Posted: May 15th, 2022

WBM301 Wine and Beverage Management. Assessment Assessment 2- Beverage Menu & Report 1800 words

WBM301 Assessment 2 Beverage List & Report Page 1 of 6
ASSESSMENT BRIEF
Subject Code and Title WBM301 Wine and Beverage Management.
Assessment Assessment 2- Beverage Menu & Report
Individual/Group Individual
Length 1800 words (+/-10%)
Learning Outcomes 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.
Submission By 11:55pm AEST/AEDT Sunday of Module 5 (Week 10)
Weighting 40%
Total Marks 100 marks
Context:
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,
WBM301 Assessment 2 Beverage List & Report Page 2 of 6
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
WBM301 Assessment 2 Beverage List & Report Page 3 of 6
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.
WBM301. Assessment 2 Beverage List & Report Page 4 of 6
Learning Rubric: Assessment 2
Assessment
Attributes Fail (Unacceptable) Pass
(Functional)
Credit
(Proficient)
Distinction
(Advanced)
High Distinction
(Exceptional)
Wine and beverage
list
25%
Beverage list does not
meet minimum industry
standard.
Does not use clear and
logical formatting
appropriate to a fine
dining environment.
Offers no range of
beverages or of similar
variety, price and
regionality suited for
the operation
Beverage list meets
minimum industry
standard.
Beverage list uses clear
and logical formatting
appropriate to a fine
dining environment
Offers limited range of
beverages of different
variety, price and
regionality suited for the
operation
Beverage list moves
beyond minimum industry
standard.
Beverage list moves
beyond minimum standard
and uses clear and logical
formatting appropriate to
a fine dining environment
Offers consistent range of
beverages, with a wide
range of variety, price and
regionality suited for the
operation
Beverage list exceeds
minimum industry
standard.
Beverage list exceeds
minimum standard and
uses clear and logical
formatting appropriate
to a fine dining
environment
Offers advanced range of
beverages, with a wide
range of variety, price
and regionality suited for
the operation
Beverage list exceeds
minimum industry
standard and exhibits
high levels of
independence.
Beverage list is of a high
quality and uses clear
and logical formatting
appropriate to a fine
dining environment.
Offers sophisticated and
complex range of
beverages aligned to the
restaurant environment
with a wide range of
variety, price and
regionality
Food and wine
matching
25%
Does not meet
minimum standard.
Demonstrates no
understanding of the
alignment of food and
Meets minimum
standard.
Demonstrates limited
understanding of the
alignment of food and
Moves beyond minimum
standard.
Demonstrates consistent
understanding of the
alignment of food and
Exceeds minimum
standard.
Demonstrates an
advanced understanding
of the alignment of food
Exceeds minimum
standard and exhibits
high levels of
independence.
WBM301. Assessment 2 Beverage List & Report Page 5 of 6
beverage matching,
customer needs and
how this pertains to
decision making within
an operational context
Demonstrates no
understanding of wine
characteristics,
regionality and
production of chosen
wines
beverage matching,
customer needs and how
this pertains to decision
making within an
operational context
Demonstrates limited
understanding of wine
characteristics,
regionality and
production of chosen
wines
beverage matching,
customer needs and how
this pertains to decision
making within an
operational context
Demonstrates consistent
understanding of wine
characteristics, regionality
and production of chosen
wines
and beverage matching,
customer needs and how
this pertains to decision
making within an
operational context
Demonstrates an
advanced understanding
of wine characteristics,
regionality and
production of chosen
wines
Demonstrates a superior
understanding of the
alignment of food and
beverage matching,
customer needs and how
this pertains to decision
making within an
operational context
Demonstrates a superior
understanding of wine
characteristics,
regionality and
production of chosen
wines
Trends and external
factors
20 %
Does not meet
minimum standard.
Emerging beverage
trends not discussed or
irrelevant. No
discussion on impact to
production,
consumption and
beverage management
Meets minimum
standard.
Emerging beverage
trends briefly discussed.
Limited discussion on
impact to production,
consumption and
beverage management
Moves beyond minimum
standard.
Emerging beverage trends
discussed clearly. Outlined
a couple of trends and the
impacts to production,
consumption and
beverage management
Exceeds minimum
standard.
Detailed discussion three
of emerging beverage
trends and the impact to
production, consumption
and beverage
management
Exceeds minimum
standard and exhibits
high levels of
independence.
Highly detailed
discussion of three
emerging beverage
trends and the impact to
production, consumption
and beverage
management
Correct citation of
key resources and
evidence
Demonstrates
inconsistent use of
good quality, credible
and relevant resources
Demonstrates use of
credible and relevant
resources to support and
develop ideas, but these
Demonstrates use of high
quality, credible and
relevant resources to
support and develop ideas.
Demonstrates use of
good quality, credible
and relevant resources to
support and develop
Demonstrates use of
high-quality, credible
and relevant resources
to support and develop
WBM301. Assessment 2 Beverage List & Report Page 6 of 6
10% to support and develop
ideas. No academic
sources used.
There are mistakes in
using the APA
referencing style.
are not always explicit or
well developed. Minimal
academic sources used.
There are many mistakes
in using the APA
referencing style.
A couple of academic
sources used,
There are several mistakes
in using the APA style.
arguments and
statements. Shows
evidence of wide scope
within the organisation
for sourcing evidence.
Several academic sources
used
There are minor mistakes
in using the APA
referencing style.
arguments and position
statements. Shows
evidence of wide scope
within and without the
organisation for sourcing
evidence. Many quality
academic sources used.
There are no mistakes in
using the referencing
APA style.
Structure
10 %
Discussion points do
not flow smoothly or
logically, no connection
between ideas.
Paragraphs not used or
lack structure.
Minimal structure
evident however
discussion points loosely
connected. Limited use
of paragraphs.
Good structure evident
with some discussion
points presented in a
logical order. Paragraph
structure used throughout.
Good structure evident
with most discussion
points presented in a
clear and logical order.
All paragraphs are well
organised.
Excellent structure
evident with all
discussion points
presented in a clear &
logical order. Paragraphs
well defined and
organised to a high
quality.
Format &
presentation
10%
Many spelling mistakes
and/or grammatical
errors. Report format
not used.
A number of spelling
mistakes and/or
grammatical errors.
Inconsistent report
format used.
A couple of spelling
mistakes and/or
grammatical errors.
Report format used.
Minimal spelling
mistakes and/or
grammatical errors.
Report format used.
No spelling mistakes or
grammatical errors.
Clear & logical report
format used.