Review of FNB Module 1: Origin of the Food and Beverage Service Industry

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What is the role of a barista in the restaurant and catering industry?

Service of coffee (correct)

Taking dirty dishes to the dishwasher

Supervising the dining area

Clearing tables and setting tables

What is the primary responsibility of a busser/busboy/bar boy in a restaurant?

Setting tables

Delivering service skills

Selling foods and beverages

Clearing tables and taking dirty dishes to the dishwasher (correct)

In the context of food and beverage service, what is a server primarily responsible for?

Cleaning dishes and setting tables

Preparing coffee

Assisting the waiting staff

Representing the operation to the public (correct)

What determines the manpower requirement for food and beverage service in a restaurant?

The volume of food orders and seating capacity Signup and view all the answers

Who typically supervises the dining area in a restaurant with more than 100 seating capacity?

Dining supervisor Signup and view all the answers

What is the role of a banquet captain in banquet service?

Supervising waiters and food attendants Signup and view all the answers

What does a runner do in the context of food service at a buffet table?

Refilling foods at the buffet table Signup and view all the answers

How are the number of waiters or dining personnel usually calculated in a food outlet?

Based on productivity ratio Signup and view all the answers

What is an important aspect of a server's job in a restaurant?

Selling food and beverages to guests Signup and view all the answers

What is a bartender's typical role in a food outlet?

Preparing and serving beverages Signup and view all the answers

Review of FNB Module 1: Origin of the Food and Beverage Service Industry

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Questions and Answers

What is the role of a barista in the restaurant and catering industry?

What is the primary responsibility of a busser/busboy/bar boy in a restaurant?

In the context of food and beverage service, what is a server primarily responsible for?

What determines the manpower requirement for food and beverage service in a restaurant?

Who typically supervises the dining area in a restaurant with more than 100 seating capacity?

What is the role of a banquet captain in banquet service?

What does a runner do in the context of food service at a buffet table?

How are the number of waiters or dining personnel usually calculated in a food outlet?

What is an important aspect of a server's job in a restaurant?

What is a bartender's typical role in a food outlet?

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