The normal buffet service ratio is one member of catering staff to:
A) 30 diners.
B) 40 diners.
C) 20 diners.
D) 10 diners.
Correct Answer:
Verified
Q5: When choosing a venue, consider the potential
Q6: Means of escape is:
A)the vehicles to be
Q7: Once given a venue, the event coordinator
Q8: The production schedule is the scheme of
Q9: Bars for events are essentially of two
Q11: The sommelier is:
A)the wine waiter.
B)the chief-receptionist.
C)the chief-server.
D)wine
Q12: One bottle of wine (70cl) will normally
Q13: The final exit is the:
A)termination of an
Q14: It is essential that the food presented
Q15: In some areas of venues the lighting
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