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WorksheetsCUL63504 QUIZ
Total questions: 14
Worksheet time: 20mins
Which of the following does NOT fall under commercial catering?
Fast food catering
Workplace catering
Specific distribution
Theme restaurants
Who is responsible for the purchasing and selecting wine for a restaurant?
Bartender
Restaurant Manager
F&B Manager
Sommelier
Which of the following is NOT a function of the POS system?
Analysing data and producing reports
Sales monitoring
Confirming reservation with guests
Payment processing
What does ABV stand for and what does it mean?
Alcohol by variety. It measures the alcohol content in any variety of alcoholic beverage.
Alcohol by volume. It measures how much alcohol is contained in a given volume of an alcoholic beverage.
Alcohol by valuation. It shows the value of a specific alcohol present in an alcoholic beverage.
Alcohol by vendors. It refers to the legal licensing of all alcoholic beverages sold in F&B premises.
What is the primary importance of an organizational chart?
To highlight the importance of selected positions within the organization.
To facilitate the process of transfer department and staff promotion, according to their seniority.
To identify any staff members that require on-the-job training in each department.
To outline the systematic arrangement of positions according to seniority of position and responsibilities.
Highly skilled staff is required for a cocktail reception.
True
False
A bartender will be held liable if he/she serves alcohol to a guest that is or appears to be intoxicated.
True
False
Name the document used to record/write down guests' orders.
(a)
"Each item is priced and ordered individually by guests."
Which menu best describes the above statement?
(a)
The (a) area is at the back of the house and where the dishwasher is found.
This menu is a combination of breakfast and lunch, it is usually served on weekends, as a set or buffet.
Name this menu.
(a)
This person is responsible for updating the reservation list, leading guests to table, and confirming reservations with guests.
Name this position.
(a)
Briefly explain two (2) advantages and two (2) disadvantages of Gueridon Service.
Please elaborate on your points and provide appropriate examples for each pointer.
MENU:
Classic French Onion Soup
***
Braised Short Ribs served with Sautéed Garden Vegetables
***
Éclair
Describe the correct steps to set a Table d'Hôte table setting for 1 pax based on the above menu.
Please include all necessary equipments and their placements on the table.
You may use bullet point to organize your answer.
