CA 3 - Unit 2, part 2

Front

What is a popular buffet featured at many hotels?

Back

breakfast

Front

What is the second step in planning a buffet once the theme is identified?

Back

venue

Front

When is the cost of the buffet or banquet considered?

Back

when planning the menu

Front

What is the primary role of the front waiters during a buffet?

Back

tidy up and replenish food

Front

Catering ____________ would be considered off-site.

Back

office for a business luncheon

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

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

Front

What type of menu offers a full range of items found on a restaurant a la carte menu?

Back

buffet menu

Front

When the food leaves the cook's line, what should the expeditor or waiter look out for?

Back

Plate is clean, wiped, no spots

Front

For visual interest, combine a variety of ________ on the plate.

Back

shapes