Deck 5: The Food and Beverage Department

Question 1

What type of human need is food?

A) Primary need
B) Secondary need
C) Tertiary need
D) Psychological need

Answer 1

A

Question 2

What is meant by 'hospitality that is intangible'?

A) The behaviour shown by the persons that serve F&B
B) The building itself, the restaurant, bar, and the meeting rooms
C) The decoration, inventory, lighting and music
D) The dish that is served to the guest

Answer 2

A

Question 3

The hospitality model shows the interaction between the ________.

A) guest and company
B) guest and service
C) company and service
D) needs and goals

Answer 3

A

Question 4

Food and Beverage service operation types within schools, hospitals, military establishments and prisons are categorised as ____________.

A) Non-commercial operations
B) Quick service operations
C) Full service operations
D) Buffet restaurant

Question 5

What is a main characteristic of an ethnic restaurant?

A) The restaurant is identified by its source country's culture
B) The restaurant is only run by a single ethnic family
C) The restaurant must offer fusion cuisine
D) The restaurant must offer takeaways

Question 6

In food and beverage terminology, who is a 'barista'?

A) A coffee professional
B) A wine specialist
C) A food connoisseur
D) A bar owner

Question 7

Why is the layout of a restaurant very important?

A) Because it reflects the concept of the restaurant and the restaurant's major goals
B) Because it gives an overview of how the kitchen and restaurant are set up
C) Because the ingredients of the concept like the menu, guests and price level play an important role in the decision making process.
D) Because it permits discovering the restaurant

Question 8

Which one of the following options represents the five principles of the New Dutch Cuisine proposed by Master Chef Albert Kooy?

A) Culture, health, nature, quality, profit
B) Culture, health, organic, seasonal, profit
C) Culture, fair trade, health, animal-friendly, profit
D) Culture, tasty, quality, fresh, profit

Question 9

How is the person who is responsible for the back-of-house operations in a restaurant called?

A) The Executive Chef
B) The Maître d'hôtel
C) The Restaurant Manager
D) The Chef de Partie

Question 10

Among the traditional titles and responsibilities in the kitchen developed by Auguste Escoffier, the entremetier is the chef that is responsible for the section of the kitchen that deals with _______.

A) entrées
B) candies
C) roasts
D) meats

Question 11

The room-service process can be divided in four parts: the order taking; the preparation and setting up the cart; the delivery; and the _________.

A) Clearing
B) Wiping
C) Swiping
D) Applying

Question 12

In smaller hotels that deliver room service, who is the staff manager responsible for room service operations?

A) The Food and Beverage Manager
B) The Duty Manager
C) The Rooms Department Manager
D) The Executive Chef

Question 13

In a hotel, the design of the room service menu has to be in line with__________________.

A) what the hotel wants to communicate
B) the decisions of the Food and Beverage Manager
C) the decisions of the Executive Chef
D) the restaurant menu

Question 14

Within the context of the content of Chapter 5, what is meant by the blurring of borders?

A) The mix of retail and food service operations
B) The mix of wines and food service operations
C) The miscommunication between the various sections of the department
D) The differences between the various sections of the department are fading away

Question 15

In a large full service hotel, which department offers function rooms?

A) The Conference and Banqueting Department
B) The Food and Beverage Department
C) The Front Office
D) The Housekeeping Department

Question 16

Which department in a hotel is responsible for managing all the processes before a conference, meeting or banquet takes place?

A) The Sales Department
B) The Front Office
C) The Food and Beverage Department
D) The Conference and Banqueting Department

Question 17

The method is used quite frequently for sit-down dinners. Dishes are prepared on the plate, and the guest is served at the table from their right-hand side.Which service method is described above?

A) Le service plat sur table (the plate service method)
B) Le service à l'anglaise (serving out method)
C) Le service à la russe (combined or platter method)
D) Le service à la française (presentation method)

Question 18

The method is very labour intensive, demands great skills and craftsmanship from servants and offers a great experience for the guests.Which service method is described above?

A) Le service à l'anglaise avec guéridon (trolley service method)
B)Le service à l'anglaise (serving out method)
C)Le service à la russe (combined or platter method)
D) Le service à la française (presentation method)

Question 19

What are the two main challenges to the Executive Chef within the kitchen environment?

A) Working with perishable products and working with people
B) Creating the menus and completing the dishes
C) Working long hours and experiencing stress
D) Experiencing time pressures and managing the service staff

Question 20

Which type of service method is frequently used at buffets?

A) Le service à la française (presentation method)
B) Le service à l'anglaise avec guéridon (trolley service method)
C) Le service à l'anglaise (serving out method)
D) Le service à la russe (combined or platter method)

Question 21

Depending on the type of meeting or conference, a function room needs to be set up. While excluding the various banquet set up styles, there are six basic types of set-up styles.Which style is described as a 'closed U-Shape'?

A) The hollow square
B) The cabaret
C) The board room
D) The horseshoe

Question 22

What is the main difference between a seated banquet and a seated buffet?

A) The presence or absence/near absence of cutlery at the table
B) The orderly or non-orderly arrangement of guests in their seats
C) The serving or non-serving of wine to guests from trays
D) The collection or non-collection of drinks by the guests from the bar

Question 23

What is the main responsibility of a bar tender?

A) A good and speedy service of beverages and food
B) Providing proper training of bar staff
C) Developing the bar cards
D) Organising the entertainment in the bar

Question 24

There are different types of bars described according to their location within the hotel. These bars are usually placed around the front entrance, next to hotel reception.Which type of bar is described by the text above?

A) Lobby bar
B) Service bar
C) Sports bar
D) Restaurant bar

Question 25

A good bar tender has to have a good knowledge about the laws related to drinking and alcohol consumption.Within the Netherlands, who will be held responsible for anything that happens to a third party if a bar tender serves an alcoholic beverage to a minor who eventually causes an accident that involved the third party?

A) Both the bar tender and the management
B) Both the bar tender who served the drink, and the minor who requested and consumed the drink
C) Just the bar tender who served the drink
D) Just the minor who requested and consumed the drink