CRM Wine & Beverage Service 3 — Questions and Answers
Question 1: A guest requests a wine pairing for pan-seared duck breast with cherry reduction. What would be the most appropriate recommendation?
- Sauvignon Blanc
- Pinot Noir (Correct answer)
- Moscato d'Asti
- Pinot Grigio
Correct answer: Pinot Noir
Pinot Noir's earthy notes and red fruit character complement duck and cherry-based sauces beautifully.
Question 2: What does the term 'sommelier' refer to in a restaurant context?
- A chef who specializes in dessert and pastry
- A wine steward trained in wine selection, service, and pairing (Correct answer)
- The manager responsible for beverage cost control
- A supplier representative who delivers wine orders
Correct answer: A wine steward trained in wine selection, service, and pairing
A sommelier is a trained wine professional who manages the wine program and guides guests through wine selection and pairing.
Question 3: A restaurant manager wants to calculate the beverage cost percentage. Which formula is correct?
- Beverage Sales ÷ Beverage Cost × 100
- Beverage Cost ÷ Beverage Sales × 100 (Correct answer)
- Beverage Profit ÷ Total Revenue × 100
- Total Sales ÷ Beverage Cost × 100
Correct answer: Beverage Cost ÷ Beverage Sales × 100
Beverage cost percentage = (Beverage Cost ÷ Beverage Sales) × 100, measuring efficiency of beverage revenue.
Question 4: Which of the following wines is produced using the Methode Champenoise (traditional method)?
- Prosecco
- Lambrusco
- Cava (Correct answer)
- Moscato d'Asti
Correct answer: Cava
Cava from Spain uses the traditional method (secondary fermentation in bottle), the same process used for Champagne.
Question 5: A guest with a known shellfish allergy asks about fining agents used in wine production. Which agent should the server flag as a potential concern?
- Bentonite clay
- Oak chips
- Isinglass (fish bladder) (Correct answer)
- Activated charcoal
Correct answer: Isinglass (fish bladder)
Isinglass, derived from fish bladders, is a common fining agent that may pose a risk for guests with certain seafood allergies.
Question 6: When a guest sends back a bottle claiming it is 'corked,' what is the correct manager response?
- Explain that corking is subjective and cannot be confirmed without a lab test
- Replace the bottle immediately without argument, then taste it yourself to verify (Correct answer)
- Offer a different varietal as a substitution and charge half price
- Ask the entire table to confirm the fault before accepting the return
Correct answer: Replace the bottle immediately without argument, then taste it yourself to verify
Hospitality best practice is to replace a suspected corked bottle immediately to preserve guest experience, then verify the fault independently.
Question 7: What is a 'by-the-glass' program's primary advantage for a restaurant?
- It eliminates the need to train staff on wine service
- It reduces overall wine inventory requirements
- It increases beverage revenue by giving guests flexible purchase options (Correct answer)
- It guarantees lower beverage cost percentages
Correct answer: It increases beverage revenue by giving guests flexible purchase options
A by-the-glass program increases revenue opportunities by allowing guests to try wines without committing to a full bottle.
CRM Wine & Beverage Service 3
A guest requests a wine pairing for pan-seared duck breast with cherry reduction.
What would be the most appropriate recommendation?