way communication – it’s not just about informing people, but listening and responding to questions and concerns
• It enables questions and suggestions to be fed back from staff to the top
• It develops greater awareness and involvement at all levels
• Briefing develops a shared sense of mission, vision, collective aims and reasons why we’re here
• Successful team briefing ensures that there is less misunderstanding within your team and other parts of the organization
• It ensures that staff are kept up to date on performance, results, progress and policy changes

The following areas should be considered when doing briefs:

Discuss stats from the previous day

• Call times
• Revenue % to target
• Any other

Actions

• Tactical info
• Feedback
• Specific actions taking place

Accounts to be called

• Plan for the day
• Per Team Manager
• Team plan

Motivational element

• Incentives
• Quick game
• Pep talk

The purpose of debriefing is to identify good practice and areas for improvement, which could include organizational learning. The gold, silver or bronze commander should establish at an early stage. The debriefing arrangements required and identify who should be responsible for compiling and assessing any debriefing material generated. Pressure on operational staff can lead to debriefing being overlooked. This should not be allowed to happen as effective debriefing will ultimately minimize bureaucracy, streamline current procedures and reduce demands on operational staff.

Effective debriefing leads to many positive results for an organization.

Debriefing ensures a consistent flow of communication between different departments, and from managers to patrol and neighborhood teams. This means that more staff have a better understanding of their role in the organization and how they can contribute to performance.

It allows more information to be collected, which in turn assists future command decision making.

Debriefing processes should be incorporated into the daily business of policing. When this happens, there are significant outcomes for the organization as a whole and more outputs from operational teams in respect of, for example, intelligence material, arrests, and public reassurance.

The evaluation of the outcomes and processes of operations enhances corporate knowledge and develops the expertise of the staff involved. This is particularly relevant in an emergency and/or major incident when several organizations would be involved. A greater understanding of policing issues leads to improved effectiveness of future operations.

Q.3. With the help of a neat sketch, discuss the profile of a BAR with standard dimensions. (10)

Area of a bar

• generally, 15 – 20 % area is allocated for the bar and the bar is always located in a convenient position of the hotel.
• 15-18 sq .ft is required per person.
• always situated near the foyer of the hotel.

Parts of bar

• front bar
• under bar
• back bar

The front bar consists of

• bar counter- Formica, wood, granite, and heat resistant glass is used for the countertop.
• leg rail
• ladies handbag rail
• armrest (rounded off for comfort)
• height of the front bar is 4 feet.
• width of the bar counter is 16- 18 inches.
• the height of the bar stools is ranging from 2 feet – 3 feet.
• counter mounted uncorking device and service bar rail can be installed on the counter of the bar.

Underbar

• underbar is the work station(work area ) of the bartender.
• under bar consists of the following equipment.
• (sinks, underbar and back bar refrigerators, pop door chillers, beer engine with draught beer tap, fountain bar mixers, cobra for dispensing premixes, mechanical liquor dispensing system, drip trays, blenders, electric glass washers,& bar mats
• other equipment –cash register(epos)

Back bar

• the area between the front bar and back bar is 3 feet access aisle for the bartender.
• the back bar liquor display constitutes the back bar.
• often mirrors are placed in the back bar counter in order to increase the virtual space.
• cowboys often used to sit in the bar and spot their enemies with the help of the mirror placed in the back bar.

Bardie

• separates the front bar from the back bar acts as a partition.

Well drink

• pouring brand or house brand served from the well situated at a waist level of the bartender for fast service inside a bar. (also called well drink or well brand)
• call brand –all deluxe and premium imported brands on display.

OR Draw sample formats of the following: (5+5=10)

(a) Alcoholic beverage requisition form

(b) Liquor inventory form – for a multiple bar facility

Name of the Bar
Date:
Name of Bartender:				Name of Cellar In-charge:
Liquor/ Brand	Units	Opened Bottles	Full Bottles in Bar	Full Bottles in Store	Ending Inventory	Cost per Bottle	Total Cost
						TOTAL	XXXXX
					__________________

Q.4. Give recipe and appropriate glassware for any five of the following cocktails:

(a) Screw Driver

A screwdriver is a popular alcoholic highball drink made with orange juice and vodka.

