Q2 Exam in FBS

Which menu type offers a complete, multi-course meal for a single, fixed price with limited choices?

• A La Carte Menu

• California Menu

• Table D'Hote Menu

• Ethnic Menu

A menu that lists all items available for sale at any time of the day, regardless of whether it is breakfast, lunch, or dinner, is known as:

• Cyclical Menu

• California Menu

• Dessert Menu

• Tourist Menu

In which menu system is each food item separately priced, allowing the guest to build their own meal?

• Du Jour Menu

• Table D'Hote Menu

• Prix Fixe Menu

• A La Carte Menu

A Tourist Menu is typically characterized by:

• A very expensive selection of rare dishes.

• A fixed-price meal (or set menu) designed to appeal to visitors.

• Dishes available only during specific holidays.

• A menu featuring only items with local ingredients.

What is the French translation of the term "the host's table," which is the origin of the fixed-price menu concept?

• Menu Du Jour

• À la Carte

• Table D'Hote

• Prix Fixe

According to standard service practice, where should plated food be served to the guest?

• From the left side, using the left hand.

• From the right side, using the left hand.

• From the left side, using the right hand.

• From the right side, using the right hand.

How long after serving the main course should a waiter perform the "check back" to check the customer's reaction of the served food?

• After the guest has finished their entire meal.

• Within 5 minutes of serving.

• Within 10 minutes of serving.

• Within 2 or 3 minutes of serving or after the guest has taken two bites.

The correct service procedure for clearing soiled or used dishes from a guest's table is:

• From the right side of the guest.

• From the left side of the guest.

• From either side, as long as it's quick.

• Only when the host signals the end of the meal.

Who is generally served first at a table, following standard service etiquette?

• The Host/Hostess

• The male/gentleman

• The ladies/female guests

• The "tito"

The practice of repeating the guest's order back to them before submitting it to the kitchen is known as:

• Suggestive Selling

• Order Confirmation/ Verification

• Menu Engineering

• Up-selling