Part 12

100問 • 7ヶ月前

問題一覧

20.) What's SOPs? SOP stands for ...................................... In F&B, it is a set of ............ instructions that outline the .......... way to ............. specific tasks and service steps.

Standard Operating Procedures/written/correct/perform

19.) What's Check Back? Check-back is when a server politely .......... to the guest’s table after a few .......... of serving the food or drink to ......... everything is ...............

returns/minutes/ensure/satisfactory

18.) What's Menu Engineering? Menu engineering is the process of ............. and designing a menu to ........... profit and ................ of food items by ........... their sales performance and food cost.

analyzing/maximize/popularity/studying

17.) What are the sequence of service?

Greeting and Seating , Presenting the menu, Taking the order , Serving Beverages , Serving Food, Check Back, Clearance , Offering Dessert , Presenting the Bill, Farewell

17.) What's the sequence of service? Sequence of service is the ................. procedure .............. by F&B staff to ensure ........, professional service in restaurants. It helps ........... consistency, efficiency, and guest ...............

step by step/followed/smooth/maintain/satisfaction

16.) What's Semi silver service? Semi-silver service is when the ............ usually meat is pre-plated and ......... on the table , and ...... dishes are served at the table using ......... service style.

main dish/placed/side/silver

15.) What's Counter service? Counter service is when guests ........ their order and ......... food at a service counter, ........... of being served at the table. It's common in ................ outlets, cafés, and ................. restaurants.

place/receive/instead/fast food/self service

14.) What's Trolley service? Trolley service is when food is ..........., finished, or served on a trolley in ....... of the guest at their table. It adds ................. value and is common in ...............

cooked/front/presentation/fine dining

13.) What's Buffet Service? Buffet service is a style where food is ............. on a long table or ..........., and guests serve ................ or are ........... by staff. It .......... guests to choose their ............ items and portions.

displayed/counter/themselves/assisted/allows/preferred

12.) What's pre plated service? Pre-plated service is when food is arranged and .............. on ................ plates in the .......... and served ......... to the guest, ensuring ........ service and .............. presentation.

portioned/individual/kitchen/directly/quick/consistent

50.) Difference between lager and ale. Lager is light and crisp, fermented ...... with ....... yeast. Ale is bold and fruity, fermented ...... with ..... yeast.

cold/bottom/warm/top

49.) What's the purpose of a Jigger? A jigger is a bartending tool used to ........... liquor accurately for making cocktails. It helps maintain ............. and portion control.

measure/consistency

48.) Name 5 rum based cocktails. 5 rum-based cocktails are:- 1. ......... 2. Daiquiri 3. Piña Colada 4. Mai Tai 5. Cuba Libre

Mojito

47.) What's Muddling? Muddling is the process of gently ........... ingredients like mint, fruits, or herbs in a glass using a muddler to ........ their flavors into the drink. It's commonly done in cocktails like a Mojito.

crushing/release

46.) What's a bar setup checklist? Bar setup checklist is written list of all ............. tools, ingredients, and supplies to ensure ........ and efficient service during operations.

necessary/smooth

45.) What are bitters in cocktails? Bitters are highly ................. alcoholic flavorings made from ......., spices, roots, and fruits. They are used in small drops or ........ to .......... and balance the flavor of cocktails.

concentrated/herbs/dashes/enhance

44.) What's Neat vs On the Rocks? Neat means serving a spirit ......, with no ice, water, or mixer, usually in a ...... glass. On the rocks means serving a spirit ...... ice cubes to slightly ..... and dilute it.

plain/short/with/chill

43.) What's Vermouth? Vermouth is a .......... and ............ wine. It's made from: Wine (base) Alcohol (added spirit) Botanicals (like herbs, spices, and roots) There are two main types: Dry Vermouth (used in Martinis) Sweet Vermouth (used in Manhattans) It's commonly used in ........... or served as an aperitif.

fortified/aromatized/cocktails

42.) What are the main ingredients in Mojito? The main ingredients in a Mojito are: ......... rum Fresh mint leaves Lime juice Sugar (or simple syrup) Soda water Crushed ice

