Handout 7

Question 1

refer to the preparation and presentation of meals and drinks, as well as the manner of service arrangements.

Answer 1

Food and beverage (F&B) services

Question 2

played a vital role in the past and at present, and will also play a bigger role in the future of the accommodation industry since people who usually stay in hotels, resorts, and apartment hotels love food

Answer 2

F&B

Question 3

This refers to whenever the demand for food is at its highest.

Answer 3

Food demand increases at peak times

Question 4

may refer to seasonality or simply the time of the day (breakfast, lunch, or dinner)

Answer 4

Peak times

Question 5

This means tailor-fitting the F&B menu with what the stakeholders require

Answer 5

Menu adjustment is based on stakeholders’ requirements.

Question 6

This refers to how challenging the process of food preparation is, hence requiring more people to work together

Answer 6

Food preparation and service are labor intensive.

Question 7

This refers to the shelf life of the ingredients that are used for making food as well as the finished products themselves.

Answer 7

Food is perishable.

Question 8

This refers to the standards which different F&B establishments follow to ensure that everything is fresh and won’t do any harm to any consumer.

Answer 8

Food preparation follows strict standards of hygiene

Question 9

when the guests are seated upon entry. The food server hands out the menu and takes the orders,

Answer 9

Table Service

Question 10

a table service wherein the guest approves the food on the platter before these are served.

Answer 10

English Service

Question 11

Upon his/her approval, the waiter puts the platters on the table, then, either the guest or the waiter portions the food into the plate of the others.

Answer 11

English Service

Question 12

a table service wherein guests are seated, while servers fill large serving platters and bowls with food items from the kitchen and set these on the dining tables.

Answer 12

Family Service

Question 13

a table service wherein food is pre-plated in the kitchen before a waitstaff can take it to the guest’s table.

Answer 13

Pre-Plated/American Service

Question 14

a table service that is considered the most formal type of table service.

Answer 14

French Service

Question 15

Partially cooked food is brought from the kitchen on a gueridon (a French side table with a circular top) or a cart which is also used for the final cooking.

Answer 15

French Service

Question 16

a table service that is considered as a forerunner to the French service.

Answer 16

Platter/Russian Service

Question 17

This requires that the waiter portions and carves the food on well-decorated silver platters before serving it to the guests.

Answer 17

Platter/Russian Service

Question 18

when the guest enters the dining area and helps himself to the food, either from a buffet counter or he/she may get served partly at table by waiters and he/she collects any extras he/she needs from the counter.

Answer 18

Assisted Service

Question 19

when the food is displayed on the buffet table and are portioned by the waiters or food servers.

Answer 19

Assisted Buffet

Question 20

when the food is on a stand-alone carving station or may be one of the buffet sections wherein a waiter or a food server portions some parts of the food which can either be served to seated guests directly or guests can help themselves.

Answer 20

Carvery

Question 21

when guests select their choice of meals from a counter and place these on a tray.

Answer 21

Self Service

Question 22

where food is displayed on tables. Diners pick up a plate and choose from a varied menu of soups, salads, appetizers, entrée (main course), and deserts.

Answer 22

Buffet

Question 23

usually found in school, office canteens, and hospitals. Guests choose food from a display counter informing the food server of their choices, who, in turn plates the food and hands it over to the guests

Answer 23

Cafeteria

Question 24

small restaurants that primarily serve coffee-related beverages such as latte, cappuccino, espresso, and other hot beverages.

Answer 24

Coffee Shops and Tea Salons

Question 25

when the guests order the food to be paid and served in one area

Answer 25

Single-Point Service

Question 26

the type of service that provides a designated area where customers can buy meals quickly. The ordered meal or food is mostly consumed outside the food premises.

Answer 26

Take away

Question 27

type of service wherein customers order their food or meal while not leaving their vehicles.

Answer 27

Drive-thru

Question 28

when food is served after being ordered and may either be on-the-go or on a preorder basis, which is then to be served to or picked up by the customer.

Answer 28

Fast food

Question 29

the provision of F&B service by means of automatic retailing

Answer 29

Vending

Question 30

usually complement the main food establishment by providing additional facilities to serve meals.

Answer 30

Kiosks

Question 31

refers to a series of autonomous counter where customers may either order and eat, buy from different counters and eat in a separate eating area, or order for take away.

Answer 31

Food court

Question 32

refers to a counter across where alcoholic drinks or refreshments are served

Answer 32

Bar

Question 33

where food and beverages are served in an area not primarily designed for service.

Answer 33

Specialized Service

Question 34

when the whole or part of food or meal on a tray is served to the guest/customer.

Answer 34

Tray

Question 35

when the whole or part of food or meal on a trolley is served to the guest/customer.

Answer 35

Trolley

Question 36

when the food can be ordered over the telephone, mobile phone, or online and can be delivered to one’s desired place of delivery.

Answer 36

Home delivery

Question 37

when the guests place their orders over the phone of their hotel room, which are then transmitted to the kitchen for preparation.

