1 Food and Beverage Service:

Question 1: What is the formula to calculate staff requirement in a restaurant?

Answer 1: Number of staff required= Total cover forecast per shift/ average productivity per shift

Question 2: What are the factors to be considered while purchasing an equipment for any food and beverage outlet? (any 2)
Answer 2:
1. The equipment should make monotonous jobs quicker and easier.
2. It should look attractive and clean in guest areas It should have long durability for better value for money.
3. The equipment should be easy to operate and maintain.
4. It should increase the production and service standards.
5. It must be of multiple uses.
6. It should fit in the available space.

Question 3: What are the ancillary areas between the kitchen and food service areas covered by kitchen stewarding for various
services? (any 2)
Answer 3: Pantry or still room, Food Pick-Up Area, Wash-Up area, Silver room or Plate room.

Question 4: What are the various abrasives used as cleaning agents?

Answer 4: Coal ash, Silver Sand, Pumice powder, Red brick+ Tamarind (brass surfaces), Red brick+ Silver Sand (obstinate
stains).

Question 5: Is Grand Marnier is used for crepe suzette?

Answer 5: True

Question 6: Is Crepe suzette is the first claimed flambéed dish?

Answer 6: True

Question 7: What is the normal size of an individual riser?

a. 4' x 8' b. 5' x 8' c. 6' x 8' d. 7' x 8'

Answer 7: b. 5' x 8'

Question 8: What is the temporary structure erected over the buffet counter during the outdoor catering function?
a. Lectern b. Podium c. Canopy d. Sprigs

Answer 8: Canopy

Question 9: A fee charged by the restaurant for serving wine or liquor brought by the guest for the function is called
Answer 9: Corkage

Question 10: Which document among these are not used to make banquet booking?

A. Function Book B. Banquet Registration Book C. Contact of Agreement D. Function Sheet

Answer 10: Banquet Registration Book

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