White

41.) What's a Digestif? A digestif is an alcoholic beverage served ......... a meal to help with ........... Examples include brandy, cognac, amaro, and liqueurs like Baileys or Jägermeister.

after/digestion

40.) What's a spirit? A spirit is a ......... alcoholic beverage made by ............... It has a high alcohol content, usually around 35% to 50% ABV. Examples of Spirits: Vodka Rum Whisky Gin Tequila Brandy

strong/distillation

39.) What's a Mocktail? A Mocktail is a ................ cocktail. It looks and tatses like a cocktail but contains no alcohol.

non alcoholic

38.) What are the different types of Glassware? Different Types of Glassware: 1. Wine Glass – Red Wine Glass (larger bowl) White Wine Glass (smaller bowl) Champagne Flute (tall and narrow) 2. Beer Glass – Pint Glass, Mug, Pilsner Glass 3. Cocktail Glasses – Martini Glass Margarita Glass Coupe Glass 4. ........ Glasses – Whisky/Old Fashioned Glass (short tumbler) Shot Glass Highball Glass (tall for mixers) Rocks Glass (for whisky or neat drinks) 5. Brandy Snifter – For serving brandy or cognac. 6. Liqueur Glass – Small glass for after-dinner liqueurs.

Spirits

37.) How to open a wine bottle in front of guest? 1. ......... the Bottle – Show the label to the guest for confirmation (vintage, name, type). 2. ..... the Foil – Use a foil cutter or knife to cut just below the lip of the bottle. 3. ..... the Neck – Use a clean cloth to wipe the bottle’s neck. 4. ........ the Corkscrew – Twist the corkscrew into the center of the cork smoothly. 5. ......... the Cork – Gently pull out the cork without a loud pop. Keep it silent and elegant. 6. ......... the Cork – Offer the cork to the guest if they wish to inspect it. 7. ........ the Bottle – Again wipe the rim before pouring. 8. Pour a Tasting ........ – Pour a small amount for the guest to taste. 9. ........ the Wine – Once approved, pour for others, ladies first, then men, host last.

Present/Cut/Wipe/Insert/Extract/Wipe/Sample/Serve

36.) What's a Decanter? A decanter is a glass or ........ vessel used to pour and serve wine—especially red wine. --- Purpose: 1. .......... – It helps wine "breathe" and release its full aroma and flavor. 2. ........... separation – It separates wine from any sediment, especially in aged wines.

crystal/Aeration/Sediment

35.) What's the ideal serving temperature of Red wine?

12-18°C

34.) What's the standard wine glass pour?

150 ml

33.) Name different types of wine. Main Types of Wines: 1. ....... Wine – Made from dark-colored grapes. Examples: Merlot, Cabernet Sauvignon, Shiraz. 2. ........ Wine – Made from white or green grapes. Examples: Chardonnay, Sauvignon Blanc, Riesling. 3. ........ Wine – Light pink wine made from red grapes with limited skin contact. 4. ........... Wine – Fizzy wine with bubbles. Examples: Champagne, Prosecco, Cava. 5. ........... Wine – Sweet wine usually served after meals. Examples: Port, Sherry, Ice Wine. 6. ........... Wine – Wine with added spirits to increase alcohol content. Examples: Port, Vermouth, Madeira.

Red/White/Rosé/Sparkling/Dessert/Fortified

32.) What's ABV? ABV stands for Alcohol by Volume. It is the ............. measure used to show how much alcohol is in a beverage. It’s expressed as a percentage (%).

standard

31.) What are the main types of Alcoholic Beverages? The main types of alcoholic beverages are: 1. ......... – Distilled drinks like vodka, rum, whisky, gin, tequila. 2. ...... – Fermented grape juice, like red, white, rosé, and sparkling wine. 3. ....... – Fermented grain drink, includes lager, ale, and stout. 4. ............. – Sweet, flavored spirits like Baileys or Cointreau. 5. ........ – Fermented apple or pear juice

Spirits/Wine/Beer/Liqueurs/Cider

85.) What are MSDS sheets? MSDS stands for ........... Safety Data Sheet. It gives information about ...........—how to handle, store, and respond in case of ........ or accidents.

