Sommelier Beverage Sales & Management 5

Question 1

The vintage on the wine list is sold out and a newer vintage has arrived. What should the sommelier do?

Accepted Answer

Tell the guest about the vintage change before opening, and update the list

Answer

Being open about vintage changes keeps the guest's trust and keeps the list accurate.

Question 2

Why is the bottle presented to the host before it's opened?

Accepted Answer

To confirm it is exactly the producer, wine, and vintage ordered

Answer

Presenting the bottle confirms the order is correct before it's opened and charged.

Question 3

How is a perpetual inventory system different from a periodic physical count?

Accepted Answer

It updates stock levels continuously as items are received and sold

Answer

Perpetual inventory tracks every receipt and sale in real time, and periodic counts are still used to check it.

Question 4

What mainly makes by-the-glass wine go bad after the bottle is opened?

Accepted Answer

Oxygen exposure

Answer

Oxidation flattens fruit and aroma, which is why opened bottles are protected with inert gas or vacuum systems.

Question 5

Which sale brings in more gross profit dollars: a $200 bottle at 40% cost or a $40 bottle at 25% cost?

Accepted Answer

The $200 bottle, at $120 profit versus $30

Answer

$200 - $80 = $120 profit, compared with $40 - $10 = $30 profit.

Sommelier - Certified Sommelier Practice Test