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10 questions
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- Q1What should you promptly relay to the kitchen in a Food and Beverage Service context?Information about special requests, dietary or cultural requirementsYour personal food preferencesThe latest kitchen utensils in marketInformation on prevailing political issues30sTLE_HEFBS9- 12GO-IIg-h-4
- Q2What is important to check before carrying out plates and/or trays in Food and Beverage services?Current news on televisionOutdoor weather conditionsQuality of food and tableware conditionsColleagues availability30sTLE_HEFBS9- 12GO-IIg-h-4
- Q3In a food and beverage service setting, what could be an appropriate solution for managing work technology issues?Attempting to fix it on your own without guidanceTurning off all technologies and revert to manual methodsObserving work technology according to establishment standard policy and procedureIgnoring the issue until it becomes a major problem30sTLE_HEFBS9- 12GO-IIg-h-4
- Q4What is expected to be done promptly after placing and sending orders to the kitchen in a food and beverage service context?Advising colleagues regarding readiness of items for serviceChecking your personal mobile phoneTaking a break until the order is readyStarting to clean up the kitchen30sTLE_HEFBS9- 12GO-IIg-h-4
- Q5Which aspect of the dining areas needs to be checked for chips, marks, cleanliness, spills, and drips in food and beverage service?CurtainsLight fixturesTablewareCarpet30sTLE_HEFBS9- 12GO-IIg-h-4
- Q6When should orders be placed and sent to the kitchen in a food and beverage service setting?Once all orders for the table have been placedWhen the kitchen staff is freePromptlyWhenever convenient30sTLE_HEFBS9- 12GO-IIg-h-4
- Q7What is crucial for liaising between kitchen and dining areas in a Food and Beverage Service setting?Strong persuation skillsAccurate relay of information and prompt serviceAbility to lift heavy objectsKnowing how to cook30sTLE_HEFBS9- 12GO-IIg-h-4
- Q8Why is it important to check the quality of food in accordance with established standard in food and beverage service?To trial new recipes for improvementTo avoid complaints from other staffTo ensure the food served meets the expected quality and is safe for consumptionTo prevent food from being overcooked30sTLE_HEFBS9- 12GO-IIg-h-4
- Q9What is the significance of observing work technology according to establishment standard policy and procedure in a food and beverage service setting?To know how to operate all the equipment in case of an emergencyTo demonstrate technological proficiency to customersTo prevent equipment malfunction and ensure smooth operationTo be aware of the latest technology trends30sTLE_HEFBS9- 12GO-IIg-h-4
- Q10As a waiter, what should you do with the plates or trays while serving in a restaurant?Slide them down the bar or tableCarry out plates and/or trays safelyPass them to customers to carry to their table themselvesThrow them in a dramatic fashion to attract attention30sTLE_HEFBS9- 12GO-IIg-h-4