Catering craft practice Questions
Question 261:
Which of the following is one of the responsibilities of the head waiter?
- A Serving meals
- B Serving wines
- C Setting tables
- D Receiving guests
Question 262:
Menu presentation is very important because it can ____________
- A Improve sales due to good staff-to-staff interaction
- B Improve sales due to good staff-to-guest interaction
- C Reduce fatigue for the chefs
- D Reduce distractions among staff
Question 263:
For proper care and maintenance of kitchen equipment , it is important to ____________
- A Wipe with brine solution and dry
- B Clean with powdered abrasives
- C Leave then plugged in after every use
- D Use carefully and check periodically
Question 264:
One distinctive features of banquet menu is ____________
- A Large crowd
- B Prior arrangement
- C Indoor activity
- D Outdoor activity
Question 265:
The term burnishing refers to a method of cleaning ____________
- A Glasses
- B Cutlery
- C Plates
- D Cruets