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Assessment Task 1, RBO (2)comp

The document outlines the assessment task for the Certificate in International Hospitality Operations, specifically focusing on Responsible Beverage Operations. It includes written knowledge questions covering topics such as regulatory standards, stock management, beverage preparation techniques, and customer service practices. The assessment is designed to evaluate the learner's understanding and application of responsible beverage operations in a hospitality context.

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Shamroz Mazhar
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0% found this document useful (0 votes)
9 views16 pages

Assessment Task 1, RBO (2)comp

The document outlines the assessment task for the Certificate in International Hospitality Operations, specifically focusing on Responsible Beverage Operations. It includes written knowledge questions covering topics such as regulatory standards, stock management, beverage preparation techniques, and customer service practices. The assessment is designed to evaluate the learner's understanding and application of responsible beverage operations in a hospitality context.

Uploaded by

Shamroz Mazhar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Certificate in International Hospitality

Operations

Knowledge Assessment
Knowledge Assessment

Subject 1: Responsible Beverage Operations

Name: Shamroz Mazhar


Student ID:
Assessment Task 1:
Topic 1.1 & 1.2 Written
Questions
Course Title Certificate in International Hospitality Operations

Subject Title Responsible Beverage Operations

Due date 07/07/2023

Resources required Required resources to complete the assessment. For example;

Pen

Learner resource or Moodle access

Decision making All questions must be answered satisfactorily to achieve a satisfactory


rules result for this task.

Learner instructions

This assessment is a set of written knowledge questions related to Topic


1.1 and 1.2

You will complete this task at a time directed by your assessor, most likey
in Session 2

You must complete all questions and submit to your assessor on or before
the “Final Assessment” session date for this subject.

You will be provided 30 minutes in class to read and review the


assessment task and seek clarification on key points prior to
undertaking the assessment task.

If you require reasonable adjustments, you can at this time discuss this
with your assessor.

You can complete the answers electronically (If you have access to
Moodle) or hand write your answers in blue or black pen.

All questions must be answered


Assessment Task 1: Topic 1.1 & 1.2 Written
Questions

1 List three regulatory standards, or organisational procedures, which you must adhere
to when setting up the bar display and work area

ANSWER  SATISFACTORY  UNSATISFACTORY


Following are some regulatory standards, which we must adhere to when setting up the bar
display and work area.
1. Health & Safety Regulations – Keep the workspace clean and free from hazards like spills,
clutter, or exposed wires to prevent accidents.
2. Fire Safety Regulations – Keep fire exits clear, store flammable liquids safely, and ensure fire
extinguishers are accessible.
3. Glassware & Equipment Handling – Store and handle glassware carefully to prevent breakage,
and use proper cleaning methods to maintain hygiene.

2 Name five products or materials that you need to check are in stock on a regular
basis.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some products and materials that we have to check are in stock on a regular basis.
1. Fresh Fruit (Lemons, Limes, Oranges, Cherries, etc.) – Used for garnishes, fresh juices, and
cocktails like Margaritas and Old Fashioneds.
2. Garnishes (Olives, Mint, Cucumber, Cocktail Onions, etc.) – The little details that make a drink
stand out.
3. Glassware (Highball, Martini, Wine Glasses, etc.) – Broken glasses need replacing often, so
always keep extras.

3 List three bar items and describe what temperatures each item needs to be kept at to
ensure quality.

ANSWER  SATISFACTORY  UNSATISFACTORY


Following are some bar items with their respective temperatures to ensure their quality.
1. White Wine & Rosé:
Needs to be chilled at 7-10°C for the best flavour and aroma. Too cold, and you
lose the taste.
2. Red Wine:
Unlike whites, reds should be stored at 12-18°C to maintain their rich flavours. If
they’re too warm, they taste overly alcoholic.
3. Juices (Orange, Pineapple, Cranberry, Lime, etc.):
Need to be refrigerated at 0-4°C to prevent spoilage.
4 What are ‘mise en place’ requirements? Give five examples of edible garnishes you
need to prepare as part of these requirements