Ingredients: 1 3/4 oz (1 part) Vodka, 3 1/2 oz (2 parts) Orange juice
Preparation: Mix in a highball glass with ice. Garnish and serve.

Served: On the rocks; poured over ice

Standard garnish: Orange slice

Drinkware: Highball glass

(b) Bloody Mary

A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, Hot Sauce, Piri Piri sauce, garlic and herb sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt.

Ingredients:

• 4.5 cl (3 parts) Vodka
• 9 cl (6 parts) Tomato juice
• 1.5 cl (1 part) Lemon juice
• 2 to 3 dashes of Worcestershire Sauce
• Tabasco
• Celery salt
• Pepper

Preparation: Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into a highball glass, then pour all ingredients into

highball with ice cubes. Stir gently. Garnish with a celery stalk and lemon wedge (optional).

Served: On the rocks; poured over ice.

Standard garnish: Celery stalk or dill pickle spear

Drinkware: Highball glass

(c) Manhattan

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian whiskey, bourbon, blended whiskey, and Tennessee whiskey.

Ingredients: Maraschino cherry (Garnish), Dash Angostura bitters, 2 oz Rye or Canadian whiskey, 3/4 oz Sweet red vermouth

Preparation: Stirred over ice, strained into a chilled glass, garnished, and served straight up.

Served: Straight up; without ice

Standard garnish: Cherry

Drinkware: Cocktail glass

(d) John Collins

John Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water.

Ingredients :

• 4.5 cl (3 parts) Gin
• 3 cl (2 parts) freshly squeezed lemon juice
• 1.5 cl (1 part) sugar syrup
• 6 cl (4 parts) carbonated water

Preparation:  Pour all ingredients directly into a highball glass filled with ice. Stir gently. Garnish. Add a dash of Angostura bitters.

Standard drinkware: Collins glass

Standard garnish: Lemon slice and maraschino cherry

(e) Brandy Alexander

The original Alexander cocktail consisted of equal parts gin, crème de cacao liqueur, and cream. Over time, other spirits were substituted for the gin – brandy being most.

The most common variation of Alexander is the Brandy Alexander, made with brandy.

Main alcohol: Cognac, Chocolate liqueur

Ingredients: 1 oz Cognac, 1 oz Light cream, 1 oz White crème de cacao

Preparation: Shake all ingredients with ice and strain contents into a cocktail glass. Sprinkle nutmeg on top and serve.

Served: Straight up; without ice

Standard garnish: Nutmeg

Drinkware: Cocktail glass (also in Martini glass)

(f) Sidecar

The sidecar is a cocktail traditionally made with cognac, orange liqueur, and lemon juice.

Main alcohol: Brandy

Ingredients: 2 oz Cognac, 3/4 oz Lemon juice, 3/4 oz Triple sec

Preparation: Pour all ingredients into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.

Served: Straight up (without ice)

Drinkware: Cocktail glass

Primary alcohol by volume: Cognac

(g) Dry Martini Cocktail

The martini is a cocktail made with gin and vermouth and garnished with an olive or a lemon twist.

Main alcohol: Gin

Ingredients: 1/2 oz (1 part) Dry vermouth, 3 oz (6 parts) Gin

Preparation: Straight: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Squeeze oil from the lemon peel onto the drink, or garnish with an olive.

Served: Straight (or on the rocks)

Standard garnish: Olive, Lemon twist

Drinkware: Cocktail glass

(h) Tom Collins

The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water.

Ingredients:

• 4.5 cL (3 parts) Old Tom Gin
• 3 cL (2 parts) freshly squeezed lemon juice
• 1.5 cL (1 part) sugar syrup
• 6 cL (4 parts) carbonated water to taste

Preparation: Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up with soda water, garnish and serve.

Served: On the rocks; poured over ice

Standard garnish: Lemon slice, Maraschino cherry

Drinkware: Collins glass

(i) Cuba Libre

Rum and Coke, or a Cuba Libre, is a highball cocktail consisting of cola, rum, and traditionally lime juice on ice. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War.

