Food and Beverage Services Quiz

What is a restaurant?

• A place for take-out food

• A retail food establishment

• A venue for hotel residents

• A self-service dining area

Who is responsible for setting service standards and staff training in a restaurant?

• Captain

• Waiter

• Restaurant Manager

• Host/Hostess

In which system is food produced in one location and transported to satellite kitchens?

• Conventional

• Centralized

• Ready-Prepared

• Assembly-Serve

What is the minimum time required to complete table setup before a banquet function?

• 15 minutes

• 30 minutes

• 1 hour

• 10 minutes

What is used to stir hot beverages and eat solid food in informal dining?

• Bouillon cup

• Teaspoon

• Cup and saucer

• Dinner spoon

What item is used to serve liquor 'on the rocks' or cocktails with few ingredients?

• Lowball glass

• Cocktail/martini glass

• Water goblet

• Margarita glass

What plate is used as an underliner and not for serving food or eating?

• Place plate / Show plate

• Salad plate

• Soup bowl

• Dinner plate

What is the primary role of a waiter?

• Relieving the station headwaiter on days off

• Preparing duty rosters

• Greeting guests

• Managing alcoholic beverages

What is the standard size of a cover?

• 12 by 12 inches

• 24 by 15 inches

• 30 by 20 inches

• 18 by 10 inches

Where does a guest pay and collect food at the counter?

• Casual Dining Restaurants

• Fast-Food Restaurants

• Family Style Restaurants

• Specialty Restaurants