ANSWER  SATISFACTORY  UNSATISFACTORY


‘Mise en place’ is a French term that means “everything in its place”. In a bar setting, it refers to
preparing and organizing everything needed before service starts. This includes cutting garnishes,
stocking up on ice, pre-mixing ingredients, and making sure all bar tools are ready to go. Having a
proper mise en place setup makes service faster, smoother, and more professional.
1. Lemon Wedges: A classic for cocktails like gin & tonics, whiskey sours, and iced teas.
2. Orange Slices: Used in drinks like old fashioneds, Aperol spritz, and negronis.
3. Olives (Green & Black): Must-have for martinis and some savory cocktails.
4. Cocktail Onions: Used in Gibson martinis for a unique flavour.
5. Berries (Strawberries, Raspberries, Blueberries, Blackberries): Adds colour and flavour to
spritzers and champagne-based cocktails.

5 Describe two order taking techniques that you use on a regular basis. For each
technique, give one advantage and one disadvantage.

ANSWER  SATISFACTORY  UNSATISFACTORY


Followings are some order taking techniques that we can use on a regular basis.

1. Writing Down Orders

Advantage: Reduces the chance of forgetting items, ensuring accuracy.

Disadvantage: Can limit eye contact with guests, potentially reducing the personal connection.

2. Memorizing Orders

Advantage: Allows for continuous eye contact, enhancing rapport with customers.

Disadvantage: Higher risk of forgetting details, leading to potential errors.

6 Describe two methods that you can use to check and identify specific customer
preferences.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some methods that we can use to check specific customer preferences with their pros
and cons.

1. Surveys and Questionnaires:

Advantage: Directly gathers detailed information on customer likes, dislikes, and expectations.

Disadvantage: Response rates can be low, and some customers may provide socially desirable
answers rather than honest feedback.
2. Customer Journey Mapping:

Advantage: Identifies touchpoints and experiences that matter most to customers, allowing for
targeted improvements.

Disadvantage: Can be complex to create and maintain, especially as customer behaviours evolve
over time.

7 What four pieces of information will you need to know in order to make a good
recommendation or suggestion to a customer?

ANSWER  SATISFACTORY  UNSATISFACTORY


To make a good recommendation to a customer, we need to know following information.

1. Their Taste Preferences: Do they like sweet, savory, spicy, bitter, or umami flavours.

2. Dietary Restrictions: Any allergies, intolerances, or personal food choices (e.g., vegetarian,
vegan, gluten-free)

3. Alcohol Preferences: Do they prefer wine, beer, cocktails, or non-alcoholic drinks.

4. Food or Drink Mood: Are they in the mood for something light and fresh or rich and hearty.

8 What are the four steps that you will need to go through to receive and process a
customer payment

ANSWER  SATISFACTORY  UNSATISFACTORY


Following are the steps we need to go through to receive and process a customer payment.

1. Confirm the Total Amount:


Before accepting payment, double-check the bill to ensure all items are correctly listed. Clearly
communicate the total to the customer, including any taxes or service charges, to avoid confusion.

2. Accept Payment Method:


Ask the customer how they’d like to pay—cash, card, mobile payment, or another method.

3. Process the Transaction:


If the payment is electronic, wait for confirmation before removing the card. For cash
transactions, provide the correct change promptly. Ensure receipts are printed or sent digitally if
requested.

4. Thank the Customer & Finalize the Sale:


Always thank the customer for their payment and confirm that they have everything they need.

9 Give examples of two types of equipment you may need to prepare an alcoholic or
non-alcoholic beverage

ANSWER  SATISFACTORY  UNSATISFACTORY


Followings are some of the equipment we can use to prepare an alcoholic or non-alcoholic
beverage.
1. Blender:
Vital for creating smooth, blended drinks like frozen cocktails, smoothies, and frappés
by thoroughly mixing ice with other ingredients.
2. Bar Spoon:
A long-handled spoon ideal for stirring cocktails, layering drinks, and retrieving
garnishes from tall containers.

1
Give examples of five types of glassware which you can use to serve drinks to
0 customers.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some examples of glassware we can use to serve drinks to customers.
1. Wine Glass (Red and White):
Stemmed glasses with varying bowl shapes designed to enhance
the aroma and flavour of red or white wines.
2. Champagne Flute:
A tall, narrow glass that preserves carbonation, ideal for serving sparkling
wines and champagne.
3. Shot Glass:
A small glass designed to hold 1–2 ounces of liquor for quick consumption.
4. Margarita Glass:
A wide, bowl-shaped glass with a stem, specifically designed for serving
margaritas.
5. Martini Glass:
Featuring a wide, shallow bowl and long stem, this glass is traditionally used for
martinis and other "up" cocktails.

