Midterms

Question 1

Food outlet that serves food and beverages

Answer 1

Restaurant

Question 2

Dining outlet that caters to “people on the go”

Answer 2

Coffee Shop

Question 3

Restaurant designed for the elite market

Answer 3

Fine dining

Question 4

Restaurant with a “help yourself” concept where guest are served with a wide array of food items.

Answer 4

Buffet Restaurant

Question 5

meant for people with low meal budget

Answer 5

Cafeterias

Question 6

Controls each station

Answer 6

Station head or captain waiter

Question 7

acts as a runner to the kitchen

Answer 7

Busboy

Question 8

concentrates on order taking and service

Answer 8

waiters

Question 9

Where restaurants place or set up food for display

Answer 9

Food Display Counter

Question 10

Place where preparation for service are undertaken. This station is equipped with a sideboard or cabinet with drawers for placing the par stock of supplies

Answer 10

Service Station or Side Stand

Question 11

Beverages are prepared in this counter

Answer 11

Service Bar

Question 12

1. Manned by a Bartender
2. in-charge of preparation and dispatching for large drink orders
3. assigned to assist the bartender

Answer 12

Service Bar
Bar waiter
Bar boy

Question 13

Area where the cashier is seated.

Answer 13

Cashier’s Counter

Question 14

food from the kitchen must be dispatched through _ so that waiters don’t need to go in the kitchen

Answer 14

Dispatching counter

Question 15

Dishwashing area is inside the kitchen but there must be a ___ where soiled dishes will be placed

Answer 15

Stewarding Section/Dishwashing Counter

Window Counter for soiled dishes

Question 16

Manages and supervises the dining area also known as French term Maitre d” hotel

Answer 16

Headwaiter

Question 17

Amount of Customers gada service
American / Plate Service
Russian Service
French Service
Buffet
Lauriat,Buffet,Family

Answer 17

14-15
10-12
5
20-25
20-25
Customers

Question 18

Oversees Food and Beverage operations in his assigned outlet, ensures that service is carried out in accordance with standards and policies

Answer 18

Headwaiter

Question 19

Monitors necessary preparations before the start of operations

Answer 19

Head waiter

Question 20

Oversees the set-up and delivery of the service in his/her station

Answer 20

captain waiter or station head

Question 21

Supervises mise en place preparation, checks availability of par stock

Answer 21

captain waiter or station head

Question 22

Welcome and greets customers at the entrance and escorts them to their tables

Answer 22

receptionist

Question 23

Takes and serves food and beverage order according to prescribed standards of service

Answer 23

waiter

Question 24

Acts as as dining room helper and runner

Answer 24

Busboy

Question 25

Prepares drink orders according to prescribe standards

Answer 25

Bartender/Barista

Question 26

Equipments Used in French Service Trolley used for pick up soiled dishes Portable folding tray Glasses are stored in this rack to prevent glass contact used for racking and storage of china wares

Answer 26

Flambé Cart Bussing Trolley Folding Side Tray Glass Divider Rack China rack

Question 27

Shaker 3 Holes 5 Holes

Answer 27

3- Salt 5- Pepper

Question 28

Decorative accessories placed at the center of the table During Breakfast and lunch its ___ and for dinner its ___

Answer 28

Flower base for Breakfast and lunch Candelabra during dinner

Question 29

Glasses Flat glass without a stem or foot Glass that has no stem Glass having all 3 Features Tumbler with a handle

Answer 29

Tumblers Footed Glass Stem wares Mugs

Question 30

Must be piled up by tens to avoid breakage Must be placed in a glass rack Must be put in a flatware rack or a utility plastic box container by type

Answer 30

China wares Glass wares flat wares

Question 31

Damaged ones are recorded in the

Answer 31

breakage and losses report

Question 32

Towels Blue white Green

Answer 32

Hands Utensils Table

Question 33

Refers to the volume of items or stocks needed to sustain an efficient service

Answer 33

par stock

Question 34

Average turnover rate

Answer 34

2.0

Question 35

Refers to the contact of the glass with other equipment and also hard surfaces

Answer 35

mechanical impact

Question 36

Abrupt exposure of a breakable equipment from cold to hot temperature or vice versa

Answer 36

thermal shock

Question 37

Using equipments for other purpose other than what its intended for

Answer 37

Improper handling and misuse of equipment

Question 38

Stacking glasses and stacking china wares that are of different sizes and shapes

Answer 38

Improper racking and stacking

Question 39

Accidents when personnel is absent minded on inatttentive

Answer 39

Inattentiveness or absent minded

Question 40

In bussing whats the 3 S

Answer 40

Scrape Stack Segregate

Question 41

Usually require a pre set up of tables

Answer 41

Formal dining

Question 42

Standards of table set up

Answer 42

Completeness Cleanliness and condition equipment Balance and uniformity Order Eye appeal Timeliness

Question 43

Cutleries are to be spaced at least 1/4 inch thumb size from the edge of the table

Answer 43

Balance and uniformity

Question 44

The whole set up looks presentable, appropriate color combinations are used

Answer 44

Eye appeal

Question 45

Arranged from lightest to heaviest set up should also start with cold dishes and salads shall be set up for the cold dishes

Answer 45

Set up for buffet

Question 46

Create an ambience or an atmosphere consonant to the concept designed by the owner. Factors such as music,lighting artwork and spacing

Answer 46

Mood and ambience

Question 47

Who’s responsible for asking the guest for a refreshing drink

Answer 47

Waiter

Question 48

It is served before lunch or dinner to increase the appetite

Answer 48

The aperitif

Question 49

Wine steward who pours wine in a fine dining restaurant

Answer 49

Sommelier

Question 50

Also called as the plate service because the food is already arranged in individual plates at the kitchen ready to be served to guest

Answer 50

American Service

Question 51

Food service wherein food is pre-arranged in a platter either enough serving for one table then it is transferred by the waiter from a service dish to the guest plate

Answer 51

Silver/ Russian service

Question 52

Service the involves table side preparation

Answer 52

French service

Question 53

Uses lazy Susan to move around the food

Answer 53

Lauriat or family service

Question 54

Glass use so that the bubbles will not stick along the inside of the glass

Answer 54

Mug or Pilsner

Question 55

Wines Goes with red meat White meat like fish Games and chicken

Answer 55

Red Wine White Wine Rose

Question 56

Examples of aperitif

Answer 56

Dry sherry and vermouth

Question 57

Put in the middle and food is gathered in the middle

Answer 57

Lazy Susan