DIGITAL LEARNING GUIDE

Which is an example of information relayed from the waiting staff to the kitchen of a foodservice facility?

• Details of complaints

• Advice on timing of meals

Which guest request in a foodservice facility is related to the speed of service?

• Accommodating cultural requirements

• Being served right away

Which guest request in a foodservice facility is related to variations on menu items offered?

• Substituting ingredients on a dish

• Having a larger portion size

Which guest request in a foodservice facility relates to variations on portion sizes of menu items?

• Extra serving of a certain dish

• Adding certain ingredients on a dish

Which is an example of information relayed from the kitchen to the service points of a foodservice facility?

• Additional side orders

• Clarification of orders

When checking food before service, what does “correctness of the dish” mean?

• Whether any requested change is made

• Whether the items on a plate are correctly placed

What does “appearance of the food on the plate” mean when checking food before service?

• A whole fish should not have tears in the skin.

• All dishes of the same type must be of the same size.

What does “quality of food on the plate” mean when checking food before service?

• Fresh fruits should not be overripe.

• Same dishes must look the same in terms of layout

Ringing a bell is one (1) way of calling servers for the collection of food for service.

• TRUE

• FALSE

Some establishments may directly add sauces to a food, while others may provide a small jug of sauce and a sauce boat.

• TRUE

• FALSE