Assignment on

100 ++ Questions & Answers about F & B Service:

Corse Title: Employability 360”

SUBMITTED TO:

MR. GOLAM MUSTOFA

DEPARTMENT: THM

DAFFODIL INTERNATIONAL UNIVERSITY

SUBMITTED BY:

NAME: ID:
TANIA SULTANA 152 – 43 – 190
AKHLAK MAHMUD 152 – 43 – 176
MD. JEWEL RANA 152 – 43 – 178
FAHAD BIN RANA 152 – 43 – 192

BATCH: 5TH

SEMESTER: FALL 2018

DATE OF SUBMISSION: 04 – 11 – 2018

100 ++ Questions & Answer about Food & Beverage Service:
1. What is Service? Service is the act of handling a task. Taking care of the
customer is the heart of the hospitality.
2. What is Food? any nutritious substance that people or animals eat or drink or
that plants absorb in order to maintain life and growth.
3. What is Food Safety? Food Safety refers to handling, preparing and storing
food in a way to best reduce the risk individuals becoming sick from foodborne
illnesses
4.Why important Food Safety? for people to understand how their behavior and
activities contribute to the safety of food and how they can decrease the risk of
foodborne illness.
5. How many F&B SERVICE TYPES?

Broadly we can categories the service methods in five types:

Table Service
Assisted service
Self-service
Single point service
Specialized service

6. What is Table Service? In this category, the guest enters in the area and is
seated. Menu lists are given or displayed for orders. The orders are been taken by
the waiter/waitress.
The following are types of service come under this category:
7. What is the English Service? Often referred to as the "Host Service" because
the host plays an active role in the service. Food is brought on platters by the waiter
and is shown to the host for approval. The waiter then places the platters on the
tables. The host either portions the food onto the guest plates directly or portions
the food and allows the waiter to serve.
8. What is French Service? It is a very personalized service. Food is brought from
the kitchen in dishes and salvers, which are placed directly on the table. The plates
are kept near the dish and the guests help themselves.
9. What is Silver Service? The table is set for hors-d'oeuvres, soup, main courses
and sweet dish in sterling silverware. The food is portioned into silver platters at the
kitchen itself, which are placed at the sideboard with burners or hot plates to keep
the food warm in the restaurant. Plates are placed before the guest. The waiter then
picks the platter from the hot plate and presents the dish to the host for approval.
He serves each guest using a service spoon and fork. All food is presented in silver
dishes with elaborate dressing.
10. What is American/Plate Service? The American service is a pre‐plated
service, which means that the food is served into the guest's plate in the kitchen
itself and brought to the guest.
11. What is the Russian Service? An elaborate silver service thought to be the
foundation of French service except that the food is portioned and carved by the
waiter at the gueridon trolley in the restaurant in full view of the guests.
12. What is Gueridon Service? This is a service where a dish comes partially
prepared from the kitchen to be completed in the restaurant by the waiter or when
a complete meal is cooked at the tableside in the restaurant.
13. What is Snack‐bar Service? Tall stools are placed along a counter so that the
guest may eat the food at the counter itself
14. What is Assisted Service? In this type of category, the guest enters in the
dining area and helps himself to the food, either from a buffet counter or he may
get served partly at a table by waiter/waitress and he collects any extras he needs
from the counter.
15. What is Buffet Service? A self‐service, where food is displayed on tables. The
guest takes his plate from a stack at the end of each table or requests the waiter
behind the buffet table to serve him. For sit‐down buffet service, tables are laid with
crockery and cutlery as in a restaurant
16. What is Self Service? In this type of service, the guest enters in the dining
area, selects his own tray or from the food counter and carries food by himself to
his seating place.

17. What is Cafeteria Service? This service exists normally in industrial

canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the
menu is fixed and is displayed on large boards. The guest may have to buy coupons
in advance, present them to the counter waiter who then serves the desired item.
18. What is Single Point Service? In this category, the guest orders pays for his
order and gets served all at a single point. There may be may not be any dining
area or seats. The different types are:
19. What is Take Away? Customer orders and is served from a single point, at the
counter, hatch or snack stand; customer consumes off the premises.
20. What is Vending? Provision of food service and beverage service by means of
automatic retailing.
21. What is Kiosks? Outstation to provide service for peak demand or in a specific
location (may be open for customers to order or used for dispensing only).
22. What is the Food Court? series of autonomous counters where customers
may either order and eat or buy from a number of counters and eat in separate
eating area, or take‐away.

