A waiter should serve food to guests from the
Left side with the left hand
Right side with the left hand
Left side with the right hand
Right side with the right hand
Correct answer is D
No explanation has been provided for this answer.
Fresh wounds must be covered with
Bandage
Cotton wool
Fresh lint
Water proof dressing
Correct answer is A
No explanation has been provided for this answer.
The catering industry consists of tangible and intangible elements such as
Food, drinks and atmosphere
Food, drinks and production
Food, atmosphere and customer
Food, customer and production
Correct answer is A
No explanation has been provided for this answer.
The key characteristics of table d'hôte menu is that
The choice is unlimited
This choice is limited
The waiting time is long
Each dish is priced separately
Correct answer is A
No explanation has been provided for this answer.
A cover is incomplete without a
Fork
Knife
Spoon
Glass
Correct answer is C
No explanation has been provided for this answer.
Cash discount is allowed in consideration of
Regular patronage
Longtime patronage
Credit patronage
Prompt payment
Correct answer is C
No explanation has been provided for this answer.
The meat obtained from old hens is usually
Tough
Soft
Juicy
Tender
Correct answer is A
No explanation has been provided for this answer.
The right procedure for making tea is to
Put tea and water in a jug and heat
Brew tea with boiling water
Pour warm water over tea
Pour cold water over tea and top with hot water
Correct answer is B
No explanation has been provided for this answer.
In order to maintain a refrigerator at peak efficiency, it should be defrosted
Daily
Weekly
Fortnightly
Monthly
Correct answer is B
No explanation has been provided for this answer.
The difference between selling price and cost price of a dish is known as
Net profit
Gross profit
Total sales
Cost plus
Correct answer is B
No explanation has been provided for this answer.
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