F & B Services History and Definitions
Commercial food service accounts for roughly what percentage of the food service industry?
A. 41 percent
B. 57 percent
C. 75 percent
D. 91 percent
C. 75 percent
Ms. Krystal Anne Camania was trained to recognize and prevent risks associated with food handling in an F&B Services business. What is her position in the company?
A. Bar Manager
B. Food Safety Supervisor (FSS)
C. Food & Beverage Service Manager
D. Restaurant Manager
B. Food Safety Supervisor (FSS)
It is also known as the Host service, silver service, and platter service.
A. American Service
B. French Service
C. Russian Service
D. English Service
D. English Service
A French term for wine waiter / steward. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person.
A. Cocktail
B. Sommelier
C. Deli
D. Back Bar
B. Sommelier
The F&B Services staff needs to know the value of time while serving the guests. Sincere time-keeping and sense of urgency helps to keep the service workflow smooth.
A. Attentiveness
B. Knowledge
C. Punctuality
D. Honesty and Integrity
C. Punctuality
It means table is set with required cutlery, crockery glassware etc to be used while eating.
laid table
Mr. Bongbong Robredo is responsible for providing clean and dry supply of glassware, chinaware, and cutlery for bar, banquet, lounge, and restaurant service. What is his department inside the F & B industry?
Dishwashing department
The Gueridon service is a pre-plated service, which means that the food is served into the guest’s plate in the kitchen itself and brought to the guests.
A. True
B. False
C. Maybe
B. False
Is a French term which refers to “prepare the environment and make it presentable” Food and beverage outlets should be pleasant, comfortable, safe and hygienic to ensure better environment to accept guests.
A. Mis-en-scene
B. Mis-en-place
C. Mis-en-play
D. Mis-en-dance
A. Mis-en-scene
It is a type of F&B Services that means taking food to where the market is by using the vehicle or the mobile unit.
Mobile Catering / Mobile Service
True or False?
The food and beverage service is a process of preparing, presenting, and serving food and beverages to the customers.
True
What is the job position of Chef Matthew Bondoc if one of his tasks is setting service standards for banquets and following up each function by receiving guest feedback and submitting it to the F & B Manager?
Banquet Manager
One of the types of the Food and Beverage Services provided by institutions such as hospitals and schools for members, visitors, etc. with the main goal of supporting the establishment’s main function.
A. Institutional Service/s
B. Commercial Service/s
A. Institutional Service/s
It is a cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish.
Toque
These are spices, sauce or other food preparations used to enhance the flavor or to complement the dish.
Condiments
During those days, people took shelter under trees when they were away from their homes and depended on natural sources for their food. Their lives were endangered by _________ and wayside ______________, which forced them to look for a place that assured them safety, accommodation, and food.
wild animals and robbers
The Restaurant Manager is responsible for ensuring profit margins are achieved in each financial period from each department of F&B service and planning menus for various service areas in liaison with the kitchen.
A. True
B. False
C. Maybe
B. False
Correct answer: Food & Beverage Service Manager
The French service is also called as________?
A. Host service
B. Family service
C. Pre-plated service
D. Trolley service
B. Family service
What is the American term for ‘Alcohol Bar’?
A. Dram shop
B. Deli
C. Pub
D. Station
A. Dram shop
The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly gestures.
Body Language
True or False?
The development of catering in India is mainly attributed to the British, who introduced hotels and restaurants similar to the ones in Europe.
True
Mr. Yosef Gogorza is responsible for forecasting the daily flow of customers, allocating the right number of staff according to customer influx, managing and monitoring bar inventory from store to bar, tracking all types of drink sales, and allocating cleaning and tendering tasks. What is his position inside the F & B industry?
Bar Manager
It is a type of Food and Beverage Services that normally found in high class establishments with an a la carte menu. It is more expensive as it requires a higher level of service skills, more elaborate and expensive equipment and a larger area for the movement of trolleys.
Gueridon Service
It is a store that sells pre-cooked fine food.
Deli
Gueridon type of service has come from what era of Russia who believed in show?
Tsar era