Catering 4

What is the purpose of the information sheet?

• To provide catering recipes

• To assist in catering coordination

• To list catering equipment

• To schedule employee shifts

What does the term 'operations' refer to in catering?

• The task of implementing a catering plan

• The financial management of catering

• The selection of catering staff

• The marketing of catering services

Which of the following is NOT a work activity in catering coordination?

• Carry out catering coordination

• Confirm type of menu

• Verify venue and space allocation

• Conduct customer surveys

What is a key component of time line planning?

• Customer preferences and food preparation

• Employee skill assessment

• Financial budgeting

• Equipment maintenance

What is the role of staffing in catering?

• To manage financial resources

• To identify the number of employees needed

• To develop marketing strategies

• To create menus

What should each employee know according to the employee work schedule?

• Their responsibilities and task duration

• The menu items

• Their salary

• The catering budget

Which of the following is an operational activity?

• Designing promotional materials

• Conducting market analysis

• Managing customer complaints

• Researching recipes

What is the purpose of a production schedule?

• To manage employee shifts

• To control labor costs and production

• To create marketing plans

• To evaluate customer satisfaction

What does the execution of tasks include?

• Employee training and development

• Customer service and marketing

• Menu planning and budgeting

• Job tasks, logistics, and location

What is the first step in catering coordination?

• Scheduling employees

• Verifying venue and space allocation

• Confirming the menu

• Selecting equipment