Answer 37

Room

Question 38

when guests park their vehicles and are served at their vehicles.

Answer 38

Drive-in

Question 39

provides grab-and-go or counter services where menu items are usually limited and may have available seats.

Answer 39

Quick Service

Question 40

provides cafeteria or counter services where menu items offer a selection of value conscious familiar favorites or home-style food with available seats.

Answer 40

Fast Casual

Question 41

serves one (1) to three (3) meals a day where guests are seated and served by a waiter in booths or tables

Answer 41

Family Casual

Question 42

when guests are seated and served by a waiter in booths or tables, with a more casual table service and dining ambiance than fine dining, but more formal than family casual.

Answer 42

Upscale Casual

Question 43

when the table service and dining ambiance are sophisticated.

Answer 43

Fine Dining

Question 44

This refers to the provision of alcoholic and other related drinks prepared by bartenders.

Answer 44

Beverage Service

Question 45

refer to the fermented juice of fresh grapes

Answer 45

Wines

Question 46

major wine-growing regions

Answer 46

Europe, the United States, and Australia

Question 47

made from red-colored grapes fermented with the skin included

Answer 47

Red Wine

Question 48

It typically has a more robust flavor and pairs well with food such as red meats and hearty pasta dishes.

Answer 48

Red Wine

Question 49

made from either red-colored or green-colored grapes fermented without the skin

Answer 49

White Wine

Question 50

It is usually drunk cold and pairs well with food such as white meats.

Answer 50

White Wine

Question 51

pink or blush-colored. Its color comes from the grape skin that is included for a few hours of the fermentation process, or sometimes may also be a mixture of red and white wines.

Answer 51

Rose Wine

Question 52

made from a blend of three (3) grapes: Chardonnay [shaar-duh-nei], pinot noir [pee-no nuh-waar], and pinot meunier [pee-no moon-yay].

Answer 52

Sparkling Wine

Question 53

Champagne would be the perfect example. It pairs well with salads, cheese, fish, or bread.

Answer 53

Sparkling Wine

Question 54

made from grapes that have a high level of sugar or Brix at harvest, or through adding sugar during the winemaking process, also known as chaptalization.

Answer 54

Dessert Wine

Question 55

It may serve as an aperitif (beverage counterpart of an appetizer) and may pair well with smoked meat and soft cheese.

Answer 55

Dessert Wine

Question 56

often refer to a liquor made from a fermented and distilled liquid. These may also serve as an aperitif or may be consumed after meals.

Answer 56

Spirits

Question 57

refers to a colorless alcoholic beverage made by distilling or redistilling rye or other grain spirits and by adding juniper berries or aromatics such as anise, caraway seed, or angelica root as a flavoring.

Answer 57

Gin

Question 58

originally distilled from fermented wheat mash and may also be made from a mash of rye, corn, or potatoes.

Answer 58

Vodka

Question 59

distilled from cane juice, the scummings (a filmy or frothy layer of matter that forms on the surface of a liquid or body of water) of the boiled juice, the treacle or molasses, or the lees (residue) of former distillations.

Answer 59

Rum

Question 60

a spirit distilled from malted grain, especially barley or rye

Answer 60

Whiskey

Question 61

a Mexican liquor distilled from the fermented juice of the blue agave plant

Answer 61

Tequila

Question 62

a strong alcoholic spirit distilled from wine or fermented fruit juice.

Answer 62

Brandy

Question 63

refers to a beverage that is brewed, fermented, made with malted barley and starchy cereals, and flavored with hops.

Answer 63

Beer

Question 64

full-bodied with hints of fruit or spice and a hoppy finish. This is known to quench a mean thirst

Answer 64

Ale

Question 65

a type of beer conditioned at low temperatures. This can be pale, amber, or dark.

Answer 65

Lager

Question 66

a sweet, low-alcohol beer that is brewed like regular beer but with low or minimal fermentation made from barley malt syrup, sugar, yeast, hops, and water.

Answer 66

Malt

Question 67

a dark beer and a top-fermented beer

Answer 67

Stout

Question 68

flavored spirits prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar.

Answer 68

Liqueurs

Question 69

beverages that do not contain alcohol such as soda, juice, coffee, tea, and water.

Answer 69

Non-alcoholic mixers

Question 70

a tremendous global activity that has a great emphasis on customer experience.

Answer 70

airline catering industry

Question 71

an international air transport rating organization providing quality audit, rating, and quality certification to airlines and airports across the world.

Answer 71

SKYTRAX

Question 72

most sophisticated meal service among airline catering services

Answer 72

First-class meal service

Question 73

passengers are usually given drinks or a cocktail as an aperitif before the plane takes off.

Answer 73

Business-class meal service

Question 74

This class has the greatest number of passengers, making it impossible to have the same level of service as experienced by both first- and business-class passengers

Answer 74

Economy-class meal service