TLE Reviewer

Food and Beverage Services

It is described as a professional industry that includes restaurants, bars, cafeterias, canteens, food courts and other food-based hospitality businesses which provide meals to its customers for various purposes like meetings, gatherings, recreation.

dining room or restaurant area

It covers the knowledge and skills required in the preparation of the ________________ before the start of the service operations.

false

Food and Beverage Services does not involve opening duties or the dining room mis-en-place prior to service.

Mise en place or Mis-en-place

It is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.

Food and Beverage Manager

Which F&B personnel oversees the overall operation of the restaurant in accordance to the establishment’s policies and standards?

Supervisor

This F&B personnel oversees the food and beverage operations in his assigned area that quality service is carried out in accordance to the establishment’s policies and standards. Which F&B personnel is this?

Captain Waiter or Station Head

Who is the one that oversees the set-up and delivery of efficient customer service in his assigned area?

Receptionist

Which F&B personnel welcomes and greets customers at the entrance of the outlet and guides them to their respective tables?

Waiter

This personnel is described to be the one who takes and serves food and beverage orders in accordance to proper standardsd and procedures.

Busboy

Which F&B personnel is described as the one who acts as a dining room helper and runner?

Bartender

This F&B personnel is described to be the one who prepares drink orders according to prescribed standards.

Cashier

Who safeguards the financial revenue of the outlet?

Grooming and Hygiene

It is considered to be an important feature of a server as it reflects the image of the restaurant.

Hygiene General Rules

Bathe daily to maintain personal body freshness.

Hygiene General Rules

Use deodorants or antiperspirants to combat body odor.

Hygiene General Rules

Avoid using strong perfume products. Fresh light cologne is preferable.

Hygiene General Rules

Nails should be well-manicured and hands are clean at all times.

Hygiene General Rules

Wash hands thoroughly & more often.

The second statement is true

Which statement is true?

1. It is acceptable for hair to fall across the face when leaning forward.

2. Women can use simple and appropriate hair accessories to keep hair tied up like hair clips, to keep loose strands.

The first statement is true

Which statement is true?

1. Men should be freshly shaven each day.

2. Stubbles of a beard or mustache does not look untidy.

Statements 1, 2, 3 are true

Which statement/s is true?

1. It is acceptable for ladies to wear earrings, finger rings, necklace, small bracelets as long as it does not exceed three pieces of jewelry.

2. Men’s wedding band is acceptable.

3. Wearing a watch for practical purposes but avoiding using fashion watches.

4. Body piercing is allowed. Men can wear an earring or other piercings including areas such as nose, lips, and eyebrow.

Etiquette

It is the general politeness and amiability are obviously expected of food and beverage personnel. All remarks such as “thank you” and “good morning” should include the guest’s name, title, or the word “sir” or “madam”.

Statements 1, 3, 4 are true

Which statement/s is true?

Unpleasant habits include the following:

1. Yawning

2. Greeting guests politely

3. Daydreaming

4. Putting hands in pockets

Safety and Sanitation in the Food and Beverage Service Area

It mentions that the hygiene and sanitation are the foremost considerations in setting-up and managing a food and service business. The quality of food has been something that has always been held in high regard. It is the responsibility of the food service operator to take care of the health of the customers and workers.

Water

This is to ensure the cleanliness of the food, equipment at the dining area, and the surroundings. It should be boiled if you are not sure if it is safe from germs.

Clean Surroundings

Dirty and messy working areas bring about most cases of food contamination or food poisoning. Pests and insects like rats, flies, and cockroaches that touch the food bring bacteria that may cause diseases.

Sanitation Supervisor

It is advisable to have one staff who is in-charge of maintaining the sanitation of your kitchen and dining area. Working table, sink, stove, and other show-cooking equipment should be cleaned daily. Dining utensils should always be sterilized.

Waste Disposal

Having a proper system in waste disposal should not be disregarded, segregate wet and dry garbage. Put black plastic bag in the trash can for ease in disposing the garbage. The black plastic bag should be closed and tied when already full to avoid being reached by flies and other insects.

Mechanical Impact

Which equipment handling is described to result from object-to-object collision. This is induced by stacking glassware and chinaware, picking glasses in bouquet, overloading bus pans and trays, putting cutleries inside the glasses.

Thermal Shock

Which equipment handling is described to be a result of sudden change of temperature. This happens when hot water is placed inside a chilled/cold glass and vice versa, glassware is abruptly used after coming off the dishwashing machines, or chilled bowl is heated in a microwave.

For serving appetizers

What purpose does chinawares like fish plate and plate under liner have?

For serving appetizers

What purpose does flatwares like fish knife and fork, as well as escargot cocktail fork for seafood cocktail have?

For serving appetizers

What purpose does hollowares like supreme bowl for seafood cocktail and show plate as under liner have?

Chinaware

What kind of silverware is a soup bowl with an under liner?

Flatwares

What kind of silverware is a soup spoon?

Hollowares

What kind of silverware is a soup tureen if soup is served Russian style?

Chinaware

What kind of silverware is a wooden or crystal salad bowl with under liner and monkey dish for side salad?

Flatwares

What kind of silverware is a Salad knife and fork?

Hollowares

What kind of silverware is a wooden or crystal salad bowl container?

monkey dish/ monkey bowl/ monkey plate

It is described as a small bowl with a flat bottom that serves a variety of uses. Tuxton China says it is a small dish that royalty would use to have their servants test their food for poison. They would put the food in the small dish for a monkey to try it.

Bold red wine

What kind of wine is this glass associated with?

Light red wine

What kind of wine is this glass associated with?

White wine

What kind of wine is this glass associated with?

Rose wine

What kind of wine is this glass associated with?

Sparkling wine

What kind of wine is this glass associated with?

Napkin

Identify the one labeled “1”

Bread plate

Identify the one labeled “2”

Bread knife

Identify the one labeled “3”

Place card

Identify the one labeled “4”

Dessert spoon

Identify the one labeled “5”

Water glass

Identify the one labeled “6”

Wineglass (red)

Identify the one labeled “7”

Wineglass (white)

Identify the one labeled “8”

Cake fork

Identify the one labeled “9”

Service plate

Identify the one labeled “10”

Salad plate

Identify the one labeled “11”

Salad fork

Identify the one labeled “12”

Dinner fork

Identify the one labeled “13”

Dinner knife

Identify the one labeled “14”

Teaspoon

Identify the one labeled “15”

Soup spoon

Identify the one labeled “16”

Cup and saucer

Identify the one labeled “17”