23. What is Specialised Service? In this category, the guest is served at the
place, which is not meant or designated for food & beverage service (i.e. guest
rooms or any special area).
24. What is Grill Room Service? In this form of service, various meats are grilled
in front of the guest. The meats may be displayed behind a glass partition or well-
decorated counter so that the guest can select his exact cut of meat. The food
comes pre‐plated.
25. What is Tray service? Method of service of whole or part of the meal on a
tray to the customer in situ, e.g. hospitals aircraft or railway catering.
26. What is the Trolley service? Method of service of food and beverages form
trolley, away from dining areas, e.g. for office workers, in aircraft or on trains.
27. What is Home‐Delivery? Food delivered to customer’s home or place of work,
e.g. Pizza home delivery or Meal on wheels etc.
What is Lounge Service? Service of a variety of foods and beverages in the
lounge area.
28. What is Room Service? It implies serving of food and beverage in guest
rooms of hotels. Small orders are served in trays. Major meals are taken to the room
on trolleys. (There are two types of Room Service)
29. What is the Centralized room service? Here al the food orders are
processed from the main kitchen and sent to the rooms by a common team of
waiters.
30. What is Decentralized room service? Each floor or a set of the floor may
have separate pantries to service them. Orders are taken at a central point by
order‐takers who in turn convey the order to the respective pantry.
31. What is Beverage: A drink (or beverage) is a liquid intended
for human consumption. In addition to their basic function of satisfying thirst, drinks
play important roles in human culture.
33. How many F&b service personnel?
 Managers
• Food & Beverage Manager
• Assistant manager/ Supervisors
 Staff,
Reception Headwaiter, Headwaiter, Section Supervisor, Station
waiter, Waiter, Carver, Lounge Staff, Bar Attendant, Buffet
Assistant, Cashier, Table Clearers
34. The professional and hygienic appearance of a service person?
Punctuality, Local knowledge, personality, Attitude to guests, Good memory,
honesty, loyalty, Sales ability, Sense of urgency, Complaints.
35. Contribution to the team?

T- Together
E- Everyone
A- Achieves
M- More
36. Few more points to be considered in f&b services? The flexibility of use,
Type of service being offered, Type of customer, Design, Color, Durability, Ease of
maintenance, Cost and funds available, Availability in the future (replacements),
Storage, Rate of breakage (crockery), the Psychological effect on customers,
Delivery time.
37. What is Menu? a menu is a list of food and beverage offered to the customer.
38. Types Of Menu? A) Table d'hôte, B) The À La Carte menu
39. What is Table d'hôte? In restaurant terminology, a table d'hôte menu is a
menu where multi-course meals with only a few choices are charged at a fixed total
price.
40. What is The À La Carte menu? is an English language loan phrase meaning
‘according to the menu.’ It was adopted from French in the early 19th Century and
refers to ‘food that can be ordered as separate items, rather than part of a set meal.
41. What is the difference between À La Carte VS? table d'hôte Menu?
À La Carte Table d'hôte
Food is kept in semi-prepared form Food is kept in the fully prepared form
Waiting time is more Waiting time is less
Portions served are large Portions served are small
Food items are individually priced & The Menu is collectively priced
served
The menu is elaborate Very less or no choice
Silver is laid according to the dishes Silver for the whole menu is laid in
ordered advance
41. What are the Menu Planning Principles? Variety, Balance, Truthfulness,
Nutrition, Flexibility
42. What are the basic technical skills about f&b Services? Greet and seat
the guests, Open the napkins, Offer iced water, Describe and recommend dishes,
Take the F&B orders, Transfer the check, Correct & remove covers, Serve beverage,
Announce the starter, Serve the starter, Clear the starter, Announce the main
course, Serve the main course, Clear the main course, Announce the dessert, Serve
the dessert, Take the coffee / tea order, Prepare and present the bill, Accept
payment, See the guests leaving, Clearing and re-setting.
43. what types of equipment’s needed in the Waiter’s station? All the
necessary cutlery, for example knives soup spoon, main knives and forks, dessert
spoons and forks and so on….., Service utensils (tablespoons and forks), Crumbing
down equipment, Service plates, Tea/coffee service equipment , Bread service
equipment, Napkins, Service tray, Toothpicks , Menus, Wine list, Spare Guest Check
and pen, Condiments (sauces, pepper-mill, salt), Clean table linen, Candles,
Additional items
44. How to lay a cover?

45. how to carrying Two-plate in a hand?

46. how to carrying Two-plate in a hand?

47. how to Use of spoon and fork?

