The process of preparing, presenting and step by step procedure in serving food and beverages to customers

FBS is not an end to itself, meaning it is under the umbrella of Hospitality Industry. Which of the following is not included in this industry?

Who started the therapeutic diet known as dietetics, an important part in the development of Food Service or FBS.

The person who introduced school feeding at a very minimal cost, the step that led to the development of school canteen, cafeteria etc.

The chef who assisted Florence Nightingale in cooking nutritious food for wounded soldiers in hospital barracks.

The primary reason why FBS came to existence.

FBS that was developed just a few years ago, but it is a trend nowadays, leading to gluttony, overeating and detrimental to health, if done in excess. Which of these four (4) choices below does not describe this food trending?

A good description to Food Service, which one is out?

The institution that started the first School Food Service, bringing rapid

progress on services like school canteens and school cafeterias.

The following are vital part of Hospitality Industry. Which is not?

Type of restaurant wherein food price is fixed. An "eat-all-you-can" or referred to as smorgasboard.

The type of restaurant where customers go for quick meals. This consists mainly of burgers, hot dogs, french fries etc, which typically attracts younger age because of lower costs.

A high end food business that caters special occassions. Attire of customers are formal and dining etiquettes are observed together with sequence of table service.

The highest FBS Personnel who plans, organizes, directs and controls the establishments polices and standards and see to it that it is implemented and complied with.

FBS Personnel who ensures that all service areas run efficiently and smoothly, the overall hands-on person on the restaurant that makes him/her the busiest personnel.

A trained, certificate holder FBS personnel who has the ability to recognize and prevent risks in food handling and all other areas of the business.

"Musts" things that a waiter should have in workplace. Which is not?

Who comes third in the sequence of seating of guests in a dining area.

General guidelines or standard of serving Food must be ________________

Service guidelines or standards on serving beverages must be done __________________________________.

A very important role of a waiter in the Service Sequence wherein the business could increase its profitability by pursuing customers to order or buy more.

Dirty dishes are cleared from guests' right with the service person's

__________ hand.

The sequence of taking reservations through telephone, would start by introducing the establishment or the business first, followed by _________________.

An arrangement made in advance to have a table available at a dining restaurant at a given time.

FBS Sequence that is done on the COVER, after guests have completed their orders.

Flower vase, candle, cards, pepper or salt shakers on the dining table are part of ________________.