WorksheetsSSIHM C6
Total questions: 17
Worksheet time: 9mins
Recognize the CORRECT types of Food Service.
Silver service
Gold service
Plated service
Butler service
A waiter will present a dish of food from wish the customer will serve themselves known as ______________.
Manager
Butler
Steward
Bar tender
Select the CORRECT explanation regarding Carvery style in the food service.
Food is served from trolley, for example on a train, plane or in hospital
Food is delivered to the customer’s home after they have ordered over the phone or online
The customer will go to the table of food and a waiter or chef will served them (normally by carving a joint of meat)
Dishes are placed at the center of the table and customers serve themselves
Banqueting method is a tables of customers are served plated food simultaneously.
TRUE
FALSE
Maintaining records of food service management system in order to comply with legislation is the responsibilities of ________________.
Director of F&B
Supervisor of F&B
Permanent staff of F&B
Customer of F&B
Choose main pieces of legislation that will effect your food service operation.
Food Safety Act 1990
Food service etiquette
Food allergens legislation
Food safety (General food hygiene) Regulation
A document that describe in detailed in procedures that an organization uses to deliver service known as
Proposal
Par level
Chronological order
Operation manual
Identify the people involved in excellent food service.
Head Chef
Kitchen Porter
Reservation
Restaurant Supervisor
Identify the responsibilities for Kitchen Porter or steward.
To maintain the cleanliness and equipment of back of house areas
To communicate with customers in a professional and hospitable manner when taking reservation
To manage beverage stock level, bar team rota and to assist in any issues with beverages
to confirm menu detailed and set appropriates prices. To address food problems such as customer complaints
To sources reasonably price and high quality product and maintain good working relation with valuable suppliers is the job roles for :
Cleaner
Waiter
Supervisor
Store manager
To work when writing rota, follow organizing procedures, follow supervisor’s instruction, taking order, communicate with customer and colleagues in respectful manner is a job roles of (a) .
To manage beverage stock level, bar team rota and to assist in any issues with beverages is a responsibilities of (a) .
To confirm menu detailed and set appropriates prices is a job role and responsibilities of (a) .
(a) job responsibility is to repair any reported fault promptly.
Select the meaning for the term chronological order.
A document that describe in detailed in procedures that an organization uses to deliver services
A record of event starting with the earliest and following the order in which they occurred
availability, skills and experience, training required, performance issues and preferences
Opening hour and day, time order taken, average time customer having lunch and dinner, number of customer per service and any unusual occurrences.
Choose the correct duties as a Supervisor.
Hire employees
Manage stock level
Ensure stock is sufficient
Implement a par level system
A minimum quantity of stock item that organization must have stored on the premises known as __________________.
Stored item
Par level system
Maximum stock level
List stock should order
