FBS 1-20

Front

Which of the following is a fundamental principle of food and beverage service? Options: Providing prompt, courteous, and professional service to guests., Serving food and drinks without considering guest preferences., Ignoring complaints since they are part of the business., Rushing guests to finish their meals to accommodate more customers.

Back

Providing prompt, courteous, and professional service to guests.

Front

What is the most important aspect of food and beverage service?

Back

Providing excellent customer service and ensuring guest satisfaction.

Front

How should a server handle guest complaints about food or service?

Back

Listen attentively, apologize sincerely, and offer a solution.

Front

Which of the following is not a standard practice in food and beverage service?
- Using a tray to serve multiple beverages safely.
- Clearing plates and utensils once all guests have finished eating.
- Serving drinks by holding the rim of the glass.
- Offering menu recommendations based on guest preferences.

Back

Serving drinks by holding the rim of the glass.

Front

What is the correct way to handle cutlery when setting a table?

Back

Hold utensils by the handles and avoid touching the eating surfaces.

Front

Which of the following is a key responsibility of a food and beverage service professional? Serving guests based on personal preference rather than fairness., Only serving food and drinks without engaging with guests., Prioritizing speed over service quality., Providing excellent customer service while maintaining hygiene and safety standards.

Back

Providing excellent customer service while maintaining hygiene and safety standards.

Front

What is the best way to handle a situation where a guest spills their drink?

Back

Calmly approach the table, assist in cleaning up, and offer to replace the drink if necessary.

Front

What is the most appropriate way to welcome and greet a guest upon arrival at a hotel or restaurant?

Back

Greet the guest with a warm smile, make eye contact, and say, "Welcome! How may I assist you today?"

Front

Which of the following is NOT a good way to greet a guest professionally?
Options: "Good morning! Welcome to [Hotel/Restaurant Name]. How can I assist you today?", "Hey, what do you want?", "Welcome! Please let me know if you need any assistance.", Smiling and nodding but saying nothing.

Back

"Hey, what do you want?"

Front

If a guest arrives and you are busy assisting another customer, what should you do?

Back

Briefly make eye contact, smile, and politely acknowledge them, saying, "I’ll be with you shortly."