Some Question of Food and beverage service
Short Question
1. What are the responsibilities of a food service workers?
2. Why need to maintain clean and clear restaurant?
3. What is Menu and Beverage?
4. What is the most important part good service?
5. What is Buffet and Banquet?
6. Which techniques are applied for presenting bill?
7. Describe the procedure of Hand Washing.
8. Name three standard ways to identify key food safety hazards and risks in the workplace?
9. What are the three classifications of contamination which present the potential for food hazards?
10. Describe five required personal hygiene practices for food handlers?
11. From which side of the guest would you serve the beverage?
12. What types of Information you should provide for guests during F&B Service?
13. How to maintain Personal Hygiene in F&B service department?
14. Write down Sequence of Service?
15. What are different types of crockery and cutlery used in restaurant?
16. What are the steps associated with welcoming a customer and escorting them to the table?
17. What do you mean by mise en place?
18. What are different type of pre-meal services that can be offered to the customer especially if there
table is not ready?
19. What are activities associated with presenting menus and drinks lists?
20. Explain the steps in taking an order.
21. Write down Sequence of room service
22. When you remove salt & pepper shaker and condiments from guest table?
23. What is the handle loading and unloading a tray?
24. What is Appetizer?
25. What do you mean by table accomplishment?
Choose the best answer of tick marks
1. What is the first step of table setup?
a. Set cutlery b. Place linen on the table c. Lay table d. Place side plate
2. Which linen would be placed on the table cloth?
a. Service cloth b. Slip cloth c. Napkin d. Silencer
3. What is your first task to open the restaurant?
a. Switch on the fan and light b. Open door and windows c. De-dust furniture d. Set
up table.
4. After opening the restaurant what will be your first step?
a. Remove all dirty items b. Clear dirty linen c. Lay table d. Place table cloth
5. When will you maintain PPE?
a. Before selecting and collecting table accomplishment b. Before setting up the table
c. Before serving food and beverage d. All the above
6. When do you collect the in house guest list?
a. After mise-en-place b. Before setup table c) Before doing mise-en-place d) After
opening- restaurant
7. Which part of the table are you going to place the vase, cruet and table number?
a. Upper side of the set up b. Centre of the table c. Right side of the soup spoon
d. Right side of the table knife
8. Which part of the table the table napkin is placed?
a. Left side of the set up b. Centre of the table c. Right side of the set up
d. Middle of the set up
9. What is your required task before closing the restaurant?
a. Change linen b. Clear table c. Re-set the table d. Change cutlery
10. What is the technical term of shaker of salt & pepper pot?
a. Cover b. Cruetc. Tureen d. Bowl
11. What is your required task before closing the restaurant?
a. Change linen b. Clear table c. Re-set the table
12. What is the measurement of gangway between two rows?
a. 1 meter b. 2 meter c. 1.5 meter d. 1 meter
13. How many guests can be seated in one table of standard establishment?
a. 8 b. 2 c. 4 d. 6
14. A guest requires 60 cm2 cover space in a table; how many guests can be accommodated in a table of
240 cm2?
a. 3 b. 4 c. 6 d. 2
15. Plate service means
a. Food served on to the guest plate from the right hand side of the guest
b. Food served on to the guest plate from the left side
c. Plated food served from the right side of the guest
16. Condiment may be described as
a. Aromatic substance used the kitchen b. Aromatic substance used the restaurant by the guest
c. Aromatic vegetable used for curry
17. Fillet of fish means
a. Fish with bone b. Fish with no bone c. Salted water fish
18. Tabasco is a
a. Kind of sweet & sour sauce b. Kind of hot & sour sauce c. Kind of hot sauce
19. Salt & pepper should be removed from the table
a. After serving dessert b. Before serving dessert c. After finishing dessert
20. Check to be submitted to the guest
a. When guest ask for b. Immediate after main course finish c. After finishing dessert
21. Clearing usually done from
a. Any side of the guest b. Lift side of the guest c. Right side of the guest
22. Hot food always recommend to serve in
a. Worm plate b. Normal plate c. Hot plate
23. Shallow fried means
a. Cooked with no oil b. Cooked with small amount of oil c. Cooked with slow head
24. Serving food & beverage in the guest room refer to
a. Room service b. Lounge service c. Home service
25. Which type of menu is a complete meal with price?
a. A la carte b. Hors D Oeuvre c. Table d hot
26. Food are displayed on a long table and the guests serve themselves
a. English service b. Buffet service c. Banquet service
27. Breakfast consists of bread & butter with preserves and tea or coffee indicates
a. English breakfast b. Continental breakfast c. Buffet breakfast
28. Crumbing down usually down
a. Before main course b. After main course c. After dessert
29. Always hold the glass with the
a. Base of the glass b. Rim of the glass c. Body of the glass
30. Which food service system is most frequently found in luxury restaurant?
a. Silver service. b. Family service. c. Vending service.
31. Provide basic low-cost accommodation with tea and coffee making facilities. Is called?
a. Hotel. b. Lodges. c. Motel .
32. A customer spill some soup on the table cloth and other customers felling disturbs. How can you
manage this situation?
a. you should change to dirty table cloth. b. moving customer to another table.
C. serving one more soup on this table.
33. A ‘table d’hote’ menu would be correctly described as-
a. Individually priced dishes b. A set of fixed menu at a fixed price
c. Choice of different menus
34. A’la cart menu means
a. Separately priced item b. All items are priced together
c. Guest can’t choose one item d. Guest can’t pay for one item.
35. Silver service is done from-
a. Platter to kitchen b. Platter to plate c. Platter to table
36. Mise-n- place word means-
a. Collection of menu b. Making everything ready before start Service
c. Cutting and chopping vegetables before cooking
37. K. O. T usually comes into
a. Single copy b. Two copies c. Three copies
38. MOST important thing to ensure about protective clothing used in the kitchen is that it is
a. New b. White. c. Clean.
39. Following which one would you suggest if a customer wanted to order a non-alcoholic drink?
a. Red wine b. Sherry c. Lime soda
40. When dealing with customer, or waiting to serve the next course, you should never:
a. Play with your hair b. Bite your nails c. (a, b)
41. What is + + ? 10 x 1= 10
a. Vat, Service charge b. Supplementary cost, service charge c. Service charge, Vat
42. Which one is order taking procedure?
a. Always carry a lost put and a pen to the table. b. Repeat order c. All above
Some important shortcut
UCEP = Underprivileged children’s educational program
SEIP = Skills for Employment Investment Programs
ISC = Industry skills council
F&B = Food and beverage
T&H = Tourism and hospitality
RPL = Recognition of prior learning
RTO = Registered training organization
BTEB = Bangladesh technical education board
CBLM = Competency Based learning material
KSA = Knowledge skills attitude
CARS = Competency assessment result summary
K.O.T = Kitchen order ticket
IRD = In room dining
BEO = Banquet event order
FIFO = First in first out
LIFO = Last in first out