1
Give three examples of how you can minimise wastage and spillage when preparing
1 drinks.
ANSWER  SATISFACTORY  UNSATISFACTORY
Following are examples of we can minimise wastage and spillage when preparing drinks.
1. Standardize Recipes:
Ensure all staff follow consistent drink recipes to prevent over-pouring and
ingredient misuse.
2. Use Measured Pouring Devices:
Implement tools like jiggers or measured pour spouts to control
liquor quantities accurately.
3. Regular Staff Training:
Educate employees on proper pouring techniques, drink recipes, and the
financial impact of waste.

1
Describe three types of corrective action you can take if the quality of one of your
2 beverages is falling below accepted standards on a regular basis.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some corrective actions we can take if quality of a beverage is falling below accepted
standards on a regular basis.
1. Source High-Quality Ingredients:
Partner with reputable suppliers who provide premium ingredients. Regularly audit their practices
to ensure they meet your quality requirements.
2. Develop an Approved Supplier List:
Maintain a vetted list of suppliers for each ingredient, ensuring they adhere to your quality
standards and compliance requirements.
3. Implement Standard Operating Procedures (SOPs):
Establish clear SOPs for beverage preparation to ensure consistency and quality across all staff
members.

1
Give examples of three members of staff that you can report beverage quality
3 issues to.

ANSWER  SATISFACTORY  UNSATISFACTORY


We can report to following members of staff about beverage quality issues.
1. Beverage Manager:
The Beverage Manager oversees all aspects of the beverage program, including menu creation,
inventory management, and staff supervision. They play a vital role in maintaining high-quality
standards and enhancing the overall guest experience. Reporting issues to the Beverage Manager
ensures that corrective actions are implemented effectively.

2. Restaurant Manager:
The Restaurant Manager is responsible for the overall operations of the establishment, including
quality control. They oversee daily activities, ensuring that both food and beverages meet the
restaurant's standards. Bringing beverage quality concerns to their attention allows for immediate
action and maintains customer satisfaction.
3. Executive Chef:
While primarily responsible for the kitchen, the Executive Chef collaborates closely with the
beverage team to ensure that food and beverage offerings complement each other. They can
provide valuable insights into flavour profiles and ingredient quality, making them a crucial point
of contact for beverage quality concerns.

1
Describe the appropriate techniques of tray service, according to your
4 organisation’s procedures.

ANSWER  SATISFACTORY  UNSATISFACTORY


Following is a appropriate technique of tray service.
1. Selecting the Appropriate Tray:
Choose a tray that is clean, free from chips, and suitable for the items being served. Ensure it's
well-polished and dry before use.
2. Proper Loading of the Tray:
Distribute items evenly, placing heavier and taller items closer to your body to maintain balance.
Avoid overcrowding; items should occupy no more than 80% of the tray's surface.
3. Carrying the Tray Correctly:
For small trays, carry them with one hand, placing your palm under the centre with fingers spread
for stability. Large trays should be carried with both hands, ensuring the tray remains level to
prevent spills.
4. Maintaining Proper Posture:
Stand upright with shoulders back, keeping your elbow close to your side. This posture aids in
balance and reduces strain.
5. Navigating the Service Area:
Walk confidently at a controlled pace, keeping your eyes forward to anticipate obstacles. Always
give priority to colleagues approaching from your right.
6. Using Tray Stands Appropriately:
Position tray stands close to the service area to minimize carrying distance. Ensure they are stable
before placing trays on them.
7. Handling the Tray During Service:
Keep the tray level at all times. When serving, avoid placing the tray on the guest's table; instead,
use a tray stand or hold it steadily while removing items.
8. Clearing Items Efficiently:
When clearing tables, place items systematically on the tray to maintain balance. Avoid stacking
items too high to prevent tipping.
9. Cleaning and Storing Trays:
After use, wash and sanitize trays thoroughly. Store them in designated areas to prevent damage
and ensure they are ready for the next service.

