QUIZ CATERING SERVICES OF HOSPITALITY

1. Which of the following is a main responsibility of the catering department?

o A. To sell food and beverage functions to businesses and individuals in the
local community
o B. To sell food and beverage to guests at the hotel restaurant
o C. To prepare food and beverage for the room service department
o D. All of the above
Answer: D
2. Which of the following statements is false?
o A. Banquets can produce high revenue for a hotel.
o B. Well-run banquets can generate positive word-of-mouth advertising.
o C. Catering and meeting room business contributes to a property’s overall
image.
o D. The catering department is the primary profit center in a hotel.
Answer: D
3. At a smaller hotel, the catering department is typically overseen by the:
o A. Food and beverage department
o B. Sales department
o C. Rooms division
o D. Guest service division
Answer: B
4. At a larger hotel, the catering department is part of the:
o A. Food and beverage department
o B. Sales department
o C. Rooms division
o D. Guest service division
Answer: A
5. Catering directors often work closely with purchasing agents, chefs, and the marketing and
sales department to try to balance their budget and service needs. This responsibility is known
as:
o A. The department administration
o B. Soliciting accounts
o C. The cost-effectiveness of the department
o D. Servicing accounts
Answer: C

6. Catering Director
QUIZ CATERING SERVICES OF HOSPITALITY

o A. Sales and administration

o B. Serve food and beverage
o C. Overseeing functions and service personnel
o D. Solicit business
o E. Maintain paperwork
Answer: A

7. Banquet or Catering Manager

o A. Sales and administration
o B. Serve food and beverage
o C. Overseeing functions and service personnel
o D. Solicit business
o E. Maintain paperwork
Answer: C
8. Catering Salesperson
o A. Sales and administration
o B. Serve food and beverage
o C. Overseeing functions and service personnel
o D. Solicit business
o E. Maintain paperwork
Answer: D
9. Clerical Staff
o A. Sales and administration
o B. Serve food and beverage
o C. Overseeing functions and service personnel
o D. Solicit business
o E. Maintain paperwork
Answer: E
10. Service Personnel
o A. Sales and administration
o B. Serve food and beverage
o C. Overseeing functions and service personnel
o D. Solicit business
o E. Maintain paperwork
Answer: B
11. This table setting is used in a busy restaurant.
 QUIZ CATERING SERVICES OF HOSPITALITY

(iv )

(v )

(i) (iii)

( ii) (vi )

(a) Label the diagram with the correct names from the given list. [6]

Side plate Small knife Dinner fork Serving spoon

Dessert fork Dessert Spoon Dinner knife Fish knife

Cheese knife Soup Spoon Fish fork Serving fork

Teaspoon Dinner plate Soup bowl

Answer:
(i) side plate
(ii) small knife
(iii) dinner fork
(iv) dessert spoon
(v) dessert fork
(vi) dinner knife

Tick (9) the box next to the statement to show if it is true or false
12. Waiting staff make the beds in a hotel. True False
13. The receptionist serves food in the bar. True False
14. The restaurant manager is in charge of the restaurant. True False

Answers: 12. False 13. False 14. True

Fill in the Blanks

QUIZ CATERING SERVICES OF HOSPITALITY

15. HACCP stands for

________________________________________________________________________

16. Practically explain any model of compliant handling

________________________________________________________________________
________________________________________________________________________

17. What is the ideal temperature of the buffet bar is _______________________________

18. Brand Standard Quality Product is

________________________________________________________________________

19. Moments of Truth in Catering Services are:

________________________________________________________________________

20. Which of the following is the Mobile Catering:

________________________________________________________________________

a) Hostel Mess Catering

b) College Mess Catering
c) Automobile Catering
d) None of the above