DHM DCA F&B

KOT stands for

• Kitchen Order Taker

• Kitchen Order Ticket

• Kitchen on Ticket

• Keep On Table

"Bill of Fare" refers to

• Total Amount to pay in a restaurant

• Menu of any Outlet

• Payment of rent

• Payment is done for food consumed

Which of the below is not a major consideration on menu planning?

• Operational Hours

• Style of Service

• What to serve

• Weather condition

Which menu means "from the card"?

• Table D Hote

• A la Carte

• Buffet

• Cafeteria

Table d' hote also means

• carte du jour

• carte du our

• cart du jour

• carte d jour

How many courses are there on the french classical menu?

• 14

• 16

• 17

• 18

Fromage means

• Butter

• Cheese

• Pasta

• Cream

What is the timing for Early Morning Tea?

• 4AM-6AM

• 5AM-7AM

• 6AM-8AM

• 3AM-6AM

Menu Merchandising is

• means of advertising and selling

• means of publishing and lending

• means of advertising and buying

• All of the above

The disadvantage of long menu is

• Slow service

• Overburden to Kitchen

• Create bottleneck in kitchen and service

• All of the above