Main alcohol: Rum

Ingredients: 4 oz Cola, 1/3 oz Fresh lime juice, 1 2/3 oz White rum

Preparation: Build all ingredients in a highball glass filled with ice. Garnish with a lime wedge.

Served: On the rocks; poured over ice

Standard garnish: Lime wedge

Drinkware: Highball glass

(j) Pina Colada

The piña colada is a sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both.

Main alcohol: White Rum

Ingredients: 3 oz (3 parts) Pineapple juice, 1 oz (one part) white rum, 1 oz (one part) Coconut cream

Preparation: Mix with crushed ice until smooth. Pour into a chilled glass, garnish and serve.

Standard garnish: Maraschino cherry, Pineapple slice

Drinkware: Poco Grande glass

Q.5. Differentiate between the following: (5+5=10)

(a) Cocktail and Mocktail

Key Difference: Cocktails is a mixed alcoholic drink that requires mixing either one type of alcohol with juices, soft drinks, and other fruits or mixing multiple alcoholic drinks with juices or ice tea. Mocktail is any mixed drink that does not have alcohol. The name mocktail has derived the word ‘mock’ meaning to “imitate or mimic” referring to mocktails imitating a cocktail as it seems very similar to a cocktail but does not have alcohol or any other spirits.

Cocktails is a mixed alcoholic drink that requires mixing either one type of alcohol with juices, soft drinks, and other fruits or mixing multiple alcoholic drinks with juices or ice tea. As defined by the Oxford English Dictionary, a cocktail must have at least one spirit, one sweet/sugary drink and one sour/bitter drink. Initially, cocktails were a mixture of spirits, sugar, water, and bitters but now the definition has expanded to include any mixed drink that contains alcohol. Cocktails can include juices, cream, sugar, honey, fruits, herbs and/or soda.

Mocktail is any mixed drink that does not have alcohol. The name mocktail has derived the word ‘mock’ meaning to “imitate or mimic” referring to mocktails imitating a cocktail as it seems very similar to a cocktail but does not have alcohol or any other spirits. Mocktail is simply a mixed drink that does not have any spirits or alcohol. Many mocktails are cocktails that remove the alcohol. These are termed with a Virgin added to the front of their name. For example, Piña Colada, a coconut/pineapple drink has white rum in the cocktail, while a Virgin Piña Colada, has the exact same ingredients but does not include the rum in the drink. Mocktails are made using juices, cream, sugar, honey, fruits, herbs and/or soda.

(b) Dispense Bar and Cocktail Bar

Dispenser bar

• This is also known as a support bar.
• Dispense bars are mostly located in black are (off-guest view).
• The main function of this bar is to provide mixed drinks and liquor to food and beverage outlets.
• This bar should have a large storing capacity to store enough liquor match banquet requirements.
• Establishments are not required to focus on dispense bars’ decore and ambiance.
• Usual staffing in this is one bartender per shift with a helper.
• This is not a point of sale. It only provides drinks against beverage order tickets from different outlets.

Cocktail bar

• This is also known as a public bar, main bar, and guest bar.
• The drinks are served on the bar counter and also on guest tables.
• It has a large display of liquor to attract and give choice to the guest.
• This bar directly caters to the guest and it has a service design.
• Décor and ambiance are integral parts of the cocktail bar.
• It is itself a food and beverage outlet.
• Budgets are made and targets are set for this type of bar as it is a point of sale.
• It has seating arrangements for guests to sit and have their drinks.
• Mixed drinks or cocktails are prepared on the bar counter which is visible to the guest.
• Staff working in cocktail bars must have selling skills and should possess showmanship.

Q.6. Write short notes on any two of the following: (2×5=10)

(a) Bar Frauds

Although bar and beverage control may be more accurate and successful than food control; bar thefts and frauds inevitably occur. Some are standard and universal while others are situation based, Some of them are bar billing frauds while others are frauds by manipulating the liquor being served, Of course, billing frauds are prevalent in restaurant operations as well, but occur more frequently in a bar owing to the barman himself doubling as the cashier, the relatively more informal attitude of the guest, the trust he places in the barman, an inability to maintain an accurate drink count and his own state of insobriety which makes him pay cash on demand for the drink without asking for the cheque/bill and without checking the bill if one is offered.

