This is about food and beverage management.

Please do question one to four

Every question should have at least 80 words

Non-revealed Case Studies 27 The Birthday Party by Danut Jaktien Eight tourists were celebrating their friend's birthday in an up-market restaurant. They chose the best Bordeaux wines and champagne from a special menu. The group consumed two bottles of 1993 wine Chateau Petrus, a bottle of Dom Perignon champagne, a bottle of 1945 Cheval Blanc, and a big bottle of 1961 Chateau Margaux. The wine was served in decanters. At the end of the feast the waiter produced the bill and, not unexpectedly, the total cost for the group was extremely high. One of the guests, Thomas, produced his credit card but it was rejected because there was not enough money in his account to pay for the group's feast. Thomas then began to argue with the waiter, claiming that the bill was wrong and that they should pay less. According to the group, who all joined in the argument, the wine was served in the decanters so they did not know what they were drinking. The waiter asserted that the bill was right. Questions for students 1. How should this conflict be resolved? 2. What could the waiter have done to forestall the conflict 3. Did the waiter made the right choice serving the wine in a carafe? 4. Did the waiter pour the wine correctly from the bottle to the carafe? Points for discussion Wine service training: In most countries, bottles are poured into the decanter one at a time, in front of the guests so allowing the guests to keep a tally of their consumption. The empty bottles can also be kept in view of the guests. The best solution is to ask the host to sign for each bottle as it is served and to be provided with a copy of each receipt. The customer should be informed fully of the above procedure. The guests are responsible for paying the bill if they cannot get any discount