48. WHAT IS BEVERAGE? Any potable drink is Beverage Comes from Latin word
‘bever’ which means rest after work Gives energy and make our bodies refresh
49. TYPE OF BEVERAGES? There are two types of Beverage: 1 Alcoholic Beverage
2 Non-alcoholic Beverage

50. A large number of beverages may be classified as shown:

51. what are the Supervisory aspects?
Management resources, People, Money, Time, Work procedures and Methods,
Energy, Materials, Equipment, and tools
52. what is the Key management principle? Organizational Hierarchy, Unity of
Command, Division of Labor, Matching, Employee Initiative, Team Spirit
53. Fundamental Supervisory Responsibilities? Understanding the role of the
supervisor, Providing leadership, Improving communications, Conducting orientation
and training, Handling problems and conflict, Motivation and team building, Staffing,
and scheduling, Improving employee performance, Managing time

54. what is aboyer?

Aboyer is the communication between the kitchen and restaurant.
55. what is salesmanship?
Salesmanship is the ability or effectiveness in presenting persuasively. In other
words, it's the skill of convincing people to buy things or to accept or agree to
something.
56. what is tableware?
Crockery, cutlery, and glassware used for serving and eating meals at a table.
57. What is a silver dip?
Silver Dip is a fast and easy to use cleaning agent for lightly tarnished silver cutlery
and other silver
58.what is lounge service?
Lounge service is an area in a public place such as a hotel, airport or club, where
you can sit, wait and relax.
59. what is a mechanical shock?
Mechanical shock in glassware is the direct result of contact with another object
such as a spoon, a beer tap, another glass, or a piece of China.
60.what is a hot plate?
A flat heated surface (or a set of these), typically metal or ceramic, used for cooking
food or keeping it hot.
61. What is the guest service cycle?
By the time a guest walks into a hotel, he or she has already passed through one of
the stages in the guest cycle. Pre-arrival is defined as the stage at which a hotel
guest chooses a hotel. ... On the guest services side, the hotel is responsible for
making and verifying a reservation according to a guest's requests.
62. What is the food court?
A food court is generally an indoor plaza or common area within a facility that is
contiguous with the counters of multiple food vendors and provides a common area
for self-serve dinner.
63. What is a gueridon service?
Gueridon Service is a term used in the restaurant business to refer to
“trolley service.” Food is cooked, finished or presented to the guest at a table, from
a moveable trolley. 64.What is special equipment?
Tangible property (other than land or buildings) that is used in the operations of a
business. Examples of equipment include devices, machines, tools, and trolley.
65. What is catering?
Catering is the business of providing foods and beverage service to the people at a
remote location. It is a part of food and beverage service sector.
66. What is QSR?
These are the fast food outlets called Quick Service Restaurants where the food is
prepared, purchased, and generally consumed quickly.
67. What is FSR?
They are fine dining, family, specialty, ethnic, or theme restaurants called Full-
Service Restaurants where the food and beverage menu is wide and the customer’s
expectations are high.
68. what are the types of the table set up in banquet hall?
Roundtable, classroom set up, boardroom set up, theater setup, haring bonus, etc
69. what types of beverage equipment used for service? Water goblet, high
bol glass, juice glass, hearken glass, wineglass, whiskey glass, vodka glass, Beer
glass etc.
70. what types of calories equipment used for service area? Fork spoon,
dessert spoon, Rice spoon, dinner spoon, sauce spoon, teaspoon, dessert fork,
Service Taung, soup spoon, Soup Ladle, Sugar pot, Dinner knife, Butter Knife, al pin,
Tham pin, Service spoon etc
71. what types of cookies equipment used for service area? Different types
of dinner plate, 8,10,12, inch, dessert plate, B&B pate, Square plate, Butter
container, soup bowl, soup cup, soup saucer, teacup tea saucer, Saucepot, milk pot,
Chair trolly, food pic up trolly, glass trolly, glass rack, different types of tray, plane
rack, flower pot, rack tangle at plate, Garbage trolly, garbage dram, garbage
polythin, Service Jug, paper napkins, hand wash, paper & salt pot, hot water bucket,
ice bucket, ice Taung, Curry Bowl, etc.
72. what types of cloth equipment used for service area?
Tablecloth, napkins, tray cloth, dastar cloth, towel, runner, buffet shit/cloth, chair
cover etc
73. what is briefing?
The objective of Food and Beverage Service Briefing is to provide an update
information for allF&B associates commencing the shift. It is the policy of the F&B
Department; a service briefing is conducted before every shift in each outlet. ... The
briefing should be short and concise not exceeding 10-15 minutes
74. What is a chain of command? Line Staff. Staff members such as bartenders,
