There are two basic intentions that remain constant whatever the catering policy is.

• Reguation and records keeping

• Receiving and regulating the suply

• Receiving and distribution

• Non of the above

A well-planned layout largely depends on the following requirements:

• Ordering, receiving and storage.

• Service area.

• Pantry or setup section-salads, sandwiches.

• All the above

Information required before beginning the kitchen planning is:

• Distributors, land and clients

• Pre-processing of raw material such as meats, bakery products.

• What type of meal will be offered?

• None of the above

Inadequate kitchen facilities will also adversely effect the

• Share holders

• Clients

• Business

• Staffs

Need thorough_______________ for quality.

• Checking and inspection

• Receiving and distribution

• Stacking and storing

• Cleaning and sanitizing

The following should be available at the receiving are to help in inspection the good.

• Cane opener, racks and scales.

• Scales, trolleys and thermometer.

• Sink, claw hammer and hooks

• All the above

Which of the following are problem associations with institutional and Industrial catering

• Portion control

• Blending nutritional aspect

• High standards of cleanliness and sanitation

• All of the above

The main focus on educational Institute catering

• Cyclic menu with respect to nutrients and profit

• Profit orientation and development

• seasonal vegetables and meats

• Health, hygiene, and nutrition.

Which one is of the most sensitive catering, as it is believed that the biggest of the union quarrels arise due to poor catering facilities provided.

• Institutional catering

• Industrial catering

• Educational catering

• Subsidies catering

The food with specific dietary requirements is served in

• Institutional catering

• Industrial catering

• Railway catering

• Hospital catering