AHLEI Exam Latest Updated Graded A+

5 Areas of Know-Lead Leadership - ANSWER-Knowing Self Leading Self Knowing Others Leading Others Leading Change Stewards - ANSWER-Production managers who oversee bus service and other related personnel First and Best marketing tool for restaurant - ANSWER-Menu "Mature" guest market - ANSWER-50 years or older Management pre-shift meetings - ANSWER-Keep them short, focus on a single topic Side station - ANSWER-Area where extra supplies are kept - glass, silverware First beverage typically served to guests - ANSWER-Water End of shift sidework - ANSWER- First course menu item - ANSWER-Appetizer Last course menu item - ANSWER-Dessert Middle course menu item - ANSWER-Entree Course between appetizer and entree - ANSWER-Soup/salad What method of payment needs and approval code - ANSWER-Credit card Glasses should be handled by - ANSWER-Stem/bottom of glass Way for bus service to assist host - ANSWER-Seating guests Proper way to handle ice - ANSWER-Scoop Soiled dishes are sorted by - ANSWER-Decoy system Document for banquet servers - ANSWER-BEO - Banquet Event Order Storage location for clean napkins - ANSWER-Side station Proper time to set event tables - ANSWER-Before guest arrival Fork placement - ANSWER-Far left - salad then entree Proper way to serve beverages - ANSWER-Glass sitting on table, serve from right In room dining - ANSWER-Door left open Employees on elevators - ANSWER-Last on elevator, last off Last drink served in room dining order - ANSWER-Any drink served with ice Key to effect upselling beverage service - ANSWER-Knowledge of menu Washing bar glasses - ANSWER-Proper sink - get answer Ratio for bar drinks - ANSWER- Cleaning coffee pots - ANSWER-Lemon, salt, ice Brewing levels - strongest - ANSWER-Second brew, first and last too weak How does rim of glass effect wine - ANSWER-Determines where it lands on the tongue Blood alcohol level for intoxication - ANSWER-.08 % Checking guest IDs - ANSWER-Check for photo, birthdate, expiration, signature 100 proof beverage - ANSWER-50% alcohol Traffic light system for alcohol - ANSWER-Green level - sober Activity before purchasing - ANSWER-Menu planning Most important part of menu design - ANSWER-Legibility Sustainable food practices - ANSWER-Purchase local, reduce waste, eco conscious Beverage trends - ANSWER-Traditional cocktails, look at slide 12 ch 7 Important to consider when changing menu - ANSWER-Guest demands Location to find inventory levels - ANSWER-Perpetual inventory Selecting par levels for linen - ANSWER-Need to have enough to not run out