through this assignment you identify the fundamentals of beverage service, focus on the sequence of service and host responsibilities in various operational outlets that function in the current challenging food service environment.

Define the various styles of beverage service available.

Identify the different beverage services available at a hotel in Las Vegas
Select two categories of beverage and present the sequence of service required if the customer is seated at the bar or at the table in the restaurant
What important factors should a manager consider when determining the number of customers to serve?
What are the legal obligations of the managers and server when serving wine to a customer in the United States?
Assignment Requirements
To obtain a high grade for your effort it is highly recommended you proofread before submitting your assignment.

Well organized and able to finish most of the assigned tasks in allotted time to complete the assignment to a high standard of academic writing
Demonstrates full knowledge with explanations and elaboration throughout the assignment. Arguments are fully supported with support material correctly referenced
Recommendations and conclusions that can be readily adopted or show a clear rationale and supporting acknowledgment of the processes in the correct context
Assignment Instructions
Maximum of 1000-1200 words; word count to be stated on the front Cover Page
Cover page: module name, code, your name and student ID. An Assignment Cover Page will be available on Canvas
Font 12 of Times New Roman with 1.5 spacing and one-inch margin
Pages are to be numbered at the bottom center of the page
The editorial style of American Psychological Association (APA) for citation of references has to be followed. Information can be accessed via Canvas subject modules as to APA referencing requirements
Required to use at least 3 relevant journal articles in this assignment
Only two internet references allowed
Please reference correctly