F & B Services History and Definitions
What does "À la carte" mean in the context of F&B services?
A) A pre-set meal
B) Ordering individual dishes
C) Self-service buffet
D) A dining experience with fixed portions
B) Ordering individual dishes
Who typically oversees a restaurant's beverage service?
A) Executive chef
B) Head waiter
C) Bartender
D) Beverage manager
D) Beverage manager
Which of the following is an example of a quick-service restaurant (QSR)?
A) Fine-dining restaurant
B) Fast food chain
C) Family-style restaurant
D) Buffet
B) Fast food chain
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
What does the term "banquet" usually refer to in F&B? A) A small intimate dinner
B) A large meal for many guests
C) A breakfast-only event
D) A dessert-focused gathering
B) A large meal for many guests
What is a "bistro" traditionally known for?
A) High-end luxury dining
B) Offering simple and quick meals
C) Exclusive dessert service
D) Vegetarian cuisine only
B) Offering simple and quick meals
In a buffet service, how is food typically provided to guests?
A) Waiter serves at the table
B) Guests serve themselves
C) Chef serves tableside
D) Pre-packaged portions are served
B) Guests serve themselves
What is the term used for a customer’s total bill in a restaurant?
A) Cheque
B) Tab
C) Check
D) Voucher
C) Check
What is the term used for serving food directly at the table in a formal dining setting?
A) Buffet service
B) Family-style service
C) Silver service
D) Plated service
C) Silver service
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)
What is the primary difference between a "cafeteria" and a "buffet"?
A) In a cafeteria, guests serve themselves, while in a buffet, staff serve the guests
B) A cafeteria involves guests being served by staff behind a counter
C) A buffet serves pre-packaged meals
D) A cafeteria has limited seating, while a buffet has unlimited seating
B) A cafeteria involves guests being served by staff behind a counter
What is the American term for ‘Alcohol Bar’?
A. Dram shop
B. Deli
C. Pub
D. Station
A. Dram shop
The term "restaurant" is derived from the French word for:
A) Food
B) Restorative broth
C) Hospitality
D) Cooking
B) Restorative broth
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
What distinguishes "fine dining" restaurants from other types of operations?
A) Lower prices
B) Focus on fast service
C) Elegant atmosphere, high-quality ingredients, and elaborate service
D) Casual dress code
C) Elegant atmosphere, high-quality ingredients, and elaborate service
It is a store that sells pre-cooked fine food.
A) Deli
B) Grocery store
C) Wholesale food stores
D) Local market
A) Deli
The introduction of which innovation during the 19th century significantly transformed the restaurant industry?
A) Gas stoves
B) Table service
C) Refrigeration
D) Professional chefs
C) Refrigeration
What is the main purpose of a "POS system" in an F&B establishment?
A) Managing supplier orders
B) Tracking guest reservations
C) Processing customer payments and orders
D) Monitoring kitchen operations
C) Processing customer payments and orders