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).
Sample Solution