Вопросы по дисциплине:
Материально-техническая база ресторана
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| № | Вопрос | Действия |
|---|---|---|
| 121 | The detailed list of food and beverage offerings with their respective prices is called … | Открыть |
| 122 | The common name of crockery, cutlery, glassware and linen used while serving and eating meals at a table is … | Открыть |
| 123 | It is said that the hygiene starts from (where)? … | Открыть |
| 124 | Position the following steps of F&B decision making in the correct order: | Открыть |
| 125 | Which service is not usually provided in the hotel F&B … | Открыть |
| 126 | What are the F&B ancillary departments (choose all suitable answers)? | Открыть |
| 127 | Who is responsible for inventory checking in the restaurant… | Открыть |
| 128 | Match exact positions and their responsibilities: | Открыть |
| 129 | A person who is trained to recognize and prevent risks associated with food handling in an F&B Services business, is called … | Открыть |
| 130 | Which trait/skill is not appropriate for the F&B staff?… | Открыть |