Food And Beverage

Question 1

any nutritious substance that people eat to maintain life and growth.

Answer 1

Food

Question 2

include all alcoholic and non-alcoholic drinks.

Answer 2

Beverage

Question 3

It is the aim of food and Beverage Industry

Answer 3

Physical needs, economic, social, psychological, convenience

Question 4

– a smaller establishment with check tablecloths, bentwood chairs, cluttered décor and friendly informal staff.

Answer 4

Bistro

Question 5

– generally a fairly large, styled room with a long bar, normally serving one plate items rather than formal meals.

Answer 5

Brasserie

Question 6

• often Michelin starred fine dining restaurant, offering a distinctive personality cuisine, ambience, beverages and service.

Answer 6

International destination restaurant

Question 7

is a type of fast food restaurant without seating; diners receive their food in their cars and drive away to eat.

Answer 7

Drive through

Question 8

set the standard for ranking the finest in the restaurant industry and the culinary world.

Answer 8

Michelin stars

Question 9

the practice or art of choosing, cooking, and eating good food

Answer 9

Gastronomy

Question 10

The entire food that is airlifted is divided into three ( Breakfast, snacks and main meal )

Answer 10

Flight kitchen

Question 11

can generally be defined as the process of preparing , presenting and serving of food and beverages to guests.

Answer 11

THE FOOD AND BEVERAGE SERVICE SECTOR

Question 12

is a French culinary phrase
which means “putting in place” or “gather”.

Answer 12

Mice en place

Question 13

refers to the way to set a table
with tableware - such as eating utensils and for serving and eating. The arrangement for a single diner is called a

Answer 13

Table setting

Question 14

1 star is?

Answer 14

High quality cooking

Question 15

2 star is?

Answer 15

Excellent cooking

Question 16

3 star is?

Answer 16

Exceptional cuisine

Question 17

What is the F&B service cycle?

Answer 17

Purchasing
Storing
Issuing
Cooking and preparing
Preparing for service
Serving
Consuming
Cleaning after consumption

Question 18

• Oversees food and beverage operations in his assigned outlet, service is carried out in accordance with prescribed standards and policies.
• Conducts regular briefing and inspection before start of operations necessary preparations
• Receives guests and greets them, prepare staff schedule
• Supervises after the set- up, appearance, cleanliness, safekeeping and inventory of supplies/ equipment, attends to VIP guests

Answer 18

Head waiter

Question 19

• Welcomes, greets guests upon entry and escorts them to their tables
• Handles reservations, inquiries, requests
• Assists in the preparation of mis-en-place

Answer 19

Receptionist

Question 20

• Takes and serves food and beverage order according to prescribed standards of service
• Refills salt and pepper shakers and other condiments
• Wipes/ prepares the necessary containers, holloware, napkins

Answer 20

Waiter

Question 21

– acts as dining room helper and runner

Answer 21

Busboy

Question 22

– prepares drink orders, including coffee and alcoholic beverages

Answer 22

Barista

Question 23

– second in command , supervising cooks and overseeing day-today operations

Answer 23

Sous chef

Question 24

• the head of the Food Service Division
• responsible for all food service operations, management, sanitation, discipline and training within the food service division.

Answer 24

Chief steward

Question 25

– assists in cleaning, dishwashing and restocking the kitchen and dining room

Answer 25

Steward

Question 26

– provides to institutions, factories, business houses, schools, military prisons ( subsidized by the government)

Answer 26

Institutional catering

Question 27

father of Industrial Catering

Answer 27

Robert owen

Question 28

– first fast food restaurant (ready to eat meals)

Answer 28

A&W root beer

Question 29

– first restaurant in the United States in 1827, New York City

Answer 29

Delmonico’s

Question 30

World’s first Dietician

Answer 30

Florence nightingale

Question 31

–menus are light and straightforward (relaxed atmosphere)
► People are dressed casually going there

Answer 31

Coffee shop

Question 32

ambience and décor has a theme

Answer 32

Speciality restaurant

Question 33

open at night for meals and drinks

Answer 33

Night clubs

Question 34

casual snack bars, kiosks, cold drinks

Answer 34

Food bars

Question 35

– industrial canteens, army messes, residential colleges

Answer 35

Cafeterias

Question 36

Types of restaurants

Answer 36

Coffee shops
Speciality restaurant
Night clubs
Food bars