FFBS  R1915 G1 P10

FFBS R1915 G1 P10

University

7 Qs

quiz-placeholder

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FFBS  R1915 G1 P10

FFBS R1915 G1 P10

Assessment

Quiz

Professional Development, Special Education, Specialty

University

Hard

Created by

Rajnish 18708

Used 1+ times

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7 questions

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1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Choose the correct option of the following regarding the table d'hote menu:

Each dish is priced separately

Dishes are prepared and kept ready

The extensive choice is offered

Waiting time is allowed for each dish

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Mention that all the beverages are serving from the right side in which of the following F&B services:

American

English

French

All of the above

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which plate is used for the underliner of the soup plate:

Half plate

Full plate

Quater plate

Plater

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

which sequence need to followed by the F&B server during fine dining operation:

a. service of water

b. unfolding napkin

c. menu card

d. seating the guest

abdc

dabc

dbac

dacb

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

As F&B students find out the incorrect statement of the following:

A silver service can be supported with a buffet service

In foodservice, Silver service and American service should be mixed

In a silver, service beverage should be served from left

In French service, guest can able to pick food from a platter

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which is the correct sequence need to followed by the F&B server in greeting and seating:

a. pull out the chairs and unfold napkins

b. provide menus for further orders

c. make good eye contact and smile while receiving

d. offer aperitif and water

abdc

cabd

cbad

cdab

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which of the following statements is true about buffet service?

It is really expensive

It is difficult to control portion sizes

It can only be cold food

It needs lots of staff

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