(a) Methods of food and beverage services: (i) Tray service. (ii) English/ Silver Service. (iii)Table/waiter service (iv) Butler/ French service. (v) Trolley service.(vi) Home delivery. (vii)Lounge service. (viii) Plate service. (ix) Family service. (x) Gueridon service (xi) Counter service.(xii) Buffet service / assisted service. (xiii) Cafeteria service.(xiv) Take away (xv) Bar service.(xvi) Room service. (Xvii) Drive in service. (xviii) Cocktail service. (xix) Single pint service (xx) Kiosk. (Xxi) Food court.
(b) Information usually found ona wine bottle:(i) The name of the wine(ii) The country where the wine was made (iii) Contents in litres, centilitres or mililitres. (iv)The varietal the name of the grape used in making the wine. (v) The region where the wine was made. (vi) The quality/ category of the wine. b (vii)Details of the bottler and distributor (viii) Alcoholic content/ Strength. (ix) The vintage year / the year the grapes were harvested. (x)1 he name and address / trade mark of the supplier.
(c) Types of alcoholic wine. (i) Red wine (ii) White wine. (iii) Rose wine, (iv) Champagne/ Sparkling wine. (v) Port.(vi) Sherry. (vii) Madeira. (viii) Vermouth. (ix) Marsala. (x) Fortified wine. (xi) Sweet wine. (xii) Dry wine. (xiii) Aromatized wine.(xix) Dessert wine. (xx) Still wine.