INTRO TO F&B

All are reasons why people dine out except for:

• Entertainment

• Hunger

• Social Occasions

• Inconvenience

Which of the following is NOT a factor in choosing a restaurant?

• Location

• Inconsistent Standards

• Reputation

• Price

Fast Food Chains, Snack Bars and Restaurants are examples of ____________ establishments.

• Commercial

• Non-commercial

• Institutional

• Traditional

Which of the following food and beverage establishments offer meals that are easier and faster to prepare and service is accomplished in shorter time?

• Fine-dining Restaurant

• Coffee shops

• Specialty Restaurant

• Party Food Caterers

These restaurants offer high quality cuisine at a high-end price.

• Quick Service

• Mid-scale

• Buffet restaurant

• Upscale

The following are non-commercial establishments except for:

• FUNCTION AND EVENT CATERING

• EMPLOYEE CATERING

• UNIVERSITY CATERING

• INSTITUTIONAL CATERING

This is where drink orders are prepared.

• Dining Area

• Bar counter

• Food Display Counter

• Dispatching counter

This is a map of how the tables are to be positioned in a dining area or restaurant.

• Food preparation area

• Stewarding section

• Service Station

• Floor plan

Dolly is assigned to prepare the work schedule of key personnel, delegates side duties and special assignments and sees to it that policies and standards are complied with. What is Dolly’s position in the Restaurant?

• Headwaiter

• Food and Beverage Manager

• Receptionist

• Waiter

John has just finished eating and ready to leave his table. Who will be the one responsible of clearing and cleaning the table left by John?

• Ian the busser

• Daren the waiter

• Marielle the manager

• Shaira the receptionist