All catering utensils used in preparation and serving of ...
All catering utensils used in preparation and serving of food should be extremely
Attractive to use
Cleaned after use
Available to use
Observed when using them
Correct answer is B
No explanation has been provided for this answer.
The main objective of menu planning is to ...
Which of the following relates to hospitality? ...
What is the appropriate colour for the part marked Y in the diagram? ...
Which of the following factors should be mainly considered when planning a balanced menu? ...
In the process of taking a customer's order, the right thing to do is to ...
A menu card is displayed at ...
The main purpose ofa menu card is to serve as ...
When the kitchen floor is wet and slippery, it is important to ...
In which of the following scenarios is a first aider mostly needed? ...