servers, hosts and busboys are lowest in the chain of command. These individuals
have authority over their specific tasks or job duties, but they receive direction from
management before making substantial decisions
75. What is Roundtable? is a form of academic discussion. Participants agree on
a specific topic to discuss and debate. Each person is given equal right to
participate, as illustrated by the idea of a circular layout referred to in the
term roundtable. ... Roundtable discussions are also a common feature of political
talk shows
76. . What is a classroom set up? Students need an environment that is
organized, stimulating, and comfortable in order to learn effectively. Creating such
an environment entails arranging a practical physical layout, supplying diverse
materials and supplies, and encouraging students to have a sense of belonging and
ownership
77. what is boardroom set up? Rows of conference tables with chairs facing
the front of a room providing writing space for each person. This room set-up is
ideal for note-taking, meetings requiring multiple handouts or reference materials,
or other tools such as laptop computers
78. What is the theater set up? theatre setup. Seating arrangement in which all
chairs are arranged in rows facing forward.
79. What is Water goblet? A water goblet consists of a conically
shaped glass with no handle, rising from a stem with a foot.
80. What is high bol glass? A highball glass is a glass tumbler that can contain
240 to 350 milliliters. It is used to serve highball cocktails and other mixed drinks
81. What is juice glass? Juice glass, for fruit juices and vegetable juices. Old
Fashioned glass, traditionally, for a simple cocktail or liquor "on the rocks".
Contemporary American "rocks" glasses may be much larger and used for a variety
of beverages over ice. Shot glass, a small glass up to four ounces of liquor
82. What is hurricane glass? Hurricane glass is constructed of two pieces of
(typically) quarter-inch glass. The panes are laminated together with a sheet of
Polyvinyl Butyral (PVB) in between.
83. What is Wineglass? A wine glass is a type of glass that is used to drink and
taste wine. The idea that the shape of wine glass should be matched to the style of
wine is widely debated
84. What is whiskey glass? A guide to whiskey glasses. Whiskey glasses are
shaped to enhance the experience of drinking and nosing whiskey.
85. What is vodka glass? A shot is commonly referred to as a "sfinaki" and it can
be made of one liquor or a cocktail mix. ... It's served in a standard liquor glass half
full of blonde beer, where the bartender adds a glass shot filled with vodka or
whiskey
86. What is Beer glass? Beer glassware comprises the drinking vessels made of
glass designed or commonly used for drinking beer.
87. What is Fork spoon? Sporf: A utensil combining characteristics of a spoon, a
fork, and a knife. Spork: A utensil combining characteristics of a spoon and a fork.
Sucket fork: A utensil with tines at one end of the stem and a spoon at the other. It
was used to eat food that would otherwise be messy to eat such as items preserved
in syrup.
88. What is the desired spoon? A dessert spoon is a spoon designed specifically
for eating dessert and sometimes used for the soup or cereals. Similar in size to a
soup spoon but with an oval rather than a round bowl, it typically has a capacity
around twice that of a teaspoon.
89. What is Rice spoon? rice paddle is a large flat spoon used in East Asian
cuisine. It is used to stir and to serve rice, and to mix vinegar into the rice for sushi.
Shamoji are traditionally made from bamboo, wood, or lacquer, and nowadays often
from plastic.
90. What is the dinner spoon? A soup spoon is a type of spoon with a large or
rounded bowl, used for consuming soup.
91. What is the sauce spoon? A French sauce spoon or saucier spoon is
a spoon that is typically the size and shape of a dessert spoon but with a flattened
bowl that has a thinner edge and a small notch on one side.
92. What is a teaspoon? A teaspoon is an item of cutlery, a measuring
instrument, of approximately 5 ml, or a unit of measurement of volume.
93. What is desired fork? A pastry fork, also known as a "pie fork" or "cake fork",
is a fork designed for eating pastries and other desserts from a plate. The fork has
three or four times.
94. What is Service Taung? Service provider to research, write and manage the
publishing of Taung history Tender number:
95. What is soup spoon? A soup spoon is a type of spoon with a large or rounded
bowl, used for consuming soup
96. What is Soup Ladle? A ladle (dipper) is a type of spoon used for soup, stew,
or other foods.
97. What is Sugar pot? A sugar bowl is a small bowl designed for holding sugar
or sugar cubes, to be served with tea or coffee in the Western tradition, that is an
integral part of a tea set
98. What is Dinner knife? a large table knife usually with a steel or
silver blade and a handle of any of a number of materials.
99. What is Butter Knife? In common usage, a butter knife may refer to any