1
5 What should you erect if you mop the floor after a spoilage has occurred

ANSWER  SATISFACTORY  UNSATISFACTORY


After mopping the floor following a spill, it's essential to erect "Wet Floor" caution signs to alert
individuals to the potential slipping hazard. These signs should be placed around the affected
area and remain until the floor is completely dry.

1
Give examples of five types of equipment that you will need to know how to shut
6 down in the bar area.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some of the examples of equipment that we will need to know how to shut down in the
bar area.
1. Refrigerators and Coolers
Ensure all perishables are stored correctly, then securely close the doors to maintain internal
temperatures.
2. Ice Machines
Empty the ice bin, clean the interior surfaces, and turn off the machine to prevent unnecessary ice
production.
3. Glasswashers and Dishwashers
Drain any remaining water, clean the interior, and turn off the power supply to prevent electrical
hazards.
4. Blenders and Mixers
Clean all detachable parts, ensure they're dry, and unplug the units to avoid electrical issues.
5. Lighting Systems
Turn off all non-essential lights to conserve energy and reduce costs.

1
Give examples of three tasks you need to complete to dismantle the bar area at the
7 end of a shift.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some tasks we need to complete to dismantle the bar area at the end of a shift.
1. Clean and Sanitize Bar Tools and Equipment
Wash all bar tools, such as shakers, strainers, and muddlers, ensuring they're free from residue.
Sanitize equipment like blenders and juicers to maintain hygiene standards.
2. Restock and Organize Inventory
Replenish low stock levels of spirits, mixers, and other supplies. Organize bottles and ingredients
to ensure an efficient setup for the next shift.

3. Empty Trash and Replace Liners


Dispose of all waste, ensuring trash bins are emptied and relined to prevent odors and maintain
cleanliness.

1 Explain three different methods of storing leftover edible garnishes


8
ANSWER  SATISFACTORY  UNSATISFACTORY
Following are some different methods to store leftover edible garnishes.
1. Airtight Containers:
Place garnishes like citrus wedges, cherries, or olives in airtight containers to prevent exposure to
air, which can lead to drying out or spoilage.
2. Refrigeration:
Store perishable garnishes such as fresh herbs, sliced fruits, and berries in the refrigerator to slow
down microbial growth and prolong freshness. Ensure the temperature is at or below 40°F (4°C).
3. Vacuum Sealing:
Use a vacuum sealer to remove air from the packaging of garnishes, extending their shelf life by
reducing oxidation and bacterial growth.

1
9 Who is responsible for ordering stock in your bar

ANSWER  SATISFACTORY  UNSATISFACTORY


The bar manager typically is in charge of placing stock orders in a bar setting. This person is in
charge of inventory control, making sure the bar is adequately supplied without going overboard,
which could result in dead stock and higher expenses.
The general manager or a specialized inventory specialist may share or supervise these duties in
certain organizations, particularly larger ones. To maintain ideal stock levels, the individual in
charge of stock orders needs to be well-versed on the bar's inventory system, sales trends, and
supplier relationships, regardless of their exact name.

2
Describe what action you need to take to make sure bar equipment is set up
0 correctly for next service.

ANSWER  SATISFACTORY  UNSATISFACTORY


Following are the actions we need to take to make sure bar equipment is set up correctly for next
service.
1. Thorough Cleaning of Equipment

2. Restock Consumables

3. Organize Glassware

4. Check Ice Supplies

5. Test Beverage Dispensing Systems

6. Set Up POS Systems

2 When handing over to incoming bar staff, what information should you
1 communicate about customers who are already in the bar?

ANSWER  SATISFACTORY  UNSATISFACTORY


We should know following information to communicate about customers who are already in bar.

1. Open Tabs and Orders:


Inform incoming staff of any customers with active tabs, including their
current orders and seating locations. This ensures accurate billing and uninterrupted service.

2. Pending Issues or Complaints:


Communicate any customer concerns or complaints that arose
during the previous shift, along with actions taken, so incoming staff can follow up appropriately.

3. VIP or Regular Guests:


Identify VIPs or regular patrons present, noting their usual preferences or
expectations, to foster rapport and loyalty.

4. Upcoming Reservations or Large Parties:


Alert incoming staff to any expected reservations or
large groups arriving soon, allowing for proper preparation and allocation of resources.

