Catering craft practice Questions
Question 277:
The personnel in charge of a particular number of tables is the ____________
- A Head waiter
- B Waiter/waitress
- C Station waiter
- D Restaurant manager
Question 278:
Cmmis de range acts on the instructions of the ____________
- A Restaurant manager
- B Head waiter
- C Chef de sale
- D Station waiter
Question 279:
An overworked caterer is likely to suffer from ____________
- A Stress
- B Dizziness
- C Fatigue
- D Drowsiness
Question 280:
The dark-coloured meat from poultry is derived from the ____________
- A Ribs and legs
- B Breast and ribs
- C Wings and legs
- D Breast and neck