Test Flashcards
Size of Fish Plate?
8.5 inches
Size of Salad Plate?
8 to 8.5 inches
Size of Dessert Plate?
6.5 inches
Size of Bread Plate?
6 inches
Size of Dinner Plate?
10 to 12 inches
Size of Show plate?
12 to 14 inches
What is the correct sequence in servicing meals?
Appetizer Soup Salad Main course Dessert
What jewelry the server only allowed to wear?
Wedding ring
How long atleast waiter can wash his hand using soap in the running water?
20 seconds
What are the three different methods of cleaning and sanitizing?
3 bucket method. Wash, Rinse, Sanitize
Was not allowed to by guest when queieing in buffet table
Smoking
What is the usual code for out of stock items?
86
What first item the servers could remove to the table to show that the table is ready for cleaning and resseting to the next service?
Table Napkin
Who to report when the guest complain about the service?
Supervisor
How will you handle complain?
Stop and address about the complain and clarify the problem
What is the main basic ingredient in Sabayon sause ( dessert sauce ) ?
Egg yolk
Using american service which side of the guest you loose in serving beverages?
Right side
What are the 3 S in service?
Scrape (the left over food), Segregate (the garbage and equipment) , Stock (pagpapatung patungin na)
How do you stock chinaware and silverware?
According to size, According to shape, According to classification
How do you classify chinaware and silverware?
segregate or stock by size and classification
Proper stating of chinaware and silverware is using?
Decoy System
Stating by size, classification and by shape?
Decoy System
What is the other term for russian service?
Platter service ( serving food from a platter from the left side of the guest moving counter clockwise )
Other term for american service?
Plate service ( Is serving platted food from the right side of the guest moving clockwise )
Other term for french service?
Gueridon service ( serving food with trolly or gueridon cart and prepaired from the side of the table )
Foods are displayed or in a long table also known as self service
Buffet service
Who to serve first when the number of guest in the table?
Child then lady and followed by gentleman and the last is Host
What is ORDURB?
is appetizer ( finger cat foods ) Ex. canapes ( yung mga nakatusok sa Cocktail )
What kind of meat when the server use apple sauce?
Pork
What kind of meat when the server use mustard sauce?
Steak
What kind of vegetables is morell?
Mushroom
Most expensive caviar( fish raw or fish egg )?
Beluga ( came from stargon fish, Black Caviar )
What is the chemical solution in sanitizing in service areas?
Chlorine
Equipment to wash dishes and glasses at high temperature?
Dishwashing machine
Chemical solution dis infect sinks table tops and food equipment?
Dis infectant
hat to do on chinaware, flatwares, glasses etc. after coming to the dishwasher?
Air Dry ( cause afrer washing the dishes from the dishwashing machine that been sanitized already )
What are the thing can only dispose?
Food
What slows down the growth of the bacteria at temperature 45 F ?
Cold temperature
Which part of the hotel the service pantry room is located?
Next to the kitchen or every floor
What are the things u need in preparing food and beverage in service?
Mice en place
What are the type of meal functions (service) ?
Breakfast
Launch
Dinner
Snacks
Example of suggestive selling technique?
Word of mouth
How do you give suggestive selling?
Age, Gender, diet of the guest
How do you check the cleanliness and condition of the table prior to service?
Do Physical checking
How do you welcome the guest on the dining room?
Welcome your guest with a smile
How do you present food and beverage menu on the guest?
Stand on the right side of the guest and present the menu Open
What is the proper way on taking orders to guest?
you must have ballpen, order slip, right side of the guaet and suggestive selling and repeat the order
2 hygenic practices?
Wearing of clean uniform, avoid using too many acsesories
What are the duty and responsibilities of the waiter?
Waiter is responsible in taking orders
Serving the food
Give suggestive selling
Assisting bus boy
