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Flashcards in All Deck (28)
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1

3 missions

Time management
Interactions
Sales

2

3 tools

Service chronology
CCPC
Taking over

3

PDO

Protected designation of Origin
Made in a specific location

4

PGI

Protected geographical indication
1 step has to be made in specific location

5

CONTRAST PAIRING

White wine + hard cheese
Contrasting flavors

6

HARMONY PAIRINGS

Red wine and creamy cheeses

7

Farmhouse cheese

Same animals and Heard- follow same process but still taste differnt

8

Alpine cheese

Alp cheese

9

Carving

Cutting process to divide meat from bone more technical short rigid knife

10

Slicing

Less technical done with longer knife no need to cute bones

11

Why carve or do flambé infront of guests

Visual impact
Show of advances competencies
Interaction
Personalization
Taste

12

Constraints to anticipate:

Service temperatures( no cold meals)
Visual unity
Portion size
Material (trolly)

13

Flaming:

Alcohol is added to hot pan creating flames to bring flavor

14

Sales techniques:
Personalization of service

Creating exceptional memories for guests

15

RAP

Read guests, Adapt attitude, Personalise service

16

Selling and up-selling

Increases revenue and profit

17

Main costs:

Labour
Wine
Luxury products
Tableware

18

Conditions become salesperson

Prepared,
Sensitiv to attitudes and states of mind, consistency, team-oriented, manage stress

19

Verbal techniques to up-sell

Selling speech

20

Bin-verbal techniques to upsell

Eye contact, distance of contact, visual conviction

21

Paralanguage

Volume, pace, emotions, intonations, pauses and variations

22

Stimulating actions to upsell
Fortified wines

Port tongs

23

Premium wines

Coravin- pour wine with without opening cork, using a needle

24

Criteria to build a wine list

Match menu, broad range of prices for differnt guests, sommelier to help
Cost vs. profit,
Training staff, sustainability

25

Temperature: sparkling and light wines

6-8

26

Temperature: premium champagn and full bodied white wines:

10-13

27

Temperature: light and medium bodied reds wines

14-16

28

Temperature: full bodied red wines

16-18