HRM 485 Chapter 1-16

Only one of these statements about hiring is true.

An employer is required to keep all written job applications on file for at least six months, even those of people who were not hired.

This can be said about pricing wines.

As a percentage, the markup should be the same on every bottle of wine on your list.

In most cocktails, when is ice placed in the glass?

Before the mix is poured.

In training bartenders, consider having the new employee:

Begin as a barback.

A barback does everything a bartender does except:

Cashiering.

The chemical reaction that converts grape juice into wine may be described as:

Converting natural sugars into alcohol.

As part of a bar's routine health inspection, a city or county inspector will probably check:

Correct! Any of the above. The floor space beneath the ice bin. Temperatures of hot foods and/or refrigerators.

Which of the following are major considerations in deciding to sell wine by the bottle?

Cuisine and clientele.

The reason for adding mocktails to a bar menu is:

Designated drivers deserve to have some interesting beverage choices, too. The profit margin is better than selling them a soft drink or iced tea. It gives lunch or daytime customers more options. Correct! All of the above.

The type of insurance coverage that would protect bar owners in case of a drunken driving accident involving one of their guests is:

Dramshop liability.

A Cruvinet is a refrigerated storage cabinet for Champagne.

False

A budget deviation analysis is only necessary if your actual budget has deviated more than 10 percent from your business plans for two months or more.

False

A porter is a type of ale with a light, almost translucent color.

False

A simple way to store wine in a storeroom is to place the entire case with the bottles upside down.

False

A wine with legs is a term used to describe a wine that lacks body.

False

A zester is used to pit and stuff olives for Martinis.

False

Applejack is the same alcoholic beverage product as hard cider.

False

At the bar, a mixing glass is used in conjunction with a blender to make drinks.

False

BMSW is a blended Scotch whisky.

False

Condiment trays should be stored in the ice machine to keep them chilled.

False

Contract labor includes people who work a fixed schedule as banquet bartenders.

False

Even if bottled water is chilled, it should be served with a cube-ice-filled glass.

False

Grenadine is red syrup that is flavored with strawberries

False

If you don't have a glass rimmer, you should moisten the glass rim with water to adhere salt to the glass.

False

In banquet facilities, beverage managers are not held accountable for typical third-party liabilities because the events taking place are private functions.

False

Mescal and tequila are both made from agave, but mescal is aged longer.

False

Nitrogenated beer is a light beer.

False

Part of close-out procedures should be to combine partial juice containers, to save on space and prevent bacteria from forming in mostly empty containers.

False

Peat reek is a negative characteristic associated with Scotch whisky.

False

Shrinkage at the bar includes the complimentary drinks ("comps") that are served but not recorded in the POS system.

False

Single barrel and small batch mean the same thing in whiskey or Bourbon production.

False

Smelling the cork is a suggested ritual as you inspect an open bottle of wine.

False

The FLSA includes provisions about severance pay.

False

The Old Fashioned, the pousse-café and the Angel's Kiss are examples of drinks suitable for speed bars.

False

The letters "XX" are bar shorthand for use of the bar's high-end liquor in any drink.

False

The method used for mixing milk punches is the build method.

False

The most serious side effects of drinking too much are headache and nausea.

False

Today, every state in the United States produces wine; North Carolina was the last to begin.

False

Varietal wine labeling is very popular in Europe.

False

You will get through an audit more easily if you give the auditor a full list of your standard pour sizes for every type of drink you sell.

False

This is the recommended glass type for sparkling wines and/or Champagne.

Flute

Binge drinking is:

For males, the consumption of 5 drinks in a short time period.

A bar menu should include two price levels for highballs:

For those made with well brands and those made with call brands.

Drinking alcohol automatically raises the _______ in a person's bloodstream.

HDL cholesterol

What does HACCP stand for?

Hazard Analysis of Critical Control Points

One of the most recently designated AVAs in the United States includes the state(s) of:

Illinois, Iowa, Minnesota and Wisconsin.

If you want to serve meals as well as drinks in a bar, you must typically:

Increase the size of your tables and add dishes and bus bins to wait stations.

Which of these statements is true about free pouring?

It is bar owners' and bartenders' preferred method of pouring. It is more accurate than metered pouring. It makes a perfect drink in most situations. Correct! None of the above.

Which of these statements is true about cachaça?

It is distilled from unrefined sugarcane juice.

In a storeroom, why should opened cases of liquor or wine be emptied immediately?

It is harder to perform inventory duties with partial cases. It is easier to steal bottles from partial cases. It is easier to rotate stock when it is not in boxes. Correct!

Which is true of a good bar menu?

It should be created with the limitations of the kitchen in mind. It should merchandise food and drinks together, to prompt higher check averages. Correct! All of the above. It should be attractively printed.

