1) What are the principal differences between the way fermented drinks and distilled drinks are produced? why is this important to restaurant owners?

2) To be safe restaurant owners require all their guest to show proof of age prior to serving them alcohol. how would you respond to a 65-year-old man complaining about this policy?

3) Society carefully regulates the sale of alcoholic beverages. what alcohol service-related restrictions are in place in Ohio? are they appropriate?

4) Some popular types of beer are sold in bottles, cans and kegs. Which serving form do you think most drinkers prefer?

5) Some managers feel that their wine list must be extensive to optimize guest choice: others feel that they should be designed to minimize inventory cost. what factors should be considered when deciding how extensive your wine list is going to be?

6) Alot of states produce their own wine. How should a restaurant decide how many locally produced wines they should include in their wine list?

7) the popularity of different spirit products can fluctuate according to the time of year and geographic region. How can restaurant managers stay abreast of changes in spirit consumption that could affect the business?

8) Managers keep up with changing customers preferences related to alcoholic beverages. what methods and information sources can managers use to do so?

9) Both bartenders and customers like to "free pour" beverages operations? why do you think this is the case?

10) You discover that one of your bartenders gives one of your regular customers too much alcohol. What do you say to the bartender? What would you say to the customer?