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Ответы на вопросы из файла кратко без перевода CHECK YOUR KNOWLEDGE Chapter 5 Beverages (глава 5) Страница 223 1. Why is champagne served in fluted glasses? 2. How are alcoholic beverages categorized? 3. Why should you avoid mixing grape (wine) and grain (spirits) drinks? 4. Where should you point the cork of a champagne bottle when opening it? Страница 226 1. What are the names of the main white and red grape varieties used to make wine? 2. Cabernet sauvignon is best served with _____. 3. Chardonnay is best served with _____. 4. Why does a wine taster swirl the wine around the glass before tasting it? 5. What is the general guideline for serving wine with food? Страница 240 1. Describe the different types of beer. 2. Describe the various spirits. Страница 258 1. Describe the bar setup. 2. How is inventory control conducted? 3. What is the average beverage pouring cost percentage? 4. What is a trend in sports bars? Chapter 7 Restaurant Management Страница 306 1. Describe the principal functions of the front-of-the-house table server. 2. Why might guests be asked to wait a few minutes even if there are some tables available? 3. What does curbside appeal mean? Страница 307 1. Explain the importance of restaurant forecasting. 2. What formula would a restaurant use to forecast guest counts and guest checks? Страница 310 1. Describe the different types of restaurant service. 2. Explain the concept of suggestive selling. 3. Name three characteristics of a good server. Страница 312 1. Name at least two ways to practice sustainability in a restaurant operation. Страница 316 1. What are front- and back-of-the-house systems? Describe their purpose and function. 2. Briefly define guest services solutions. 3. Explain the ways in which advances in technology aid the inventory process in restaurants. 4. What are the benefits of using a PDA? Страница 322 1. Outline back-of-the-house operations. 2. Explain the following terms: product specification, production control sheets. 3. Discuss the five rules for running a kitchen that TGI Fridays has implemented. Страница 335 1. Create a recognition program that would encourage restaurant ­ employees. 2. What is the storing/issuing process? Why is it important? 3. Briefly explain the term contribution margin