
Food & Beverage Service Areas and Equipments
Authored by JAZIRA NOOR
Education
University
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In any organizations, __________________ is an important start to create a relationship with your customers. .
customer’s first impression
customer’s last impression
customer’s overall impression
customer’s relatives impression
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The choice of DESIGN AND PURCHASING EQUIPMENTS will be determined by considering various factors such as:
1) The type of clients expected
AND
2) The site or location of the establishment
1) The funds available ONLY
1) The type of clients expected
2) The site or location of the establishment
3) The layout of the food & beverage service area
4) The type of service offered
5) The funds available
1) The layout of the food & beverage service area
OR
2) The type of service offered
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Listed below are all general points in purchasing equipments for restaurants EXCEPT:
storage
rate of breakage
shape of customers
stackability
4.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
The (a) provides items of f&b required for the service of a meal that are not catered by the other major departments in a foodservice operation.
5.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
The (a) is the meeting point between the service staff & the food preparation staff.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Listed below are all the functions of the Hotplate areas EXCEPT to:
Receive and check all orders coming from the waiters
Check the food quality before releasing to the waiting staff
Ensure no major delay of food serving to the guest from the waiter
Ensure major delay and less quality of food serving to the guest from the waiter
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In a ____________, soiled ware loaded within pegs mounted on a conveyor by operators for automatic transportation through a dishwashing machine.
manual dishwasing
flight conveyor
automatic conveyor
deferred wash
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