A component of a drink's structure includes:

Its base or major alcoholic beverage An ingredient that adds a flavor or color accent. Its garnish. Correct! All of the above

The hallmark flavor of gin comes from the addition of:

Juniper berries

When storing citrus garnishes overnight, it is important to:

Keep limes moist and store in the refrigerator, but toss out orange wheels.

It is important for owners to periodically revisit the bar's business plan with an eye to:

Keeping the goals but developing new strategies to meet them.

When wine is drawn from one cask into another, the process is known as:

Racking.

Which statement is true about wine list mapping?

Seafood restaurants should have a 50/50 split between red and white wines.

A cask-conditioned beer means it is:

Served in the same keg in which it was brewed.

In wine purchasing, a post-off deal is a discount that involves:

Slower-selling wines.

Most of the cork for wine bottle closures is produced in this area of the world:

Spain and Portugal.

The demographic group known as Baby Boomers:

Spends more money on dining out than any other age group.

The responsibilities of a beverage manager include:

Supervising beverage-related personnel. Keeping accurate inventory controls of beverages. Making policy decisions that impact the profitability of the operation. Correct! All of the above.

A keg of beer contains 15. 5 gallons, while a barrel contains 31 gallons.

True

A low-temperature glasswasher is necessary if there is no room for ventilation in the space where it is to be installed.

True

A signature drink should be easy to make, as it is intended to be a high-volume item.

True

A single mark-up for wines is not recommended because some wines are overpriced.

True

A standard glass is the specified size of glass used for a particular drink, every time the drink is produced.

True

An insurance endorsement can be added to a bar's general liability policy to cover damage to specific property or systems.

True

Authorities recommend that bar managers document all employee-related injuries that require any more serious attention than minimal first aid.

True

Biodynamic wineries plant, harvest and bottle based on the phases of the moon.

True

Building a drink is the only method in which the drink is made in the glass in which it will be served.

True

Every state requires that a person be 21 years of age to purchase alcohol.

True

FIFO is the method of issuing the oldest stock first.

True

If there are different amounts of tax on different types of alcohol in your state, your bar must keep separate sales records for each type.

True

In Germany, the mold known in the U. S. as Botrytis or noble rot is called Edefaule.

True

In some states, where price markups are fixed by law, it does no good to shop for liquor price discounts.

True

It is absolutely critical that unpasteurized beer be kept cold.

True

Long Island Iced Tea is made with all the white goods at the bar, plus Triple Sec.

True

Most mineral water is made from rainwater and melted snow.

True

Neat and straight up are two bar terms that mean the same thing.

True

One of the factors you should consider when rating competitors is the cleanliness of their restrooms.

True

Serving higher-quality food at a bar prompts people to spend more time and money there.

True

The Hurricane is a specialty drink.

True

The area producing the most wine in California is the Central Valley.

True

The biggest challenge to having an Internet presence is keeping up with it, changing content regularly and finding ways to encourage dialogue with customers.

True

The cost per ounce of liquor increases as the size of the bottle decreases.

True

The glass is part of a standard drink recipe.

True

The liquor at the bar's pouring stations is considered part of its inventory.

True

The salary level test for a manager (in an exempt position) is $455/week.

True

The type of food you serve at your bar is one of its physical attributes.

True

Volume-related discounts in beverage purchasing usually involve full cases.

True

When wine sales are lagging, it is almost always an issue that can be remedied with staff training.

True

You are automatically breaking the law when you serve someone alcohol who is already intoxicated.

True

You can use both ends of a muddler, depending on what you are crushing.

True

Your employees may have to pass health exams, depending on where your bar is located.

True

Select the only one of the following four spirits that is not aged.

Vodka

As a bar owner, is it necessary to know your break-even point every day?

Yes, because it gives you a daily look at how well your business is doing.

Lager is a term used to describe a style of brewing made popular by:

the Germans

The reason a Martini is stirred is to:

You Answered; Mix the vermouth and the gin or vodka used as a base liquor. Produce an unclouded drink. Chill the glass quickly. Correct Answer

Which of these is not an example of a per se law?

a dramshop law

In terms of United States' beverage consumption trends, this statement is true:

a) Americans drink a little more than a gallon of distilled spirits per person, per year. b)Americans drink more bottled water than any type of alcoholic beverage. c)American consume more soft drinks than any type of alcoholic beverage. d) ANY OF THE ABOVE CORRECT!! (correct answer)

For bar furniture, you might select barstools without backs if:

a) You can't afford the ones with backs. b)You want to promote turnover at your bar. c)You don't have much linear bar space. d) ALL OF THE ABOVE (correct answer)

