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QUIZ
SERVICE THEORY
Instructions
1. Mobile phone should be switched off during the examination
2. All answers to be written using a pen
3. Please read all the questions carefully prior to starting the exam
4. Set your answers out neatly, in the pace provided or clearly numbered and with a
margin down the left-hand of the page as per the exam setup
Attempt all questions
1. Define the following terminologies? (5 marks)
a. On Premise catering
b. Chef de rang
c. Butler service
d. Restaurant
e. Headwaiter
f. Define food and beverage as a subject
2. Define two uses of each of the following equipment (4 Marks)
a. A moulton
b. Guest napkins
3. Identify at least five common reasons why guest would prefer eating from their room (5
Marks)
4. Illustrate at least FIVE primary qualities of a food Barman (5 Marks)
5. Highlight the FIVE main cause of equipment breakages (5 Marks)
6. Identify at least Five duties of a Back bar person? (5 Marks)
QUIZ
SERVICE THEORY
Instructions
1. Mobile phone should be switched off during the examination
2. All answers to be written using a pen
3. Please read all the questions carefully prior to starting the exam
4. Set your answers out neatly, in the pace provided or clearly numbered and with a
margin down the left-hand of the page as per the exam setup
Attempt all questions
1. Define the following terminologies? (5 marks)
a. On Premise catering
b. Chef de rang
c. Butler service
d. Restaurant
e. Headwaiter
f. Define food and beverage as a subject
2. Define two uses of each of the following equipment (4 Marks)
a. A moulton
b. Guest napkins
3. Identify at least five common reasons why guest would prefer eating from their room (5
Marks)
4. Illustrate at least FIVE primary qualities of a food Barman (5 Marks)
5. Highlight the FIVE main cause of equipment breakages (5 Marks)
6. Identify at least Five duties of a Back bar person? (5 Marks)
