1: Assume you are hired as a café manager of a new café. The café which is a stylist and contemporary with Al Fresco dining. As a new manager, the café owner expects you and your team to develop a new beverage list and to improve sales of the cafe.
a. Suggest a beverage list that fits the concept of this case. The list must include at least two (2) types of specialty coffee and two (2) types premium tea to attract new customers. Provide justification for drink varieties and pricing. (10 marks)
b. Discuss the rationale behind serving specialty coffee over commercial coffee in this café and premium tea over generic tea. Include in your discussion the feasibility considerations. (20 marks)
2: Scenario Based (20 Marks)
“A fine-dining might only need 10 years old blended or single malts on the back bar but they can probably go from mainstream to esoteric; they can go from palatable and easy to drink but relatively bland to quite extreme; and they can go from moderate to very highly priced depending on the age.” Said Clement, the Wine and Liquors Distributor.
“My expertise is restricted to wine, food or brandy and I don’t know about every category of whisky” said Johnson, the F&B manager of a luxury hotel. “What whisky brands should I carry in this hotel?”
“If I ran a fine dining or bar in a luxury hotel I would filter my selection by region, flavour, age and price point. It’s much easier to ask a consumer what kind of flavours you like. The answer tends to be “I only drink single malt Scotch Whisky – I don’t really like that Bourbon” you can start navigating quite easily whereas if somebody walks in as a novice you are not going to serve them with a 18 years old whisky. Instead you are going to have to start them on something light and floral that they can drown in water or ice and it won’t bite them.” Said Clement
Based on the case scenario, there are many whisky terms may confuse Jason. Assume you are the wine and liquors distributor.
a. Explain ‘10 years old blended or single malt’, in this case. (15 marks)
b. Why do you think consumer will say “I only drink single malt Scotch Whisky, I don’t really like that Bourbon”? Discuss the possible reasons. (5 marks)
3: Scenario Based (20 Marks)
Jenny asked: “‘How much caffeine is in my pour-over coffee by Hario V60 coffee?” Jenny loves coffee; however, she can tolerate low level of caffeine in a day.
“It is about 175mg of caffeine in your pour-over coffee per 8-ounce cup,” said Jason, the barista at the Java House Café.
“In this case, then I shall change my order to espresso, it is a smaller portion, perhaps the caffeine level is lesser,” said Jenny to Jason.
“Oh…. That’s many factors that determine the level of the caffeine in a cup of coffee. It is not about the size of the drink” said Jason
“Really?” Jenny reacted. “Then I shall order an Americano, is about the same size of a pour-over coffee, I guess the caffeine level is lower than pour-over coffee”
a. What are the possible reasons that Jenny is concerned over caffeine intake in a day? Explain THREE (3) points. (6 marks)
b. Assuming you are also one of the baristas Java House Cafe, do you agree with Jason’s replied “That’s many factors that determine the level of the caffeine in a cup of coffee. It is not about the size of the drink”? Explain your answers with relevant facts. (10 marks)
c. Suggest a beverage that is suitable for Jenny, justify your answer. (4 marks)
4: Scenario Based (30 Marks)
“For a toast at a larger wedding, 150 to 200 people.” said the customer to Benson, the restaurant manager at the Grand Marini Restaurant.
“I would recommend a non-vintage brut Champagne. It’s good quality and easy to drink; your guests will like it.” Said Benson
“If two hundred people get a glass, they’ll just think, Oh, it’s the Champagne toast!” said the customer. “They might not pay attention to what they’re drinking.” The customer points out that she might not want to do something particularly expensive or unusual for a group toast.
“Italian Prosecco is much less expensive options. When we drink it, it’s very close to Champagne.” Said the customer
“Personally, I have confidence in Champagne, it adds to the celebration. And the toast is really a time for everyone to come together, no matter the size of the group at the reception. Champagne will slightly increase your wedding budget.” said Benson. “But it is worth considering it.”
a. Why do you think that Ben was recommending brut champagne? Explain Four (4) possible reasons. (10 marks)
b.“Italian Prosecco is much less expensive options. When we drink it, it’s very close to Champagne.” Do you agree with this statement? Discuss your answer. (20 marks)
