L3 F&B

What should restaurants do regarding Allergens

• Inform Customers

• Train Staff

• Put up signs

• Have adaptable menus

What should staff do if there are orders from different areas due for a table?

• communicate with each other on service times

• tell the customer there is a delay

• put up a notice

What does food and product knowledge do for staff?

• Motivates staff

• Help with upselling

• Enable recommendations

• All of the above

Which is NOT a factor that affects choice of suppliers?

• Competitive Pricing

• Quality of Goods

• The cut of meat

• Flexible delivery terms

What two things should you do if there is a spelling mistake on a menu

• Put up a sign

• Change the menu

• Inform the customer

• Tell your chef

What Act is responsible for the description of an item a customer buys

• Weights and Measures

• Sales of Goods

• ABV

• Price Marking Order

What Act is responsible for measurements used for weighing food and drink volumes?

• Sale of Goods

• ABV

• Price Marking Order

• Weights and Measures

What information is NOT found on a sales report

• Quantity of goods sold

• Time of goods sold

• Opening Hours

• Amount of money generated

What is a promotional opportunity for a restaurant?

• Having Extra staff on duty

• Getting cheaper items from a supplier

• Having a new door fitted.

What are the two selling techniques?

• Direct and Indirect

• Face to Face & Telephone

• Billboard & Posters

• Online & Word of Mouth