Material/chemical/spills

84.) What's the role of hand washing in food safety? Hand washing ......... germs and .......... cross-contamination, helping keep food ..... and guests healthy.

removes/prevents/safe

83.) What's sanitizing vs disinfecting? Sanitizing ........ germs to a ...... level. Disinfecting ..... most germs ............

reduces/safe/kills/completely

82.) What's FIFO and LIFO? FIFO means ...... In, First Out – use ...... stock first. LIFO means ...... In, First Out – use ....... stock first. FIFO is best for food ........ LIFO is used when stock is non .............

First/older/Last/newer/safety/perishable

81.) How do you serve food to an allergic guest? When serving a guest with allergies, I ..... ... the kitchen clearly, ....... the food is prepared separately using clean utensils, .........-check ingredients, and serve the dish with .........., confirming it’s allergen-free to the guest.

inform/ensure double confidence

Main Ingredients of Mushroom Chicken Risotto are

Arborio rice , Mushroom , Chicken , Chicken stock

Mushroom Chicken Risotto is a ..... Italian rice dish made with ...... chicken and mushroom offering rich ......... flavors and a comforting texture.

creamy/tender/savory

Spinach Ricotta Risotto is a ...... Italian rice dish made with spinach and ricotta cheese, offering a mild comforting flavor.

creamy

Main Ingredients of Spinach Ricotta Risotto are

Arborio rice , Spinach , Ricotta cheese , Vegetable stock

Main Ingredients of Spaghetti Aglio Oilio Peperoncino are

Spaghetti , Garlic , Olive oil , Red chili flakes

Spaghetti Aglio Oilio Peperoncino is a light and flavorful spaghetti made with ...... sauteed in ........... and spiced with ..........

garlic/olive oil/chili flakes

Arrabiata sauce is a ........... based sauce made with ..........., garlic, red chili flakes, olive oil & herbs like ........ & parsley.

tomato/tomatoes/basil

Fusilli Arrabiata is a spicy pasta made with fusilli tossed in a bold ....... and ............ sauce. It's perfect for guests who enjoy a little .......

tomato/chili garlic/heat

Main Ingredients of Fusilli Arrabiata are

Fusilli Pasta, Arrabiata sauce

Main Ingredients of Penne Shallot Cream are

Penne Pasta , Shallot, Cream sauce

Penne Shallot cream is a creamy pasta dish made with penne and ......... in a rich, smooth ...... sauce. Shallots are mild, sweet ......... that add depth of flavor.

shallots/cream/onions

100.) What's the standard cutlery setting for a formal dining setup? Forks on the ......, knives and spoons on the ......, dessert cutlery above the ...... — placed in ....... of use from ........ to inside, ......... properly about ... inch from the table edge.

left/right/plate/order/outside/aligned/1

99.) What's napkin folding etiquette? Fold napkins ........ and ............. before service, using clean ......., and place them either in the ....... of the cover or on the .............

neatly/uniformly/hands/center/side plate

98.) What's silverware polishing technique? 1. Dip silverware in ........... or expose to steam. 2. Use a ....., clean polishing cloth. 3. Wipe gently while holding only the ......... 4. Check for ....... or smudges under good lighting.

hot water/dry/handle/spot

97.) What's the cover setup for the lunch?

AP Spoon , AP Fork, AP Knife , Water Goblet , Napkin , B&B Plate

94.) What's the correct way to pour wine? Refill water from the ...... side, using the right hand, without ........ the glass, and fill it ..... full.

right/touching/3/4

91.) What side do you serve food from? Food is served from the ..... side of the guest using the ...... hand, and cleared from the right side using the right hand, unless it's pre-plated—then it can be served from the right.

left/left

Jaisalmer contains .... (number) Indian botanicals except regular botanicals.

Jaisalmer is inspired by the Royal heritage of ......... city.

Jaisalmer

Jaisalmer was launched in which year?

2018

Jaisalmer has an ABV of

43%

Jaisalmer is an Indian ...... Gin distilled in ............... Distillary in ...............

Craft/Radico Khaitan/Uttar Pradesh

Tanquery is distilled .... times for ..... and smoothness.

