FOOD & BEVERAGE SERVICE OPERATIONS-II

Following is a type of buffet

• Finger buffet

• Fork buffet

• Sit down

• All of the above

Following is basically a main dish prepared by the chef to promote the sales of the outlet

• Plat Du Jour

• Carte Du Jour

• À la Carte

• None of the above

Following is a method of food service at the table, with waiter transferring food from a serving dish to the guest's plate, always from the left

• Gueridon Service

• Silver service

• American Service

• None of the above

Following budget includes costs made to generate revenue while doing or operating business

• Operating Budget

• Capital Budget

• Pre-opening Budget

• None of the above

A way to evaluate a restaurant's menu pricing by using sales data and food costs to guide which dishes to feature and their menu price

• Menu planning

• Menu designing

• Menu engineering

• None of the above

The guidance and regulation of the cost and revenue of operating the catering activity in the hotels

• Food and Beverage control

• Sales Control

• Purchase Control

• None of the above

A document issued by a buyer to a seller, indicating types, quantities, and agreed prices for products or services

• Purchase order

• Sales order

• Standard purchase specification

• None of the above

It is list of a range of food and beverage items offered by food service outlets

• Bill

• Feedback form

• Menu

• None of the above

Following menu lists the prices for each item separately

• A la carte Menu

• Table d’Hote Menu

• Du Jour Mean

• None of the above

The point at which neither profit is made nor loss is incurred

• No profit only loss point

• Break-even point

• Even-break point

• None of the above