2ND P.T

Question 1

function of developing the facility that includes site selection,menu,equipment requirements, and other that will guide the project into reality

Answer 1

design

Question 2

process of arranging facilities and equipment such that operational efficiency is achieved

Answer 2

layout

Question 3

Principle of design and layout

Answer 3

A good working environtment should be provided
The design should ensure maximum of sanitation and safety

Question 4

food and supplies are checked in

Answer 4

Receiving

Question 5

space for storing food and supplies

Answer 5

Storage

Question 6

is designed close to the cooking area

Answer 6

preparation

Question 7

Heart of the kitchen it is usually located adjacent to the storage rooms

Answer 7

cooking

Question 8

centers in the kitchen where servers pick up their orders for table service or assembling trays

Answer 8

Service

Question 9

need to be well lit and well validated

Answer 9

dishwashinng

Question 10

holds waste and trash

Answer 10

waste disposal

Question 11

popular example of self-service style

Answer 11

buffet

Question 12

menu for a given number of people for a specific time and day

Answer 12

banquet

Question 13

style of serving of food

Answer 13

formal

Question 14

dignified and elaborate

Answer 14

russisn

Question 15

synonymous with fine dining

Answer 15

french

Question 16

simplest form of table service

Answer 16

american

Question 17

informal and is used in many filipino homes

Answer 17

family

Question 18

all items placed at the table that assist a person or costumer

Answer 18

tableware

Question 19

spoon, forks, knives, and spreaders

Answer 19

flatware

Question 20

dining plates and serving platters

Answer 20

dinnerware

Question 21

high quality and hence

Answer 21

beverages

Question 22

tablecloths,plastic table covers,placemats .runners, and napkins of all kind

Answer 22

linens

Question 23

simple yet beautiful table decorations are figurine,potted plants and flowers

Answer 23

table deco

Question 24

list of prepared foods available to customer, is is also the key to organization of food service

Answer 24

menu

Question 25

enables the customer to choose the type of dish

Answer 25

a la carte

Question 26

french word for a la carte

Answer 26

according to card

Question 27

french word for table d’hote

Answer 27

table for the host

Question 28

offers a complete meal with fixed price

Answer 28

table d’hote

Question 29

special occasions such as weddings, debuts and anniversary

Answer 29

function

Question 30

planned set of menus

Answer 30

cycle

Question 31

always keep in mind that customer should be satisfied with the food served

Answer 31

menu planner

Question 32

principle of menu planning

Answer 32

skill of the staff variety of food budget

Question 33

outline of food to be included in each meal and the extent of choices available

Answer 33

menu pattern

Question 34

number of meal opportunities offered over a specified period of time

Answer 34

meal plan

Question 35

important marketing tool

Answer 35

menu card

Question 36

food items available for purchase

Answer 36

menu board

Question 37

cooking and serving food for free

Answer 37

catering

Question 38

managed the catering operation

Answer 38

caterer

Question 39

caterer preparing food in his/her kitchen

Answer 39

on-premise catering

Question 40

caterer bringing the food, serving products etc. to the location other than the premises where the food is prepared

Answer 40

off-premise

Question 41

must be known to be reliable,respected, and that the customer is always satisfied with the service

Answer 41

reputation

Question 42

best instrument for advertising his/her skills and expertise

Answer 42

referalls

Question 43

good advertisement for caterers

Answer 43

word of mouth

Question 44

flatwares

Answer 44

dinner spoon dinner fork steak knie serving spoon serving fork

Question 45

dinner wares (5)

Answer 45

platters soup tureens coffee/tea pot sugar bow /creamer gravy boat

Question 46

unfooted wares

Answer 46

old fashion high ball whiskey

Question 47

footed

Answer 47

goblet champagne cocktail sherry white red