FFBS R1915 G1 P10

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

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

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

• Half plate

• Full plate

• Quater plate

• Plater

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

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

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

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