Unit 108 F&B SERVICE SKILLS
Quiz by Paris Kizalas
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9 questions
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- Q1What are the restaurant reception rolesHost, Wine waiter, receptionistReceptionist, cashier, HostReceptionist, Head WaiterCashier, Waiter, Barista30s
- Q2What are roles in the restaurant?Chef de Rang, Head waiter, Waiter, SommelierChef de Rang, Head waiter, ReceptionistCommis Waiter, Chef, Head WaiterBar tender, Barista, waiter30s
- Q3Identify three tasks that are carried out during a table service.Beverages are brought to them/ cleared, Bill is brought to the table, say good byBar person says good morning, Head waiter says hello, look after customers.Customer’s order is taken by a waiter at the table, Cutlery is laid for the customer, take coatsCustomer’s order is taken by a waiter at the table, Cutlery is laid for the customer, Food items are brought to them/ cleared, Beverages are brought to them/ cleared, Bill is brought to the table30s
- Q4State the name of service when customers help themselves from a salad barSelf-servicePlated serviceSelf serviceSilver service30s
- Q5Name two events when assisted service would be a suitable style of serviceConferences, Weddings, Charity dinners, Award ceremonies, Proms/BallsTable service in top restaurant, WeddingsGueridon service, promms, Charity dinnersConference, Wedding Buffet30s
- Q6Give two reasons why good customer service is important in a food and beverage establishmentRepeat customers, makes moneyStaff retention, bad for businessDissatisfied Staff, Good reputationGood business reputation/image, Encourages repeat customers, Ensures customer satisfaction, Retains staff30s
- Q7State two hygiene considerations that must be made in relation to current regulations for a carvery/buffet service.Prepared for service, clean uniformEverything in place, nothing in placeGood first impression, Everything in its place, Prepared for serviceWash hands, have a shower30s
- Q8What is the correct action to take if a customer is not enjoying their meal?Tell other staff, tell them to get on with itInform Supervisor, not your station/sectionIgnore the problem, find out what the problem isFind out what the problem is, Inform supervisor30s
- Q9State one advantage of clearing as much off a table in one visit.Disrupt the customersGood customer careMaintains a professional image, Efficiency, Speed/avoids delays, Minimum customer disruptionInefficient30s