4/purity

4 Botanicals used in Tanquery are

Juniper berries , Coriander seeds , Angelica root, Licorice root

Tanquery is known for its ........... and ....... only ..... botanicals, but very well balanced.

simplicity/strength/4

Tanquery is owned by which company?

Diageo

Tanquery has an ABV of

43.1%

Tanquery is from ...... but now distilled in ...........

England/Scotland

Strawberry flavor gives the gin slightly sweet, ....... and refreshing taste.

fruity

Beefeater Pink is infused with natural .......... flavor added after distillation.

Strawberry

Beefeater Pink is a .......... London Dry Ginger.

Flavored

Beefeater uses a traditional botanicals steeped for ...... hours before .........

24/distillation

Beefeater is owned by which company

Pernod Ricard

Beefeater has an ABV of

40%

Beefeater is from which country?

England

Bombay Sapphire uses ....... Infusion distillation method. Botanicals are placed in .......... copper baskets above the spirit, not steeped. This allows for a lighter, more .......... gin.

Vapor/perforated/aromatic

Bombay Sapphire is made by using ..... hand selected botanicals.

Bombay Sapphire has an ABV of

40%

Bombay Sapphire is from which country?

England

Bombay Sapphire is ......... Dry Gin.

London

125.) What's the difference between Guest check and Guest Bill? Guest Check – A ............ note showing what the guest has ........... (used during service). Guest Bill – The ....... printed document with total ........., presented for payment. Guest Check = Order Summary Guest Bill = Final Invoice

temporary/ordered/final/charges

124.) What are service recovery steps? L – ........ to the guest carefully E – .......... with their situation A – ........... sincerely R – ......... the issue quickly N – ........ or follow up to ensure satisfaction

Listen/Emphatize/Apologize/Resolve/Notify

123.) What's voiding in POS? Voiding in POS means ............ an item or bill that was ......... by mistake before payment is made.

cancelling/entered

122.) How do you split the bill? To split a bill, ........ the total amount equally or as per each guest’s order, and generate ............ bills using the POS system.

divide/separate

121.) What's a POS system? POS system is a ............... system used to ...... orders , ..... bills, and manage ............ in restaurants.

computerized/punch/print/payments

120.) What's a requisition slip? A requisition slip is a .......... used to request items from the ...... or inventory department. In F&B, it's used when staff (like kitchen or bar) need ingredients, beverages, or supplies. It includes: 1.) ....... name 2.) .......... needed 3.) ...... and department requesting It ensures proper tracking and control of stock ...........

document/store/Item/Quantity/Date/movement

119.) What's Par stock? Par stock is the standard minimum .......... of an item that should .......... be kept in inventory to meet daily operational ............ For example: If a bar uses 10 bottles of soda daily, the par stock might be 15 bottles — to cover usage and ............ demand. It helps ......... stockouts and ensures smooth service.

quantity/always/needs/unexpected/prevent

116.) What's KOT/BOT? KOT (........... Order Ticket) and BOT (.......... Order Ticket) are .......... order slips used in restaurants: KOT is used to place food orders from the ......... area to the kitchen. BOT is used to place drink orders from the service area to the ...... They help ......... accurate and ........ preparation of orders.

Kitchen/Beverage/service/Bar/ensure/timely

152.) A child is crying very loudly and disturbing others . What will you do ? If a child is crying loudly and disturbing other guests, I would ......... the parents .......... and empathetically, offering ............ such as a high chair, toys, or something to .......... the child. If needed, I’d suggest a ......... spot where they can ...... the child without feeling ............, while ensuring other guests remain ..............

approach/politely/assistance/calm/quieter/comfort/pressured/comfortable

151.) The POS stops working, how do you handle billing? If the POS stops working, I would ..... calm and ........ the supervisor or IT team immediately. Meanwhile, I would ........ to manual billing using a bill book or ...... copies to ensure the guest experience isn’t ......... I’d ......... the situation politely to the guest and ......... them that their bill will be ......... and handled smoothly.

stay/inform/switch/KOT/delayed/explain/reassure/accurate

150.) A guest complains - food is undercooked. What will you do next? If a guest says the food is undercooked, I would apologize ............. and ...... the dish back to the kitchen. I’d ......... the chef and ..... the guest if they’d like it re-cooked or ........ another option. While it's being prepared, I’d keep the guest ........... and ....... they’re comfortable. If needed, I’d ......... my supervisor to help recover the service and ensure guest satisfaction.

