📚
Все вопросы
- It is said that the hygiene starts from (where)? … #111
- Position the following steps of F&B decision making in the correct order: #112
- Which service is not usually provided in the hotel F&B … #113
- What are the F&B ancillary departments (choose all suitable answers)? #114
- Who is responsible for inventory checking in the restaurant… #115
- Match exact positions and their responsibilities: #116
- A person who is trained to recognize and prevent risks associated with food handling in an F&B Services business, is called … #117
- Which trait/skill is not appropriate for the F&B staff?… #118
- Which type of menu is not used in F&B?… #119
- Any item bolted to the floor or walls is called: #120