What are the two types of food and beverage operations?

• Indoor and outdoor

• Commercial and non-commercial

• Fast and slow

• Hot and cold

Name different types of food and beverage services.

• Food court

• Pop-up restaurant

• Fine dining, casual dining, fast food, food trucks, catering, room service, bar service

• Drive-thru

• Buffet dining

Describe table service in the context of food and beverages.

• Table service includes customers cooking their own meals

• Table service means ordering food at a counter

• Table service includes a server taking orders, serving food and drinks, and attending to diners at their table.

• Table service involves customers serving themselves

What is French service in the food industry?

• French service is a style of table service where the food is brought to the table already plated and the server serves the food onto the plates of the guests.

• French service is a type of buffet where guests serve themselves.

• French service is a style of table service where the food is self-served by the guests.

• French service involves the server cooking the food at the table.

Define silver service and its significance in food operations.

• Silver service is a term used for food trucks serving street food.

• Silver service refers to fast-food delivery with minimal presentation.

• Silver service involves buffet-style dining with self-service options.

• Silver service involves individually plated food served to guests at the table by waitstaff, adding elegance and sophistication to dining experiences.

Discuss the importance of customer service in food operations.

• Customer service does not impact customer satisfaction in food operations

• Customer service in food operations is essential for ensuring customer satisfaction, loyalty, and repeat business.

• Customer service is not important in food operations

• Customer service is only necessary in certain types of food operations

How can food waste be minimized in a food and beverage establishment?

• Throw away excess food without considering other options

• Implement accurate demand forecasting, manage inventory effectively, use leftover ingredients creatively, donate excess food, and educate staff.

• Ignore inventory management, use all ingredients regardless of demand

• Avoid educating staff on food waste reduction

What are the key factors to consider when setting up a bar service?

• Color of the walls, Weather forecast, Number of parking spots

• Location, target audience, licensing and permits, menu selection, pricing strategy, staffing, inventory management, ambiance

Tray service is an example of what service?

Buffet is the most common type of what service?