this is about food and beverage management

please do question 1 to 2!!!!!

**each question should have at least 150 words**

Non-revealed Case Studies 17 Wine Service by Irena Paska Following three years of study, Lucia was placed for practical training in a Polish seaside resort. She had been taught, during her hotel management course, how to serve wine correctly, i.e. show the bottle to the customer, say the name, vintage and origin, and then open the bottle at the table. Next, present the cork on a small plate for the guest to smell and finally pour a little wine into one of the guest's glasses (usually the person who ordered the wine) and invite him/her to taste it. The restaurant was very busy and Lucia was informed by a colleague that she should simplify the wine service by opening the bottle in advance and then take the open bottle to the table. Although Lucia was somewhat surprised by this advice, she did as she was instructed. Later that evening, Ms Poznam complained that her wine was not being served correctly and she questioned Lucia's professional skills. Questions for students 1. How should Lucia respond? 2. What should Lucia do in future? Points for discussion The wine should always be opened in full view of the customer. Although this type of service is correct, students should be prepared to follow the procedure of the restaurant if told with explanation. Lucia can explain that she has been trained differently and that it makes her feel uncomfortable if she does not follow her training. However, she should avoid arguing with her employer as it can only affect her future career