10 Questions
One of the characteristics of good customer service is avoiding contact between fingers and mouth.
True
In food production systems, the input/process/output model is not used for identification purposes.
False
One of the service conventions is to serve hot food before cold food.
False
Holding glasses or cups at the base or by the handle is one of the identified service conventions.
True
A service salver is a square tray made of wood.
False
One of the essential technical food and beverage service skills is clearing tables efficiently.
True
Taking food, wine, and drink orders through hosts is a service convention.
True
Holding cutlery in the middle at the sides between the index finger and pinky finger is a recommended technique.
False
One of the benefits of good customer service to the food and beverage service operation is increased customer satisfaction.
True
Using service salvers with napkins or mats prevents items from getting too hot.
False
Test your knowledge on the essential link between the menu, beverages, and services offered in an establishment to customers. Explore concepts such as service sequence, customer process, and the delivery of food and beverages to customers.
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