
Catering Activities Quiz 2
Authored by ahmad assil
Hospitality and Catering
12th Grade

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22 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of the information sheet?
To confirm the type of menu and setting for catering activities
To provide a list of catering equipment
To describe the types of food served
To outline the history of catering
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a factor to consider before deciding on the menu?
Equipment needs and layout design
Client's personal preferences
Utilities
The Menu
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the first step in menu format construction?
Selecting equipment
Interviewing the client
Creating a standardized menu
Designing the layout
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a standardized menu?
A menu that is only available for large events
A menu that allows for item substitutions
A menu that offers a variety of food and service styles
A menu tailored to each client's needs
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a master menu?
A menu from which clients can select items
A menu that is fixed and cannot be changed
A menu that is only available for special occasions
A menu that lists all available equipment
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one advantage of renting equipment?
It is always available
It can be customized
No maintenance is needed
It is cheaper than purchasing
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a disadvantage of rental equipment?
No storage area is required
The equipment may not be well maintained
It can be customized
It is always available
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