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Question 1

any foodservice operations includes all of the menus for the range of meal services offered for private functions, including menus for receptions and themed functions

Answer 1

Catering menu program

Question 2

A list of can be prepared food and beverage items available to client.

Answer 2

Menu

Question 3

• Develop catering menus are based on the classical french menu plans for dinner, luncheon, and breakfast.
• Laid down auguste escoffier in early 1900s , these used whether whole or in part, to present a series of menu items for a planned meal program in both institutional and commercial settings.

Answer 3

Basic menu formats

Question 4

catering service offers eight (8) courses (appetizer, soup, fish entrée, sorbet,poultry or beef entrée and vegetable or starch [sides], salad, dessert, and cheese).

Answer 4

Classical dinner format

Question 5

governed by the type of function at which is served.

Answer 5

Catering luncheon menu format

Question 6

• not a formal part of traditional french cuisine.
• reflects both current trends in meal planning and healthy eating concerns.

Answer 6

Breakfast

Question 7

Establishing the level and type of table service that a catering service offers as a daily standard operation is necessary to the menu development process to determine equipment, staffing, and
food production needs.

Answer 7

Style of service

Question 8

• most appropriate and popular style of service used in formal catering
• ideally adapted to seating of 6-12 guests.

Answer 8

Russian service

Question 9

• style of service most commonly used in catering in United States
• All food is prepared and served onto plates in kitchen.
• served on one (1) plate.

Answer 9

American service

Question 10

• popular style of service for private functions and is often combined with American service.
• Appetizer, beverage, and dessert may be served to the table, with salads, vegetables, and main course items featured on the buffet.

Answer 10

Buffet service

Question 11

It determines both the monthly forecasted catering sales volume and the anticipated annual
profit.

Answer 11

Price range

Question 12

three (3) major aspects of the menu program:

Answer 12

• level of cuisine
• menu items
• quality of food products.

Question 13

The ability to serve guests the same menu items within a given period in a private function setting, for an established price per person, is the basic objective when selecting menu items for catering menus.

Answer 13

Menu item selection

Question 14

• It helps determine the pricing structure of the menu program.
• Catering operations can offer a wide variety of cuisines priced according to customers’ needs.

Answer 14

Cuisine

Question 15

The capability of a foodservice operation to carry out the preparation and service of a menu is based on the production capacities of both equipment and labor.

Answer 15

Food production

Question 16

This is reflected in the knowledge of current trends in dining and eating patterns.

Answer 16

Awareness of Customer needs