FOOD AND BEVERAGES

Question 1

For a restaurant or a function are dictated by the number of covers and the style of the service to be offered

Answer 1

Floor Plan

Question 2

It is prepared by the dining room supervisor as a guide for the set-up of the dining area and assist in the seating of guests.

Answer 2

Floor Plan

Question 3

It is prepared using simple outline of the floor space dining area.

Answer 3

Floor Plan

Question 4

Indicates the doorwat or feature that could affect the placement of guest’s table and chairs.

Answer 4

Floor Plan

Question 5

The total dinibg experience for the guests is much affected by the atmosphere created by management.

Answer 5

Setting the Mood/Ambiance

Question 6

the dining environment should reflect the time of the day and the location

Answer 6

Setting The Mood/ Ambiance

Question 7

create an atmosphere that is consistent with the desired character of the establishment.

Answer 7

Setting the Mood/ Ambiance

Question 8

Daylight or bright lightning is preferred for daytime meal services.

Answer 8

Lightning

Question 9

_________ or bright lightning is preferred for daytime meal services.

Answer 9

Daylight

Question 10

Subdued light is more appropriate for evening dining.

Answer 10

Lightning

Question 11

__________is more appropriate for evening dining.

Answer 11

Subdued light

Question 12

Candlelight can enhance the mood for evening but should not be used for daytime events.

Answer 12

Lightning

Question 13

Tables should be set take best advantage of the views from the dining room

Answer 13

Views

Question 14

subject to the limitation of space

Answer 14

Views

Question 15

Background may be appropriate in establishing a mood

Answer 15

Music

Question 16

In dining rooms where _______ is played, special consideration must be given to the placement of tables

Answer 16

music

Question 17

should be consistent and create harmonious atmosphere.

Answer 17

Decor

Question 18

Color selection plays an important part in the dining experience.

Answer 18

Decor

Question 19

Some colors are warm, others cold: some are romantic, others businesslike and so on.

Answer 19

Decor

Question 20

Mis-En-place in French means

Answer 20

Put In Place

Question 21

can be defined as the equipment and food that is prepared ready for service before service begins

Answer 21

Mis-En-place

Question 22

the preparation of the waiter’s workstation food-service-area, housing all the equipment required for service.

Answer 22

Station Mis-En-Place

Question 23

placed on the table for the guest’s use and to contribute to the appearance of the cover and the whole dining environment.

Answer 23

Folded Napkin

Question 24

The way in which the napkin is presented depends on the type of establishment and the type of service.

Answer 24

Napkin Folding

Question 25

It is an advantage if napkin folds are kept simple, as less handling is involved.

Answer 25

Napkin Folding

Question 26

Less handling makes for more hygienic napkins (as well as being less time consuming。）

Answer 26

Napkin Folding

Question 27

Give at least 5 Napkin Folding

Answer 27

1. Crown
2. Cone
3. Candle
4. Pyramid
5. Standing Fan