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WorksheetsINTRODUCTION OF CATERING ACTIVITIES COORDINATION
Total questions: 41
Worksheet time: 21mins
"some how is highly organized and prosses excutive skills in the areas of planning organizing, disecting and management of event"
Who the about mean?
coustomee
caterer
staf
event planning
Catering is a food service delivery service where you need it
i. Hotel
ii.Homes
iii. Hall
iv. desingnated area
i,ii and iv
i,iii,and iv
ii,iii and iv
All of above
what is the maximum time for food to serviver
3 Hours
4 Hours
5 Hours
6Hours
“off premise catering”you means?
Catering From Outside The District
Makes It Purchased And Brought To The Dinner
Food is cooked and served in the same place as the scheduled place
The cooked food will be delivered to the location of the banquet
What type of buffet service of this ststement “the menu is predeterimined whit all gues receiving the same meal?
Buffet service
Banquet service
Butler service
Server etiquette
Tableware for a dinner banquet set-up includes as below except?
Napkin
Salad fork
Knife
Dinner fork
WHAT is the use of the traffic buffet table
Decoration
according to customer's wishes
paved the way for food
pleasing visitors to take food
Among these there are several types of menus in disposable adopted unless:
Ala cate
Buffet
Table hotel
Main Course
Here are the types of catering except transpor
i.catering in airplanes
ii.catering on ships
iii.catering in trains
iv.catering in container
ii,iii, and iv
i,iii, and iv
i,ii, and iii
i,ii, and iv
in catering there are several categories of reservations
i Food supplies
ii Food supplies and services
iii. siteam
iv. Order by time
i.ii and iv
i ii and iii
ii,iii and iv
all above
these are the types of buffet line except?
In house Concept
Mix concept
Stall Concept
Table Concept
The Meaning of buffet line
A service that provide of food a coustomer with only single payment.
A service that provied only dessert on the menu
A service that give lost of menu without any payment taken.
A service that contains lots of service type within the service time.
in house concept is more comfortable that out-house concept,
true
false
payment for buffet service are all same etiher adults or children
true
false
the shape of the buffet table will be detemined by one or more of the following factors EXCEPT?
seating arrangement
type of food
shape ot the function
the occasion
is the combination of stall and in house concept for buffet lone
mix concept
plate
cafeteria
centrpiece
"The start of the buffet line should be obvious and accessible , usually near the entrance to the room" This refes to the aspects in arranging food on buffet line . what is the aspect?
Reach
Flow
Spacing
Decorations
who is the leader for buffet line
sir nash
Baha
aina
liyaa
the picture above ia one of layouts of buffet display. what is the type of the layout?
L -shape
Island shape
U-shape
H- shape
At the start of an organization or business premises should follow certain things that need to be studied before starting a business unless?
Capital business
Costs of transportation
The concept of business which highlighted
Location of business
Terdapat beberapa faktor – faktor organisasi dapur catering kecuali: There are several factors - factors except catering kitchen organization:
Jenis ‘estsblishment’. Type 'estsblishment'
Saiz ‘estsblishment’ Size 'estsblishment'
Senarai hidangan List of dishes
Lokasi Location
Mengapakah centerpiece (titik tumpuan mata) adalah sesuatu yang sangat penting dalam sesuatu majlis terutamanya yang berkonsepkan buffet? / Why does centerpiece is important especially when it comes to buffet setup concept?
Add interest in food displays, themes or concepts of an event with elements
that will attract visuals
Presenting elegant details for customers in events that are considered very
special to them
Indirectly sending information to guests that their events are different from
others
Helping guests by making them not getting bored in certain events
What type of menu that is used when celebrating New Year eve?
Menu tetap
Fixed menu
Menu pusingan
Cycle menu
Menu bermusim
Seasonal menu
Menu jamuan khas
Special menu
generally cadabgan catering will be solved in some cost except?
requirements by staff
menu
Charge rentals
How food is prepared
Terdapat beberapa faktor – faktor organisasi dapur catering kecuali:
Type 'estsblishment'
Size 'estsblishment'
List of dishes
Lokasi Location
What action first before cleaning electrical equipment
Mematikan suiz utama elektrik dan cabut plug Turn off the main electrical switches and pull plug
Membuka tingkap pengudaraan Opening ventilation window
Membuka tingkap pengudaraan Opening ventilation window
Mencuci mengunakan kain keraing sahaja Wash cloth using only Seraing
The equipment is used to wash the kitchen area
i. garbage sweepe
ii. brush
iii. dustbin
iv. mop
i,ii dan iii
i,iii dan iv
i,ii,dan iv
All of the above
Antara berikut adalah langkah yang telibat dalam kaki tangan?
i. kitar semula
ii. pemilihan
iii. ramalam
iv. manpower requirements
i,ii dan iii
i,iii dan iv
i,ii,dan iv
all if the above
Hospitality is defined as
A business or person who arranges the preparation, delivery and presentation of food for clients
Providing a food and beverage service to people in a particular location
A place where a business or organisation operates from
The business of providing people with accommodation, meals and drinks in a variety of places away from their home
Free flow counter service can be best described as
All food and drink on sale are displayed at a long counter and customers move along with a tray and pay at the end
Different types of food and drink are displayed at different counters and customers pay at a central till.
Foods and drinks are displayed on a menu behind the counter. Customers place their order and pays at the sales point on the counter.
Customers sit at the counter on stools and are served their food.
Which food service system involves the food to be specially prepared on a trolley at the table?
Gueridon service
Table service
Vending service
Counter service
Which sector of the hospitality and catering industry aims to make a profit from its service?
The commercial sector
The non-commercial sector
Both
Which of the following are most likely to be part of the non-commercial sector?
Armed forces
Family holiday parks
Motorway service stations
Airlines
Which of these are residential commercial establishments?
Street food outlets
Sports stadiums
Bed and breakfasts
Hostels and shelters
Are volunteers most likely to be found in....
The commercial sector
The non-commercial sector
Which of these roles is associated with the front of house staff in a hotel?
Receptionist
Maintenance team
Cleaners
Gardeners
Which front of house role usually assists guests with booking tours, theatre and restaurant reservations etc?
Waiter
Bartender
Cashier
Concierge
What is the trainee chef referred to in the kitchen brigade?
Sous chef
Commis chef
Chef de partie
Expeditor
The Patisser is responsible for which food type?
Meat and poultry
Fish and seafood
Pastry and deserts
Vegetables
Which organisation awards Rosettes as a rating system in the hospitality and catering industry
AA
Michelin Guide
FSA
Trip advisor
The rating 'very good' by the Food Standards Agency is what numerical value?
3
4
5
6