For most Americans, the alcoholic beverage of choice is:

beer

A good bar layout includes considering the position of the bar in relation to the entire operation.

true

A person's blood alcohol content can continue to rise even after they stop drinking.

true

An exception to the rule of not opening a new bar in a declining neighborhood is if that area is starting to undergo redevelopment.

true

Moderate drinking has been shown to have some cardiovascular benefits.

true

Multiple facings mean more than one bottle of the same brand is displayed on the backbar.

true

Rectification is the process of distilling a liquid more than once, to purify it.

true

The British equivalent of a bar or tavern is called a public house, or pub for short.

true

The participatory bar implies that guests are actively involved in pursuits other than drinking.

true

The standard amount of linear space between barstools is at least 24 inches.

true

The most important step in successfully opening a wine bottle is:

using steady pressure as the cork is being removed.

Historically, the alcoholic beverage more closely associated with Christian religious practices is:

wine

Herbs have been used in wine and spirits for centuries, primarily to:

flavor it

The recommended par stock for the average bar is:

1. 5 times the needs of the bar's busiest day.

During distillation, the liquids are heated to what temperature?

173°F

What is the correct water temperature (in degrees F. ) for a high-temp glasswasher?

180

To determine suitable ice machine size, how much ice is recommended per customer?

3 pounds.

If a wine glass is brought to the table already poured, it should contain ___ounces of wine.

5 to 6

When opening a bar business, it is wise to have cash reserves equal to ___ of your estimated operating expenses.

6 months' worth

Which of these should be included in a basic bartender's toolkit?

A Swiss army knife. A lighter. A cigar slicer. Correct! All of the above.

When a drink recipe says the method is shake, the bartender has:

A choice of shaking by hand, or using a blender or shake mixer.

Every pouring station must have:

A cobra gun or handgun for dispensing liquids.

A broken case is:

A mixed case, that contains 12 bottles of different brands.

A twist is the term for:

A piece of fruit peel, typically a citrus fruit.

A control state is:

A state where the state has its own liquor stores.

The form of alcohol found in all alcoholic beverages is ethanol, which is considered to be:

A type of drug.

The local option laws in most states apply to:

Alcohol availability based on local voting precincts.

The term par stock describes the amounts of:

All the products you need to do one day's bar business.

Which of the following is not a red grape varietal?

Marsanne.

A regional brewery produces how much beer per year?

No more than 50,000 barrels.

When determining whether to make your own mixes or use powdered or concentrated products, consider:

Taste consistency, price, and level of staff training to make and use them.

The TTB is part of which federal agency?

The U. S. Treasury Department

Net profit is the figure on the bar business' monthly statement that shows:

The business' earnings before income tax is paid.

To successfully make a frozen drink, this consideration is critical:

The length and consistency of blending time.

A decline in a bar's cost/sales ratio could mean:

The owner should think about updating the menu or décor. The owner should consider staying open longer. An error in calculations or an unusually slow month. Correct! Any of the above.

What do lagers and ales have in common?

The primary ingredient of both is grain.

The principal reason that a bar sale is not made is:

The server failed to ask if anyone wanted a drink.

Which of these is not a trend in modern bar concepts?

The terraced bar.

The service scape in a bar refers to:

The total bar environment.

When determining the proper serving temperature of a beer, these factors are most important:

The type of beer and the thickness of the glass.

A typical pitfall that bar and restaurant owners can fall into is:

They have a business plan but no follow-through. Correct! Any of the above. Their budget does not align with their business goals. That they are unable to make decisions or take action quickly; they consult too many people first.

This statement is true about light beers:

They make up about half of all beer sold in the United States.

Which of these statements is true about drinks made with fruit juices?

They often must be stirred more vigorously than drinks made with mixers.

The best way to dry glassware for a bar is:

To air-dry it.

Why is the glass for a classic Martini always chilled?

To keep the drink cold, because there is no ice in it.

One of the reasons for the many alcohol-related regulations in the United States is:

To raise revenue for the government.

A bar's intrinsic value is the most difficult to measure because it is based on future projections of the business' success.

True

A chaser may be a glass of beer.

True

A dasher is a dispenser included in the bottles of condiments, such as bar bitters.

True

A firkin is a cask containing cask-conditioned beer.

True

A call brand is the brand of alcoholic beverage most popular in that particular bar.

false

A per se law requires a test administered by law enforcement in order to convict a person accused of driving drunk.

false

Kansas was the first state to pass its own prohibition law.

false

Money made from in-room minibars is a major profit center for hotels.

false

The centerpiece of any bar's pouring station is the:

ice chest.

The organ of the body that is most often adversely affected by alcohol is the:

liver

The underbar refrigerator...

should have sliding doors, if possible.

The malt used to produce brown goods is made of

sprouted grain.