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WorksheetsNFT320 -Q4
Total questions: 20
Worksheet time: 20mins
(a) is defined as the business of providing food and drink, typically at social events and in any activities offered either on-site or at a remote site
Commercial catering businesses main aim is to earn profit by providing food and beverage to the guests as per their demand
TRUE
FALSE
The primary factor for caterings are
Hygiene and sanitation
Cleanliness and safe work environment
Following safety regulations
Well menu planning
What are the two main types of catering?
On premises and off premises
Residential and Non residential
Commercial and non commercial
Welfare and subsidies
_______ is serving food at a location away from the caterer's food production facility.
On premises catering
Off premises catering
Industrial catering
Corporate catering
Advantages of off- premises catering
Additional revenues and Business by contract
Limited inventories and
Controllable costs
Direct payment
Advance forecasting
All of the above
Advance forecasting is more accurate for off-premise caterers
Revenue forecasting somewhat easier.
They can generate even more profit by providing other
services.
Because parties are
generally booked weeks, months, or years in advance.
None of the above.
What does it take to become a successful off-premise caterer?
Sense of Humor.
Willingness to Take Calculated Risks
Ability to Plan, Organize, Execute, and Control.
All of the above
The advantage of a central kitchen is ____________ up a kitchen on each service site.
The lower risk.
The reduced investment.
The increase in quality
The receiving of commodities.
The role of a central kitchen is
To increase the possibilities and feasibility of the staff and commodities to used.
To increase the productivity of the kitchen and reduce the work load of the staff
To cut down on staff and other food costs by purchasing all the raw materials and prepping meals for the other branches of the restaurant.
To lower the risk of business and to improvise the factors associate with the caterings.
(a) is an agreement between a customer and a caterer to provide catering services, specifying all expectations, procedures, fees, liabilities and dates of reception.
Legal requirement that has to be obtained to ensure employees are protected during work hours.
health permit
business license
occupational health and safety
insurance
_______ refers to any function such as banquet, reception, or event that is held on the physical premises of the establishment or facility that is producing the function.
On premises catering
Off premises catering
Industrial catering
Corporate catering
Trend in on-site catering that allows guest to be involved in the preparation of their dishes such as using of the desired sauce and garnishes.
textured buffet
small, deconstructed plates
raw vegetable mixed up
interactive foods
Use of glass cloches turns food presentable and safer is an example of current trend called _____
make it mini
covered cuisine
keep it sustainable
nothing to hide
Current trend that includes use of high-boy tables for one, eight-foot tables with two seats at either end, and large communal tables with chairs spaced at least six feet apart in a zigzag pattern on either side to give each guest some extra space is known as _____.
new seating layouts
keep it sustainable
nothing to hide
availability of roaming dessert carts
Catering issue that experiences off season.
management
food waste
finances
scarcity of orders
Off-site trend that offers mixed food items arranged in one board to promote safety is called_____
Natural flavor and low sugar
charcuterie galore
challenging buffet set up
individually packaged items
Many have left the catering field, burned out by the constant stress and high energy demands.
True
False
One of the best ways to develop catering business is to develop catering (a) in the best way to keep the business growing especially at times of off season.
