MIDTERM - QUIZ

Question 1

Food is served to guests at their respective tables

Answer 1

SIT DOWN

Question 2

Foods are arranged in appropriate sequence in a table and guests have to get food for themselves

Answer 2

BUFFET

Question 3

Selling and promoting banquet facilities/ services to prospective clients

Answer 3

BANQUET SALES OFFICE

Question 4

Serving the food and beverage for banquet functions

Answer 4

BANQUET SERVICE

Question 5

He is responsible for handling bookings, reservations, adjustments in banquet and catering functions as well as in promoting banquet packages

Answer 5

BANQUET SALES MANAGER

Question 6

He plans, organizes, directs, and controls the set-up and services for all banquet functions

Answer 6

BANQUET SERVICE MANAGER

Question 7

Responsible for the proper safekeeping and issuance of banquet supplies and equipment

Answer 7

BANQUET CUSTODIAN

Question 8

Attends the mise-en-place preparation, set-up and service during banquet functions

Answer 8

BANQUET WAITER

Question 9

Oversees the set-up, service and clearing in the banquet function assigned to him

Answer 9

BANQUET CAPTAIN

Question 10

He or she is responsible for banquet sales and bookings

Answer 10

BANQUET SALES EXECUTIVE

Question 11

Refers to appetizer wine

Answer 11

APERITIF

Question 12

A type of service which necessitates a brigade de service, or six-member dining room crew, and is unsuitable for catering. Caesar salad, carving a complete filet de boeuf and finishing a flambe dessert can all be readily incorporated into formal catering menu presentations

Answer 12

FRENCH SERVICE

Question 13

Type of service where dishes are brought to the table one course at a time rather than all courses being presented simultaneously

Answer 13

RUSSION SERVICE

Question 14

A self-servince dining style where guests choose from a variety of dishes displayed on a table or line and serve themselves often a fixed price

Answer 14

BUFFET SERVICE

Question 15

Also known as Plated Service, this methos involves serving guests with their food individually plated in the kitchen with each dish pre-arranged by the kitchen staff

Answer 15

AMERICAN SERVICE

Question 16

To determine the count, weigh or yield per unit of perishable items

Answer 16

RAW FOOD TEST

Question 17

In this test, the drained weight, count, and uniformity of the product are taken into consideration

Answer 17

CANNED/ BOTTLED TEST

Question 18

These are cutting tests of meat, fish and poulty. They are intended to determine the actual portion cost after waste, trimmings and by-products have been considered

Answer 18

BUTCHER’S TEST

Question 19

The formula is = cost of saleable weight
cost of initial (or as purchased weight)

Answer 19

COST FACTOR

Question 20

To minimize the frequency of re-costing, a percentage of the total recipe cost is addded to answer for increases in the acquisition cost of ingredients, called buffer which is usually ______% of the actual food cost

Answer 20

10

Question 21

A list of prepared dishes made available to a client and by its content and presentation must attract the client and represent value for money

Answer 21

MENU

Question 22

A series of menus that is repeated over a specific period of time

Answer 22

CYCLE MENU

Question 23

Dishes that change daily based on fresh ingredients or what the chef prepares, offering a daily special or a limited-time menu item

Answer 23

DU JOUR MENU

Question 24

A restaurant menu tailored to children, offering smaller portions and familiar child-friendly food options

Answer 24

KIDS MENU

Question 25

A stand up affairs that makes use of the buffet style of service where drinks are best served by food service attendants circulating with trays to prevent a crowd from forming at a service point and allow a discrete control over amount consumed

Answer 25

COCKTAILS

Question 26

Characterized by fresh, high-quality ingredients, diverse cooking techniques (roasting, baking, frying) and a focus on balanced flavors and textures. Common dishes includes pasta, pizza, pastries, stews, and various meat and seafood preparations, reflecting the regional specialties of European countries

Answer 26

CONTINENTAL MENU

Question 27

Restaurants often offer this type of menus to attract customers during peak holiday periods, and these menus are often advertised as special or limited-time offerings

Answer 27

FESTIVE MENU

Question 28

An electronic version of a restaurant's meny displayed on screens, tablets, or mobile devices, offering flexibility, interactivity, and sustainability advantages over traditional printed menus

Answer 28

DIGITAL MENU

Question 29

These are procedures implemented inside a food service operation to guarantee that food and beverage products fulfill established quality requirements as quickly as feasible

Answer 29

CONTROLS ON OPERATION

Question 30

The use of standardized recipe to ensure that the finished product's taste, texture and yield are consistent

Answer 30

CONTROLS OVER PRODUCTION

Question 31

Creating market specification and choosing purveyors who can best offer product while adhering to established quality, pricing, delivery and payment requirements

Answer 31

CONTROLS ON PURCHASING

Question 32

Refers to the number of servings it makes. The amount of food product allotted for a single serving is known as ______.

Answer 32

PORTION

Question 33

The weight or measure of a portion is used to determine its size

Answer 33

YIELD

Question 34

An analysis of the primary catering menu items' sales patterns. Item sales are tracked over a set length of time and assessed based on two primary factors: popularity and contribution to sales

Answer 34

SALES-MIX EVALUATION