All

Question 1

3 missions

Answer 1

Time management
Interactions
Sales

Question 2

3 tools

Answer 2

Service chronology
CCPC
Taking over

Question 3

PDO

Answer 3

Protected designation of Origin

Made in a specific location

Question 4

PGI

Answer 4

Protected geographical indication

1 step has to be made in specific location

Question 5

CONTRAST PAIRING

Answer 5

White wine + hard cheese

Contrasting flavors

Question 6

HARMONY PAIRINGS

Answer 6

Red wine and creamy cheeses

Question 7

Farmhouse cheese

Answer 7

Same animals and Heard- follow same process but still taste differnt

Question 8

Alpine cheese

Answer 8

Alp cheese

Question 9

Carving

Answer 9

Cutting process to divide meat from bone more technical short rigid knife

Question 10

Slicing

Answer 10

Less technical done with longer knife no need to cute bones

Question 11

Why carve or do flambé infront of guests

Answer 11

Visual impact
Show of advances competencies 
Interaction 
Personalization 
Taste

Question 12

Constraints to anticipate:

Answer 12

Service temperatures( no cold meals)
Visual unity
Portion size
Material (trolly)

Question 13

Flaming:

Answer 13

Alcohol is added to hot pan creating flames to bring flavor

Question 14

Sales techniques:

Personalization of service

Answer 14

Creating exceptional memories for guests

Question 15

RAP

Answer 15

Read guests, Adapt attitude, Personalise service

Question 16

Selling and up-selling

Answer 16

Increases revenue and profit

Question 17

Main costs:

Answer 17

Labour
Wine
Luxury products
Tableware

Question 18

Conditions become salesperson

Answer 18

Prepared,

Sensitiv to attitudes and states of mind, consistency, team-oriented, manage stress

Question 19

Verbal techniques to up-sell

Answer 19

Selling speech

Question 20

Bin-verbal techniques to upsell

Answer 20

Eye contact, distance of contact, visual conviction

Question 21

Paralanguage

Answer 21

Volume, pace, emotions, intonations, pauses and variations

Question 22

Stimulating actions to upsell

Fortified wines

Answer 22

Port tongs

Question 23

Premium wines

Answer 23

Coravin- pour wine with without opening cork, using a needle

Question 24

Criteria to build a wine list

Answer 24

Match menu, broad range of prices for differnt guests, sommelier to help
Cost vs. profit,
Training staff, sustainability

Question 25

Temperature: sparkling and light wines

Answer 25

6-8

Question 26

Temperature: premium champagn and full bodied white wines:

Answer 26

10-13

Question 27

Temperature: light and medium bodied reds wines

Answer 27

14-16

Question 28

Temperature: full bodied red wines

Answer 28

16-18