non-serrated table knife designed with a dull edge and rounded point; formal
cutlery patterns make a distinction between such a place knife and a butter knife.
100. What is Service spoon? A spoon is a utensil consisting of a small shallow
bowl oval or round, at the end of a handle. A type of cutlery especially as part of a
place setting, it is used primarily for serving.
101. What is dinner plate?
A dinner plate is a plate on which a large meal is served. They set the dinner
plates on the counter to serve the main course. The waitperson brought the dinner
plates and side plates to the table.
102. What is dessert plate?
The dessert plate is the smaller size plate and will be found in sizes ranging from 6"
to 8". Dessert plates are also called luncheon plates by some manufacturers and
are now being produced in the square and shaped designs.
103. What is B&B plate?
The traditional rim shaped design measures 7" in diameter and can be used as a
bread & butter, salad or dessert plate. Made by the top dinnerware manufacturer in
Thailand, the quality is excellent, and it is both dishwasher and microwave safe.
104. What is Square plate?
A fine line is drawn around the edge of the plate, setting it apart from a
traditional square plate and providing elegance and refinement.
105. What is Butter container?
A French butter dish is a container used to maintain the freshness and spreadable
consistency of butter without refrigeration.
106. What is the soup bowl?
A soup bowl is a bowl, usually wider and more shallow than a cereal bowl, in
which soup is served.
107. What is the soup cup?
Cup-A-Soup is an instant soup product sold under various brands worldwide.
The soup is sold in sachets of powder which can be poured into a mug or cup, which
is then filled with near-boiling water and stirred.
108. What is soup saucer?
A soup bowl is a bowl, usually wider and more shallow than a cereal bowl, in
which soup is served. Soup served in a soup bowl is eaten with the soup spoon.
109. What is teacup tea saucer?
A saucer is a type of small dishware. While in the Middle Ages a saucer was used for
serving condiments and sauces, currently the term is used to denote a small plate
or shallow bowl that supports a cup – usually one used to serve coffee or tea.
110. What is Saucepot?
Definition of a saucepot. : a deep cooking utensil with two hand grips opposite each
other used for stewing or boiling — compare saucepan.
111. What is milk pot?
A small type of saucepan, with a lip for aiding pouring, used for heating milk.
112. What is Chair trolly?
Chair trolleys are an ideal way to transport chairs from one room to another easily,
allowing for quick and easy transportation. Some trolleys are also a fantastic way to
store chairs away allowing you to maximize your space
113. What is food pic up trolly?
Offering you a complete choice of products which include Food Pickup Trolley,
Service Trolley, Rice Trolley, Service Trolleys, Instrument Trolleys,
and Food Transport Trolley.
114. What is glass rack?
A glass rack is a rack that stores stemware, including wine glasses, tulips, flutes,
and goblets.
115. What is the flower pot?
A small container, typically with sloping sides and made from plastic or
earthenware, used for growing a plant in.
116. What is rack tangle at the plate?
A rack for holding plates to dry after they have been washed. Rack - a framework
for holding objects.
119. What is Garbage trolly?
These garbage trolleys are used in the hotels and restaurants and can be moved
from one place to another
120. What is garbage polyethylene?
Polyethylene trash bags are petroleum-based products that are preferred because
of their strength and tear resistance. The most common form of polyethylene trash
bags is made from low-density polyethylene.
121. What is paper napkins?
A napkin, serviette or face novelette is a rectangle of cloth used at the table for
wiping the mouth and fingers while eating. It is usually small and folded, sometimes
in intricate designs and shape
124. What is Liquid hand wash?
Hand washing also known as hand hygiene is the act of cleaning hands for the
purpose of removing soil, dirt, and microorganisms.
125. What is ice bucket?
A cylindrical container holding chunks of ice, the ice being used either directly in
drinks or for chilling a bottle of wine.
126. What is tray cloth?
A piece of cloth, usually of linen damask, used to cover a tray upon which dishes of
food are carried.
127. What is a Towel?
A piece of thick absorbent cloth or paper used for drying oneself or wiping things
dry. 128. What is buffet shit/cloth?
Buffet cloth: It is used on the buffet table; where the length of the buffet cloth is
more than its width.
129. What is Mise en place? (French pronunciation): is a French culinary phrase
which means "putting in place" or "everything in its place." It refers to the set up
required before cooking and is often used in professional kitchens to refer to
organizing and arranging the ingredients that a cook will require for the menu i tems
that are expected to be prepared during a shift