Catering craft practice Questions
Question 171:
In catering establishment, what does a statement show?
- A State of the company at the half year
- B Details of the purchase and expenses of the quarter
- C Summaries of invoices and credit notes for the previous month
- D Amount of goods returned during the month
Question 172:
When floors are wet and slippery, it is important to ____________
- A Make public announcement
- B Inform customers.
- C Place appropriate signs for users.
- D Inform the manager
Question 173:
Which of the following beverages are best served cold?
- A Beer and gin
- B Milkshake and chapman
- C Spirit and milkshake
- D Cocktail and brandy
Question 174:
As a source of protein, fish is ____________
- A More valuable than meat
- B Equally valuable as meat
- C More valuable than beans
- D Equally valuable as beans
Question 175:
The food and beverage personnel that takes food order in the dining area is called
- A Waiter
- B Commis de rang
- C Sommelier
- D Station head waiter