service method and production method
true or false. offering good quality control is not part of Basic requirements for a foodservice method
false. it is part of Basic requirements for a foodservice method
The phase of the food flow, mainly concerned with the processing of raw, semi-prepared or prepared foodstuffs
food production
true or false. sous vide uses vacuum sealing to restrict bacteria
true
that phase of the food flow wholly concerned with presentation of the food to the customers, after the completion of food production
food service method
This service makes provision for light meals, full meals and beverages, where these are brought to the room of the hotel guest
Room service
true or false. Efficient planning revolve around objectives
true
customer serves up her/his own food and drink, take their own cutlery and make their own choices in terms of variety.
self service
The first course is usually served by the waiter/waitress, while the main course is selected from the carvery counter, assisted by the kitchen staff. The third course can be served by the waiter/waitress or it can be selected from a dessert trolley.
Carvery
provide three Modern food preparation methods
cook-freeze, cook-chill and Sous vide
true or false. high perishability of raw materials is one of the reasons that makes the planning process complex
true
This method makes it possible for customers to remain in their vehicles, place their orders at one window, pay at the next window and collect their orders at the third window.
Drive thru
true or false. Cleaning and maintenance is not part of Efficient planning
false, it is part of Efficient planning
In this method, the waiter dishes food directly onto the customer’s plate at the table.
Silver service
The processing of the raw, semi-prepared or prepared product, so that it is in a ready to serve state before being served to the customer
Beverage production
highlight three beverages production methods
1.Raw beverages
2.Semi-prepared beverages
3.Fully prepared beverages