The food is purchased then stored either chilled or frozen for later use and then it will be portioned and reheated before serving to the customers.

The food is produced onsite and it is usually chilled or frozen then reheated and served to customers.

It is also known as food factory where the food is prepared in one place then transported to satellite kitchens.

Always answer the phone call promptly, preferably within ___________ rings.

Address men customers as “Sir” and women customers as ___________.

Always end the call by saying, “_________________.”

Try to always leave a set number of tables for walk in guest.

Reservation tends to bring large groups and they tend to spend more and tip better.

When you know how many people are coming, planning in the kitchen is easier.

Empty tables cost money

Customers with reservation do not have to wait for long lines.

You will automatically cut out some customers from trying out your restaurant

You can plan the lay out of the dining room for better experience.

_______________________is critical in providing a link between kitchen and service areas.

A French term which means putting things in place to make the subsequent F&B Services smooth

It is the activity of preparing the environment in the F&B Services establishment so that the guests and the service staff find it hygienic and pleasant.

It is a piece of furniture with numerous compartments and shelves to keep condiments, water jug or bottles, cutlery, food platters, and linens. Side boards are allocated for every station.

Have widespread use in restaurants, bars, and hotels, where they are used to display new items or services, special offers, upcoming events, and similar promotional messages.

It can occur through unwashed vegetables, uncooked meat, soft cheeses, and unpasteurized milk.

This is accidental in nature and is caused by employee carelessness. The major culprits are air, dust, smoke, and dirt.

This contamination is caused by pathogens and microorganisms such as bacteria, molds, parasites, and fungi.

It is accidental contamination of food caused by cleaning solvents, pest control sprays, or other chemicals used in entire food production chain.

Prepare and place in bowls.

Prepare your work ___________ .

Check that all equipment is clean before _____________ preparation.

Pre- ___________________ all ingredients into prep cups.

The dinner plate must be _________ inch/es from the table edge.

This is a type of service on how food and beverage should be served to the customers wherein the guests enter the dining area and take seats and offered water and menu card and then place their orders to the waiter.

In this type of dining, the dessert spoon and fork are placed on the top of the plate horizontally.

It is commonly used in a fine dining restaurant where the service is personalized and private.

This type of table napkin is preferred for formal dining.

They can be used to wipe food and drink from the mouth and face.

What is the measurement needed in each table cover.

It is preferred for formal dining.

The host is responsible on when the food on platters will be served, replenish, portioned through the help of the waiter.

The food’s presentation is determined in the kitchen which are then brought to the guest. It is commonly used when service is required to be fast.

It is commonly used in a fine dining restaurant where the service is personalized and private.

The guests enter the dining area and select food items and pay the coupons of the respective food items.

The food is presented on silver platters and casseroles and the table is set with sterling silverware.

Do you think the type of dining must be confirmed?

It is crucial for a good dining experience of the customers regardless of what kind of tone and atmosphere you want to create.

Must be taken into consideration when setting up decorations at the restaurant

It should be adjusted according to time of the day

It plays a big role in the ambiance you wish to create.

It is a feeling or mood associated with a particular place, person, or thing.

It is a functional light to properly illuminate any given space for an activity.

It draws attention to specific features of your restaurant.

It creates an overall impression and atmosphere that sets the tone and mood for a restaurant.

It helps to stimulate one’s appetite and put people in a better mood.