5. Customer Behaviour Observations:


Share observations about customer behaviour, such as signs
of intoxication or potential disturbances, enabling proactive management and ensuring a safe
environment.

2
Describe five safe work practices which specifically relate to manual handling in bar
2 operations.

ANSWER  SATISFACTORY  UNSATISFACTORY


These are some safe work practices relate to manual handling in bar operations.
1. Assess Load Weight Before Lifting
Evaluate the weight and size of items like kegs or crates to determine if assistance or equipment is
needed.
2. Use Proper Lifting Techniques
Bend at the knees, keep your back straight, and lift with your legs to reduce strain.

3. Store Heavy Items at Waist Level


Place heavy stock on shelves that don't require bending or reaching overhead to access.
4. Ensure Good Housekeeping
Maintain a clean work area to prevent hazards that could complicate manual handling tasks.
5. Communicate During Team Lifts
Coordinate with colleagues when lifting together to ensure synchronized movements and prevent
mishaps.
2
Describe four steps can you take to improve efficiency of energy use, water use and
3 use of other resources

ANSWER  SATISFACTORY  UNSATISFACTORY


These are the steps we can take to improve efficiency of energy use, water use and of other
resources.
1. Switch to LED Lighting
Replacing traditional bulbs with LED lights can significantly cut down on electricity consumption.
LEDs use up to 80% less energy than incandescent bulbs and last much longer, reducing both costs
and waste.
2. Install Low-Flow Faucets
Water waste adds up quickly in a busy bar. Installing low-flow faucets and aerators can reduce
water usage without sacrificing functionality, helping to lower water bills and conserve resources.
3. Maintain Equipment Regularly
Keeping refrigerators, ice machines, and dishwashers well-maintained ensures they run efficiently.
A dirty or faulty appliance can consume more energy and water than necessary, so regular
servicing helps prevent waste.
4. Train Staff on Resource Conservation
Educating employees on best practices—like turning off unused lights and equipment, using
minimal water for cleaning, and properly sorting waste—creates a culture of efficiency. Small
actions add up, making a big difference over time.

2
4 Give examples of three cardboard items that can be recycled.

ANSWER  SATISFACTORY  UNSATISFACTORY


Following are some examples of cardboard items that can be recycled.
1. Drink carriers
2. Beer and wine cases
3. Hipping boxes

2
Give examples of three types of normal waste which you need to dispose of on a
5 regular basis.

ANSWER  SATISFACTORY  UNSATISFACTORY


Following are examples of normal waste which we need to dispose of on a regular basis.
1. Glass Waste
Comprises empty beverage bottles and broken glassware.
2. Cardboard Waste
Involves packaging materials such as boxes used for storage and deliveries.
3. Sanitary Waste
Pertains to feminine hygiene products and other bathroom-related disposables.
Marking Guide
Trainer/Assessor to complete the following: Yes No

 
The learner has satisfactorily answered all questions

COMMENTS AND FEEDBACK

RESULT

☐ Satisfactory
☐ Not Satisfactory (resubmission required) – Due date: ____________________________

DATE ASSESSMENT RETURNED

TRAINER/ASSESSOR NAME

TRAINER/ASSESSOR SIGNATURE
X
Student Declaration
Please read, tick and sign below

 I declare that the attached assessment I have submitted is my own original work and any
contributions from and references to other authors are clearly acknowledged and noted.

 This document has been created for the purpose of this assessment only and has not been
submitted as another form of assessment at any other tertiary institute.

 I have retained a copy of this work for my reference in the event that this application is lost
or damaged.

 I give permission for the institute to keep, make copies of and communicate my work for the
purpose of investigating plagiarism and/or review by internal and external assessors.

 I understand that plagiarism is the act of using another person’s idea or work and presenting
it as my own. This is a serious offence and I will accept that penalties will be imposed on me
should I breach this training institutes plagiarism policy.

STUDENT DATE
SIGNATURE Shamroz Mazhar

PLEASE NOTE THAT YOUR ASSIGNMENT WILL NOT BE ACCEPTED UNLESS YOU HAVE:

● COMPLETED ALL SECTIONS OF THE ASSIGNMENT

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AND STUDENTS’ NAMES FOR GROUP WORK ASSESSMENTS

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