QUESTION 1
Discuss the importance of the Food & Beverages Department in the management structure of a hotel.
QUESTION 2
With at least 2 (two) examples of each, explain the following:
(i) Mise-en-place
(ii) Hors d'oeuvres
(iii) Vinification
(iv) Decantation
(v) Guéridon
(vi) A la minute
QUESTION 3
(i) What are the relevant and appropriate conditions for the production of quality wines?
(ii) "All cognacs are brandies but all brandies are not cognacs". Explain this statement and support your answer with examples.
(iii) Why are sparkling wines good substitutes for champagne? Support your answer with examples.
QUESTION 4
Discuss the importance of the following for the food service industry:
(i) Hygiene
(ii) Nutrition
QUESTION 5
Make a 3-course table d'hôte menu and explain your choice and combination of the various items