HISTORY AND OBJECTIVES
What industry began to develop as travelers needed places to stay, rest, and spend the night?
Food Service/ Hospitality Industry
Which group of F&B personnel directly interacts with customers?
Front-of-House Staff
What type of catering facility primarily focuses on providing food and beverage services as its main business?
Primary Catering Facility
What term refers to the good characteristics or qualities that food and beverage service personnel should possess?
Attributes
What should food and beverage personnel always use when handling food to maintain proper hygiene?
Clean Hands
What French verb, meaning “to restore,” is the origin of the word restaurant?
Restaurer
Who welcomes guests, manages reservations, and handles seating arrangements?
Host/Hostesses
What primary catering facility provides food and beverages along with accommodation?
Hotel
What type of projection refers to a person's poise, body language, and appearance?
Physical Projection
What rule means “First In, First Out” and is used when storing food and ingredients?
Who is known as the father of the modern restaurant and was a soup vendor in Paris in 1765?
Monsieur Boulanger
Who prepares and serves coffee and espresso drinks while maintaining the cleanliness of the coffee area?
Barista
What type of restaurant serves fast food, offers limited table service, and caters to people who need quick and economical meals?
Fast-food Restaurant
What type of projection involves speech quality, appropriate words, expressions, and gestures?
Verbal Projection
What should be done to raw and cooked foods to prevent cross-contamination?
Keep them separate
A restaurant provides quality food but has unfriendly staff, poor hygiene, and an uncomfortable atmosphere. Which main objective of F&B service is being neglected?
Providing professional, hygienic, and attentive service
A guest asks about the ingredients and preparation method of a menu item. Which F&B personnel should be able to provide this information while taking the order?
Server/ Waitstaff
A company provides subsidized meals to people working in its factory. What type of catering is this?
Industrial Catering
A waiter gives a guest incorrect information about a menu item just to avoid admitting that they do not know the answer. What important attribute is violated?
Honesty and accuracy
A restaurant has dirty surroundings where rodents and insects are present. What safety problem can this situation cause?
Food contamination and poisoning
A customer says that the food was expensive, but the quality and service were worth the price. Which objective of food and beverage service was successfully achieved?
To impart value for money
A restaurant is experiencing inconsistent food quality. The person responsible for planning menu items, overseeing kitchen operations, and ensuring quality and consistency should take charge. Who is this?
Chef
Passengers receive meals while traveling on a long-distance train. What type of catering facility/service is being provided?
Railway Catering
During a busy shift, a waiter speaks clearly, uses courteous words, maintains a pleasant appearance, and avoids inappropriate habits in front of customers. What overall quality is this waiter demonstrating?
Professionalism
A waiter is feeling ill but continues handling food. Why is this unsafe, and what should the employee do?
It can spread illness/contaminate food; the employee should avoid handling food while unwell.