d) Evaluate the flavour profile and quality of a range of wine and other alcoholic beverages and determine appropriate matches to complement menu items.
e) Examine the impact of trends & external environmental factors on production, consumption and beverage management in the hospitality industry.
f) Calculate effective costing & pricing of a range of alcoholic & non-alcoholic beverages to support profitability & strategic goals.

Wine plays a fundamental role in the enjoyment of the restaurant dining experience, so a restaurant will put a lot of thought in to creating the right list for its venue. When creating the list, a restaurant must consider the selection of wines, regions, price and the target market it is creating the list for. The list must also fit with the cuisine of the restaurant allowing for seamless matchings with the menu. Food and wine pairings allows restaurant staff to pair individual dishes with different wines in hopes of enhancing the flavour of both the food and the beverage. It is more of a subjective process than an exact science, leaving plenty of creative space to use to impress customers. Generally, food and wine pairings will improve the experience of the restaurant customer, whilst enhancing the profitability for the business.
The aim of this project is for students to provide advice to customers on appropriate wine & food choices and update wine knowledge by selecting a range of wines for a restaurant wine list. This assessment addresses the need for managers to have a clear understanding of how to calculate effective costing & pricing of a range of alcoholic & non-alcoholic beverages to support profitability & strategic goals of the business. By completing this assessment, students will develop their knowledge of beverage management, by creating a wine list and completing food and wine matches to enhance the guests experience.
Instructions:
Students are to imagine that they are the sommelier at a new fine dining restaurant in Sydney that is due to open soon. The sommelier has been given the task of creating a wine & beverage list for the establishment. In choosing wines and beverages, students should consider the food menu to ensure that the wine selection is suitable to the items on the menu.
Beverage List
Students are to select a range of wines & beverages for their beverage list. The beverage list must be formatted so as to suit a fine dining environment. Wines must be listed in correct weight order (lightest to heaviest), with a selection of wines offered by the glass. Each beverage must be listed with its landed cost-price and a selling price appropriate to the dining environment. All beverage categories should be diverse in price, varieties, vintages and regionality. Each beverage must be listed with a brief, one-sentence flavour profile/tasting notes (these can be sourced from the beverage producers’ websites).
The beverage list should consist of:
 Six (6) sparkling wines
 Twenty (20) white wines
 Three (3) rosé wines
 Twenty (20) red wines
 Six (6) dessert/fortified wines
 Three (3) spirits (in each of the seven (7) major categories)
 Six (6) beers (in a range of styles)
Students are to source a food menu from an existing fine dining restaurant – this must be referenced appropriately and is not part of the marking criteria. Students should choose six (6) entrees, six (6) mains and three (3) desserts from the menu and match each dish with at least two (2) wines from their list. For each food & wine match students should explain why they would recommend this match to a customer. This explanation should consider wine regions and complementary flavour profiles.
Report
In addition, students are to write a brief report in which they discuss the impact of three (3) trends/external environmental factors that are currently having an impact on production, consumption and beverage management. The report should consider how addressing these

trends/external environmental factors would support a food & beverage organisation’s profitability & strategic goals.
Submission Instructions:
This assessment must be submitted in compliance with the following:
1. Students should make significant references to the subject material and substantial wider reading. A minimum two (2) academic (textbooks & peer-reviewed journal articles) & eight (8) other sources (newspaper article, trade publications, websites, etc.) must be used. These should be referenced in the APA style, both in-text and in a reference list. References to ‘Wikipedia’ or similar unsubstantiated sources will not be accepted. Please note: In-text referencing is not required in the beverage menu ONLY, however all sources must be noted in the reference list. In-text referencing is required in the report component of the assessment.
2. Any detection of plagiarism will lead to an immediate fail grade in the task, and possible exclusion from the subject.
3. Extensions cannot be granted by the lecturer after the submission date. In the event of serious illness or unusual circumstances, a student may apply for Special Consideration in accordance with the rules and regulations governing this application, but it is important that such requests be made as soon as the circumstance is known.