Catering Activities Quiz 2

Catering Activities Quiz 2

12th Grade

22 Qs

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Catering Activities Quiz 2

Catering Activities Quiz 2

Assessment

Quiz

Created by

ahmad assil

Hospitality and Catering

12th Grade

Hard

22 questions

Show all answers

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

8.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should be considered when obtaining equipment?

Only purchasing new equipment

Choosing between purchasing or renting

Only renting equipment

Ignoring the cost of equipment

9.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a critical consideration for equipment storage?

It should be located outdoors

It must be clean, sanitary, dry, and well lit

It should be as small as possible

It can be shared with other businesses

10.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main focus of workstations in a catering facility?

Designing a kitchen for aesthetics

Creating a social area for staff

Minimizing movement and needless steps

Maximizing movement

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