Bar thefts and frauds reduce the sales and raise the pour cost (beverage cost) of a beverage sendee operation leading to severely eroding the profitability of the outlet. Control measures of all kinds may be seen as preserving the money of the owner. One more loss to the organization, though intangible, is the loss of repute and goodwill in the event that a fraud or theft is exposed.

The customer would in all likelihood not return to such an establishment and would perhaps deter others from going there as well which In rum means a loss of potential new and repeat custom.

However, a higher degree of automation and the inclusion of an audit (till) roll may trace them and help to minimize some of them.

Certain bar thefts and frauds may be unearthed by tight control and exercising routine and surprise checks while others may come to light by observing trends, presence of mind and out thinking the Manager/Owner.

Computerized billing and inventory software (often chained together) too, can play a major role in controlling and minimizing certain frauds, Strict and regular physical inventory is also a measure to nip fraudulent activities in the bud.

A supervisor in a beverage sendee area must realize and understand that it is vigilance and not suspicion that is required in order to minimize and eliminate bar theft and fraud. The most ideal preventive measure is developing and instilling in an employee a high level of integrity and a sense of loyalty.

(b) Beverage Cost

Beverage costs show the value of beverage products that were purchased and consumed in an operation over a set period of time, such as weekly, monthly, or annually. Consumption is based primarily on all of the raw ingredients used to produce menu items, but it is also based on usage or waste for other reasons, such as free employee drinks, food spoilage, or theft.

Beverages typically offer higher profit margins and require much less labor to prepare. Beverages can be broken down further into non-alcoholic and alcoholic beverage costs, as again, the ingredient costs and labor for soda, coffee, and tea are usually going to be much less than the costs for purchasing and preparing various alcoholic drinks. In addition, because liquor costs can be so much higher than any other ingredient used in the restaurant, these products often have their own separate inventory to ensure careful tracking of usage and to deter pilferage.

To calculate Beverage Cost we need a few figures which include:

• Opening Inventory Value: The value of physical inventory in stock at the beginning of the week
• Cost of Purchases: The cost value of items or ingredients we’ve purchased throughout the week
• Closing inventory Value: The value of what is still in stock at the end of the week
• Beverage Sales Revenue: How much food your restaurant has sold in the past week

Once we have those details, use the following food cost formula to calculate your food cost percentage:

Opening Inventory Value + Cost of Purchases – Closing Inventory Value = Usage Amount

Usage Amount/Food Sales Revenue = Costs of Beverage Sold (%)

(c) Bar Stock

The stock that we maintain in the bar will set an image for the establishment. The ideal stock should include popular brands, premium brands, regular brands, and poring brands. It should be balanced in such a way that guests should get variety and at the same time, it should not be very expensive to hold the stock. The quality and mix of the stock influences both the ‘bar menu’ and bar ‘display’.

While selecting the stock, the following points should be considered

• Class of the guest
• Local popularity
• Suppliersandeasyofpurchasing • Storing capacity
• Continuityinsupply
• The variety and menu balance

While setting the bar stock level for both alcoholic and non-alcoholic beverages, one should consider the popularity and movement of a particular brand. The fast-moving brand s should have a higher par stock level than the slow-moving brands, but one must make sure that all the brands on the menu are available all the time.

Q.7. How will you deal with the following situations in a restaurant? (2×5=10) (any two):

(a) Guest who arrives late for a meal at the restaurant

If the kitchen has closed and there is no more food, then the procedure is quite easy. It’s a simple “Sorry Sir, we have closed for tonight. But come again tomorrow, we open at 9.00 am.” If the kitchen is still going, we have the opportunity to make a little extra cash. Invite them in and make them feel welcome, but explain that the food selection is limited as we’re closing soon.

