Food and Beverage Management- Career line Courses Lesson 5


Assessment Description

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1. With the aid of diagrams, explain a process for ordering and recording liquor received into a cellar.

2. Compose a detailed wine list for all liquor and wines to be offered at:

  • An expensive a la carte restaurant

  • A basic family catering restaurant.
    3. How does ale differ to lager? Explain in 2-3 sentences.

    4. What is the difference between malt whisky and grain whisky? Explain in 2-3 sentences.

    5. List 5 reasons why it is important to know the ingredients/flavours of liqueurs.

    6. Name 3 different spirits and list up to 5 ways each might be used differently for alcoholic beverages.

    7. Suggest four different alcoholic drinks that are appropriate for each of the following situations:

  • Pre-dinner drinks in a hotel lobby bar

  • Drinks to accompany a main meal of seafood

  • Drinks to accompany a main meal of steak and vegetables

  • Drinks to accompany a main meal of pasta

  • Drinks to accompany an informal barbeque with a variety of both vegetarian and meat


  • After dinner drinks to have at the end of an a la carte restaurant meal.

    8. Submit the list you compiled in your set task.

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