Вопросы по дисциплине:
Технология обслуживания и стандарты сервиса
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| № | Вопрос | Действия |
|---|---|---|
| 81 | In this type of service, the guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service. How is it called? | Открыть |
| 82 | What’s the main reason for attractive napkin folding?… | Открыть |
| 83 | Silver service is called so because… | Открыть |
| 84 | Clearance of the soiled dishes from the room (when making the room service) is usually done (choose all suitable answers)… | Открыть |
| 85 | The assortment of dishes for the events may vary depending on … | Открыть |
| 86 | A piece of furniture with numerous compartments and shelves to keep condiments, water jug or bottles, cutlery, food platters, and linens, is called … | Открыть |
| 87 | A place where non-alcoholic and alcoholic beverages are served is called … | Открыть |
| 88 | The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side. For replenishment, the servers keep the food platters in front of the guests. This type of banquet service is called… | Открыть |
| 89 | On which side of the plate the waiter should put the table knife? … | Открыть |
| 90 | Position the following steps of “Clearing the table” SOP in the correct order: | Открыть |