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Part 1: Restaurant Services and Salesmanship
The candidate is required to wear his or her normal working clothes, provide a corkscrew, cigar cutter and other tools of the trade for the examination and should be able to:
| 1. |
Discuss, recommend and serve aperitifs, displaying a sound knowledge of the products and the ability to serve them correctly. |
| 2. |
Select, prepare and position glassware necessary for the service of drinks in the lounge, restaurant, function room or private suite. |
| 3. |
Discuss menu content and wine list, recommending wines to accompany food, displaying a sound knowledge of the products, their vintage and characeristics. |
| 4. |
Present, offer and prepare, (decanting where necessary) and serve wines demonstrating a high degree of efficiency and proficiency. |
| 5. |
Present offer, prepare and serve brandies, liqueurs and cigars. Handle queries and complaints with skill and diplomacy. |
| 6. |
Discuss the size of the measures that may be expected from each. |
| 7. |
Display a sound knowledge of Beverage Management. |
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