CA 3 - Unit 2, part 2
Flashcard
•
Hospitality and Catering
•
9th Grade
•
Practice Problem
•
Easy
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34 questions
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1.
FLASHCARD QUESTION
Front
What is a popular buffet featured at many hotels?
Back
breakfast
2.
FLASHCARD QUESTION
Front
What is the second step in planning a buffet once the theme is identified?
Back
venue
3.
FLASHCARD QUESTION
Front
When is the cost of the buffet or banquet considered?
Back
when planning the menu
4.
FLASHCARD QUESTION
Front
What is the primary role of the front waiters during a buffet?
Back
tidy up and replenish food
5.
FLASHCARD QUESTION
Front
Catering ____________ would be considered off-site.
Back
office for a business luncheon
6.
FLASHCARD QUESTION
Front
Which of the following best describes a budget? A financial tool for consumers with little money, A plan for saving and spending money, A set of restrictions on how to spend money, A statement of your assets and liabilities
Back
A plan for saving and spending money
7.
FLASHCARD QUESTION
Front
What type of service is called where most of the meal is served to seated guests, but one course is presented buffet style?
Back
single-course buffet
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