(b) Guest in a hurry

Let your waiters inform the guest about the duration of the service. For instance, say “The burger will take ten minutes to make” or “I will be back with your drink in one minute.” By being very specific, one will quickly calm the guest down and he will be able to enjoy his rushed but yet nice meal.

(c) Chatty or talkative guest

The Chatty person is very curious and loves to talk (especially about themselves), so they will take any opportunity to talk to your staff, to you, to anybody who wants to listen (or even those who don’t).

How can you deal with them?

If you see that these people are disrupting your employees’ workflow, you can tell your staff to politely say, “I’m sorry, I know that you have something interesting to share, but we are very busy today and I need to serve other tables. Perhaps you can come back on Monday nights when we have fewer diners and it’s less hectic, and I would have more time to talk with you.”

They should get the point. If not, you may also intervene occasionally by approaching the table and giving direct instruction to your waiters to attend to another matter or serve a different table. Then say a couple of nice words to these customers and excuse yourself with a smile.

(d) Intoxicated guest

Drunk customers can be intimidating and cross some of your staff’s personal boundaries. But there are three tricks that can help guide him out the door.

First, stop serving him alcohol when it’s getting to that point. Tell him nicely, “Sorry Sir, the bar is closed for tonight.“ Then, you could offer him something else instead of a drink: “What about a nice Ice Tea? Or perhaps a plate of our great snack selection?” Last but not least, you can call him a cab and let him know that a car is waiting for him outside to take him home. In this situation, it will be calming for your employees if you stay close and keep working on the floor. And remember, most of the time, those customers will only stay for a short time and continue somewhere else.

Q.8. Explain the following briefly: (5×2=10)

(a) Well Brands

Well brands are house brands that are served to the guest who does not specify a particular brand of liquor. They may just ask for scotch, bourbon, rye, gin, etc.

(b) Speed Rails

Speed rails keep your well liquors and popular liquors handy for fast and organized service. These are usually made up of stainless steel bars with space between to holds all the bottles needed to access quickly. It is a part of the front bar.

(c) Dirty Martini

This is a Martini for olive lovers. It can be served on the rocks or chilled. To make it-
In a mixing glass, combine vodka, dry vermouth, brine, and olives. Pour into a glass over ice.

(d) Celery

Celery is a common cocktail garnish. It is an astringent and aromatic – it cuts through the palate-coating tomato juice can leave behind, cool the intensity of the salt and heat, and interrupts the soup-like consistency of cocktails with a firm crunch.

(e) BOT

Stands for Bar/ Beverage Order Ticket. All the drink orders are noted in BOT and issued against the same. It is a control measure to track and reduce fraud.

Q.9. Discuss the following terms in relation to Bar Operations: (5×2=10)

(a) Straight up

In bartending, the term “straight up” (or “up”) refers to an alcoholic drink that is shaken or stirred with ice and then strained and served without ice in a stemmed glass.

(b) On the rocks

A cocktail that is poured over ice is “on the rocks.”

(c) Twist

A twist is a piece of citrus zest used as a cocktail garnish, generally for decoration and to add flavor when added to a mixed drink.

(d) Dry

Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an under abundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term “dry” may be applied to types of beer, wine, distilled spirits, or any other form of alcoholic beverage.

In a dry martini, “dry” refers to the type of vermouth used, sweet or dry, not the amount of vermouth used in the drink.

(e) Splash

Splash is a variable measurement with no formally agreed-upon definition. One splash is almost equal to 1/12 fl.ounce in Measurement (US) & approximately 2-3 mL in Measurement (Metric).

Q.10. State True or False: (10×1=10)

(a) A buffet meal is served only in the evening
False

(b) Red wine is best served with fish.
False

(c) Complaints are a threat to the restaurant business.
True

(d) The most important asset to any hotel is its people.
True

(e) The most effective means of communication between staff is “face to face contact”.
True

(f) Personal service is generally letting the customers do everything themselves.
False

(g) Bacteria need warmth, food, moisture and time to survive.
True

(h) A discotheque will normally not have a bar.
False

(i) The person responsible for tasting wines is called an “aboyer‟.
False

(j) The cocktail order should be taken immediately before the main course is served.
False