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    Catering and Tourism Training Center: Develop and Update Food and Beverage Knowledge

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    Yetaseb Seyoum
    The document appears to be a midterm exam for a tourism training course on developing and updating food and beverage knowledge. It consists of 15 multiple choice questions testing knowledge of restaurant and hotel food service concepts like types of restaurants, food and beverage outlets, hygiene practices, menu types, service sequences, and staff roles and responsibilities. It also includes a short answer question asking about the objectives of the course.

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    Catering and Tourism Training Center: Develop and Update Food and Beverage Knowledge

    Uploaded by

    Yetaseb Seyoum
    41 views2 pages
    The document appears to be a midterm exam for a tourism training course on developing and updating food and beverage knowledge. It consists of 15 multiple choice questions testing knowledge of restaurant and hotel food service concepts like types of restaurants, food and beverage outlets, hygiene practices, menu types, service sequences, and staff roles and responsibilities. It also includes a short answer question asking about the objectives of the course.

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    The document appears to be a midterm exam for a tourism training course on developing and updating food and beverage knowledge. It consists of 15 multiple choice questions testing knowledge of restaurant and hotel food service concepts like types of restaurants, food and beverage outlets, hygiene practices, menu types, service sequences, and staff roles and responsibilities. It also includes a short answer question asking about the objectives of the course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    41 views2 pages

    Catering and Tourism Training Center: Develop and Update Food and Beverage Knowledge

    Uploaded by

    Yetaseb Seyoum
    The document appears to be a midterm exam for a tourism training course on developing and updating food and beverage knowledge. It consists of 15 multiple choice questions testing knowledge of restaurant and hotel food service concepts like types of restaurants, food and beverage outlets, hygiene practices, menu types, service sequences, and staff roles and responsibilities. It also includes a short answer question asking about the objectives of the course.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Catering and Tourism Training Center

    For Tour Guide First Year Extension Program Mid Exam for the course: Develop and Update Food and Beverage Knowledge Allotted time: 30 min. Maximum marks: - %

    Name -------------------------------------------------------- Id ------------------ Date ---------------Please answer all questions properly and accordingly on the space provided. Choosing Answer the following questions properly and accordingly on the space provided -------1. Yoda Abyssinia traditional restaurant is a good example of a. continental restaurant c. casual restaurant b. ethnic restaurant d. family restaurant

    -------2. Which one of the following is not the basic food and beverage service outlet in bigger hotels? a. room service b. bar c. motel d. banquet

    -------3.One of the following could not be considered as a good personal hygiene and grooming a. minimum jewelry b .low heal shoe c. light make up d. none

    ------4. A la carte menu has the following characteristics a. separately priced b. collectively priced c. fixed price d. a&c

    ------5. One of the following is negative altitudes of service person a. eating while on duty c. shouting while on duty b. seating while on duty d. all

    ------6. The size and the shape of the restaurant table is basically depend on a. the size of the chair c. the size of the table cloth b. the size of the restaurant d. a & b

    ------7. All of the following are true about restaurant except a. it could be a part of a hotel b. it could exist as an independent business entity d. it is a legal alcoholic drink sales outlet

    c. it should has an attached kitchen

    ------8. The back of the house employees can contribute for maximizing of hotel revenue by a. cutting down of costs b, increasing sales c. handle guests properly d, none

    -------9. Which one of the following is not true about chinaware? a. china has high breakage rate b. china can be available with and without coating glaze c. chains are more heat resistance than glass ware d. we can stack chinas properly -------10.When taking guest order which will be the correct sequence a. man ,woman and children c. children ,woman and man b. woman ,children and man d. woman ,man and children

    ------11.Which one of the following service is grouped under self service a. Russian service b. buffet service c. cafeteria d. room service

    ------12.As a professional food and beverage team member what factor should considered before selecting restaurant operating equipment. a. price b. type of client c. type of service d. all

    ------13. Which one of the following must come first? a. prepare and present guest bills c. taking food order b. serving pre dinner drinks d. clearing used equipments

    -----14. Which one of the following is the duties and responsibilities of a waiter/waitress a. Serve food and beverage c. suggestive selling b. assist guests d. build hotels image e. all

    ------15.One of the following is different from the other a. home delivery b. room service c. airline tray service d. vending

    Short Answer (10 Marks) 1. What was the two basic objectives of the course Develop and Update Food and

    Beverage Knowledge ---------------------------------------------------------------------------------------------------------------------------------------------------------------------

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