sincerely/take/inform/ask/prefer/informed/ensure/involve

149.) You served a dish without side - guest is upset. What will you do now? I would apologize ............, ......... bring the missing side, and .......... the guest is satisfied. If .........,, I’d inform my supervisor to handle it further.

sincerely/quickly/ensure/needed

148.) Two tables are waiting which one will you serve first? I will serve the table that ......... the order first, ....... one has a time ............ request or a ....... guest. I’ll also inform both tables politely to manage their expectations.

placed/unless/sensitive/VVIP

147.) A guest spilled wine on themselves - what will you do? If a guest spills wine, I would politely ...... napkins or a clean cloth, ........ calmly, and ...... them to the restroom if needed, ............ they feel comfortable and cared for.

offer/assist/guide/ensuring

146.) A guest wants a dish that's unavailable - what will you do? If a guest wants a dish that's unavailable than first I will apologize ........., inform the guest that the dish is currently ..........., and .......... a similar dish by taste or recommend any other alternative dish from the menu.

politely/unavailable/suggest

175.) What are the uses of different knives in a table setup. 1. ........... Knife – Used for main course items like meat or vegetables. 2. Fish Knife – Specifically shaped for eating fish without damaging the flesh. 3. Butter Knife – Used to spread butter or soft spreads on bread. 4. Steak Knife – A sharp, serrated knife for cutting steaks and grilled meats. 5. Dessert Knife – Smaller knife used for cutting desserts or fruits.

Dinner

174.) What are examples of International Breakfast options. Examples of international breakfast options include: 1. ............. – Croissants, toast, butter, jam, coffee. 2. American – Eggs, bacon, pancakes, juice. 3. English – Sausages, baked beans, eggs, toast.

Continental

173.) Name 5 types of Indian Regional cuisine. 5 types of Indian regional cuisine: 1. ........... Cuisine – Known for butter chicken, dal makhani, and tandoori dishes. 2. South Indian Cuisine – Includes dosa, idli, sambar, and coconut-based curries. 3. Bengali Cuisine – Famous for fish curry, rice, and sweets like rasgulla. 4. Gujarati Cuisine – Mostly vegetarian with dishes like dhokla and thepla. 5. Rajasthani Cuisine – Known for dal baati churma and spicy curries.

Punjabi

172.) What are the examples of Mediterranean dishes. Mediterranean dishes include ........., falafel, Greek salad, grilled fish, pita bread, and shakshuka — all rich in olive oil, herbs, and fresh vegetables.

hummus

171.) What's the difference between Continental and Oriental cuisine? Continental cuisine refers to food from ........., especially Western countries like France, Italy, and Spain. It focuses on .........., baked dishes, and mild spices. Oriental cuisine includes food from ....... and Southeast Asia, like Chinese, Japanese, and Thai, known for ..... flavors, stir-frying, and the use of soy, ginger, and rice.

Europe/sauces/East/bold

199.) How do you handle feedback from your supervisor? I take feedback from my supervisor ............. as a chance to learn and improve my performance.

positively

196.) What do you think what makes a 5star F&B Experience? A 5-star F&B experience is made by .............. service, high-quality food and beverages, elegant ambiance, attention to detail, and ............ guest care.

exceptional/personalized

195.) How do you help increase average check value? I help increase the average check value by using ............ and ....... selling techniques, recommending high-margin items, combo meals, and suggesting add-ons like sides, desserts, or premium drinks.

upselling/cross

194.) What are the coming KPIs in F&B? 1. Food Cost % – Measures how much the ..... of food affects profit. 2. Beverage Cost % – Similar to food cost but for .......... 3. Average Check – Total sales divided by number of ......... 4. Table Turnover Rate – How many times a table is ....... in a shift. 5. Guest Satisfaction Score – Based on guest ........... and surveys.

cost/drinks/guests/used/feedback

100

192D.) What's Downselling? When a guest refuses an expensive item, offering a more ........... option instead.

affordable

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1