problem 1: Service is an activity instead of an object – a benefit instead of tangible goods, and customers have a right to expect proficient service.
a) Describe factors which will affect the style of service adopted by a restaurant.
b) Identify five different service methods and give a short explanation for each type.
problem 2: A restaurant will display decor and lighting to present an image suitable to the type of restaurant portrayed.
a) Compare and contrast advantages and drawbacks of incandescent lighting with those of fluorescent lighting.
b) Compare and contrast flatware with hollow-ware items of tableware.
c) describe the qualities of a good wine glass.
problem 3: Service staff requires a good knowledge of the menu in order to give advice when taking food orders.
a) Give two illustrations of a dish that might be offered as a 'plat du jour'.
b) Describe how an à la carte menu will distinct from a table d'hôte menu.
c) describe differences between a sweet dish on the menu and a savoury dish.
problem 4: Correct and proficient service of alcoholic beverages will positively affect restaurant sales.
a) describe the method of service for each of the following drinks: dry Fino sherry, Martini Sweet Red vermouth.
b) describe the ideal environment which will permit the tasting of wine to be appreciated to the full.
c) Identify the major ingredients used in making beer, and describe the function of each ingredient.
problem 5: Restaurant reservations might be received from a variety of sources, ex in person, by telephone or through the internet.
a) Outline necessary information which must be noted when taking a booking.
b) describe how you would deal with a cancellation received over the telephone.
c) describe duties comprised in clearing a restaurant after service.
problem 6: A luxury hotel will be expected to offer lounge service on a twenty-four hour basis. Examine the range of services which lounge staff might be called upon to provide on demand.
problem 7: Depending on the restaurant, service staff might be expected to have the knowledge and skills to offer the guéridon style of service.
a) Describe reasons why an alcoholic beverage might be added during lamp cookery in a restaurant.
b) Outline safety factors which need to be observed in the handling of the carving trolley.
c) State the size of portion you would serve, and accompaniments offered, when carving best end of lamb throughout guéridon service.
problem 8: A lack of control over food and beverage items might lead to an increase in wastage and a reduction in profit.
a) describe reasons why profit margins in the bar might be less than forecast.
b) Identify three ‘elements of cost’ and give one illustration of each.
c) Define the term sales mix.