Question 1

Which service flow will you use to start the menu discussion?

Accepted Answer

Answer

Question 2

How will you prioritize the order taking with our guests in Business? Arrange them in the correct order.

Question 3

When can you take the guest order on ground? Check ✔ the correct answers

Question 4

On which flights will you have Gourmet Quick Dining and when do you introduce it?

Accepted Answer

On flights leaving between 21:00 and midnight, you introduce it After explaining the dine anytime concept

Answer

On all flights and you only introduce it if guest ordered breakfast

Question 5

What are the 3 aperitif spirits on offer in the Business Class menu?

Accepted Answer

Martini Extra Dry, Campari, Cointreau

Answer

Martini Extra Dry, Hennesy, Baileys

Question 6

what is the pouring standards for the aperitif spirits?

Accepted Answer

Poured in a tumbler: 25ml for a single or 50ml for a double – both must be measured using the nip measure, Poured in the galley on ground and inflight

Answer

Poured in a tumbler: 1/4 of the tumbler, Poured in the galley on ground and in the cabin inflight

Question 7

After take-off, the first aperitif must be served 7 minutes from being released from your crew seat

Accepted Answer

true

Answer

false

Question 8

What type of nuts are offered as part of the aperitif service?

Accepted Answer

Warm Mixed salted nuts: Cashews & Almonds

Answer

Warm Mixed spicy nuts

Question 9

What is the name of the Champagne offered in Business Class? What is the pouring standard? Check ✔ the correct answers

Question 10

What is the name of our current Bordeaux Red Wine?

Accepted Answer

Château de Pitray

Answer

Malbec Serie A, Zuccardi

Question 11

Allocate the grape varieties for Champagne and Bordeaux wine :

Question 12

A fortified wine is a wine which has a distilled spirit added to it, to increase the alcohol content.

Accepted Answer

true

Answer

false

Question 13

What is the name of the port wine in Business Class, what type of port is it and what is the pouring standard

Accepted Answer

Graham’s10 YO Tawny Port, ¼ of the Wine Glass, recommended to serve chilled, Poured in the galley at all times (on ground | inflight)

Answer

Graham’s10 YO Tawny Port, ⅔of the Wine Glass, recommended to serve room temperature, Poured in the galley on ground & in the cabin Inflight

Question 14

How would you describe our current Port Wine to a guest?

Accepted Answer

A port wine that has matured in oak casks for 10 years with fruit-forward characteristics

Answer

A port wine that is Vintage wine with less alcohol content and made entirely of grapes from a single vintage

Question 15

What digestives can you recommend and how will you serve them?

Accepted Answer

Remy Mart VSOP (Cognac)-¼ of the Brandy Glass, Baileys & Kahlua - 25ml for a single or 50ml for a double in a tumbler, Poured in the galley on ground and inflight

Answer

Baileys - ½ of the tumbler and Cognac Park VSOP - ⅓ of the Brandy Glass, Poured in the galley on ground and inflight

Question 16

Name the Tennessee Whiskey that we offer as part of the Business Class menu? What is pouring standard?

Accepted Answer

Jack Daniels No. 7, Poured in a tumbler: 25mlfor a single or 50ml for a double - both must be measured using the nip measure, Poured in the galley on ground and inflight

Answer

Chivas Regal 18 YO, Poured in a tumbler: 25mlfor a single or 50ml for a double - both must be measured using the nip measure, Poured in the galley on ground and inflight

Question 17

What is the name of the Gin that we currently offer in Business Class?

Accepted Answer

The Botanist

Answer

Bacardi Carta Negra

Question 18

When introducing a wine, what information will you tell your guest about the wine?

Accepted Answer

Producer, Grape Variety, Country of Origin

Answer

Producer, Vintage

Question 19

What is the pouring standard for white and red wine?

Accepted Answer

½ of the wine glass. On ground - Served in the galley, Inflight - Served in the cabin and a taste of the wine is offered

Answer

⅔ of the wine glass. On ground - Served in the galley, Inflight - Served in the cabin and a taste of the wine is offered

Question 20

What is the pouring standard for the Bellini COCKTAIL? Where would you pour it and at what temperature must it be served?

Accepted Answer

½ of the Champagne Flute. Poured in the galley on ground and in the cabin inflight, Bellini must be served chilled

Answer

½ of the tumbler. Poured in the galley on ground and inflight, Bellini must be served chilled

Question 21

What types of beer do we have in Business Class?

Accepted Answer

Lager and Craft beers

Answer

Lager and Ales

Question 22

Which statement is the correct about pouring standard when serving beer :

Accepted Answer

You serve Beer in a tumbler The beer must be chilled Poured in the galley on ground and inflight

Answer

The beer must be chilled, Hold the tumbler at a 45-degree angle to prevent excessive foaming. you always serve the tumbler and the can together using a half serving tray

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