Food & Beverage Service Areas and Equipments

Food & Beverage Service Areas and Equipments

University

10 Qs

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Food & Beverage Service Areas and Equipments

Food & Beverage Service Areas and Equipments

Assessment

Quiz

Education

University

Medium

Created by

JAZIRA NOOR

Used 5+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

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

Media Image

Listed below are all general points in purchasing equipments for restaurants EXCEPT:

storage

rate of breakage

shape of customers

stackability

4.

FILL IN THE BLANK QUESTION

1 min • 1 pt

The __________ 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 BLANK QUESTION

1 min • 1 pt

The ______________ is the meeting point between the service staff & the food preparation staff.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

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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