FAB 159 SERVICE EXAM STUDY GUIDE Worth 150 points total Format 10 Identification of Service Items 2 points

s each 15 True/False questions 2 points each 20 Multiple Choice questions 2 points each 7 Short Answer questions 5 points each 5 Bonus questions 2 points each Course Materials to Study Sample Restaurant Training Manual o Service Information, standards, etiquette, types of guests, etc. pgs 10 14 o Server and Bartender Guide pgs 17 - 19 o Taking Reservations pgs 28 33 o Wine Service pgs 19 22 o Non-Alcoholic Beverage Service pgs 27 - 28 Menu Development Handout pg. 4 6, Types of Menus, Difference between A la Carte and Table Dhote menus 100 Things Restaurant Staffers Should Not Do Beverage Trends Article Server and Server Basics Powerpoints Types of Service Powerpoints Dining Room Mise En Place Powerpoints Reservation, Money Handling, and Problem Solving Powerpoints Beverage Service Powerpoints Class Notes including Marriott Guest Speaker, Ms. Janet Bachtel

Topics

Types of restaurants characteristics and trends Definitions of and difference between a la carte and table dhote menus Types of service rules, differences between, advantages and disadvantages of each Definitions of service and hospitality Qualifications of a professional server Principles of Remarkable Service Dining room mise en place Stations, pivot or position system Order taking, suggestive selling Rules of service

Sequence of service Difference between continuous, set, and no reservation systems, advantages/disadvantages of each Information needed for reservations versus waitlists, how to handle both Information on a guest check What is a POS system and what is it used for? Procedures for handling guest complaints and emergencies 100 Things Servers Should Not Do Definitions of fermentation, distillation, proof Basic definition/ingredients of distilled spirits and beer Grades of alcohol Rules for cocktail, coffee, tea, and wine service Difference between white, red, rose, and sparkling wines, types of grapes used for each, what affects wine characteristics The Five Ss of wine tasting