You have been hired as the Bar Manager by the Radisson Plaza hotel; your first assignment is to get the Bar area designed and completed and ready to open on time. The Bar is licensed to have 80 seat capacity.
•Please prepare a Liquor list (Menu) for the Bar, The hotel is located in Mississauga and is close to the business district. ( this means that the sales mix will include at least 30% sales from Cocktails, and of course good quality Hi Balls like the Scotch, Rye whiskey, Vodka an Cognacs would be sold) Based on the Menu designed, now
1.Prepare a Menu for the Bar – Marks 20
2.prepare a list of equipment required and the quantity of each item, – Marks 10
3. List of glassware with quantity – Marks 15
4.A list of the Liquor required to prepare & serve the drinks on your menu. – Marks 15
Important Note:
While making your assignment keep in mind that:
Menu is a type of a Price list; therefore, it must always have a price for every item All lists of equipment, and Liquor stock must have quantities of each item. Please understand the difference between the Quantity of the Glassware and the Capacity,
