Catering craft practice Past Questions and Answers

(a) State four basic information required when recording accident at work.
(b) State four steps to be taken when handling complaints.

(a) List eight equipments in the bar.
(b) State four important points in maintenance and care of kitchen equipments.

(a) State five points to consider when selecting methods of cooking.
(b) State three reasons for cooking foods.

In which of the following can excessive loss of blood be prevented by holding the points together?

Carrying out customer check in and out of a hotel is the main duty of a ____________