This paper circulates around the core theme of 1. Taste and evaluate alcoholic beverages. 1.1.Identify basic characteristics of alcoholic beverages using sensory evaluation techniques. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Taste and evaluate alcoholic beverages.
1.1.Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
1.2.Use information from evaluations to prepare for tastings.
2. Set up and serve tasting samples.
2.1.Set up tasting area, equipment and supplies according to safety procedures and organisational standards.
2.2.Make tasting environment conducive to effective tasting.
2.3.Prepare and open products using techniques appropriate to particular product characteristics.
2.4.Pour and present product to customers according to legal requirements and organisational procedures.
2.5.Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.
2.6.Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.
3. Interact with customers during tasting.
3.1.Proactively provide relevant and correct information on alcoholic beverage products to customers.
3.2.Encourage customers to ask questions or provide opinions on products being served.
3.3.Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.
3.4.Facilitate tasting by customers according to responsible service of alcohol procedures.
4. Maintain and rotate alcoholic beverage products.
4.1.Maintain the quality of open and closed alcoholic beverages according to product characteristics.
4.2.Store and rotate products to ensure optimum quality.
4.3.Identify beverage product faults and substitute other stock or products.